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South African Journal of Animal Science

versión On-line ISSN 2221-4062
versión impresa ISSN 0375-1589


SASANTI, B. et al. Milk fatty acid composition and conjugated linoleic acid content of Jersey and Fleckvieh x Jersey cows in a pasture-based feeding system. S. Afr. j. anim. sci. [online]. 2015, vol.45, n.4, pp.411-418. ISSN 2221-4062.

A number of fatty acids (FAs), such as omega-3, omega-6 and conjugated linoleic acid (CLA), which are present in the milk from dairy cows are considered essential FAs and beneficial nutrients for humans. The aim of the study was to compare the milk FA content, particularly the CLA, omega-3 and omega-6 FA content of the milk fat of Jersey and Fleckvieh x Jersey (F x J) cows in a pasture-based feeding system. All cows were fed the same diet consisting of kikuyu-ryegrass pasture in a rotational grazing system supplemented with a standard commercial concentrate mixture at 7 kg per cow per day. Five milk samples were collected every five weeks from 10 days after calving, that is, days in milk (DIM) up to 175 DIM. In addition, two samples were collected every five weeks from 240 DIM to the end of the lactation period. Sampling was done at the evening and following morning's milking session and pooled for each cow. Samples were kept frozen at -20 °C until laboratory analysis by gas chromatography. Thirty six FAs were detected and concentration levels determined. Higher levels of total CLA (0.74 ± 0.02 vs. 0.63 ± 0.02 g FA/100 g fat), linoleic acid (1.51 ± 0.03 vs. 1.36 ± 0.04 g FA/100 g fat) and total omega-6 FAs (1.74 ± 0.04 vs. 1.54 ± 0.05 g FA/100 g fat) were recorded in the milk fat of F x J cows in comparison with Jersey cows, respectively. Increases in total CLA and the c9,t11 CLA isomers in the milk of Jersey and F x J cows followed the same trend, showing an increase from the beginning to the end of the lactation period. Similarly, the CLA content of the milk fat showed an increase with lactation stage for both breeds.

Palabras clave : Breed comparison; kikuyu-ryegrass; lactation stage; omega-3 fatty acid; omega-6 fatty acid.

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