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Journal of Dairy Science Vol. 81 No. 7 2001-2010
© 1998 by American Dairy Science Association ®
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Effects of Buffers on Milk Fatty Acids and Mammary Arteriovenous Differences in Dairy Cows Fed Ca Salts of Fatty Acids

M. C. Thivierge 1, P. Y. Chouinard 1, J. Lévesque 1, V. Girard 2, J. R. Seoane 1, and G. J. Brisson 1

1 Département des Sciences Animales, Pavillon Paul-Comtois, Université Laval, Sainte-Foy, QC, Canada G1K 7P4
2 Centre de Recherche et d'Expérimentation de Deschambault, Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec, Deschambault, QC, Canada G0A 1S0

Ten Holstein cows in early lactation were used in a replicated 5 x 5 Latin square design to study the effects of MgO and three buffers added to diets containing Ca salts of canola oil fatty acids. Treatments were 1) control (basal diet; no buffer), 2) 1.1% NaHCO3 plus 1.1% KHCO3, 3) 1.9% NaHCO3,4) 0.5% MgO, and 5) 2.0% Na sesquicarbonate (percentage of dry matter). The control diet contained 53% grass silage, 43% concentrate, and 4% Ca salts. Body weight, intake, milk yield, and percentages of milk fat, protein, and lactose were unaffected by treatments. Buffers and MgO tended to increase triacylglycerol extraction by the mammary gland and changed the proportions of some fatty acids in milk. Arterial concentrations of acetate and triacylglycerol were correlated with their respective arteriovenous differences. Extraction by the mammary gland was high for acetate (ap58.2%), triacylglycerol (ap47.3%), propionate (ap34.6%), and glucose (ap24.3%). Extraction of free fatty acids, phospholipids, or cholesterol was negligible. Mammary triacylglycerol arteriovenous difference tended to be higher when MgO was fed than when NaHCO3 was fed. Sodium sesquicarbonate, NaHCO3, and the blend of bicarbonate buffers increased C18:2 in milk fat when compared with the control treatment. The concentration of C18:2 in milk fat decreased when MgO was fed, but the ratio of cis-C18:1 to trans-C18:1 increased compared with effects of dietary NaHCO3. Medium-chain fatty acids in milk fat tended to be higher with Na sesquicarbonate than with NaHCO3. Buffers and MgO modified the profiles of fatty acids in milk.

Key Words: buffers • calcium salts • dairy cows • arteriovenous difference

Submitted on November 6, 1997
Accepted on March 13, 1998




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