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other·animal_science, dairy_science, nutrition, food_science, biotechnology·PMC10000126

The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk

Animals : an Open Access Journal from MDPI · 6 authors, 5 centres

AI SUMMARY

FIDELITY 100%

POPULATIONLactating dairy cows (Holstein Black and White or Red breeds), up to 60 days in lactation, representing different lactations (1 to 8), n=9 per group.

INTERVENTIONBasic diet (PMR) supplemented with 5.0 kg of liquid fraction containing 56.5 g lactobionic acid (Lba) per day.

COMPARISONBasic diet (PMR) supplemented with 1.0 kg sugar beet molasses per day.

This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.

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TL;DR

This study compared the effects of feeding lactating dairy cows either sugar beet molasses or biotechnologically produced lactobionic acid (Lba)-rich whey on performance and milk quality. Both supplements supported milk production similarly, but Lba supplementation led to higher levels of essential amino acids (isoleucine, valine) and polyunsaturated fatty acids in milk. The findings suggest Lba-rich whey is a viable, value-added alternative to molasses for dairy cow diets.

Full summary

4,195 CHARS

**Background:** The dairy industry generates substantial whey, a by-product with high biochemical oxygen demand that poses environmental challenges. Biotechnological conversion of whey lactose into functional molecules like lactobionic acid (Lba) offers a sustainable valorization pathway. Lba has known health-promoting properties, but its effect on lactating dairy cow performance and milk quality was not well characterized. This study aimed to evaluate the impact of feeding biotechnologically produced Lba-rich whey as an alternative to sugar beet molasses on dairy cow performance and milk quality traits.

**Methods:** The six-month feeding trial (November 2020 to April 2021) was conducted at Farm Ruki, Latvia. Two groups of nine lactating dairy cows each (Holstein Black and White or Red breeds) were fed a partial mixed ration (PMR) base diet. Group A (control) received 1.0 kg sugar beet molasses daily, while Group B (experimental) received 5.0 kg of Lba-rich whey containing 56.5 g Lba. The Lba-rich whey was produced via fermentation of pre-concentrated whey with *Pseudomonas taetrolens* DSM 21104, yielding 11.3 g Lba L^−1^ as confirmed by HPLC-RID. Milk yield was recorded twice monthly; milk composition (fat, protein, casein, urea, somatic cell count) was analyzed at the beginning and end of the trial using MilkoScan FT6000 and Fossomatic. Amino acids were analyzed by HPLC-ESI-TQ-MS/MS after acid hydrolysis, and fatty acids by GC-MS after alkaline hydrolysis and methylation. Statistical analysis used ANOVA with Student's t-test (p ≤ 0.05).

**Key Results:** Milk yield decreased over the six-month period in both groups due to advancing lactation, by 19.3% in Group A and 23.0% in Group B (3.7% higher decrease in Group A). Fat content increased by 14.7% in Group A and 7.1% in Group B compared to initial values. Protein content increased significantly in Group A (9.1% increase, p ≤ 0.05) but remained relatively stable in Group B (3.8%). Casein content increased by 7.7% in Group A with no change in Group B. Urea content decreased by 35.2% in Group A and 21.7% in Group B, with both groups remaining within the optimal range (15.0–30.0 mg dL^−1^). Energy-corrected milk (ECM) decreased by 11.4% in Group A and 23.2% in Group B. For amino acids, after six months, Group B showed significantly higher concentrations of isoleucine (5.9% increase) and valine (3.3% increase) compared to Group A. Branched-chain amino acids (BCAAs) increased by 2.4% in Group B while decreasing by 0.5% in Group A. The ratio of essential to total amino acids ranged from 44.9–45.8%, meeting FAO/WHO quality criteria. For fatty acids, Group A (molasses) showed higher monounsaturated fatty acid (MUFA) content, while Group B (Lba) promoted increased saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) content. Conjugated linoleic acid (CLA) decreased by 30.0% in Group A but increased by 33.3% in Group B. The index of atherogenicity (IA) increased by 28.6% in Group A and 41.7% in Group B, with Group B maintaining a lower absolute IA value. The index of thrombogenicity (IT) was lower in Group A (3.0) than Group B (3.5). The hypocholesterolemic/hypercholesterolemic (HH) ratio was 0.5 for all samples, and the health-promoting index (HPI) ranged from 0.3–0.4 with no significant differences between groups.

**Clinical Implications:** Biotechnologically produced Lba-rich whey can serve as an effective alternative to sugar beet molasses in dairy cow diets, supporting comparable animal performance and milk quality. Lba supplementation positively influenced the milk amino acid profile, particularly increasing essential and branched-chain amino acids important for human nutrition. The differential effects on fatty acid composition—with Lba promoting PUFA and CLA content—suggest potential for tailoring milk fat composition through feed supplementation. These findings support the circular economy approach of valorizing dairy whey into functional feed ingredients, reducing environmental waste while producing nutritionally enhanced milk. Further optimization of the diet combining carbohydrates and Lba may yield additional benefits for milk production and quality.

PICO

PPOPULATION

Lactating dairy cows (Holstein Black and White or Red breeds), up to 60 days in lactation, representing different lactations (1 to 8), n=9 per group.

