Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 2
Written by Roxana Elena (VASILIU) STEFAN, Daniela IANIȚCHI, Livia VIDU, Elena RĂDUCANU, Carmen Georgeta NICOLAE, Victoria CONSTANTIN, Monica MARIN
In the past few years, there has been a notable rise in global demand for milk and dairy products. Milk fat represents an important component of milk, playing a crucial role in energy provision and contributing to numerous physical characteristics and manufacturing qualities of both milk and dairy products. The fatty acids found in milk fat are regarded as important nutritional components in the human diet. Generating milk with an increased concentration of polyunsaturated fatty acids (PUFAs), particularly from the n3 category, is advantageous because dietary patterns containing more n3 fatty acids and fewer n6 fatty acids are considered healthier for humans. There are numerous factors that influence the fatty acid in the milk profile, with nutrition being the most critical aspect among them. Primary dietary factors, including the type and quantity of either forages or concentrates within the dietary regimen, extensive research has been conducted on the balance between forage and concentrate ratios, as well as the inclusion of fat or oil supplements in diets.
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