Seasonal variation in fatty acid and triacylglycerol composition of bovine milk fat

Pacheco-Pappenheim, Sara; Yener, Sine; Heck, J.M.L.; Dijkstra, J.; Valenberg, H.J.F. van

doi:10.3168/jds.2020-19856

Cited by 27 publications

(17 citation statements)

References 47 publications

(91 reference statements)

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“…Nevertheless,Indeed, Pacheco-Pappenheim et al [34], in a study aimed to investigate the effect of seasonal variation on the changes of fatty acids and in bovine milk fat, showed a higher LCFA content in the milk produced in the summer season respect to the one produced in the winter one.…”

Section: A C C E P T E D a R T I C L Ementioning

confidence: 99%

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

et al. 2023

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Objective: The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis.Methods: A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each trial, milk was divided continuously into two identical aliquots, one of which was kept at 9°C (MC9) and the other at 20°C (MC20). For each trial and milk temperature, vat milk (V-milk) and the resulting 21 month ripened cheese were analysed.Results: Fat and dry matter and fat/casein ratio were lower in MC9 V-milk (p≤0.05) than in MC20. Total bacteria, mesophilic lactic acid and psychrotrophic and lipolytic bacteria showed significant differences (p≤0.05) between the two V-milks. Regarding cheese, fat content resulted lower and crude protein higher (p≤0.05) both in outer (OZ) and in inner zone (IZ) of the MC9 cheese wheels. Concerning total fatty acids, the MC9 OZ had a lower concentration of butyric, capric (p≤0.05) and medium chain fatty acids (p≤0.05), while the MC9 IZ had lower content of butyric (p≤0.05), caproic (p≤0.01) and short chain fatty acids (p≤0.05). The levels of short chain and medium chain free fatty acids (p≤0.05) were lower and that of long chain fatty acids (p≤0.05) was higher in MC9 OZ cheese. The principal component analysis of total and free fatty acids resulted in a clear separation among samples by seasons, whereas slight differences were observed between the two different milk temperatures.Conclusion: Storing milk at 9°C at the herd affects the chemical composition of Parmigiano Reggiano, with repercussion on lipolysis. However, the changes are not very relevant, and since the cheese can present a high variability among the different cheese factories, such changes should be considered within the “normal variations” of Parmigiano Reggiano chemical characteristics.

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Section: A C C E P T E D a R T I C L Ementioning

confidence: 99%

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

et al. 2023

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“…The molecular weight of each individual TAG species was determined using MALDI-TOF-MS, which determines the TAG profile (even-and odd-chain TAG species) based on their carbon number and number of double bonds (DB). Both methods (GC-FID and MALDI-TOF-MS) complement each other, resulting in a complete overview of milk TAG composition (Schiller et al, 2004;Pacheco-Pappenheim et al, 2021).…”

Section: Triacylglycerol Composition Analysismentioning

confidence: 99%

“…After enzymatic transesterification, the 2-monoacylglycerol fraction was isolated and analyzed for FAME composition. The FAME were prepared according to ISO Standard 15884 (ISO, 2002) and analyzed according to ISO Standard 16958 (ISO, 2015) with GC-FID, as described by Pacheco-Pappenheim et al (2021). The FA profile at the sn-2 position was first expressed as a weight percentage (g/100 g of total FA) by dividing each FA peak area by the total peak area, and was then transformed to a molar percentage.…”

Section: Regiospecific Distribution Analysis Of Famentioning

confidence: 99%

“…Previous studies have reported that oil supplementation to dairy cattle rations (e.g., palm oil, canola oil, olive oil, soy oil, and linseed oil) decreased the milk concentration of TAG species containing 30 to 36 and 42 to 46 carbon atoms, and increased the concentration of TAG species containing 50 to 54 carbon atoms, as a result of the high concentrations of long-chain FA (LCFA) in the supplemented oils (Banks et al, 1989;DePeters et al, 2001). Seasonal variation in feeding regimens also affects milk TAG composition, with increased concentrations of high molecular weight (HMW) TAG and decreased concentrations of low molecular weight (LMW) and medium molecular weight (MMW) TAG upon intake of fresh grass in spring and summer (Pacheco-Pappenheim et al, 2021). Variations in milk TAG composition may in turn affect the solid fat content (SFC) of milk fat (Precht and Frede, 1994;Ashes et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat content

