Lower Saturated Fatty Acid Content Research Articles

Effect of Andean Lupin (Lupinus mutabilis) genotype and harvest altitude on the chemical composition and nutritional quality of flours

Andean Lupin (Lupinus mutabilis S.) or tarwi, a legume cultivated in the Andean region of South America, is considered a protein source. In this work, flours were prepared from different Andean Lupin genotypes, namely Cholo Fuerte (CHF), Común (CM), or Altagracia (ALT), grown at 2700 (1) or 3300 (2) meters above sea level. The effect of genotype and growth altitude on the chemical composition, color, phytochemical (alkaloids, free phenolics, fatty acids, and sterols) content, antioxidant activity, and microbiological quality of the flours was evaluated. CM-1 flour had higher protein, polyunsaturated fatty acid (PUFA), and Δ5-avenasterol content. CHF-1 flour had higher crude fiber, Δ7-campesterol, clerosterol, and saturated fatty acid (SFA) content and higher antioxidant activity. ALT-2 flour had the highest total sterol content, particularly stigmasterol and β-sitosterol. None of the flours contained alkaloids or microorganisms, confirming that the preparation process was efficient. Andean Lupin cultivated at high and low altitude provides flour with high phytosterol and PUFA content, respectively. CM-1 flour has potential use in the food and nutraceutical industry due to its higher protein, essential fatty acid or PUFA, and total sterol content as well as low SFA content.

Structuring PUFA-rich oils with monoglycerides: Physicochemical and nutritional properties of fat substitutes with high-lipid quality

Driven by the demand for semisolid lipid materials with low saturated fatty acid (SFA) content and high-nutritional profiles, monoglyceride (MG) oleogels were produced using oils rich in polyunsaturated fatty acids (PUFA), i.e. fatty acids that are themselves bioactive compounds. The effects of the MG concentration (6% and 10%, w/w) and oil type—sunflower, chia, flaxseed, soybean, and sesame—on nutritional and structural, rheological, mechanical, and thermal properties of oleogels were investigated. Overall, all oleogels were structurally stable gels with textural characteristics that can mimic the functionality of spreadable margarines. In addition, by changing the oil type and MG concentration, the properties studied could be tailored. Particularly, chia and flaxseed oleogels, exhibiting superior nutritional quality based on their low atherogenic and thrombogenic indexes and higher PUFA/SFA ratios, showed the highest hardness (up to 48% higher) and oil binding capacity (OBC). This enhanced functionality was attributed to their microstructural characteristics, featuring smaller crystals, and the unrefined nature of these oils. Notably, flaxseed oleogels with 6% MG yielded OBC values of 99.5%, similar to all samples containing 10% MG. Furthermore, results from a low-temperature Rancimat test suggested that MG crystalline structure may protect chia oil against oxidation. Our findings indicate that PUFA-rich oils have potential for developing health-conscious ingredients with acceptable technological characteristics.

Effects of feeding whole-cracked rapeseeds, nitrate, and 3-nitrooxypropanol on composition and functional properties of the milk fat fraction from Danish Holstein cows

The aim of this study was to determine the individual and combined effects of supplementing fat (FAT), nitrate (NITRATE) and 3-nitrooxypropanol (3-NOP) on compositional and functional properties of milk fat. An 8 × 8 incomplete Latin square design was conducted with 48 lactating Danish Holstein cows over 6 periods of 21 d each. Eight diets were 2 × 2 × 2 factorially arranged: FAT (30 or 63 g crude fat/kg DM), NITRATE (0 or 10 g nitrate/kg DM), and 3-NOP (0 or 80 mg 3-NOP/kg DM) and cows were fed ad libitum. Milk samples were analyzed for general composition, fatty acids (FA) and thermal properties of milk fat. Milk fat content was decreased by FAT and NITRATE and increased by 3-NOP. The changes in FA composition were mainly driven by the FAT × 3-NOP interaction. FAT shifted milk FA composition toward lower content of saturated FA (SFA) and greater contents of mono- and poly-unsaturated FA (MUFA and PUFA), whereas these effects of FAT were smaller in combination with 3-NOP. However, 3-NOP had no effects on SFA, MUFA and PUFA in low fat diets. FAT lowered solid fat content in milk fat because of decreased SFA content. The onset crystallization temperature of milk fat was decreased by 3-NOP when supplemented in low fat diets. According to the FAT × 3-NOP interaction, supplementation of fat without 3-NOP shifted peak temperature of low melting fraction of milk fat toward low temperature as a result of decreased proportion of C16:0, and increased proportions of C18:1 cis-9, C18:1 trans-11, C18:2 cis-9, and CLA cis-9,trans-11. In conclusion, no additive effects were observed among FAT, NITRATE and 3-NOP on chemical and thermal properties of milk fat and fat supplementation largely changed milk FA composition and in turn affected the thermal properties of milk fat.

