Supplementing different ratios of short- and medium-chain fatty acids to long-chain fatty acids in dairy cows: Changes of milk fat production and milk fatty acids composition

This experiment studied the effects of feeding a supplement of a blend of unesterified and saturated long-chain fatty acids on the productivity of dairy cows in mid-lactation. Twenty-three cows in their fourth month of lactation were individually fed ad libitum, a mixed balanced ration based on maize silage, lucerne hay and rolled grain. Varying quantities, up to 1020 g cow-1 day-1 of the fatty acid supplement, were mixed into the ration. Yields of milk and milk products were linearly related to total long-chain fatty acid intake. Milk fat content increased linearly while milk protein content averaged 3.59 (s.d. � 0.15)%. The marginal returns from feeding 1 kg of the supplement were 3.3 kg milk, 0.33 kg fat and 0.07 kg protein. The proportions of C 10:0, C12:0 and C 14:0 fatty acids in milk were decreased, while those of C 18:0 and C18:1 were increased as the result of feeding long-chain fatty acids. The concentration of lipid in plasma was increased, but acetate and D-(3)-hydroxybutyrate levels in blood remained unchanged with increased levels of dietary long-chain fatty acid. Efficiency of milk production was increased by 11% from feeding 1 kg of the supplement. In vivo digestibilities of dry matter, neutral and acid detergent fibres, and dietary long-chain fatty acids were unaffected by supplement.

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Structured Triacylglycerol Containing Medium-Chain Fatty Acids in sn-1(3) Facilitates the Absorption of Dietary Long-Chain Fatty Acids in Rats

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.64.793 ◽

2000 ◽

Vol 64 (4) ◽

pp. 793-798 ◽

Cited By ~ 15

Author(s):

Octavio CARVAJAL ◽

Masanobu SAKONO ◽

Hirofumi SONOKI ◽

Masahiro NAKAYAMA ◽

Taiji KISHI ◽

...

Keyword(s):

Fatty Acids ◽

Long Chain Fatty Acids ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Structured Triacylglycerol ◽

Long Chain ◽

Chain Fatty Acids

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Lipofundin MCT/LCT Inhibits Levcromakalim-Induced Vasodilation by Inhibiting Endothelial Nitric Oxide Release

International Journal of Molecular Sciences ◽

10.3390/ijms21051763 ◽

2020 ◽

Vol 21 (5) ◽

pp. 1763

Author(s):

Soo Hee Lee ◽

Dawon Kang ◽

Seong-Ho Ok ◽

Ji-Yoon Kim ◽

Sung Il Bae ◽

...

Keyword(s):

Nitric Oxide ◽

Fatty Acids ◽

Guanosine Monophosphate ◽

Long Chain Fatty Acids ◽

Membrane Hyperpolarization ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Endothelial Nitric Oxide ◽

Long Chain ◽

Chain Fatty Acids

The goal of this study was to examine the effect of lipid emulsion on the vasodilation induced by ATP-sensitive potassium (KATP) channels in isolated rat aortae and the underlying mechanism. The effects of Intralipid, containing 100% long-chain fatty acids, and Lipofundin MCT/LCT, containing 50% long-chain fatty acids plus 50% medium-chain fatty acids, on the vasodilation induced by levcromakalim in endothelium-intact aorta with or without NW-nitro-L-arginine methyl ester (L-NAME) and in endothelium-denuded aorta were examined. The effects of L-arginine, L-NAME, glibenclamide, and Lipofundin MCT/LCT, alone or combined, on the levcromakalim-induced vasodilation were examined. Lipofundin MCT/LCT inhibited the levcromakalim-induced vasodilation of isolated endothelium-intact aortae, whereas Intralipid did not. In addition, Lipofundin MCT/LCT had no effect on the levcromakalim-induced vasodilation of endothelium-denuded rat aortae and endothelium-intact aortae with L-NAME. L-arginine and Lipofundin MCT/LCT produced more levcromakalim-induced vasodilation than Lipofundin MCT/LCT alone. Glibenclamide inhibited levcromakalim-induced vasodilation. Levcromakalim did not significantly alter endothelial nitric oxide synthase phosphorylation, whereas Lipofundin MCT/LCT decreased cyclic guanosine monophosphate. Lipofundin MCT/LCT did not significantly alter levcromakalim-induced membrane hyperpolarization. Taken together, these results suggest that Lipofundin MCT/LCT inhibits the vasodilation induced by levcromakalim by inhibiting basally released endothelial nitric oxide, which seems to occur through medium-chain fatty acids.

