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Effects of Environmental Temperature and Humidity on the Fatty Acid Composition of Milk Fat¹

Departments of Dairy Husbandry and Agricultural Chemistry, University of Missouri, Columbia

ABSTRACT

There is a great deal of general information concerning changes in the characteristics of milk fat secreted by the dairy cow under the influence of various environmental conditions. The Reichert-Meissl value has been reported to decline and the iodine number increase between 90 and 95· F. (6). Other investigations have indicated that some influence connected with a change in the environmental temperature affected the unsaturated acid content of milk fat (1, 2, 5, 8, 10).

Past evaluations of the effects of specific environmental factors on the fatty acid composition of milk fat have been obscured by lack of control of all conditions surrounding the production of milk. Normally, seasonal changes were accompanied by simultaneous changes in feed quality and stages of lactation. There was seldom any control of the environmental temperature and humidity during the studies cited. Furthermore, practically all investigations to date have been accomplished through the use of the so-called fat constants which are estimators of certain groups of fatty acids.

¹ Contribution from the Missouri Agricultural Experiment Station, Journal Series No. 2241. Approved by director.