The purpose of this research was to investigate the variation in fatty acid composition of milk fat from four buffalo (Bubalus bubalis) herds under different feeding management and ration composition. Changes in milk fatty acid composition were monitored on a weekly basis. Saturated fatty acids (65.5%) predominated in buffalo milk fat; monounsaturated and polyunsaturated fatty acids were 27.0% and 4.5%, respectively. Of saturated fatty acids, the content of palmitic acid was the highest (30.6%) followed by stearic acid (12.0%) and myristic acid (10.7%). Of the unsaturated fatty acids the content of oleic acid was the highest (26.6%). The average content of conjugated linoleic acid (0.76±0.33) was higher than the maximal values generally reported for dairy cow

DI FRANCIA, ANTONIO

MASUCCI, FELICIA

PROTO, VINCENZO

ROMANO, RAFFAELE

VARRICCHIO, MARIA LUISA

English

Archivio della ricerca - Università degli studi di Napoli Federico II

ITAL.J.ANIM.SCI. VOL. 6 (SUPPL. 1), 509-511, 2007 509Fatty acid composition of Mediterraneanbuffalo milk fatM. L. Varricchio1, A. Di Francia1, F. Masucci1,R. Romano2, V. Proto11 Dipartimento di Scienze del Suolo, della Pianta, dell’Ambiente e delle Produzioni Animali.Università di Napoli Federico II, Italy2 Dipartimento di Scienze degli Alimenti. Università di Napoli Federico II, ItalyCorresponding author: Antonio Di Francia. Dipartimento di Scienze del Suolo, della Pianta, dell’Ambientee delle Produzioni Animali. Facoltà di Agraria, Università di Napoli Federico II. Via Università 133, 80055Portici (Napoli), Italy - Tel. +39 081 2539304 - Fax +39 081 7762886 - Email: antonio.difrancia@unina.itABSTRACT: The purpose of this research was to investigate the variation in fatty acid composition of milk fatfrom four buffalo (Bubalus bubalis) herds under different feeding management and ration composition. Changes inmilk fatty acid composition were monitored on a weekly basis. Saturated fatty acids (65.5%) predominated in buf-falo milk fat; monounsaturated and polyunsaturated fatty acids were 27.0% and 4.5%, respectively. Of saturatedfatty acids, the content of palmitic acid was the highest (30.6%) followed by stearic acid (12.0%) and myristic acid(10.7%). Of the unsaturated fatty acids the content of oleic acid was the highest (26.6%). The average content of con-jugated linoleic acid (0.76±0.33) was higher than the maximal values generally reported for dairy cow.Key words: Bubalus bubalis, Fatty acid profile, Milk fat.INTRODUCTION – Average milk production of Italian buffalos (Bubalus bubalis) is the highest in the world andthe fat percentage averages 8.3%, but can reach 15% under favourable conditions. Milk fat has been criticised bydieticians since it contains substantial concentration of C14:0 and C16:0 and relatively low concentrations ofmonounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids (Kennelly, 1996). However, there are severalcomponents in milk fat that could influence health positively. The effects of, for example, omega-3 fatty acids againstheart disease are well documented, as is the anticarcinogenic effect of conjugated linoleic acid (CLA) and butyricacid (Molkentin, 2000). Studies on milk fatty acid composition of Italian buffalo are limited and discontinuous(Polidori et al., 1997; Bergamo et al., 2003). The purpose of this research was to investigate the range of variationthroughout the year of the major fatty acids of buffalo milk fat from four herds under different feeding managementand ration composition. This paper presents the results concerning the herd effect on milk fatty acid composition.MATERIAL AND METHODS – The study was carried out at four (A, B, C, and D) commercial dairy buffalo herdsin southern Italy, and lasted one year (May – April). Three herds adopted the total mixed