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Ir56d-dependent fatty acid responses in Drosophila uncovers taste discrimination between different classes of fatty acids

10.1101/2020.05.27.119602 ◽

2020 ◽

Author(s):

Elizabeth B. Brown ◽

Kreesha D. Shah ◽

Justin Palermo ◽

Manali Dey ◽

Anupama Dahanukar ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Hexanoic Acid ◽

Long Chain Fatty Acids ◽

Ionotropic Receptor ◽

Taste System ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Long Chain ◽

Chain Fatty Acids

AbstractChemosensory systems are critical for evaluating the caloric value and potential toxicity of food prior to ingestion. While animals can discriminate between 1000’s of odors, much less is known about the discriminative capabilities of taste systems. Fats and sugars represent calorically potent and innately attractive food sources that contribute to hedonic feeding. Despite the differences in nutritional value between fats and sugars, the ability of the taste system to discriminate between different rewarding tastants is thought to be limited. In Drosophila, sweet taste neurons expressing the Ionotropic Receptor 56d (IR56d) are required for reflexive behavioral responses to the medium-chain fatty acid, hexanoic acid. Further, we have found that flies can discriminate between a fatty acid and a sugar in aversive memory assays, establishing a foundation to investigate the capacity of the Drosophila gustatory system to differentiate between various appetitive tastants. Here, we tested whether flies can discriminate between different classes of fatty acids using an aversive memory assay. Our results indicate that flies are able to discriminate medium-chain fatty acids from both short- and long-chain fatty acids, but not from other medium-chain fatty acids. Characterization of hexanoic acid-sensitive Ionotropic receptor 56d (Ir56d) neurons reveals broad responsive to short-, medium-, and long-chain fatty acids, suggesting selectivity is unlikely to occur through activation of distinct sensory neuron populations. However, genetic deletion of IR56d selectively disrupts response to medium chain fatty acids, but not short and long chain fatty acids. These findings reveal Ir56d is selectively required for fatty acid taste, and discrimination of fatty acids occurs through differential receptor activation within shared populations of neurons. These findings uncover a capacity for the taste system to encode tastant identity within a taste category.

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Influence of high energy supplements containing fatty acids on the productivity of pasture-fed dairy cows

Australian Journal of Experimental Agriculture ◽

10.1071/ea9900011 ◽

1990 ◽

Vol 30 (1) ◽

pp. 11 ◽

Cited By ~ 12

Author(s):

KR King ◽

CR Stockdale ◽

TE Trigg

Keyword(s):

Fatty Acids ◽

Dairy Cows ◽

Milk Fat ◽

Basal Diet ◽

High Energy ◽

Long Chain Fatty Acids ◽

Energy Supplement ◽

Negative Effect ◽

Long Chain ◽

Chain Fatty Acids

Three groups of 8 cows in their second month of lactation grazed irrigated perennial pasture alone, or grazed and were supplemented with either 3.3 kg/day of a high energy supplement or 3.8 kg of a high energy supplement containing additional long-chain fatty acids. Yields of milk and milk products were generally highest for those cows fed the supplement containing fat. Yield of milk fat was 13% higher in fat supplemented cows than those in the other supplemented treatment because these cows overcame the negative effect of starch supplements on milk fat test. Inclusion of long-chain fatty acids in the diet caused only minor changes in the fatty acid composition of the milk fat and in the various rumen parameters. The immediate marginal increases in daily yields of milk and milk fat per kg of long-chain fatty acids consumed by cows were 1.8 and 0.33 kg/cow. After comparison with data from other experiments, we concluded that the type of basal diet is not an important factor influencing the response of dairy cows to dietary long-chain fatty acids

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