Consumer demand of milkfat for both butter and cheese is the reason over 90% of U.S. milk production now falls under multiple component pricing mechanisms. As a result, dairy producers and their nutritionists prioritize genetic and nutritional strategies that enhance milkfat.
The primary precursor for fatty acid synthesis in the mammary gland is acetate, and secondarily beta-hydroxybutyrate, resulting in fatty acids of 4 to 14 carbons and some with 16 carbons. The rest of the fatty acids with 16 carbons and all those with 18 carbons or more derive from circulating fatty acids from dietary fats or body fat reserves. The use of fat suplements to improve the energy density of the diet is common practice among nutritionists. It is important, however, to use the right lipids in the diet since those that have unsaturated fatty acids may reduce milkfat.
Most fat supplements are based on palmitic acid, a 16-carbon saturated fatty acid. Its inclusion rate depends on the requirements of the group of cows, but it is usually between 0.5% and 2.5% of the ration dry matter. Individual fatty acids, however, can have different effects, with considerable research being placed on palmitic because of its reduced interference with fiber digestibility.
In 2021, researchers from Penn State fed fat supplements to lactating dairy cows based on palmitic or oleic acids and their blends.
Continue reading this article published in Hoard’s Dairyman.