ration (TMR) system: inherd A, a commercial product containing calcium salts of fatty acids (ether extract 84%DM; 46% C16:0, 38% C18:1,11% C18:2, 7% other saturated fatty acids) was used all year round (on average 0.15±0.05 kg/d); in herd B the samecommercial product was used all year round (on average, 0.19±0.03 kg/d) together with whole cottonseeds (on aver-age, 1.53±0.21 kg/d; ether extract 22%DM; 46% C18:2, 28% C16:0, 20% C18:1); in herd C neither oilseeds nor pro-tected fat were used. A traditional feeding system was adopted for herd D providing commercial concentrates in themilking parlour and forages (meadow or alfalfa hay, wheat straw) in the feed bunk. For each herd, bulk milk sam-ples from a consecutive morning and evening milking were collected every week; milk yield and diets administeredwere also recorded. Additionally, monthly bulk milk samples were taken along with the collection of feed samples.Analysis of fatty acids was determined in each of the weekly milk samples and was carried out by mean of a trans-estherification reaction using capillary gas chromatography. The fresh milk samples collected every month wereanalysed for fat and protein (NFS - Milkoscan 605, Foss Electric, Sweden) and somatic cell count (SCC- Fossomatic250, Foss Electric, Sweden). Fatty acid data were analysed by ANOVA by using the herds as source of variation.Orthogonal contrasts were used to examine differences between herds.PROC. 17th NAT. CONGR. ASPA, ALGHERO, ITALY510 ITAL.J.ANIM.SCI. VOL. 6 (SUPPL. 1), 509-511, 2007Table1. Milk traits and diet characteristic for the four herds. HerdA B C DMean SD Mean SD Mean SD Mean SDLactating cows (n) 110 10 106 17 287 48 57 17Milk production (kg/d/head) 8.1 0.5 9.0 1.3 7.8 1.4 8.5 0.9FPCM1 production (kg/d/head) 8.5 0.9 9.3 1.0 7.6 1.1 7.8 1.2Fat (%) 8.8 1.3 8.8 1.0 8.0 0.8 7.4 1.0Protein (%) 4.7 0.1 4.7 2.0 4.7 0.1 4.3 0.3SCC(log10) 5.2 0.5 5.4 0.6 5.3 0.2 5.4 0.5Diet characteristicsDM intake (kg/d) 16.9 0.8 15.3 0.9 18.1 0.9 18.6 0.8Crude Protein (g/d) 2532 454 2767 614 2527 478 2389 545NEL (MJ) 101 2.9 101 4.0 115 9.6 103 10Fat (g/d) 454 38 614 59 478 79 546 861Fat (8.3%) and Protein (4.5%) Correct Milk (Bartocci et al., 2002).Table 2. Milk fatty acid composition for the four herds.Herd SE Effect (P)A B C DC4 3.48 3.30 3.44 3.36 0.073 0.133C6 1.93a 1.78ab 1.92a 1.65b 0.061 0.0005C8 0.97a 0.88b 1.10c 0.88b 0.030 0.0001C10 1.78ac 1.66a 2.35b 1.84c 0.047 0.0001C12 2.48a 2.26b 2.90c 2.34ab 0.070 0.0001C14:0 10.77a 9.97b 11.45c 10.48a 0.144 0.0001C14:1t 1.15a 0.93b 1.10a 1.23ac 0.033 0.0001C15 1.11a 0.93b 1.00c 1.16a 0.021 0.0001C16:0 32.39a 29.36b 29.99b 30.16b 0.382 0.0001C16:1c 1.88a 1.43b 1.63c 1.80a 0.053 0.0001C18:0 10.34a 14.00b 11.49c 12.16c 0.287 0.0001C18:1t 1.79a 1.98ab 2.00b 2.09b 0.073 0.0116C18:1c 21.26a 22.54b 20.20c 22.02a 0.274 0.0001CLA 0.80a 1.06b 0.64c 0.51d 0.038 0.0001C18:2 2.34a 2.90b 2.91b 1.97c 0.083 0.0001C18:3 1.38a 1.15b 1.17b 0.96c 0.040 0.0001Short chain FA 8.17a 7.63b 8.82c 7.76ab 0.169 0.0001Medium chain FA 51.05a 45.99b 49.26c 48.48c 0.532 0.0001Long chain FA 38.13a 43.81b 38.62ac 39.94c 0.615 0.0001Saturated 65.99a 64.78b 66.34a 64.84b 0.387 0.0039MUFA 26.84a 27.54a 25.63b 27.86b 0.305 0.0001PUFA 4.52a 5.11ab 4.71c 3.45c 0.119 0.0001Atherogenicity index 2.46ab 2.15c 2.61a 2.34b 0.055 0.0001a,b P<0.05.PROC. 17th NAT. CONGR. ASPA, ALGHERO, ITALYITAL.J.ANIM.SCI. VOL. 6 (SUPPL. 