Fatty Acid Composition of Dairy Milk: A Case Study Comparing Once- and Twice-a-Day Milking of Pasture-Fed Cows at Different Stages of Lactation

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dc.citation.issue1
dc.citation.volume3
dc.contributor.authorSanjayaranj I
dc.contributor.authorLopez-Villalobos N
dc.contributor.authorBlair HT
dc.contributor.authorJanssen PWM
dc.contributor.authorHolroyd SE
dc.contributor.authorMacGibbon AKH
dc.date.accessioned2024-06-18T22:47:45Z
dc.date.available2024-06-18T22:47:45Z
dc.date.issued2022-03
dc.description.abstractIn this case study, we compared the gross composition and fatty acid (FA) composition of milk from cows milked once a day (OAD) and twice a day (TAD) at different stages of lactation in real farm conditions with no control on feed. Seventy-two cows from a OAD milking herd and 181 cows from a TAD milking herd were sampled in early, mid and late lactation. Calibration equations were developed to enable the prediction of proportions of individual FAs using mid-infrared (MIR) spectroscopy. Cows milked OAD produced 25% lower daily milk yield (MY) compared to cows milked TAD. Percentages of fat and protein were 21% and 9% higher in cows milked OAD compared to cows milked TAD, respectively. The proportion of saturated fatty acids (SFA) (molecules with unbranched hydrocarbon chains and all single bonds) was significantly lower, while the proportions of de novo synthesised FAs from C8:0 to C14:0 were significantly higher, in cows milked OAD compared to cows milked TAD. OAD milking improved the energy balance of cows, which led to higher proportions of de novo synthesised FAs and lower proportions of long-chain fatty acids (16:0 and above). The proportion of SFA was significantly higher in mid lactation (ML) compared to early lactation (EL) and late lactation (LL) in cows milked OAD and TAD. In EL, the proportions of C4:0 to C12:0 FAs in cows milked OAD were significantly higher compared to the cows milked TAD due to the improved energy status of cows milked OAD. Understanding the proportions of individual FAs in cows milked OAD and TAD will enable further studies on milk fat characteristics and on butter hardness and coagulation properties of milk.
dc.description.confidentialfalse
dc.edition.editionMarch 2022
dc.format.pagination174-189
dc.identifier.citationSanjayaranj I, Lopez-Villalobos N, Blair HT, Janssen PWM, Holroyd SE, MacGibbon AKH. (2022). Fatty Acid Composition of Dairy Milk: A Case Study Comparing Once- and Twice-a-Day Milking of Pasture-Fed Cows at Different Stages of Lactation. Dairy. 3. 1. (pp. 174-189).
dc.identifier.doi10.3390/dairy3010014
dc.identifier.eissn2624-862X
dc.identifier.elements-typejournal-article
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69901
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2624-862X/3/1/14
dc.relation.isPartOfDairy
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectfatty acid
dc.subjectmilk composition
dc.subjectmilking frequency
dc.subjectstage of lactation
dc.subjectdairy cow
dc.subjectNew Zealand
dc.titleFatty Acid Composition of Dairy Milk: A Case Study Comparing Once- and Twice-a-Day Milking of Pasture-Fed Cows at Different Stages of Lactation
dc.typeJournal article
pubs.elements-id459824
pubs.organisational-groupOther
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