IINTERVENTION

Basic diet (PMR) supplemented with 5.0 kg of liquid fraction containing 56.5 g lactobionic acid (Lba) per day.

OOUTCOME

Milk yield, milk composition (fat, protein, casein, urea, SCC/SCS), energy-corrected milk (ECM), amino acid profile, fatty acid profile, and health-related lipid indexes (IA, IT, HH, HPI).

STUDY TYPE

other

SPECIALTY

animal_science

SUMMARISED BY

AI pipeline

FIDELITY CHECK

100% · A

ORIGINAL PAPER

PMC10000126

The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk

Animals : an Open Access Journal from MDPI

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ABSTRACT

Simple Summary The European food industry creates millions of tons of waste products annually that are discarded or utilized inefficiently. The goals set in European legislation have been pivotal drivers in enhancing waste management and stimulating innovation in recycling. Without innovations in processing technologies, the quantity of waste will steadily rise. Considering the evidence of lactobionic acid’s (Lba) health-promoting benefits and already established protocol for whey lactose conversion via microbial cultures developed by a group from Latvia University of Life Sciences and Technologies LBTU, the current study aimed to elucidate the effect of the supplementation of dairy cows’ diets with biotechnologically obtained Lba-rich whey on animals’ performances and milk quality traits. The acquired results revealed that produced Lba could be deemed an alternative to sugar beet molasses to supplement the diet of dairy cows and positively influence the composition of essential amino acids and polyunsaturated fatty acids. The use of Lba in the diet of dairy cows during the lactation period equal to molasses affected the cows’ performances and milk quality traits, especially fat composition. Abstract Dairy processing is one of the most polluting sectors of the food industry as it causes water pollution. Given considerable whey quantities obtained via traditional cheese and curd production methods, manufacturers worldwide are encountering challenges for its rational use. However, with the advancement in biotechnology, the sustainability of whey management can be fostered by applying microbial cultures for the bioconversion of whey components such as lactose to functional molecules. The present work was undertaken to demonstrate the potential utilization of whey for producing a fraction rich in lactobionic acid (Lba), which was further used in the dietary treatment of lactating dairy cows. The analysis utilizing high-performance liquid chromatography with refractive index (HPLC-RID) detection confirmed the abundance of Lba in biotechnologically processed whey, corresponding to 11.3 g L −1 . The basic diet of two dairy cow groups involving nine animals, Holstein Black and White or Red breeds in each, was supplemented either with 1.0 kg sugar beet molasses (Group A) or 5.0 kg of the liquid fraction containing 56.5 g Lba (Group B). Overall, the use of Lba in the diet of dairy cows during the lactation period equal to molasses affected cows’ performances and quality traits, especially fat composition. The observed values of urea content revealed that animals of Group B and, to a lesser extent, Group A received a sufficient amount of proteins, as the amount of urea in the milk decreased by 21.7% and 35.1%, respectively. After six months of the feeding trial, a significantly higher concentration of essential amino acids (AAs), i.e., isoleucine and valine, was observed in Group B. The percentage increase corresponded to 5.8% and 3.3%, respectively. A similar trend of increase was found for branched-chain AAs, indicating an increase of 2.4% compared with the initial value. Overall, the content of fatty acids (FAs) in milk samples was affected by feeding. Without reference to the decrease in individual FAs, the higher values of monounsaturated FAs (MUFAs) were achieved via the supplementation of lactating cows’ diets with molasses. In contrast, the dietary inclusion of Lba in the diet promoted an increase in saturated FA (SFA) and polyunsaturated FA (PUFA) content in the milk after six months of the feeding trial.

CITATION EXPORT

Diana Ruska, Vitalijs Radenkovs, Karina Juhnevica-Radenkova et al.. The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk. Animals : an Open Access Journal from MDPI. (2023). https://doi.org/10.3390/ani13050815

AUTHORS

6 · 5 CENTRES

Diana Ruska, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Daina Rubene, Inga Ciprovica, Jelena Zagorska

1Faculty of Agriculture, Institute of Animal Sciences, Latvia University of Life Sciences and Technologies, LV-3001 Jelgava, Latvia
2Division of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
3Processing and Biochemistry Department, Institute of Horticulture, LV-3701 Dobele, Latvia
4Division of Agronomic Analysis, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3002 Jelgava, Latvia
5Faculty of Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia

EDITOR / REVIEWER

Nassim Moula

The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk

Animals : an Open Access Journal from MDPI · 6 authors, 5 centres

AI SUMMARY

FIDELITY 100%

POPULATIONLactating dairy cows (Holstein Black and White or Red breeds), up to 60 days in lactation, representing different lactations (1 to 8), n=9 per group.

INTERVENTIONBasic diet (PMR) supplemented with 5.0 kg of liquid fraction containing 56.5 g lactobionic acid (Lba) per day.

COMPARISONBasic diet (PMR) supplemented with 1.0 kg sugar beet molasses per day.

This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.

Full summary

4,195 CHARS

Diana Ruska, Vitalijs Radenkovs, Karina Juhnevica-Radenkova et al.. The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk. Animals : an Open Access Journal from MDPI. (2023). https://doi.org/10.3390/ani13050815