Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

M. Pešek, E. Samková and J. Špička
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M. Pešek: Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic
E. Samková: Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic
J. Špička: Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic

Czech Journal of Animal Science, 2006, vol. 51, issue 5, 181-188

Abstract: In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual on Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 ± 2.98%), oleic acid (24.47 ± 3.27%), myristic acid (12.14 ± 1.80%) and stearic acid (8.91 ± 2.44%). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 ± 4.18, 31.96 ± 4.20 and 27.45 ± 3.42% of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acid was 45.26 ± 4.77%, while that of the desirable group of polyunsaturated fatty acids was 4.51 ± 1.09%. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat composition in Czech Pied cows.

Keywords: Czech Pied cattle; milk fat; fatty acid proportion (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:51:y:2006:i:5:id:3927-cjas

DOI: 10.17221/3927-CJAS

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