Milk fat is synthesised from fatty acids that come from the peripheral circulation (60%) or are synthesised de novo in the mammary gland (40%). Fatty acids with 4-14 carbons and part of those with 16 carbons derive from de novo synthesis in the mammary gland with the main source of carbons being acetate and in less proportion beta-hydroxy-butyrate.
The rest of the fatty acids of 16 carbons and all of those with 18 carbons and longer chains derive from circulating fatty acids, arising from the absorption of dietary lipids or fat mobilisation from body reserves.
One reasonable approach to enhance profitability in dairy farms is the strategic production of milk components without negatively affecting cow performance, health or reproduction.
Average milk fat price in that period was $5.26 per kg, with the maximum premium paid in July ($5.86/kg) and the minimum in October ($4.62/kg). Putting that into perspective, increasing a tenth on the butterfat concentration of a 45kg-herd would improve daily income between ¢20.8 and ¢26.4 per cow at any given time during those 12 months. For example, raising milk fat from 3.7 to 4.0% would improve yearly income by $228,000-289,000 in a 1,000 cowherd producing 45kg of milk.
Continue reading this article published in International Dairy Topics.
