Fatty acid profile of ewe’s milk infected with Staphylococcus spp.

Document Type : Short paper

Authors

1 Department of Public Health, Sumy State University, Rymskogo-Korsakova 2, Sumy 40007, Ukraine

2 Department of Biostructure and Animal Physiology, The Faculty of Veterinary Medicine, Wrocław University of Environmental and Life Sciences, Norwida 31, Wrocław 50-375, Poland

3 Department of Cattle Breeding and Milk Production, Institute of Animal Breeding, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38c, 51-630 Wrocław, Poland

4 Department of Animal Breeding, Institute of Nutrition, Dietetics and Feed Production, University of Veterinary Medicine and Pharmacy, Komenskeho 73, Kosice 041 81, Slovak Republic

10.22099/ijvr.2020.34764.5134

Abstract

Background: Mastitis in sheep caused by Staphylococcus spp. is a serious concern for dairy farming. Aims: The objective of this study was to evaluate the impact of the intramammary infection (IMI) caused by Staphylococcus spp. on the long-chain fatty acid profile and composition of ewe’s milk. Methods: The experiment was conducted in a herd of Zoslachtena Valaska sheep. Half-udder milk samples were collected from 20 weight-matched sheep at the peak of their first or second lactation. The basic physicochemical composition of milk, somatic cell count (SCC), Staphylococcus spp. infection, and total bacterial contamination (TBC) were determined. The fatty acid profile of the milk fat was determined using gas chromatography. Results: The SCC in milk infected with Staphylococcus spp. was 3.25 times higher (P<0.01) than that in the uninfected milk samples. The content of lauric acid (С12:0) was higher (P<0.05) in the milk fat of infected ewes. A significant increase (P<0.05) in the share of linoleic acid (C18:2n6t), arachidonic acid (C20:4n6), and a decrease (P<0.01) in the vaccenic acid (C18:1n7t) were observed in the milk collected from ewes infected with Staphylococcus spp.. Staphylococcus spp. infection increased the ratio of n-6 to n-3 polyunsaturated fatty acids. Conclusion: Changes in the fatty acid profile of milk caused by Staphylococcus spp. infection decrease the value of ewes’ milk as a health-promoting product.

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