Fatty Acid Profile and Physical Properties of Milk Fat from Cows fed Calcium Salts of Fatty Acids with Varying Unsaturation

Abstract

Holstein cows (n = 24) averaging 42 d in milk were used in a randomized complete block design during a 4-wk trial. A control total mixed ration (TMR) was compared with TMR supplemented with Ca salts of fatty acids from canola oil, soybean oil, or linseed oil. The three vegetable oils were progressively more unsaturated; the dominant fatty acids were, respectively, cis-Δ-9-C18:1, C18:2, and C18:3- Apparent total tract digestibility of dry matter, crude protein, ether extract, and neutral detergent fiber was higher for rations containing Ca salts than for the control ration. Milk yield increased linearly as the unsaturation of the dominant fatty acid in the Ca salts increased. Milk fat percentage was reduced when Ca salts were added to the rations. The addition of Ca salts to the ration decreased the proportions of saturated fatty acids that contained C6 to C16 and increased the proportions of C18:0, cis-Δ-9-C18:1, and trans-Δ-11-C18:1 in milk fat. Proportions of C18:2 and C18:3 increased linearly, and cis-Δ-9-C18:1 decreased linearly, as the unsaturation of the dominant fatty acid in the Ca salts increased. The proportion of fat that was liquid at 5°C was higher for butter from cows fed diets containing Ca salts, but the proportion of liquid fat at 20°C was not affected. Calcium salts of unsaturated fatty acids added to the diets of dairy cows improved the thermal properties of milk fat.