Algae-Based Feed Additive Changes Fat Content and Flavor of Cow’s Milk
This study looked at dairy cows fed a microalgae powder (Schizochytrium sp.), a source of DHA omega-3, in either an uncoated or specially coated form. Researchers wanted to see how each version affected the milk’s antioxidant levels, fat (lipid) makeup, and flavor compounds.
The coated version of the algae powder increased omega-3 fatty acid levels and antioxidant capacity in the milk, and it changed the balance of fat molecules like triacylglycerols and other lipid types. It also reduced salty, umami, and ‘rich’ taste qualities while adding fruity and fatty aroma notes. The uncoated version caused smaller changes to the milk’s fat composition but increased a compound linked to a fishy odor.
Both forms of the algae powder increased two compounds associated with buttery, creamy aromas. The researchers also identified specific fat molecules in the milk that appear to be linked to how these flavor compounds form.
What this means for you
This is an animal agriculture study, not human supplement research—it explores how feeding dairy cows algae-derived DHA affects the taste, smell, and fat profile of their milk. It offers insight into how DHA-source feed additives can be formulated (coated vs. uncoated) to boost omega-3 content in milk while managing flavor, but it doesn’t tell us anything about effects in people who consume DHA supplements.
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Start the ALP ProtocolThis summary is for educational purposes only and is not medical advice. Always talk to your healthcare provider before making changes to your supplement routine.