Characterization, physical properties, and potential industrial applications of high oleic pennycress oil

Field pennycress (Thlaspi arvense L.) has been adapted as an off-season cover crop for the midwestern United States. It is a non-food crop that can be grown as a winter annual crop and harvested in-between corn (Zea mays L.) and soybean (Glycine max (L.) Merr.) seasons. High oleic pennycress (HOP) has been developed from field pennycress with the intention of producing pennycress oil with more desirable properties for industrial applications. In this work, the composition and physical properties of HOP oil have been characterized. As expected, the oil was predominantly composed of oleic acid (62.6%) and had a low saturated fatty acid content (4.1%). The cold flow properties of HOP oil were superb, with a cloud point of − 24 °C and a pour point of − 35 °C. Additional properties including antioxidant content, viscosity, oxidative stability, and lubricity were analyzed. Compared with field pennycress oil, HOP oil had better cold flow properties, but lower oxidative stability and antioxidant content. Thus, HOP oil has advantages in low temperature applications, while field pennycress oil is more suitable for high temperature applications. Structure property relationships between the fatty acid composition and physical properties of the oils are discussed.

Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds

Many studies have been carried out on the antioxidant effects of medicinal plants in edible oils. One of those plants is turmeric, which, due to its biological and antioxidant compounds such as curcuminoids, has a strong antioxidant effect and prevents oxidation of unsaturated fatty acids (FAs). In this study, turmeric at different levels (5% and 10% w/w) was used to increase the oxidative stability of the milk thistle (Silybum marianum L.) seed oil (MTSO). Additionally, to improve the performance of turmeric, cold plasma (CP) treatment was used at different durations (5 and 10 min). The effect of turmeric on the quality parameters of MTSO was investigated during different storage times (1, 30, and 60 days). The results indicated that the addition of turmeric treated with CP significantly (p < 0.05) decreased the acidity value (AV) (1.00–0.62 mg NaOH/g oil) and the peroxide value (PV) (4.47–3.65 mEq O2/kg oil) and also increased the total phenolic content (1003.23–1116.90 mg/GAE/100 g oil), antioxidant activity, α‐tocopherol, and finally the oxidative stability compared to the control sample and oil containing untreated turmeric. Furthermore, gas chromatography (GC) analysis of the oil sample of the FA profile containing CP‐treated turmeric revealed the higher ratio of unsaturated FAs (i.e., linoleic and arachidonic acid) and lower saturated FA content (palmitic and stearic acid) compared to oil samples containing untreated turmeric. To conclude, CP treatment increased turmeric performance and improved the quality characteristics of MTSO.

Determination of nutritional signatures of vegetable snacks formulated with quinoa, amaranth, or wheat flour

Consumers demand food products that can impact positively health. Those made from quinoa or amaranth flours could meet these expectations. Thus, the main goal of this work was to evaluate the nutritional composition of easy-to-eat snacks combining red pepper, carrot, or zucchini with quinoa or amaranth flours, well-recognized superfoods. In addition, these were compared with snacks incorporating wheat flour, a widely used conventional cereal. The results showed higher protein content in quinoa or amaranth snacks. The snacks with quinoa showed lower saturated fatty acid contents and the highest contents of unsaturated fatty acids. Furthermore, the discriminant model obtained could be used as a powerful predictive model to classify the samples according to the vegetable and flours used. Besides, the canonical discriminant analysis showed that the most influential grouping variable was the flour rather than the vegetable.

