Research note: Effect of duodenal‐infused unsaturated fatty acids on dairy milk composition

Abstract

Investigations were conducted to assess the effect of duodenal infusions of oleic and linoleic acids both on milk composition and fatty acid patterns of milk fat. The investigations were carried out in two trials, I and II, each with 3 cows, fitted with a ruminai and a duodenal cannula. 56 g of oleic acid (Trial I) and 46 g linoleic acid (Trial II) were infused daily into the duodenum over a period of 7 days, while no application of fatty acids acted as a control in each case. An increase in milk fat content was observed in both trials whereas the content of protein and lactose in milk remained unaffected. In both trials the milk oleic acid and linoleic acid concentrations increased. In trial I C_{18: 1} increased from 14.8 to 18.7%. In trial II C_{18: 1} increased from 2.5 to 5.8% of total lipids. It was estimated that 84.8% of the infused C_{18: 1} and 86.5% of C_{18: 1} were transferred into milk fat.