Pacheco-Pappenheim

Yener

Nichols

et al. 2022

Journal of Dairy Science

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The aim of this study was to analyze the effect of fat and protein supplementation to dairy cattle rations on milk fat triacylglycerol (TAG) composition, fatty acid (FA) positional distribution in the TAG structure, and milk solid fat content (SFC). Fifty-six lactating Holstein-Friesian cows were blocked into 14 groups of 4 cows and randomly assigned 1 of 4 dietary treatments fed for 28 d: (1) low protein, low fat, (2) high protein, low fat, (3) low protein, high fat, and (4) high protein, high fat. The high protein and high fat diets were obtained by isoenergetically supplementing the basal ration (low protein, low fat) with rumen-protected soybean meal and rumen-protected rapeseed meal, and hydrogenated palm FA (mainly C16:0 and C18:0), respectively. Fat supplementation modified milk TAG composition more extensively compared with protein supplementation. Fat supplementation resulted in decreased concentrations of the low molecular weight TAG carbon number (CN) 26 to CN34 and medium molecular weight TAG CN40, CN44, and CN46, and increased concentrations of CN38 and the high molecular weight TAG CN50 and CN52. Increased contents of C16:0, C18:0, and C18: 1cis -9 in TAG in response to fat supplementation were related to increases in the relative concentrations of C16:0 and C18:0 at the sn-2 position and C18:0 and C18: 1cis -9 at the sn-1(3) positions of the TAG structure. Increased concentrations of high molecular weight TAG species CN50 and CN52 in response to fat supplementation was associated with increased milk SFC at 20, 25, and 30°C. Our study shows that important alterations in milk TAG composition and structure occur when feeding hydrogenated palm FA to lactating dairy cattle, and that these alterations result in an increased SFC of milk fat. These changes in milk SFC and TAG composition and structure may improve absorption of both fat and minerals in milk-based products for infants and may affect processing of milk fat.

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“…The dairy industry must make strategic decisions regarding optimizing agents that affect milk composition; in this way, they can better meet the ever-changing technological requirements and consumer preferences [ 7 ]. In general, factors affecting milk composition include the season [ 8 ], feeding [ 9 ], stage of lactation, milking interval, the health status of the cow [ 10 , 11 ], genetic factors, and other day-to-day variations [ 12 , 13 ]. The effects of environmental temperature and humidity on milk-related performance, fertility, and welfare have been widely studied in dairy cattle [ 14 , 15 ], and the effects of seasonal changes on milk composition have been discussed by several researchers [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Environmental Temperature and Humidity on Milk Composition, Microbial Load, and Somatic Cells in Milk of Holstein Dairy Cows in the Northeast Regions of Iran

Toghdory

Ghoorchi

Asadi

et al. 2022

Animals

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The present study aims to examine the relationships between temperature and humidity and milk composition, microbial load, and somatic cells in the milk of Holstein dairy cows. For this purpose, the temperature–humidity index, ambient temperature, and relative humidity data were obtained from the nearest weather stations. Production data were obtained from four dairy farms in Golestan province, Iran, collected from 2016 to 2021. The traits investigated were protein, fat, solids-not-fat (SNF), microbial load, and somatic cell count (SCC) in milk. The effects of the environmental temperature, humidity, month, and season on the milk composition, microbial load, and somatic cells were analyzed through analysis of variance. The effects of environmental temperature, humidity, month, and season on the milk composition, microbial load, and somatic cell composition were analyzed using a mixed procedure with a restricted maximum likelihood model. Although our findings revealed that there were significant differences in fat, protein, SNF, and SCC among the different months of the year (p < 0.01), no significant difference was observed in the total microbial count in milk. Environmental temperature presented significant impacts on fat, protein, SNF, SCC, and total microbial count within various temperature ranges (p < 0.01). When the temperature increased from 6.2 °C to 31.3 °C, the milk protein, fat, SNF, and somatic cell count significantly decreased, by approximately 4.09%, 5.75%, 1.31%, and 16.8%, respectively; meanwhile, the microbial count in milk significantly increased, by approximately 13.7%. Humidity showed an influence on fat, protein, non-fat solids, somatic cells, and total microbial count within different temperature ranges (p < 0.01). When the humidity increased from 54% to 82%, the milk protein, fat, SNF, and SCC significantly increased, by approximately 3.61%, 4.84%, 1.06%, and 10.2%, respectively; meanwhile, the microbial count in milk significantly decreased, by approximately 16.3%. The results demonstrate that there is a negative correlation between different months of the year, temperature, and the humidity of the environment, in terms of milk components and SCC. Our findings demonstrate that the optimum performance, in terms of milk composition, occurred in the first quarter of the year. As temperature increases and humidity decreases, milk quality decreases. Therefore, the adverse effects of environmental conditions on agricultural profits are not negligible, and strategies to better deal with the negative environmental effects are needed in order to improve milk quality in dairy cows.

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Seasonal variation in fatty acid and triacylglycerol composition of bovine milk fat

Cited by 27 publications

References 47 publications

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat content

Effects of Environmental Temperature and Humidity on Milk Composition, Microbial Load, and Somatic Cells in Milk of Holstein Dairy Cows in the Northeast Regions of Iran

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