Microalgal Proteins Enhance Milk Quality in Low-Protein Diets for Dairy Cows

A recent study published on June 16, 2026, in npj Science of Food highlights the benefits of using microalgal proteins, particularly Spirulina, in the diets of dairy cows. The research focused on mid-lactation dairy cows fed low-protein diets and examined how amino acid balancing and microalgal protein supplementation affected milk production and quality.

The study employed proteomic and metabolomic analyses to uncover the regulatory mechanisms at play. Researchers identified 1,186 differentially expressed proteins (DEPs) and 1,167 differentially expressed metabolites (DEMs) that significantly altered milk composition. Key signaling molecules, including GNB1, GNG5, GNG10, and GRB2, were found to interact with metabolic hubs such as α-ketoglutaric acid and Glutamic acid. These interactions suggested an enhancement in amino acid sensing and signal transduction pathways.

The activation of these pathways may lead to improved energy metabolism and nitrogen conversion efficiency, according to the study. This research lays a scientific foundation for producing high-quality dairy raw materials and developing value-added dairy products.

The study was financially supported by multiple grants, including from the Ningxia Natural Science Foundation and the Autonomous Region Agricultural Science and Technology Independent Innovation Fund. Authors from Ningxia University and other Chinese institutions collaborated on this project.

This research offers promising insights into the sustainable use of novel protein resources like Spirulina to enhance dairy production, aligning with global efforts to improve agricultural sustainability and efficiency.