Changes in fatty acid and conjugated linoleic acid content of milk according to season (Preliminary study)

Abstract

The fatty acid composition and the changes in the fatty acid profile of the milk of Black Holstein Friesian, Hungarian Simmenthal and Red Holstein Friesian was determined. The amount of the saturated fatty acids dropped to a minimum level during the summer months (butyric acid: 2.8–2.9 relative%; myristic acid: 10.9–11.0%; palmitc acid: 28.1–28.2%; stearic acid: 10.4–10.5%), and reached a maximum during winter and in early spring (butiric acid: 3.6–3.7 relatív%; myristic acid: 11.5–11.7%; palmitic acid: 28.7–28.8%; stearic acid: 10.7–10.8%). The amount of oleic (summer: 26.7%; winter: 25.0%), linoleic (summer: 3%; winter: 1.7%), and linolenic acid (summer: 1%; winter: 0.9%) and conjugated linoleic acid (summer: 1.4%; winter: 0.8%) was the highest in summer. The biological value of the fat in summer milk, according to higher essential fatty acid content, is more valuable than in winter milk.