The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow's Milk.

The study aimed to investigate the effect of supplementation of fish oil after the process of low-temperature crystallization (LTC-FO) enriched with long-chain polyunsaturated fatty acids (LC-PUFAs) on cow milk parameters. The experiment was carried out on 24 Polish Holstein Friesian cows. For 4 weeks, experimental (EXP) group animals ( = 12) were fed LTC-FO (1% of dry matter). Milk was collected two times: on days 14 and 30. LTC-FO supplementation decreased milk fat yield and concentration ( < 0.01). Higher levels of polyunsaturated fatty acids (PUFAs), including these with beneficial biological properties, i.e., eicosapentaenoic (EPA), docosahexaenoic (DHA), docosapentaenoic (DPA), CLA, alpha-linolenic acid (ALA), and TVA ( < 0.01), and lower levels of SFAs, especially short- ( < 0.01) and medium-chain ones ( < 0.05, < 0.01), were found in the EXP group. The addition of LTC-FO reduced the value of atherogenic and thrombogenic indices as well as SFA/UFA and -6/-3 ratios and increased the content of -3 PUFA and functional fatty acids ( < 0.01). The addition of LTC-FO also increased the delta-9 desaturase index for CLA/TVA and decreased it for pairs C14:1/C14:0 and C16:1/C16:0 ( < 0.05, < 0.01).