Influence of breed on bovine milk cis-9, trans-11-conjugated linoleic acid content

Lawless, Fergal; Stanton, Catherine; L’Escop, P.; Devery, Rosaleen; Dillon, P.; Murphy, John J.

doi:10.1016/s0301-6226(99)00053-6

Cited by 104 publications

(100 citation statements)

References 20 publications

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“…Contrary to the effect of the feeding system, the breed has little effect on the FA profile of milks. The No cows had less C16:0 and C18:2, but more C18:0 and C18:1 than Ho cows, in accordance with Couvreur et al (2006b) and Lawless et al (1999). The milk fat globules are larger in the case of No cow, with an average increase of 0.27 mm compatible with the preliminary data of Couvreur et al (2006b), that could result in a better butter-making capacity of the creams.…”

Section: Discussionsupporting

confidence: 88%

“…In addition, in French dairy herds, the Holstein (Ho) cow has often replaced the less productive Normande (No) cow, but whose milk is richer in solid content (Lawless et al, 1999;Piacè re and Douguet, 2008). The effect of No breed in terms of the quality of dairy products has never been clearly demonstrated, even if the milk from No appears to have a better coagulation capacity (Vertè s et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

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Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Hurtaud

Peyraud

Michel

et al. 2009

Animal

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This study investigates the effects of two feeding systems and two dairy cow breeds on milk yield and composition, physical and sensorial properties of Camembert and Pont-l'Evêque cheeses. The experiment consisted of a 2 3 2 factorial arrangement of treatments. A low energy grass diet with only 15% of concentrate (LowGS) was compared with a high-energy maize silage diet with 30% concentrate (HighMS). Thirty-four Holstein (Ho) and 34 Normande (No) cows in early lactation were assigned to one of two feeding systems for a 6-week period. Cows on the LowGS feeding system had lower milk yield, fat and protein content. In both feeding systems, No cows had lower milk yields but higher milk protein contents than Ho cows. The LowGS feeding system altered milk fatty acid (FA) composition by reducing saturated FA. Breed had only a small impact on milk FA. Concerning milk coagulating properties, only the firmness was reduced by the LowGS feeding and the Ho breed. The effects of breed and feeding system on the protein content of cheeses were more marked in Camembert cheese than in Pont-l'Evêque cheese. However, the Camembert cheese from Ho-LowGS was, in fact, characterized especially by lower protein content. LowGS feeding system and No breed produced more yellow cheeses. Feeding systems had limited effects on the firmness of Camembert and Pont-l'Evêque cheeses measured by penetrometry. In sensory analysis, Ho breed and LowGS feeding produced a Camembert cheese with a more melting texture in the mouth due to the increase of spreadability index and of proteolysis. The type of cheese also had an influence: the effects were more important on Camembert cheese than on Pont-l'Evêque cheese. Only the Ho-LowGS treatment produced a very specific Camembert cheese different from the others. The feeding systems and breed of dairy cow have no determinant effect on PDO (protected designation of origin) Camembert and Pont-l'Evêque cheeses, especially regarding taste. In this kind of trial, despite the effects of feeding systems and breed on milk composition, the role of cheese ripening and microbiology appears to be of considerable importance.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Hurtaud

Peyraud

Michel

et al. 2009

Animal

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“…In line with the absence of a double-muscled genotype effect [66], no effect of breed on the CLA content of beef was found by Laborde et al [38] and Mir et al [54]. However, breed differences for the CLA content in milk and a large variation in the CLA content of milk of individual cows have been found [40,42]. In addition, these authors showed significant correlation coefficients between milk CLA contents of individual cows at repeated samplings, suggesting some genetic variability.…”

Section: Double-muscling In Beefmentioning

confidence: 84%

Meat fatty acid composition as affected by fatness and genetic factors: a review

2004

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-Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. Résumé -Influence des facteurs génétiques et de l'état d'engraissement sur la composition en acides gras de la viande. Revue. La composition en acides gras de la viande est affectée par divers facteurs : des facteurs nutritionnels, mais aussi des facteurs génétiques, quoiqu'à un degré moindre. L'espèce animale est également une source de variation importante, c'est même la plus important...

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“…Moreover, the proportion of C16:0 did not differ significantly between Holstein and Jersey milk fat. According to Lawless et al (1999), Normande and Montbeliarde produce milk fat with the highest proportions of C18:0. In contrast to Normande, however, Montbeliarde milk fat has higher CLA content, as compared to Dutch Holstein milk fat (Table 1).…”

Section: Breed Differencesmentioning

confidence: 99%

Genetic variability of milk fatty acids

Arnould

Soyeurt

2009

J Appl Genet

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Influence of breed on bovine milk cis-9, trans-11-conjugated linoleic acid content

Cited by 104 publications

References 20 publications

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

Meat fatty acid composition as affected by fatness and genetic factors: a review

Genetic variability of milk fatty acids

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