Fatty Acid Synthase Polymorphism of Awassi Sheep and its Impact on Fatty Acid Composition

Livestock intramuscular fat content is determined by fatty acid synthase (FASN). The fatty acid profile of the fat is of relevance to human health.  Thus, this study explores the relationship between the polymorphism of the FASN gene in Awassi sheep and its impact on fatty acid composition. The study used 100 Awassi rams, ranging in age from 1 to 2.5 years. Molecular DNA was isolated from each blood sample; genotyping, sequencing reactions, and in silico tools were subsequently used to confirm the variants in amplified fragments.  The results revealed two genotypes (GG and GA) of the ovine FASN gene (exon 2). The novel missense c.186 GA was identified in the genotype GA.  The GA genotype had significantly (P0.05) increased intramuscular fat, higher unsaturated fatty acid content, and lower saturated fatty acid content than the GG genotype. Cumulative in silico analysis indicated a detrimental effect of the SNP c.186 GA on FASN activity. The intramuscular GA genotype of Awassi sheep had a low saturated content relative to unsaturated fats. The result confirmed that the c.186 GA SNP in ovine FASN gene variation is potentially helpful in assessing carcass traits, and this might lead to a more efficient selection of animals with healthier fatty acid profiles, resulting in higher-quality meat.

Policy interventions, market, and trade considerations with special reference to rapeseed and mustard

Rapeseed and mustard oil is one of the most consumed edible oils in India due to pungency and colour. India needs nearly 15-20 million tonnes of rapeseed and mustard seed to meet its growing demand as against current production of 9-10 million tonnes of seeds. As per WHO standards, mustard oil with low saturated fatty acid content and high mono unsaturated fatty acid content is a healthy oil and therefore needs special importance in domestic edible oil basket. Currently (2022-23), Government of India (GOI) is implementing National Food Security Mission (NFSM) - (Oilseeds & Oil palm) for increasing oilseeds production and area expansion under oil palm. The NFSM (OS&OP) will be dropped and two new Scheme National Mission on Edible oils (NMEO)-Oilseeds and NMEO-Oil Palm will be implemented with the aim to enhance the edible oilseeds production and oils availabilityin the countrybyharnessing oilseeds and palmoil productivityand to reduce import burden on edible oils. Besides, NMEO-OS the private participation in technology demonstration, input supply, procurement of produce, value addition, infrastructure development and honey production are very much essential to increase edible oils production.

Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat

We aimed to develop a low-saturated fat oleogel with a small amount of high-melting fat and elucidate its gelation mechanism. Fully hydrogenated rapeseed oil rich in behenic acid (FHR-B), fully hydrogenated rapeseed oil rich in stearic acid (FHR-S), fully hydrogenated fish oil extracted from sardines (FHF), fully hydrogenated beef tallow (FHBT), fully hydrogenated palm oil (FHP), and fully hydrogenated hard palm mid-fraction (FHHPMF) were used as oleogelators. The gelation ability, chemical composition, crystal morphology, polymorphism, and melting properties of the prepared samples were evaluated. FHR-B, FHF, FHP, and FHHPMF formed gels with 2 wt% or lower concentrations. High-melting fat with a high gelation ability formed fibrous crystals with a high aspect ratio, that is, whisker crystals, in canola oil. The crystal morphology was affected by the triacylglycerol composition. Moreover, high-temperature storage caused the separation of TAGs, affecting the crystal morphology. Hence, high-melting fats with complex TAG compositions showed different gelation behaviors depending on the storage temperature. We confirmed that FHHPMF exhibited exceptionally high gelation ability, forming a gel at only 0.5 wt%. Therefore, FHHPMF may be a suitable oleogelator for industrial use with a controllable saturated fatty acid content and waxy mouthfeel.

