Effect of inclusion of different forms of dietary fatty acid on the yield and composition of cow's milk

Banks, W.; Clapperton, J. L.; Girdler, Anne K.; Steele, W.

doi:10.1017/s0022029900023682

Cited by 55 publications

(21 citation statements)

References 21 publications

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“…Therefore, if de novo synthesis of fatty acids increases, isocitrate concentration decreases, and citrate concentration decreases. These relationships are supported by the studies of Banks et al (1984Banks et al ( , 1990, which used fat supplements to decrease de novo synthesis of fatty acids in the mammary gland and found proportional increases in milk citrate concentration.…”

Section: Introductionmentioning

confidence: 74%

Variation of Milk Citrate with Stage of Lactation and De Novo Fatty Acid Synthesis in Dairy Cows

Garnsworthy

Masson

Lock

et al. 2006

Journal of Dairy Science

149

126

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Citrate is a normal constituent of milk that affects milk-processing characteristics. It is an intermediate in the tricarboxylic acid cycle and plays an indirect role in fat synthesis by providing reducing equivalents in the form of NADPH. The objective of this study was to investigate variation in citrate with stage of lactation and de novo fatty acid synthesis, without confounding dietary effects. Twenty-four cows were fed the same diet, and milk citrate and fatty acids were determined over a 10-d period. Eight cows were in early lactation [13 +/- 1.8 d in milk (DIM; mean +/-standard error], 8 in midlactation (130 +/-4.6 DIM), and 8 in late lactation (283 +/-3.4 DIM). For cows in early, mid, and late lactation, milk yield was 34.4, 34.4, and 21.4 L/d [standard error of difference (SED) 1.78]; milk fat was 50.4, 40.3, and 41.4 g/L (3.68); milk citrate was 11.3, 9.7, and 10.1 mmol/L (0.64); the ratio of 4-14 C:18-20 C fatty acids was 0.9, 1.3, and 1.2 (0.07). Activity of the fatty acid synthase enzyme system (EC 2.3.1.85) was calculated as acetate used for chain elongation (ACE); ACE (mol/d) for cows in early, mid, and late lactation, was 7.3, 11.1, and 8.1 (SED 1.05). For individual cows, citrate (mmol/L) = 14.3 -0.44 xACE (r2 = 0.58). We propose that ACE provides a more accurate indication of synthase activity than do fatty acid ratios or yields. This study confirms the hypothesis that variation in milk citrate with stage of lactation is related to de novo synthesis of fatty acids and that the relationship is independent of diet and milk yield.

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Section: Introductionmentioning

confidence: 74%

Variation of Milk Citrate with Stage of Lactation and De Novo Fatty Acid Synthesis in Dairy Cows

Garnsworthy

Masson

Lock

et al. 2006

Journal of Dairy Science

149

126

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“…I). However, feeding fat supplements rich in stearic acid, such as tallow or hydrogenated FA, do not increase the C18:0 to C18:1 ratio [7] because a large part of stearic acid is desaturated to oleic acid by the mammary gland. Feeding biohydrogenation, including natural protection by plant structures.…”

Section: Long-chain Fatty Acidsmentioning

confidence: 99%

Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

et al. 2000

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-After a brief survey of metabolic pathways and nutrient fluxes involved in mammary lipogenesis, this review summarises the known effects of diet on ruminant milk fat composition. Special attention is given to fatty acids that could play a positive role for human health, such as butyric acid, oleic acid, C18 to C22 polyunsaturated fatty acids and conjugated linoleic acid (CLA). The efficiency of the transfer of C18:2, C18:3, C20:5, C22:5 and C22:6, from the duodenum to the milk, is reviewed. The main dietary factors taken into account are the nature of forages, including pasture, and the supplementation of dairy rations with protected or unprotected vegetable or fish oils. Dose-response curves of milk CLA are reviewed for different fat supplements, as well as the non-linear relationship between milk CLA and trans C18:1. The potential of dietary factors to increase the mean CLA content in cow milk fat is about 300% above basal values. There is, however, a need to evaluate how the different feeding strategies could change the other aspects of milk fat quality. ruminant / nutrition / milk / fatty acids / human healthRésumé -Plasticité de la matière grasse du lait de ruminant : contrôle nutritionnel des acides gras saturés, polyinsaturés, trans et conjugués. Après un bref rappel des voies métaboliques et des flux de nutriments qui concourrent à la lipogenèse mammaire, cette revue est consacrée aux principaux effets des facteurs alimentaires sur la composition des lipides du lait de ruminant. Un intérêt particulier est porté aux acides gras qui peuvent avoir des effets positifs sur la santé humaine, tels que les acides butyrique, oléique, linoléique conjugué (CLA) et les acides gras polyinsaturés, de 18 à 22 atomes de carbone. L'efficacité du transfert des C18:2, C18:3, C20:5, C22:5 et C22:6, du duodénum au lait est estimée à partir des données de la bibliographie. Les principaux facteurs alimentaires considérés sont la nature des fourrages, dont l'herbe pâturée, et la supplémentation des rations pour vaches laitières avec des huiles végétales ou de poisson, protégées ou non. L'augmentation potentielle

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“…It was further hoped that an increased understanding of the effect of the digestive processes of the ruminant on unprocessed oilseed supplements could be achieved through an analysis of the contents from the rumen, collected over a 24 h period after the cows consumed the diets. The use of a 14 day feeding period was deemed sufficient time to monitor experimental effects in the cows, as Banks et al 9 reported dietary effects on milk fat within 48 h of offering free fatty acids and Fearon et al 10 reported that the dietary effects of offering naked oats observed after 1 week remain unchanged for up to 10 weeks.…”

Section: Introductionmentioning

confidence: 99%

Investigations on the Iron‐Catalyzed Asymmetric Sulfide Oxidation

Legros

Bolm

2005

Chemistry A European J

232

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The development of an enantioselective sulfide oxidation involving a chiral iron catalyst and aqueous hydrogen peroxide as oxidant is described. In the presence of a simple carboxylic acid, or a carboxylate salt, the reaction affords sulfoxides with remarkable enantioselectivities (up to 96 % ee) in moderate to good yields. The influence of the structure of the additive on the reaction outcome is reported. In the sulfoxide-to-sulfone oxidation a kinetic resolution (with s = 4.8) occurs, which, however, plays only a negligible role in the overall enantioselective process. Furthermore, a positive nonlinear relationship between the ee of the product and that of the catalyst has been found. On the basis of these observations, a possible catalyst structure is proposed.

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Effect of inclusion of different forms of dietary fatty acid on the yield and composition of cow's milk

Cited by 55 publications

References 21 publications

Variation of Milk Citrate with Stage of Lactation and De Novo Fatty Acid Synthesis in Dairy Cows

Variation of Milk Citrate with Stage of Lactation and De Novo Fatty Acid Synthesis in Dairy Cows

Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

Investigations on the Iron‐Catalyzed Asymmetric Sulfide Oxidation

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