1), 509-511, 2007 511RESULTS AND CONCLUSIONS – A total of 203 milk samples were analysed. For the given chromatographiccondition, 21 fatty acids were separated and quantified, but the influence of the herd was only studied for the majorfatty acids (>1%), with the exception of CLA. The five most important fatty acids in quantitative terms were C16:0(on average, 30.6±3.0), C18:1c (21.4±2.0), C18:0 (12.2±2.4), C14:0 (10.6±1.1) and C4 (3.4±0.5), which accounted formore 78% of total fatty acids. This order was substantially the same regardless of the herd. Individually, these per-centages were comparable to those reported by other authors for buffalo milk fat. The composition of fatty acids inmilk fat differed with respect to the herd, although most of the differences were rather small in absolute quantita-tive terms (Table 2). As regards the short-chain fatty acids (C4-C10), C4 content did not vary between herds, where-as the largest differences were observed for C10:0. A significantly higher content in short-chain fatty acids wasobserved in herd C. Protected fats with high C16:0 content was fed to buffalo cows of herds A and B all year round.The highest concentration of this fatty acid was found for herd A, whereas the value observed for herd B was nodifferent from those observed in herds that did not use protected fats. These results seem to indicate an effect ofthe commercial product used to a less desirable fatty acid profile which was attenuated by the presence of cotton-seeds in the rations of herd B. The highest percentage of C14:0 was observed for herd C. With respect to long-chainfatty acids (from C18-C24) and PUFA, the highest values were observed for herd B. The atherogenicity index, cal-culated according to Chillard et al. (2003), was significantly lower for herd B. As regard the CLA content the high-est value was observed for herd B. In this herd CLA concentration rose from November to January when a rationincluding a larger quantity of cottonseed was used (data not presented). High CLA levels were also observed formilk produced by herd A. The CLA contents of herds C and D, although much lower compared to those of herds Aand B, were higher than the values generally reported for dairy cow. Overall, significant differences were found inbuffalo milk fat composition between the four herds. Although some effects of milk yield and stage of lactation canbe assumed, these differences seem to be related to variations in animal nutrition. Whole cottonseeds positivelyinfluenced the fatty acid profile, while protected fats increased the level of C16:0 on herd A. Given the tendencytowards widespread supplementation of buffalo cow diets with fats, our results can provide useful indications forselecting fat source with a desirable fatty acid profile from a human health perspective.REFERENCES – Bartocci S., Campanile G., Consalvo F., Correale E., Di Francia A., Proto V., Terramoccia S.,Zicarelli L., 2002. Modello di regolamento per la gestione igienica ed alimentare dell’allevamento bufalino inrelazione alla produzione della Mozzarella di Bufala Campana DOP. Bubalus bubalis, 8 (4):31-38. Bergamo P.,Fedele E., Iannibelli L., Marzillo G., 2003. Fat-soluble vitamin contents and fatty acid composition in organic andconventional Italian dairy products. Food Chem. 82: 625-631. Chillard, Y., Ferlay A., Rouel J., Lamberet G., 2003.A review of nutritional and physiological factors affecting goat milk synthesis and lipolysis. J. Dairy Sci. 86: 1751-1770. Kennelly J. 1996. The fatty acid composition of milk fat as influenced by feeding oilseeds. Anim. Feed Sci.Techn. 60: 197-152. Molkentin J., 2000. Occurrence and biochemical characteristics of natural bioactive substancesin bovine milk lipids. Br. J. Nutr. 84 (Suppl. 1):47–53. Polidori F., Sgoifo Rossi C.A., Senatore E.M., Savoini G.,Dell’Orto V., 1997. Effect of recombinant bovine somatotropin and calcium salts of long-chain fatty acids on milkfrom Italian buffalo. J. Dairy Sci. 80: 2137-2142.

Fatty acid composition of Mediterranean buffalo milk fat

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Fatty acid composition of Mediterranean buffalo milk fat

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