Effect of inclusion of bakery by-products in the dairy cow’s diet on milk fatty acid composition

Abstract

Bakery by-products (BP), rich in fats and sugars, are unconventional feed sources for cows whose effects on milk fat composition have not yet been evaluated. This research paper aimed to assess the effects of dietary BP inclusion rate and feeding period on the milk fatty acid composition. Twenty-four Simmental cows were fed a diet without BP (CON) for 1 week. Then they either continued with the CON diet or switched to one of the BP diets (with 15% or 30% BP in diet dry matter) for 3 weeks. Milk samples were taken before diet change and three times during BP feeding and analysed for fatty acid composition. Data showed that increasing BP content in the diet increased total fatty acid intake, especially of 18: 1 n9. In the milk fat, the percentages of total monounsaturated fatty acids especially of the 18: 1 origin linearly increased with increasing dietary BP level. The percentage of fatty acids de novo synthesized in the mammary gland (the sum of 4: 0–14: 0) remained similar among diets (32-34% of total fatty acids). The 16: 0 percentage dropped from 32.5 to 29.6% and from 33.6 to 28.3% for 15% and 30% BP, respectively. Only 30% BP elevated the percentage of conjugated linoleic acids (CLA: by 59%) compared with CON throughout the 3 weeks. Proportions of 18: 2 n6 and 18: 3 n3 and the n6:n3 ratio were unaffected by BP and feeding time. BP feeding improved all those estimated health indices of the milk fat that are suggested to be related to coronary health. In summary, the inclusion of BP in dairy rations beneficially shifted the milk fatty acid profile to more 18: 1 fatty acids at the expense of 16: 0. At a 30% inclusion rate, BP feeding showed an additional benefit of increased CLA content in milk fat.