Different Conditions during Confinement in Pasture-Based Systems and Feeding Systems Affect the Fatty Acid Profile in the Milk and Cheese of Holstein Dairy Cows

Abstract

The diet of dairy cows influences the fatty acid (FA) profiles of their milk and cheese, but how these are affected by different conditions during confinement in a mixed system (MS:grazing + total mixed ration:TMR) is not known. The aim of this study was to compare the FAs of the milk and cheese from MS in a compost-bedded pack barns (CB-GRZ) versus an outdoor soil-bedded pen (OD-GRZ) during confinement, and with a confinement system (100%TMR) in a compost-bedded pack barns (CB-TMR). Individual milk samples (n = 12 cows/group), cheese, and pooled milk (MilkP) samples were collected. The saturated FA percentages in the milk and the omega 6/omega 3 ratio in the MilkP and cheese were greater for the CB-TMR (p < 0.0001), while the unsaturated and monounsaturated FA percentages in the milk were lower for the CB-TMR than the MS (p < 0.001). The milk n-3, C18:3, and conjugated linoleic acid percentages were lower for the CB-TMR than the MS (p < 0.001). The milk n-3 and C18:3 were higher for the CB-GRZ than the OD-GRZ (p < 0.01), but no differences were observed between the MS in the MilkP and cheese. In conclusion, CB-GRZ cows during confinement produced better quality milk compared to OD-GRZ cows. However, the FA profiles of the milk, MilkP, and cheese were affected to a greater extent by the feeding management than by the conditions during confinement.

Udder Hygiene and Mastitis Indicators in Contrasting Environmental Conditions during Half-Time Confinement in Pasture-Based Dairy Systems

“…This study was performed at the Experimental Station, Dr. Mario A. Cassinoni, Facultad de Agronomía, Universidad de la República, Paysandú, Uruguay (32 • 23 07.6 S 58 • 03 17.9 W) between March 2019 and April 2020. Our study was part of a larger farmlet study designed to study the effect of environmental exposure on productive [21], economic, biological, and environmental parameters and the technological properties of milk [22].…”