Effect of supplementation of cows diet with linseed and fish oil and different variants of b lactoglobulin on fatty acid composition and antioxidant capacity of milk.
BACKGROUND The aim of this study was to determine the influence of polymorphic variants of b lactoglobulin in cows supplemented with linseed and fish oil on the fatty acid composition and antioxidant capacity of milk. From the herd of 320 Polish Holstein Friesian cows three groups of cows were selected according to the variants of b LG (b LGAA, b LGBB, b LGAB) During the first 7 days (the initial period) all the cows were fed the same total mixed ration (TMR) diet. From day 8 to 28,150 g fish oil and 250 g linseed (FOL) was added to the TMR diet of each cow. RESULTS The results showed that the diet supplemented with FOL was effective in reducing atherogenic and thrombogenic indices. Introducing supplementation improved the antioxidant capacity: higher concentration of C18:2cis 9 trans 11, C20:5 n 3, C22:6 n 3, bioactive whey proteins and vitamin soluble in fat has been recorded. The results showed that b LGAA was associated with lower levels of atherogenic and thrombogenic indices and higher concentration of C22:5 n 6, phospholipids and b carotene. b LGBB favours a higher content of C18:1trans 11, C18:2cis 9 trans 11 and lactoferrin. b LGAB was associated with higher concentrations of C20:5 n 3, Lysozyme, a retinol, a tocopherol and total antioxidant status. CONCLUSION Modification of the diet of cows with fish oil and linseed significantly influenced fatty acid composition and antioxidant properties of milk. The effect of b LG phenotype on the fatty acid composition and antioxidant capacity of milk is variable, which could partly be the result of a b LG phenotype x diet interaction.
Journal of the science of food and agriculture