Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder

2002 ◽  
Vol 12 (8) ◽  
pp. 661-666 ◽  
Author(s):  
Marius Collomb ◽  
Ueli Bütikofer ◽  
Robert Sieber ◽  
Bernard Jeangros ◽  
Jacques-Olivier Bosset
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Botanical Composition

scholarly journals Identification of the Potential Role of the Rumen Microbiome in Milk Protein and Fat Synthesis in Dairy Cows Using Metagenomic Sequencing

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1247
Author(s):  
Xin Wu ◽  
Shuai Huang ◽  
Jinfeng Huang ◽  
Peng Peng ◽  
Yanan Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Milk Fat ◽  
Milk Protein ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Abundant Species ◽  
Metagenomic Sequencing ◽  
Amino Acid Synthesis ◽  
Prevotella Species

The rumen contains abundant microorganisms that aid in the digestion of lignocellulosic feed and are associated with host phenotype traits. Cows with extremely high milk protein and fat percentages (HPF; n = 3) and low milk protein and fat percentages (LPF; n = 3) were selected from 4000 lactating Holstein cows under the same nutritional and management conditions. We found that the total concentration of volatile fatty acids, acetate, butyrate, and propionate in the rumen fluid was significantly higher in the HPF group than in the LPF group. Moreover, we identified 38 most abundant species displaying differential richness between the two groups, in which Prevotella accounted for 68.8% of the species, with the highest abundance in the HPF group. Functional annotation based on the Kyoto Encyclopedia of Gene and Genome (KEGG), evolutionary genealogy of genes: Non-supervised Orthologous Groups (eggNOG), and Carbohydrate-Active enzymes (CAZy) databases showed that the significantly more abundant species in the HPF group are enriched in carbohydrate, amino acid, pyruvate, insulin, and lipid metabolism and transportation. Furthermore, Spearman’s rank correlation analysis revealed that specific microbial taxa (mainly the Prevotella species and Neocallimastix californiae) are positively correlated with total volatile fatty acids (VFA). Collectively, we found that the HPF group was enriched with several Prevotella species related to the total VFA, acetate, and amino acid synthesis. Thereby, these fulfilled the host’s needs for energy, fat, and rumen microbial protein, which can be used for increased biosynthesis of milk fat and milk protein. Our findings provide novel information for elucidation of the regulatory mechanism of the rumen in the formation of milk composition.

Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

2021 ◽  
pp. 1-5
Author(s):  
Tayanna Bernardo Oliveira Nunes Messias ◽  
Susana Paula Alves ◽  
Rui José Branquinho Bessa ◽  
Marta Suely Madruga ◽  
Maria Teresa Bertoldo Pacheco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Milk Fat ◽  
Fat Content ◽  
Donkey Milk ◽  
Fat Percentage ◽  
Mid Infrared ◽  
Milk Samples ◽  
The Third ◽  
Commercial Viability

Abstract In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

scholarly journals Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1111
Author(s):  
Maria P. Mollica ◽  
Giovanna Trinchese ◽  
Fabiano Cimmino ◽  
Eduardo Penna ◽  
Gina Cavaliere ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Milk Fat ◽  
Animal Species ◽  
Essential Fatty Acids ◽  
In Vivo Studies ◽  
Omega 3 ◽  
Milk Fatty Acids ◽  
Brain Functions ◽  
The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

scholarly journals Dairy proteins, dairy lipids, and postprandial lipemia in persons with abdominal obesity (DairyHealth): a 12-wk, randomized, parallel-controlled, double-blinded, diet intervention study

2015 ◽  
Vol 101 (4) ◽  
pp. 870-878 ◽  
Author(s):  
Mette Bohl ◽  
Ann Bjørnshave ◽  
Kia V Rasmussen ◽  
Anne Grethe Schioldan ◽  
Bashar Amer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Abdominal Obesity ◽  
Milk Fat ◽  
Milk Protein ◽  
Intervention Study ◽  
Postprandial Lipemia ◽  
Double Blinded ◽  
Postprandial Triacylglycerol

