Effect of the use of fermentation promoters with or without probiotics on the profile of fatty acids, amino acids and cholesterol of milk from grazing cows

Miguel A. Galina, Arabel Elías, P. Vázquez, J. Pineda, B. López, M. A. Velázquez

Abstract


This study reviews the development and use of fermentation promoters and probiotics on the profile of fatty acids, amino acids and cholesterol of milk from grazing cows. A herd of 35 cows (511 ± 12 kg), which were in the middle of lactation, Zebu crossings, over a silvopastoral system with star grass (Cynodon plectostachyus) and brachiaria (Brachiaria brizantha), and
browsing legumes, with 3 kg of fermented promoters (FP), were provided with 1.5 kg of lactobacilli per day as supplement (LAB). The grazing area was 20.9 ha. Another herd of 28 animals (514 ±14 kg), grazing on 18.5 ha, supplemented with 6 kg/d of a commercial concentrate with 160 g of commercial probioric (CP), was used. An amount of 8 commercial milks were sampled. The milk from the three treatments was weighed each week.
The average of production was 17 kg for LAB, of 14 kg/d in silvopastoril system (SP) and 16 kg in CP (P<0.05). The saturated fatty acids and unsaturated fatty acids showed differences in the three treatments (P<0.05). Polyunsaturated fatty acids, omega 3 and conjugated linoleic acid were 34%, 46% and 68% higher in CP, silvopastoral system and LAB compared to commercial milk (CM). Results have demonstrated that grazing diverse green fresh forages improve milk quality due to the increase of unsaturated fatty acids. The LAB allowed a decrease of biohydrogenation.
LAB and SP provided the milks with highest amount of omega 3.

Key words: probiotic, quality, milk, cows, tropic

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