Comparative potential of white and red clover to modify the milk fatty acid profile of cows fed ryegrass-based diets from zero-grazing and silage systems

• Published in: Journal of the science of food and agriculture 2008, Vol.88 (1), p.77-85
• Main Authors: van Dorland, H. Anette, Kreuzer, Michael, Leuenberger, Hans, Wettstein, Hans-Rudolf
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Cattle; clover; conjugated linoleic acid; cow feeding; dairy cows; Diet; Dietary supplements; dry matter intake; fatty acid composition; Fatty acids; Food industries; forage; Fundamental and applied biological sciences. Psychology; Grasses; Legumes; Lolium perenne; Milk; Milk and cheese industries. Ice creams; milk composition; milk fat; omega-3 fatty acids; omega-6 fatty acids; silage; Terrestrial animal productions; Trifolium pratense; Trifolium repens; Vertebrates
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3024

BACKGROUND: Two experiments were conducted to compare the effects of white and red clover on the fatty acid composition of milk fat from cows fed ryegrass-based diets. In experiment 1, fresh ryegrass was mixed with white or red clover (60/40, on a dry matter (DM) basis). Experiment 2 involved similar mixed diets in ensiled form, and one ryegrass-silage diet without the addition of clover.RESULTS: Total DM intake, milk yield and milk fat content were not affected by dietary treatments. Feeding freshly cut white versus red clover supplemented diets resulted in a higher proportion of n-3 fatty acids, especially α-linolenic acid, in milk fat. Addition of any clover silage to ryegrass silage increased the proportions of n-3 fatty acids in milk fat, and reduced the proportions of conjugated linoleic acids (CLA), including C18:2 c9t11, and C18:1cis isomers. The n-6/n-3 ratio was elevated compared to the diet not supplemented with clover.CONCLUSION: White clover seemed to be slightly superior to red clover supplementation, but the effects of clover supplementation as such were generally larger than that of clover type. However, a higher concentration of n-3 fatty acids with clover supplementation coincided with a lower concentration of CLA in the milk fat. Copyright © 2007 Society of Chemical Industry