International Journal For Multidisciplinary Research

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Analysis of Free Fatty acids, Organic Acids and Sugars in Azolla filiculoides-Supplemented Cow feed

Author(s) Ms. Shilpa P Raikar, Dr. Sharadadevi Kallimani
Country India
Abstract The dairy industry in India plays a pivotal role in rural development, employment, and nutritional security, making the quality of milk produced a key factor for both consumer health and economic viability. Enhancing milk quality, particularly in terms of fat, protein, and casein content, is essential for the production of high-value dairy products. Azolla filiculoides, a nutrient-rich and sustainable feed supplement, has shown potential to significantly improve these milk quality parameters. In a study involving 20 lactating HF crossbreed cows, Azolla
supplementation led to notable increases in milk yield, with improvements ranging from 13.70% to 30.89%. FFA levels increased from 0.20-0.48 mmol/100g to 0.29-0.59 mmol/100g. Lactic acid levels remained stable between 0.10% and 0.14% for most of the cows. Citric acid concentrations ranging from 0.139% to 0.147%. Most cows, exhibited decreases in ammonium sulfate, The minor variations in melamine suggest that A. filiculoides does not significantly affect
the milk. While, Azolla enhances fat and protein content, it does not significantly alter milk sugars. The supplementation also maintained stable lactic and citric acid levels and had no significant impact on contaminants like ammonium sulfate and melamine, ensuring the safety and quality of milk. These results highlight A. filiculoidesas an effective, sustainable feed supplement that enhances milk quality, supporting the dairy industry's objectives of improving nutritional outcomes and economic sustainability.
Keywords Azolla filiculoides, Fatty acids in milk, Organic acid, Dairy cattle nutrition, Sustainable dairy farming.
Field Biology > Agriculture / Botany
Published In Volume 8, Issue 1, January-February 2026
Published On 2026-02-27
DOI https://doi.org/10.36948/ijfmr.2026.v08i01.69902
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