The relation and variation of OBCFA content in rumen fluid, blood and milk from lactating dairy cows

文献类型： 外文期刊

第一作者： Luo, Zhijie

作者： Luo, Zhijie;Bu, Dengpan;Luo, Zhijie;Evans, Alexander C. O.

作者机构：

关键词： Milk; Rumen; Fermentation parameters; OBCFA; Fatty acid; cows

期刊名称：LIVESTOCK SCIENCE （ 影响因子：1.8； 五年影响因子：2.1 ）

ISSN： 1871-1413

年卷期： 2024 年 281 卷

页码：

收录情况： SCI

摘要： The main purpose of this study was to investigate the relationship of the correlations among rumen fermentation parameters, rumen fluid odd and branched-chain fatty acids (OBCFA), blood OBCFA and milk OBCFA, and to evaluate changes in their concentrations in rumen fluid, blood and milk. Seven Holstein dairy cows with similar body weight (653 +/- 45 kg) and in parity 2 late lactation period (DIM=264 +/- 5d) were fed a total mixed ratio (TMR: Alfalfa hay+ Corn silage) and rumen fluid, blood and milk samples were collected to detect their content of OBCFA, as well as rumen fermentation parameters. The results showed that there was a significant correlation between rumen fermentation parameters and rumen fluid OBCFA, blood OBCFA, but no correlation with milk OBCFA. There was a significant positive correlation between odd-chain fatty acids (OCFA) from blood and rumen fluid, especially C13:0, C15:0, C17:0. The blood branched-chain fatty acids (BCFA) were negatively correlated (P < 0.05) with the content in rumen fluid, especially anteiso fatty acids. The iso fatty acids of blood were relatively abundant but the milk content of C15:0, C17:0, isoC17:0, and anteisoC17:0 were mostly higher than in rumen fluid and blood. The levels of medium-chain fatty acids (isoC13:0, anteisoC13:0, isoC14:0, iso C15:0, anteisoC15:0, isoC16:0) in milk were lower than those in the rumen fluid and blood. This study demonstrates the complex dynamic of OBCFA production in the rumen, its passage through the blood to the mammary gland and into the milk. It also highlights the likelihood of an important contribution of adipose tissue, and the de novo synthesis of milk fats in the mammary tissue and the need for further studies to determine their exact relative contributions to milk fat content.

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