Associations of lameness with milk composition, fatty acid profile, and milk coagulation properties in mid-lactation high-yielding Holstein cows

Marko Kass, Priit Karis*, Ragnar Leming, Marie J. Haskell, Katri Ling, Merike Henno

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Lameness, an animal welfare and profitability related problem in dairy industry, was evaluated on 126 multiparous Estonian Holstein cows on a 5-point scale; score three or above indicated lameness. Milk samples of the cows were analysed for basic composition, content of mineral elements, fatty acid (FA) profile and coagulation properties (MCP). Lame cows had lower milk yield and a lower milk protein and milk fat yield compared to non-lame cows. MCP and content of mineral elements were not affected by lameness. The concentrations of most individual milk FA, their groups formed by chain length, degree of saturation or by origin were not affected by the lameness. Lameness was associated with a higher concentration of odd- and branched-chain fatty acids and C18:0. Milk from lame cows is suitable for consumers as lameness did not impair nutritional value nor MCP of the milk.
Original languageEnglish
Article number105908
JournalInternational Dairy Journal
Volume153
Early online date20 Feb 2024
DOIs
Publication statusFirst published - 20 Feb 2024

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© 2024 Elsevier Ltd

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