Perspectives on the Influence of Sunflower, Rapeseed, and Linseed Cakes on the Fatty Acid Profile of Cow's Milk
Keywords:
fatty acids of milk, linseed cakes, Omega-3, Omega-6, rapeseed cakes, sunflower cakesAbstract
This article is a systematic review that explores the influence of different types of oilseed cakes used in cow feed on the fatty acid profile of milk, with a focus on the Omega-6/Omega-3 ratio. Sunflower, rapeseed, and linseed cakes are analyzed from the perspective of their lipid composition and their effects on milk quality. Studies show that linseed cakes significantly increase the Omega-3 content in milk, achieving a balanced Omega-6 to Omega-3 ratio, which is favorable for cardiovascular health and inflammation reduction. Conversely, rapeseed cakes provide a balanced fatty acid profile, with high oleic acid content. Sunflower cakes result in a high Omega-6 to Omega-3 ratio, which may promote inflammatory processes if not supplemented with Omega-3-rich sources. Predominantly using linseed cakes or combining them with rapeseed cakes can significantly improve the fatty acid profile of milk. Although sunflower cakes provide a high Omega-6 content, adjustments through supplementation with Omega-3 sources are necessary to ensure an adequate lipid profile. These findings are relevant for optimizing cow feed strategies to obtain a nutritionally superior milk product, characterized by an improved fatty acid composition that can benefit both human health and dairy industry standards. Tailoring feed strategies with appropriate oilseed cake combinations offers opportunities to produce higher-quality dairy products with superior lipid profiles, addressing consumer demand for healthier options.
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