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Effect of dietary eicosapentaenoic and docosahexaenoic acid supplementation during last month of gestation on colostrum fatty acids composition in Charolais cows

Introduction: Eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids are essential nutrients. Their significance is especially important in the perinatal period of the calf for the development of central nervous and immune system. The aim of the study was to explore whether it is possible to alter cow colostrum fatty acid composition with a low level of fat supplement, high in EPA and DHA. Material and methods: In feeding trial were included a total of 20 Charolais cows during the last month of their gravidity. Cows were divided into 2 groups: a control group (Control) and an experimental group (DHA + EPA), each group consisting of 10 animals. All the animals were fed a basal diet, consisting of haylage and corn concentrate, and had constant access to drinking water. For the period of one month before expected calving, cows in experimental group (DHA + EPA) were supplemented with fat supplement, consisting of 9.1 g/cow/day of EPA and 7.8 g/cow/day of DHA. Milk samples were collected on the 1st day (6 hours after calving, colostrum). Analysis of fatty acid composition was performed by gas chromatography. Results: Fatty acid composition of colostrum in experimental group (DHA + EPA) was significantly altered: we found higher concentrations for fatty acids: EPA, DHA, docosapentaenoic, oleic and stearic acid. Summed profile of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was not altered but summed profile of n-3 long chain PUFA was significantly higher in experimental group. Also, addition of fat supplement significantly decreased concentration of myristic acid in colostrum. Conclusion: These results showed that fat supplement, high in DHA and EPA, modified the fatty acid profile of colostrum milk fat and increased the proportion of fatty acids beneficial for health of calf in perinatal period.

Charolais; eicosapentaenoic acid; docosahexaenoic acid; colostrum; fatty acid composition

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