Short-term forage substitution with ensiled olive cake increases beneficial milk fatty acids in lactating cows

This study aimed to evaluate the effect of short-term forage substitution with ensiled olive cake (OC), on yield, composition and fatty acid (FA) profile cows’ milk. Mid-lactating Holstein-Friesian cows were randomly assigned for 21 days two isoenergetic isoproteic feeding treatments (12 animals per treatment), containing 0 10% DM OC (C groups, respectively). Milk yield was recorded daily, milk samples collected at 14 trial analyzing fat, protein, FA No significant differences observed in fat nor protein percentage between groups. However, dietary supplementation modified cow Feeding resulted a decline medium-chain FA, while long-chain mono-unsaturated risen (P < 0.05). Among individual saturated palmitic particularly reduced, among increments C18:1 cis-9 demonstrated treatment Although total poly-unsaturated decreased, concentration CLA cis-9, trans-11 tended be elevated = 0.06). Overall, improved, beneficially human health, lipid without adversely affecting or lactating cows.