Seasonal changes in the fatty acid composition of raw bovine milk produced in the western part of Hungary

A 2-year-long study was conducted to reveal the seasonal changes in protein and fat contents and fatty acid composition of raw bovine milk delivered to a cheese factory located in the western part of Hungary. The highest milk fat concentrations were measured in winter (3.92%), whereas the lowest mean was observed in summer (3.64%). As for protein content, the highest (3.43%) and lowest (3.17%) means were measured in autumn and summer, respectively. Season significantly influenced (P < 0.05) the levels of all saturated fatty acids tested. As far as monounsaturated fatty acids are concerned, their highest mean value (28.97%) was observed in summer. Of all the polyunsaturated fatty acids analyzed, only linoleic acid (C18:2) and eicosatrienoic acid (C20:3) levels showed seasonal differences (P < 0.05). This work provided an indirect evidence for the all-year-round use of diets based primarily on conserved forages such as maize silage.