EFFECT OF THE DIET TYPE ON THE COMPOSITION OF FATTY ACIDS IN COW MILK

Abstract

Objective: To review the effect of the diet type on the composition of fatty acids in cow milk. 

Design/methodology/approach: The present study consisted in conducting a search of scientific articles in SCOPUS and ScienceDirect using the keywords: fatty acids, polyunsaturated, origin, diet, oils, fats.

Results: Cow milk contains beneficial unsaturated fatty acids for the consumer. Rumen acid (CLA, C18:2 c9t11) has the potential of reducing carcinogenesis, and preventing atherosclerosis and diabetes. Food products from ruminants are naturally rich in CLA. Animal diet manipulation has been the main focus to modify the fatty acids profile and to increase the content of C18:2 c9t11 in milk.

Study limitations/implications: Fat in milk typically contains a high proportion of saturated (70-75%), monounsaturated (20-25%) and small amounts of polyunsaturated fatty acids (5%); less than 40% of saturated fatty acids are considered unhealthy; however, cardiovascular diseases may be reduced by the intake of desirable fatty acids derived from ruminant products.

Findings/conclusions: The metabolism of lipids in the diet of ruminants plays an important role. All the sources of variation that influence the lipid concentration in the plant and the diet will influence the contribution of the substrate to the rumen and its hydrogenation process, and therefore, the lipid profile of the milk.