ABSTRACT Background: Abdominal obesity and exaggerated postprandial lipemia are independent risk factors for cardiovascular disease (CVD) and mortality, and both are affected by dietary behavior. Objective: We investigated whether dietary supplementation with whey protein and medium-chain saturated fatty acids (MC-SFAs) improved postprandial lipid metabolism in humans with abdominal obesity. Design: We conducted a 12-wk, randomized, double-blinded, diet intervention study. Sixty-three adults were randomly allocated to one of 4 diets in a 2 × 2 factorial design. Participants consumed 60 g milk protein (whey or casein) and 63 g milk fat (with high or low MC-SFA content) daily. Before and after the intervention, a high-fat meal test was performed. We measured changes from baseline in fasting and postprandial triacylglycerol, apolipoprotein B-48 (apoB-48; reflecting chylomicrons of intestinal origin), free fatty acids (FFAs), insulin, glucose, glucagon, glucagon-like peptide 1 (GLP-1), and gastric inhibitory polypeptide (GIP). Furthermore, changes in the expression of adipose tissue genes involved in lipid metabolism were investigated. Two-factor ANOVA was used to examine the difference between protein types and fatty acid compositions, as well as any interaction between the two. Results: Fifty-two participants completed the study. We found that the postprandial apoB-48 response decreased significantly after whey compared with casein (P = 0.025) independently of fatty acid composition. Furthermore, supplementation with casein resulted in a significant increase in the postprandial GLP-1 response compared with whey (P = 0.003). We found no difference in postprandial triacylglycerol, FFA, insulin, glucose, glucagon, or GIP related to protein type or MC-SFA content. We observed no interaction between milk protein and milk fat on postprandial lipemia. Conclusion: We found that a whey protein supplement decreased the postprandial chylomicron response compared with casein in persons with abdominal obesity, thereby indicating a beneficial impact on CVD risk. This trial was registered at clinicaltrials.gov as NCT01472666.

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 ◽  
Vol 34 (3) ◽  
pp. 257-272 ◽  
Author(s):  
B. Reiter ◽  
T. F. Fryer ◽  
A. Pickering ◽  
Helen R. Chapman ◽  
R. C. Lawrence ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Milk Fat ◽  
Gluconic Acid ◽  
Bacterial Flora ◽  
Single Strain ◽  
Acid Lactone ◽  
Aseptic Conditions ◽  
Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

scholarly journals Influence of Dietary Fish Oil on Conjugated Linoleic Acid and Other Fatty Acids in Milk Fat from Lactating Dairy Cows

2000 ◽  
Vol 83 (11) ◽  
pp. 2620-2628 ◽  
Author(s):  
D.C. Donovan ◽  
D.J. Schingoethe ◽  
R.J. Baer ◽  
J. Ryali ◽  
A.R. Hippen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Fish Oil ◽  
Dairy Cows ◽  
Conjugated Linoleic Acid ◽  
Milk Fat ◽  
Lactating Dairy Cows ◽  
Dietary Fish

PRELIMINARY EVALUATION OF THE ADDITION OF GLUCOGENIC MATERIALS TO THE RATIONS OF LACTATING COWS

1971 ◽  
Vol 51 (3) ◽  
pp. 721-727 ◽  
Author(s):  
L. J. FISHER ◽  
J. D. ERFLE ◽  
F. D. SAUER
Keyword(s):  
Fatty Acids ◽  
Propylene Glycol ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Preliminary Evaluation ◽  
Early Lactation ◽  
Lactating Cows ◽  
Ad Libitum ◽  
Beta Hydroxybutyrate

Glutamate, succinate, propylene glycol, or glycerol were added to a basic concentrate at 3.3% of air-dry feed. Each concentrate was fed both ad libitum and in restricted amounts to four cows in early lactation. Dietary intake, milk yield and composition, molar proportions of rumen volatile fatty acids and blood glucose, ketones and plasma free fatty acids were used as criteria of effect of these supplements. Propylene glycol in the diet resulted in a lower intake of concentrate compared with glycerol (11.44 versus 14.30 kg/day) and significantly decreased (P < 0.05) rumen butyrate and plasma beta-hydroxybutyrate. Glutamate supplementation prevented the fall in milk fat content which occurred when the other three supplemented concentrates were fed ad libitum, and this effect may have been related to the constancy in the ratio of acetate to propionate in the rumen fluid.

scholarly journals A novel FADS2 isoform identified in human milk fat globule suppresses FADS2 mediated Δ6-desaturation of omega-3 fatty acids

2018 ◽  
Vol 138 ◽  
pp. 52-59 ◽  
Author(s):  
Kumar S.D. Kothapalli ◽  
Hui Gyu Park ◽  
Xiaoxian Guo ◽  
Xuepeng Sun ◽  
James Zou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Milk ◽  
Milk Fat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Human Milk Fat
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