Seasonal changes in the fat composition and concentration of citrate and related metabolites in cows' milk

Faulkner, Anne; Brechany, Elizabeth Y.; Mabon, R.M.; Pollock, Helen T.

doi:10.1017/s0022029900024821

Cited by 14 publications

(11 citation statements)

References 12 publications

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“…Trans -C18:1 fatty acids and CLA in milk fat increased between days 8 and 29, and this may be interpreted as an indication of increased herbage intake. The increase in LCFA concentration in milk fat between days 8 and 29 in this study corresponds with earlier ndings on changes in milk fat composition when cows are on pasture (Faulkner et al, 1986;Coulon et al, 1988;Hinrichs et al, 1992).…”

Section: Plasma Glucose Insulin and Nefasupporting

confidence: 92%

Effects of Turnout to Pasture and Dietary Fat Supplementation on Milk Fat Composition and Conjugated Linoleic Acid in Dairy Cows

Agenäs¹,

Holtenius²,

Griinari³

et al. 2002

Acta Agriculturae Scandinavica, Section A - Animal Science

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Section: Plasma Glucose Insulin and Nefasupporting

confidence: 92%

Effects of Turnout to Pasture and Dietary Fat Supplementation on Milk Fat Composition and Conjugated Linoleic Acid in Dairy Cows

Agenäs¹,

Holtenius²,

Griinari³

et al. 2002

Acta Agriculturae Scandinavica, Section A - Animal Science

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“…The concentration of citrate in milk is fairly high and citrate is known to form complexes with copper, thereby making it less powerful as a pro-oxidant. Faulkner et al (1986) reported a variation in concentration of citrate in milk during lactation. Citrate has also been reported to vary with feeding (Ormrod and Thomas 1979 ;Faulkner and Clapperton 1981).…”

Section: Discussionmentioning

confidence: 99%

Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour

Granelli

Barrefors

Björck

et al. 1998

J. Sci. Food Agric.

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Milk samples from five commercial dairy herds having severe problems with spontaneous oxidised flavour (SOF) and milk samples from five herds without such problems were analysed for parameters connected with SOF in milk. The study was directed towards analysing parameters which primarily are influenced by feeding. The fatty acid compositions of both neutral lipids and phospholipids were determined as well as the concentrations of α‐tocopherol, β‐carotene and copper in the milk. The samples were also analysed by dynamic headspace GC to determine volatile oxidation products. The results showed that the reasons for the occurrence of SOF in a specific herd are still obscure, since the only consistent result found for the five control herds, when compared with the corresponding experimental herd, was a higher proportion of the 18:1 trans fatty acid. However, within the affected herds, the difference between cows giving milk with off‐flavour and cows giving milk without off‐flavour was quite clear. In four out of five herds the ratio between antioxidants and fatty acid unsaturation was lower in milk with off‐flavour, and in the fifth herd an extremely high proportion of 18: 2 in the phospholipids seemed to have been the reason for the off‐flavour that developed. One of the herds also had a higher copper content in milk showing SOF. The data showed differences in importance of α‐tocopherol and β‐carotene, in different herds. Also the unsaturation in fatty acids of both neutral lipids and phospholipids had different importance for the flavour stability in different herds. © 1998 SCI.

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“…Another important factor is geographical, which determines the plant variety underlying the feeding of ruminants. The effects of seasonal and geographical factors on FA composition of the bovine milk fat were reported by many authors (Faulkner et al 1986;Lock & Garnsworthy, 2003;Alonso et al 2004; Thorsdottir et al 2004;Frelich et al 2009;Rutkowska & Adamska, 2011).…”

mentioning

confidence: 88%

Fatty acid profile of the milk of cows reared in the mountain region of Poland

Rutkowska

Adamska

Białek

2012

Journal of Dairy Research

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An appropriate composition of milk fatty acids (FA) improves the nutritional value of milk and milk products, and improves milk processing. Polish dairy farms in the mountainous region are rather small, animal nutrition there is based on locally produced forages and this, together with the transitional climate zone brings about seasonal changes in FA composition of milk. The aim of the study was to evaluate the composition of FA in bovine milk fat in relation to fat intake in forages and their FA profiles. The study involved 5 herds reared in low-input mountain farms located at an altitude of 670-780 m above sea level (Beskid Mountains). The cows were fed forages produced locally. FAs in forages and milk samples were subjected to gas chromatography. Highest fat intake observed in grazing season (4·2-4·7%) and high amounts of polyunsaturated FA in forages from that period (51·8-64·1 g/100 g FA) resulted in a markedly high content of valuable FAs: t-11 C18:1 (3·22 g/100 g FA), c-9, t-11 C18:2 (CLA; 1·20 g/100 g FA) in milk. Lower fat intake of forages containing high amount of SFA (32·42-38·83 g/100 g FA) in the indoor period resulted in changes in milk composition. The content of total short-chain saturated FA (SCFA) was highest in winter and early spring samples (14·10 and 13·44 g/100 g FA, respectively), like the amounts of myristic C14:0 and palmitic C16:0 acids (11·80 and 37·92 g/100 g FA). Total odd- and branched-chain fatty acids (OBCFA; 6·58 g/100 g FA) content was highest at the beginning of the grazing period. Fresh grass consumed by cows promoted the activity of Δ(9)-desaturase in mammary gland as evidenced by higher C14:1 : C14:0 (0·054) and C16:1 : C16:0 (0·026) ratios in grazing than in the indoor periods.

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Seasonal changes in the fat composition and concentration of citrate and related metabolites in cows' milk

Cited by 14 publications

References 12 publications

Effects of Turnout to Pasture and Dietary Fat Supplementation on Milk Fat Composition and Conjugated Linoleic Acid in Dairy Cows

Effects of Turnout to Pasture and Dietary Fat Supplementation on Milk Fat Composition and Conjugated Linoleic Acid in Dairy Cows

Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour

Fatty acid profile of the milk of cows reared in the mountain region of Poland

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