Possible explanations for the common clinical familial hypercholesterolemia phenotypes in the Faroe Islands

The prevalence of clinical familial hypercholesterolemia (FH) is very high in the Faroe Islands, but the possible causes are unknown. We aimed to describe potential genetic causes of FH in the Faroe Islands and to investigate whether levels of lipoprotein(a) and measures of dietary habits were associated with clinical FH in the Faroe Islands. In this case-control study, we identified potential clinical FH cases aged 18-75 years registered within a nationwide clinical laboratory database in the Faroe Islands and invited them for diagnostic evaluation according to clinical FH scoring systems. Controls were identified in the background population. Lipoprotein(a) was measured in plasma, while the fatty acid composition was determined in adipose tissue. The habitual diet of the participants was assessed using a food frequency questionnaire. Genetic testing for FH and polygenic variants was performed in a selection of clinical FH cases. A total of 121 clinical FH cases and 123 age- and sex-matched controls were recruited. We found a very low frequency of monogenic FH (2.5%), but a high level of polygenic FH (63%) in those genetically tested (67%). High levels of plasma lipoprotein(a) were associated with high odds of clinical FH. Clinical FH cases had a lower intake of saturated fatty acids (SFAs) measured by a high fat-score and a lower content of SFAs in adipose tissue compared with controls. The high prevalence of FH in the Faroe Islands may be due to polygenic causes of hypercholesterolemia and to a lesser extent other genetic factors and elevated plasma lipoprotein(a) levels.

Development of Schizochytrium sp. strain HS01 with high-DHA and low-saturated fatty acids production by multi-pronged adaptive evolution.

Docosahexaenoic acid (DHA) is an important omega-3 unsaturated fatty acid and has been widely applied in medicine, food additives, and feed ingredients. The fermentative production of DHA using microorganisms, including Schizochytrium sp., attracted much attention due to its high production efficiency and environment friendly properties. An efficient laboratory evolution approach was used to improve the strain's performance in this study. A multi-pronged laboratory evolution approach was applied to evolve high-yield DHA-producing Schizochytrium strain. We further employed comparative transcriptional analysis to identify transcriptional changes between the screened strain HS01 and its parent strain GS00. After multiple generations of ALE, a strain HS01 with higher DHA content and lower saturated fatty acids content was obtained. Low nitrogen conditions were important for enhancing DHA biosynthesis in HS01. The comparative transcriptional analysis results indicated that during the fermentation process of HS01, the expression of key enzymes in the glycolysis, the pentose phosphate pathway and the tricarboxylic acid cycle were up-regulated, while the expression of polyketide synthase genes and fatty acid synthesis genes were similar to those in GS00. The results suggest that the improved DHA production capacity of HS01 is not due to enhancement of the DHA biosynthesis pathway, but rather related to modulation of central metabolism pathways.

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.

Use of Moringa oleifera leaves (sole or combined with concentrate) in rabbit feeding: Effects on performance, carcass characteristics and meat quality attributes

Sixty Chinchilla rabbits (28 days old) were divided into three equal groups (n = 20). Rabbits in MOL0 (control) were fed pellets containing 700 g cowpea hay/kg pellet as forage source, whereas rabbits in MOL700 and MOL950 were fed pellets containing 700 and 950 g moringa leaves/kg feed pellets, respectively. Average daily gain and feed conversion ratio was comparable in MOL700 and MOL0, however, it was higher in MOL950. Among the carcass traits, dressing percent was higher while, chilling loss was lower in MOL700 treatment. The Longissimus thoracis muscle of rabbits fed moringa leaves containing pellets (MOL700 and MOL950) had lower saturated fatty acid content, higher C18:3n-3 and total n-3 fatty acids along with lower thrombogenic index value. Hence, incorporating moringa leaves at 70% level is beneficial in terms of improved growth performance and functional attributes of meat than diet- containing sole moringa leaves.

