Possibilities of improving fatty acid composition of bovine milk from human health standpoint: a review

Bovine milk fat composition is substantially different from the proposed ideal milk fat composition regarding human health. The present paper discusses the current state of knowledge on various factors affecting bovine milk fat composition and proposes possible ways of altering milk fat profile in a desirable direction. Among the physiological factors, the stage of lactation seems to have a stronger impact on milk fat composition, probably due to varying energy balance across the lactation in dairy cows. Parity and age at calving may not significantly affect milk fat composition. Milk fat composition can be altered by changes in the feeding and/or production system, although change through forages seems to be less optimistic, and change by concentrate or dietary fat appears to be costly. Genetic selection, being permanent, cumulative, and multiplicative, for better milk fat composition may result in increased proportions of more desirable monounsaturated and polyunsaturated fatty acids and decreased proportions of less desirable saturated fatty acids in bovine milk fat. It is important for dairy farmers, nutritionists, and geneticists to consider the health aspects of milk and other dairy products while making any breeding and other management decisions.