Effect of different fat supplements on the antioxidant capacity of cow’s milk

Abstract

This study examined the effect of different fat supplements on the antioxidants of cow's milk. Thirty five Polish Holstein Friesian cows at 180±20 day of lactation and averaging 17.71±2.26 kg/d of milk were divided into five equal groups. There were five treatments groups: 300 g/d of fish oil, 500 g/d of Opal linseed, 500 g/d of Szafir linseed, 150 g/d of fish oil + 250 g/d of Opal linseed, 150 g/d of fish oil + 250 g/d Szafir linseed. Milk samples were collected five times during the 21 day of supplementation period: at the 1st, 14th and 21th day of the experimental period, and also at the 14th and 21st day after the supplement withdrawal. Diet supplementation with the Szafir linseed improved the chemical composition and milk yield at the 21st day of experiment. The highest level of malondialdehyde was recorded in fish oil, Opal linseed, fish oil + Opal linseed, and fish oil + Szafir linseed groups, and the lowest in the Szafir linseed group. After the 21st day of supplementation the concentration of α-retinol was significantly increased in all groups by 23 to 183 %. The highest level of α-tocopherol was found in fish oil + Opal linseed group at the 21st day of supplementation. Total antioxidative status increased in all experimental groups; however, the highest peak was recorded in fish oil + Szafir linseed and Szafir linseed group. The experiment confirmed that manipulation in cows' diet may improve antioxidative capacity of milk.

Effect of hemp seed oil supplementation on plasma lipid profile, liver function, milk fatty acid, cholesterol, and vitamin A concentrations in Carpathian goats

“…The HSO supplementation had no effect on milk vitamin A concentration, suggesting that there was no difference in vitamin A and β-carotene intakes between C and HSO diets, according to the experimental design, although HSO is a source of β-carotene (with a supply of total carotenoids of 0.539 mg/100 ml). Our results are in disagreement with Puppel et al (2013) …”

Degrees of Antioxidant Protection: A 2‐Year Study of the Bioactive Properties of Organic Milk in Poland

“…An antioxidant is a chemical substance which, even in low concentrations, significantly delays, or prevents oxidation. Antioxidants can be transferred either directly from the feed to the milk (Nałęcz‐Tarwacka and others ), or indirectly (Whitlock and others ; Allred and others ; Puppel and others , b). The antioxidant properties of milk are due to the presence of several antioxidant enzymes, including catalase, gluthation‐peroxidase, lactoperoxidase, superoxiddismutase, or some vitamins and provitamins like the vitamin A and carotenoids, vitamin E, and vitamin C (Andrei and others ).…”

Effect of soya bean and fish oil inclusion in diets on milk and plasma enzymes from sheep and goat related to oxidation

“…This enhancement in milk CAT enzyme activity may be again explained by the presence of antioxidant compounds (although not determined in this study) in the supplemented oils as previously described for blood. Indeed, the inclusion of different fat supplements, including fish oil, in the diets of cows caused a significant increase in milk α ‐retinol and α ‐tocopherol concentrations, which was accompanied by an improvement in its antioxidant capacity (Puppel et al., ). Moreover, Puppel et al.…”

“…Moreover, Puppel et al. () found that the dietary fat supplementation in cows also resulted in a significant reduction in the milk MDA content in the samples collected at the 21th day of supplementation period when compared with the samples collected at the 1st day. In this study, the SFO diet resulted in significantly higher FRAP values, in the milk of goats only (data not shown), in order to protect the milk from possible oxidation as a consequence of its enrichment with PUFA supplemented by the SFO diet.…”