Effect of palmitic and stearic acid and alpha-linolenic fatty acids on feed intake, milk production and milk components in Holstein fresh cows

Inert or ineffective fat supplements on rumen activity, have been converted to a common ingredient in rations due to its high energy content and its adaptability in dairy farms. Inert fats on rumen activity usually contain high concentrations of long chain fatty acids, including palmitic, stearic, oleic, and linoleic. Research over the last few years has shown that fatty acids are not just a source of energy, but also, have different metabolic applications in cow body and contributed in various ways in their production. In this study, the effects of two palmitic and stearic saturated fatty acid supplements containing the highest levels of fat supplements are studied in the presence and absence of omega-3.

thirty two dairy cows with more than two parturition were introduced into the experimental design with randomized complete block design with 4 treatments (2 × 2 factorials). Instantly after delivery and kept in individual place for 65 days. The production and milk components of each one were measured. The treatments included: 1) Base diet with 1.5% stearic acid supplement (75%) without omega-3; 2) Base diet with 1.5% stearic acid supplement with omega-3 3) Base diet with 1.5% palmitic acid supplement (75%) without omega-3, and 4) Base diet with 1.5% palmitic acid supplement without omega-3.

The results of this study showed that In comparison of milk production, the interaction of omega-3 and saturated fatty acids on milk production was significant and milk production of cows fed with palmitic acid treatment with omega-3 was highest (50.92) and There was a significant difference with other treatments (P≤0.01), but there was no significant difference between the other treatments (P≤0.01). Dry matter intake of cows fed with stearic acid without omega-3 was highest (24.77) and had a significant difference with other treatments (P≤0.05). However, there was no significant difference between the three treatments (P≤0.05). In the study of milk components including, fat percentage and total milk fat, the interaction of saturated fatty acids with omega-3 as well as the effect of type of saturated fatty acids were not significant but also, omega-3 effect on fat percentage and total fat was at level 5% and 1% has been significant.

Using the combination of α-linolenic acid with saturated fatty acids, especially palmitic acid, it is possible to increase the production of Holstein cows in fresh cows and early lactation. With the use of stearic acid in the early lactation, the dry matter can be increased by improving of dry matter intake and reducing BCS. Also, with omega-3 consumption, you can improve the percentage and total fat milk of cows during early lactation.