Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet.

Autor: X S Oliveira M; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., Palma ASV; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., Reis BR; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., Franco CSR; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., Marconi APS; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., Shiozaki FA; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., G Reis L; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil., Salles MSV; Animal Science Institute, Ribeirão Preto, São Paulo, Brazil., Netto AS; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil.
Jazyk: angličtina
Zdroj: PloS one [PLoS One] 2021 Feb 09; Vol. 16 (2), pp. e0246357. Date of Electronic Publication: 2021 Feb 09 (Print Publication: 2021).
DOI: 10.1371/journal.pone.0246357
Abstrakt: Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.
Competing Interests: The authors have declared that no competing interests exist.
Databáze: MEDLINE
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