Cow's Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives.

Cow's milk is considered a complete food, providing high-quality protein and essential micronutrients, including vitamins and minerals. For medical reasons or as a lifestyle choice, consumers are replacing cow's milk with plant-based milk alternatives (PBMA); some perceive them as healthier alternatives to cow's milk due to their low saturated fatty acid content and no cholesterol content. However, the nutritional composition of PBMA is quite variable between different types and even within, which makes a comparison with cow's milk a complex issue. Furthermore, the consumption of PBMA has been associated with the development of some diseases in infants and children. Meanwhile, the consumption of cow's milk in human health is a controversial issue since it has been associated with a favorable effect in some diseases (such as obesity, type 2 diabetes, and Alzheimer's) and a negative effect in others (such as prostate cancer risk and Parkinson's disease); while in some diseases, there is no consensus in the cow's milk consumption effect. The aim of this review is to make a nutritional comparison of cow's milk with PBMA and to clarify the potential health issues related to their consumption.

Oxidative stability of high oleic palm and hazelnut skin oil blends

AbstractHigh oleic palm oil (HOPO) with high oleic and palmitic acid contents is a new vegetable oil that needs to find further use in food applications, while hazelnut skin oil (HSO) with high oleic acid content is a by‐product of hazelnut oil production and have no commercial value. The aim of the study was to obtain new oil blends for new food formulations with high oxidative stability and low (or reasonable) saturated fatty acid content using HOPO and HSO. For this aim, they were blended in the proportions of 0 to 100% (wt/wt), and fatty acid and tocol compositions, induction period and storage stability of the blends were evaluated. Tocotrienols (560.94 mg/kg) constitute the majority of the tocol content of HOPO, while tocopherols (437.69 mg/kg) were the major tocols of HSO. HOPO has a higher saturated fatty acid composition and lower monounsaturated fatty acids content than HSO. In general, it was determined that increasing the HSO ratio in oil blends reduced their oxidative stabilities, which is most likely because HSO is richer in total unsaturated fatty acids (91.8%) than HOPO (68.4%). In addition, tocotrienols are known to be stronger antioxidants than tocopherols. Although HOPO is rich in γ‐tocotrienol, which has a strong antioxidant activity, it also has some disadvantages such as having a high price and containing significant levels of saturated fatty acids (mainly palmitic acid). The optimum blend ratio was then determined as 50% HOPO:50% HSO considering oxidative stability and fatty acid compositions.

Genetic variation and QTL analysis of saturated fatty acids in two doubled haploid populations of oilseed rape (Brassica napus L.)

Consumption of foodstuff with low contents of saturated fatty acids is considered beneficial for human health. Reducing saturated fatty acid content in oilseed rape (canola) and other oil and protein crops is a relevant breeding aim. The objective of this work was to study the genetic variation and inheritance of saturated fatty acids in two DH populations of oilseed rape, to map QTL and to identify candidate genes. In addition, the correlation to other seed quality traits was studied. To this end, two half-sib DH populations were tested in up to five field environments in north-western Europe and seeds harvested from open-pollinated seeds were analyzed. Genotyping was performed using Illumina Brassica 15 K SNP chip. In both populations, significant effects for the genotypes and for the environments were detected, and heritability ranged from 68 to 89% for the predominant palmitic acid and stearic acid content. Up to 48 QTL for different fatty acids, oil and acid detergent lignin (ADL) content were mapped in the two populations. Co-locating QTL for palmitic acid, stearic acid, the C16/18 fatty acid ratio, the FATB/A ratio, oil and ADL content were identified on different chromosomes. A large number of candidate genes were identified within the vicinity of QTL flanking markers. Identification of several co-locating QTL positions, of associated candidate genes and SNP markers should facilitate oilseed rape breeding for low saturated fatty acid content.

Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality.

