Quantitative Profiling of Terpenes and Fatty Acids in the Milk of Dairy Cows Fed with Officinal Plants Savory (Satureja hortensis L.) and Hemp (Cannabis sativa L.): An Analytical Investigation Utilizing GC×GC and GC-MS

This thesis investigates the impact of dietary supplementation with hemp (Cannabis sativa L.) and savory (Satureja hortensis L.) on the composition of volatile organic compounds (VOCs) and fatty acids (FAs) in the milk of cows. The study encompasses a comprehensive exploration of botanical characteristics, chemical composition, and nutritional significance of hemp and savory, highlighting their potential agricultural benefits in animal feed. The volatile organic compound analysis reveals the identification of 29 terpenes and 87 fatty acids in the milk. The terpenes, characterized by IUPAC names, provide insight into the aromatic profile of the botanicals, while the fatty acids shed light on the nutritional aspects of the administered diets. The study categorizes fatty acids based on carbon chain length and degree of unsaturation. Quantitative evaluations of aromatic compounds in dietary, hemp, and savory matrices further investigate concentrations, drawing on gas chromatographic peak areas. The analysis explores terpene dynamics, highlighting differences in terpene composition between plant sources and dietary samples. The research employs statistical analysis to explore the aromatic profile of milk under different dietary treatments. Individual cows exhibit distinct aromatic profiles, emphasizing the influence of feeding behavior, digestive processes, and metabolic transfer mechanisms. Notably, the addition of hemp to the diet has a pronounced impact on enriching milk with terpenes, mirroring the aromatic profile of Cannabis sativa L. The introduction of savory shows limited terpene concentration peaks in milk. The fatty acid analysis, involving 87 compounds, showcases the diversity of saturated, monounsaturated, and polyunsaturated fatty acids in milk. Individual cows display unique fatty acid profiles, indicating the substantial impact of individual variation on milk composition. Dietary supplementation with hemp or savory demonstrates limited effects on the milk's fatty acid profile compared to the standard diet. In conclusion, this multidimensional analysis contributes valuable insights into the nuanced aromatic and nutritional characteristics of milk influenced by hemp and savory supplementation. The findings underscore the complex interplay between dietary components, individual variation, and the resulting composition of volatile organic compounds and fatty acids in bovine milk.