Antone, U; Sterna, V; Zagorska, J; ,
beta-Carotene (BC) and a-tocopherol in milk fat have positive implications in human nutrition, besides the specifically protecting polyunsaturated fatty acids from oxidation. To determine the possible effect on some milk components, nutritional value and lipid stability of including carrots in the diet of lactating cows, ten cows were selected in a dairy farm and divided into 2 groups (control and experimental) by 5 cows in each. In experimental group's diet additionally 7 kg carrots per cow per day were included. Individual cow milk samples were obtained 1 day before feed enrichment, in days 7, 24, 35, 42 (during the feed enrichment), and 1 week after feed enrichment. Analyses of milk fat, protein content, somatic cell count (SCC), retinol, BC, vitamin C, tocopherols, immunoglobulins (Ig), lysozyme, fatty acids (FA) were made, and milk yield was measured. Supplying cow diet with carrots showed a tendency to improve milk quality by promoting the faster decrease of SCC, and significantly (p < 0.05) increasing Ig and lysozyme content, thus potentially improving milk nutritional value. The vitamin content rose significantly (p < 0.05) by retinol and tocopherol contents, but beta-carotene content increase in milk was not observed. Also milk fatty acid (FA) stability changes during 5 day storage in temperature of 4-6 degrees C were not observed.