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers' successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences (p < 0.05). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes

The purpose of this study was to determine the proximate compositions, mineral contents and fatty acid compositions of chicken and turkey gizzards. In addition, the textural properties of the gizzards were determined after tenderization with sous vide cooking and proteolytic enzymes, such as bromelain, ficin, and papain. Four different groups (control, bromelain, ficin, and papain) for each gizzard species (chicken and turkey) were prepared for the tenderization part of this study. Firmness, work of shear, and collagen content of tenderized gizzards were determined. Results revealed that gizzards were a good source in terms of macro and trace elements, such as Zn and Fe. Chicken and turkey gizzards had low total saturated fatty acid content. Total monosaturated fatty acid content was found as 37.38% for chicken gizzard and 44.82% for turkey gizzard. Proteolytic enzyme treatments increased the tenderness of gizzards. Practical applications Gizzard is one of the edible by-products in the poultry industry. It is an economical source of protein and other nutrients since it is cheaper compared to chicken and turkey meat. In this study, it was revealed that gizzard is a good source in terms of protein, macroelements, and trace elements, such as iron and zinc. Additionally, consumption of gizzard is thought to be beneficial for human health since gizzards contain lower total saturated fatty acid levels and higher total monosaturated fatty acid. However, gizzards have tough texture due to their high content of collagen. For this reason, in this study, chicken and turkey gizzards were tenderized with plant-derived proteolytic enzymes and sous vide cooking.

Nutritional and Functional Properties of Gluten-Free Flours

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (&lt;45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

Identification of Branched-Chain Fatty Acid Producing Phenotypes in Holstein Cows

Abstract Objectives Branched chain fatty acids (BCFA) are rumen-derived fatty acids comprising about 2% of bovine milk fatty acids. BCFA possess anti-inflammatory properties and enriching the BCFA content of bovine milk may provide human health benefits of milk consumption. In this work, we determined whether high vs low forage diets impact the BCFA content of milk from Holstein cows and identified fatty acid phenotypes in high vs low BCFA-containing milks. Methods In this study, 62 Holstein cows were fed for 70 days, in a cross-over design fashion, either a high forage: concentrate (HF: C) diet or a low forage: concentrate (LF: C) diet. At the end of the 70-day feeding period, cows were switched to the alternate feeding arm. Milk samples were collected prior to the start of the first feeding period and at the end of each treatment period. Milk fatty acid content was determined by fatty acid methyl ester analysis. Paired t-tests, one-way ANOVA, and sparse partial least squares discriminant analysis (sPLSDA) were used to analyze the data. Results The total milk fatty acid concentration at the end of HF: C diet period was greater than that of the LF: C diet (4.2 ± 0.9 g/100 mL vs 3.95 ± 0.9 g/100 mL). sPLSDA demonstrated clear separation of the dietary treatments, with BCFA and odd-chain fatty acids as primary determinants. Total BCFA content was elevated by HF: C intake (1.86 ± 0.13%) vs LF: C intake (1.77 ± 0.14%). Quintile separation of high vs low BCFA milks resulted in 4 groups (n = 12) HF: C/low BCFA, HF: C/high BCFA; LF: C/low BCFA, and LF: C/high BCFA. The total BCFA contents of the low BCFA milks were not different regardless of forage content (1.70 ± 0.06% and 1.61 ± 0.04%) and were lower than the high BFCA milks (2.04 ± 0.11% and 1.98 ± 0.11%). Milks from the high BCFA quintiles had lower saturated fatty acid (SFA) content but higher oleic acid content than milks from the low BCFA quintiles. Of the 62 cows, 5 cows were identified as high BCFA producers and 6 cows as low BCFA producers regardless of the LF: C or HF: C diets. Conclusions The data demonstrate that the BCFA content of milk is diet-sensitive but variation in cow responses suggest factors such as genotype or rumen microbiome composition may play significant roles. The potential to produce milk with high BCFA content and lower SFA content needs further study. Funding Sources USDA-ARS Projects 3062–53000-001–00D, 5090–31000-025–00D, 80–8040-05–01-0000–0000.