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The effect of a unique high-fatty-acid supplement on milk fatty acid profile and energy utilization of lactating Jersey cows.

K. Buse

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06-23-2020

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Abstract:

T134
The effect of a unique high-fatty-acid supplement on milk fatty acid profile and energy utilization of lactating Jersey cows.
K. Buse*, D. Morris, P. Kononoff. University of Nebraska-Lincoln Lincoln, NE.

Omega-3 fatty acids are polyunsaturated fatty acids that play an important role in human health. To improve dietary consumption of omega-3 fatty acids, enrichment of dairy products through selective feeding of feedstuffs high in omega-3 fatty acids to dairy cows may be an option. Four multiparous Jersey cows (115 � 36 d in milk) were used in a 4 � 4 Latin square with 4 periods of 28 d (24 d adaptation and 4 d collection) to analyze the effect of feeding a high fatty acid supplement on the milk fatty acid profile and energy utilization. Cows were randomly assigned to 4 different diets ranging from 0 to 20.0% inclusion of Perfect Omega 3 (PO3) (Sunseo Omega 3; Chungcheong Buk-Do, South Korea), a feed supplement comprised of sesame meal, giant kelp, cassava, and sorghum. With increasing inclusion of PO3, dry matter intake tended to increased linearly (P = 0.108) from 21.8 to 24.1 � 1.41 kg/d, while milk yield did not differ (P > 0.310, averaging 31.4 � 0.37 kg/d). Milk fat percentage increased linearly from 5.30 to 5.82 � 0.35% with increasing inclusion (P = 0.024), and milk fat yield had a tendency to increase linearly (P = 0.154) from 1.66 to 1.85 � 0.20 kg/d. Increasing inclusion of PO3 resulted in a linear increase (P < 0.001) in the concentration of α-linolenic acid in milk fat from 0.24 to 0.72 � 0.04 g/100 g of milk fat as well as a linear decrease (P = 0.002) in linoleic acid from 2.61 to 2.23 � 0.09 g/100 g milk fat. The increasing inclusion of PO3 linearly increased (P = 0.067) the GE content of the diet, but there was no difference (P > 0.192) among diets in DE and ME (averaging 60.9 � 2.67 and 53.9 � 2.57 Mcal/kg of DM). No difference (P > 0.383) was observed in the digestibility of NDF and energy averaging 38.2 � 1.85 and 62.7 � 0.65%, respectfully. The results of this study indicate that increasing inclusion of PO3 maintains milk production while increasing the concentration of milk fat, with favor toward a greater concentration of omega 3 fatty acids.

Keywords: polyunsaturated fatty acids, energy utilization, indirect calorimetry.