Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon

Palmquist, D.L.

doi:10.1007/0-387-28813-9_2

Cited by 167 publications

(220 citation statements)

References 211 publications

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“…Milk fat is the most variable component of milk, both in concentration and composition. In ruminants, the concentration and composition of milk fat are influenced significantly by the diet (Palmquist, 2006;Addis et al, 2005). Meanwhile, other factors such as breed, lactation stage, parity, and month of lambing are influencing, also, sheep milk fat concentration (Skapetas et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile, somatic cell count and microbiological quality of total machine milk and hand stripped milk of Chios ewes

et al. 2017

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The objective of this work was to evaluate the effect of milk fraction on composition, fatty acid profile, somatic cell count and microbiological quality of the milk of Chios ewes sheep breed. Totally forty eight animals were included in the study (16 of the first, 16 of the second and 16 of the third and subsequent lactations, respectively). The animals were fed with 1.06 kg/ewe/day a concentrate mixture and 0.9 kg/ewe/day alfalfa hay. Ewes were milked twice a day for 10 weeks in a milking parlor of "Casse" type 1x24 with 12 milking units and a low milk line and air pipeline. All the variables measured were compared by ANOVA using SPSS. The results of the experiment showed that fat percentage in hand stripped milk was higher than in total machine milk, while protein and lactose were found in the same levels. Despite the higher fat concentration in the hand stripped milk the fatty acid profile in two fractions was found to be similar. Only eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid concentrations were found in higher levels in hand stripped milk. Somatic cell count was lower in total machine milk, while microbiological quality was found to be better in hand stripped milk. Lactation stage influenced significantly all measured variables.

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Section: Introductionmentioning

confidence: 99%

Fatty acid profile, somatic cell count and microbiological quality of total machine milk and hand stripped milk of Chios ewes

et al. 2017

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“…Milk fat composition varies with both environmental factors (e.g. feed regime; Palmquist, 2006) and genetics (Soyeurt and Gengler, 2008;Stoop et al, 2008). Changing FA composition through the feed regime or genetic selection requires a precise and regular measurement.…”

Section: Introductionmentioning

confidence: 99%

Validation of fatty acid predictions in milk using mid-infrared spectrometry across cattle breeds

Eijndhoven

Soyeurt

Dehareng

et al. 2013

Animal

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The aim of this study was to investigate the accuracy to predict detailed fatty acid (FA) composition of bovine milk by mid-infrared spectrometry, for a cattle population that partly differed in terms of country, breed and methodology used to measure actual FA composition compared with the calibration data set. Calibration equations for predicting FA composition using mid-infrared spectrometry were developed in the European project RobustMilk and based on 1236 milk samples from multiple cattle breeds from Ireland, Scotland and the Walloon Region of Belgium. The validation data set contained 190 milk samples from cows in the Netherlands across four breeds: Dutch Friesian, Meuse-Rhine-Yssel, Groningen White Headed (GWH) and Jersey (JER). The FA measurements were performed using gas-liquid partition chromatography (GC) as the gold standard. Some FAs and groups of FAs were not considered because of differences in definition, as the capillary column of the GC was not the same as used to develop the calibration equations. Differences in performance of the calibration equations between breeds were mainly found by evaluating the standard error of validation and the average prediction error. In general, for the GWH breed the smallest differences were found between predicted and reference GC values and least variation in prediction errors, whereas for JER the largest differences were found between predicted and reference GC values and most variation in prediction errors. For the individual FAs 4:0, 6:0, 8:0, 10:0, 12:0, 14:0 and 16:0 and the groups' saturated FAs, short-chain FAs and medium-chain FAs, predictions assessed for all breeds together were highly accurate (validation R 2 . 0.80) with limited bias. For the individual FAs cis-14:1, cis-16:1 and 18:0, the calibration equations were moderately accurate (R 2 in the range of 0.60 to 0.80) and for the individual FA 17:0 predictions were less accurate (R 2 , 0.60) with considerable bias. FA concentrations in the validation data set of our study were generally higher than those in the calibration data. This difference in the range of FA concentrations, mainly due to breed differences in our study, can cause lower accuracy. In conclusion, the RobustMilk calibration equations can be used to predict most FAs in milk from the four breeds in the Netherlands with only a minor loss of accuracy.

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“…Is the gene encoding acyl-CoA: diacylglycerol acyltransferase1 (DGAT1; EC: 2.3.1.20), which is an enzyme responsible for the fixation of FA to the third position of triacylglycerol (TAG) (Cases et al, 1998;Palmquist, 2006;Yen et al, 2008). The K232A polymorphism causes an amino acid change (Lysine > Alanine at position 232 of the protein) that might alter the activity or specificity of the enzyme.…”

Section: Effects Of Polymorphisms In Dgat1 and In Scd1mentioning

confidence: 99%

“…Stoop et al (2008) concluded that short and medium chain fatty acids (FA) synthesized de novo are more affected by genetic factors than long chain FA that originate from the cow's diet or from mobilization of body fat (Chilliard et al, 2000;Palmquist, 2006). Moreover, polymorphisms in DGAT1 and SCD1 genes have been recognized as having large effects on milk fat composition Schennink et al, 2007;2008).…”

Section: Introductionmentioning

confidence: 99%

“…FA may differ in the number of carbons and this difference can be related to the origin of the FA. Most short-chain FA are FA of less than 12 carbons that are mainly elongated from acetate by de novo synthesis in the mammary gland of a cow (e.g., Palmquist, 2006). Medium-chain FA are FA of 14 and 16 carbons and, while C14:0 mainly originates from de novo synthesis, C16:0 originates from two sources: approximately 50% from de novo synthesis and 50% from the diet of a cow.…”

Section: Introductionmentioning

confidence: 99%

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Mapping and fine-mapping of genetic factors affecting bovine milk composition

Duchemin¹

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Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon

Cited by 167 publications

References 211 publications

Fatty acid profile, somatic cell count and microbiological quality of total machine milk and hand stripped milk of Chios ewes

Fatty acid profile, somatic cell count and microbiological quality of total machine milk and hand stripped milk of Chios ewes

Validation of fatty acid predictions in milk using mid-infrared spectrometry across cattle breeds

Mapping and fine-mapping of genetic factors affecting bovine milk composition

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