Feed is a primary factor affecting different milk components and creating a specific milk flavor. Dairy farms in different regions often depend on different feed resources and feeding regimens. This study aimed to evaluate the effect of completely different feeding regimens on the milk fatty acid (FA) profile and milk flavor. Eight lactating Holstein cows were assigned to one of two distinct feeding regimens, one grass silage‐based diet (GS) and one by‐product‐based diet (BP), using a switchback design with three periods of 28 days each. A sensory test of the pasteurized milk was conducted using the paired preference method. Dry matter, crude protein and total digestible energy intake were similar between the groups. There was also no difference in daily milk yields, milk fat, protein, lactose and solids‐not‐fat contents between the groups. Milk FA content with chain lengths C₁₂–C_14:1, C₁₆ and C_16:1cis and the saturated fatty acid (SFA) content were significantly higher in the GS group than in the BP group. In contrast, the milk FA content with chain lengths C₁₈ and C_18:1cis–C_18:2 and the unsaturated fatty acid (UFA) content, including mono‐UFA (MUFA) and poly‐UFA (PUFA), were significantly higher in the BP group than in the GS group. The different feeding regimens did not affect milk sensory properties, including aroma, palatability, aftertaste, texture, body and sweetness. Using food by‐products that contain relatively high levels of PUFAs resulted in PUFA‐rich milk. However, even if using a distinct feeding regimen based on conserved or by‐product feeds, it may be difficult to create characteristic milk with an original flavor that is clearly identified by consumers.

中文翻译：

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从区域资源利用角度看不同喂养方式对牛奶脂肪酸组成和风味的影响

饲料是影响不同牛奶成分并产生特定牛奶风味的主要因素。不同地区的奶牛场通常取决于不同的饲料资源和喂养方式。这项研究旨在评估完全不同的喂养方式对牛奶脂肪酸（FA）概况和牛奶风味的影响。采用折返设计，将八头泌乳荷斯坦奶牛分配给两种不同的喂养方案之一，一种是基于青贮饲料的青贮饲料（GS），另一种是基于副产品的饲料（BP），每三个周期28天。使用配对偏好方法对巴氏消毒的牛奶进行了感官测试。两组之间的干物质，粗蛋白和总可消化能量摄入相似。两组之间的每日牛奶产量，牛奶脂肪，蛋白质，乳糖和非脂肪固体含量也没有差异。GS组的₁₂ –C _14：1，C ₁₆和C _{16：1的顺式}和饱和脂肪酸（SFA）含量明显高于BP组。相反，牛奶中FA含量为链长C ₁₈和C _18：1顺式–C _18：2BP组的不饱和脂肪酸（UFA）含量，包括单UFA（MUFA）和聚UFA（PUFA）明显高于GS组。不同的喂养方式不会影响牛奶的感官特性，包括香气，适口性，余味，质地，身体和甜味。使用含有较高PUFA含量的食品副产品会产生富含PUFA的牛奶。但是，即使使用基于保守或副产品饲料的独特喂养方案，也可能难以制造出具有消费者清楚识别的原始风味的特色牛奶。