Feed and animal factors influencing milk fat composition

Genetic selection for increased milk fat percentage leads to increased proportions of short-chain fatty acids in milk fat and decreased proportions of long-chain fatty acids. Milk fat composition is strongly influenced by stage of lactation; proportion of short chains (de novo synthesis) is low init...

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Bibliographic Details
Published in:Journal of dairy science 1993-06, Vol.76 (6), p.1753-1771
Main Authors: Palmquist, D.L, Beaulieu, A.D, Barbano, D.M
Format: Article
Language:English
Subjects:
ACIDE GRAS
ACIDOS GRASOS
ALIMENT POUR ANIMAUX
ALIMENTACION DE LOS ANIMALES
ALIMENTATION DES ANIMAUX
Animal Feed
Animals
BOVIN
Cattle - physiology
CEREALE
CEREALES
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CORPS GRAS
DIETA
Dietary Fats - administration & dosage
Dietary Proteins - administration & dosage
Energy Intake
Energy Metabolism
Female
GANADO BOVINO
GRASA DE LA LECHE
GRASAS
Lactation
Lipids - analysis
MATIERE GRASSE DU LAIT
Milk - chemistry
PIENSOS
REGIME ALIMENTAIRE
Seasons
TRIGLICERIDOS
TRIGLYCERIDE
VACAS LECHERAS
VACHE LAITIERE
VARIACION ESTACIONAL
VARIATION SAISONNIERE
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Summary:Genetic selection for increased milk fat percentage leads to increased proportions of short-chain fatty acids in milk fat and decreased proportions of long-chain fatty acids. Milk fat composition is strongly influenced by stage of lactation; proportion of short chains (de novo synthesis) is low initially and increases until at least 8 to 10 wk into lactation. Milk fat composition is changed more by the amount and composition of dietary fat than any other dietary component. Seasonal and regional differences in milk fat composition are measurable, most likely because of local differences in feed supplies. Milk fat composition can be modified readily by changing the feeding regimen. The most significant changes in milk fat quality relate to rheological (melting) properties, which influence numerous aspects of character and quality of manufactured dairy products. Dietary fat fed to change milk fat composition may also influence contents of protein, urea, citrate, and soluble calcium in milk and influence oxidative stability and flavor. It is important for both dairy nutritionists and dairy food chemists to understand the consequences of feeding programs on milk quality
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.s0022-0302(93)77508-6