The Effect of Energy Metabolism up to the Peak of Lactation on the Main Fractions of Fatty Acids in the Milk of Selected Dairy Cow Breeds

Simple Summary The metabolism of cows up to the peak of lactation significantly influences production parameters and the quality of the production cycle. The aim of this study was to analyze the energy metabolism of selected breed groups of cows and its variability in different stages of early lactation. The analysis was performed using data on the following parameters: body condition score (BCS), fatty acid (FA) fractions, basic milk constituents, and serum parameters (BHBA, glucose, and leptin). Holstein-Friesian (HF) cows and HF crossbreds with Black-and-White Lowland (BW) bulls generally had higher daily yields and reached the peak of lactation earlier. These cows, however, suffered the greatest loss in BCS, which led to higher levels of non-esterified fatty acid (NEFA) in the blood than in the other groups. Cows entering the peak of lactation with less intensive production were shown to have lower levels of leptin and higher glucose concentrations in the blood. The smaller loss of BCS in these cows did not lead to rapid lipolysis, and therefore the release of large amounts of non-esterified fatty acids and β-hydroxybutyrate into the blood was limited. The milk of breed groups that had somewhat lower yield and reached the peak of lactation about 11 days later (Simmental and Black-and-White Lowland) had a more beneficial fatty acid profile and casein content. The results indicate that one of the important factors influencing the intensity of lipolysis is leptin, which regulates appetite. The Simmental and Black-and-White Lowland groups had lower concentrations of leptin. This suggests the need for further research on how appetite and the prolongation of feed intake is linked to longer availability of nutrients, including glucose. Abstract During early lactation in dairy cows, metabolic processes are adopted to provide energy and nutrients for the synthesis of milk compounds. High milk production potential includes sudden changes in energy metabolism (negative energy balance (NEB)) that can induce uncontrolled lipomobilization and high blood free fatty acid (FFA) levels. Destabilization of cows’ energy may interfere with endocrine homeostasis, such as the secretion of leptin, a co-regulator of the appetite center. Therefore, it is important to analyze the physiological aspects of the maintenance of energy homeostasis in various dairy breeds. Usually it is crucial for the health of cows, influences the production cycle and lifetime yield, and determines the profitability of production and milk quality. The aim of this study was to analyze the energy metabolism of selected breed groups of cows and its variability in different stages of early lactation. The analysis was performed using data on the following parameters: body condition score (BCS), fatty acid (FA) fractions, basic milk constituents, and serum parameters (BHBA, glucose, and leptin). These results were analyzed in relation to parameters of energy metabolism during the stage up to the peak of lactation. An earlier peak of lactation was shown to be conducive to an increase in the content of non-esterified fatty acids (NEFAs) and of casein and κ-casein. During the study period, parameters characterizing the maintenance of energy homeostasis were usually lower in the Simmental and Black-and-White Lowland cows. Compared to the group with the highest production, their yield was from 2.8 to 4.7 kg lower, but the milk had a more beneficial fatty acid profile and nutrient content, determining suitability for cheese making. At the same time, they had lower levels of NEFAs and β-hydroxybutyrate in the blood, which indicates less spontaneous lipolysis of fat reserves. Concentrations of the appetite regulator leptin in the blood were correlated negatively (p ≤ 0.05) with the glucose concentration (–0.259) and positively with NEFA (0.416). The level of NEFAs was at the same time positively correlated with the content of saturated fatty acids in the milk (0.282–0.652; p ≤ 0.05). These results contribute to our knowledge of the effect of production intensity on the maintenance of homeostasis up to the peak of lactation in dairy breeds with differing production potential. In practice, this may increase the possibilities of improving milk quality and the profitability of production.