Characterization of milk fatty acids based on genetic and herd parameters

• Published in: Journal of dairy research Vol. 79; no. 1; pp. 39 - 46
• Main Authors: Heck, Jeroen ML, van Valenberg, Heim JF, Bovenhuis, Henk, Dijkstra, Jan, van Hooijdonk, Toon CM
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.02.2012
• Subjects: Animal productions; Animals; Biological and medical sciences; Blood; bovine-milk; Cattle - genetics; Cattle - physiology; Cluster Analysis; concentrate; dairy-cows; diet; Fatty acids; Fatty Acids - chemistry; Fatty Acids - metabolism; Female; Food industries; Fundamental and applied biological sciences. Psychology; lactation stage; linseed oil; mammary-gland; methane production; Milk; Milk - chemistry; Milk - physiology; Milk and cheese industries. Ice creams; odd-chain; supplementation; Terrestrial animal productions; Vertebrates; herd effects; genetic effects; fatty acids; composition; Milk; Characterization; Composition; Dairy industry; Dairy product; Lipids; Genetics; Genetic parameter; Fatty acids; Herd
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029911000641

The objective of this study was to characterize the fatty acids (FA) in milk based on genetic and herd parameters to investigate the origin of the different FA in milk. Milk samples of 1912 Dutch Holstein-Friesian cows were analysed for 39 different FA including odd and branched-chain fatty acids. The proportion of variation caused by genetic and herd effects was calculated. In addition, genetic and herd correlations among the fatty acids were estimated and a clustering technique was used to visualise these correlations. The results indicated that in Dutch milk C12:0 is not completely synthesised de novo but also partly blood derived. It was suggested that C20:0 in milk is formed from the action of elongase enzymes on C18:0 and that the odd-chain FA C5:0–C13:0 and a part of C15:0 and C17:0 are synthesised de novo while the other part of C15:0 and C17:0 is blood derived. Furthermore, this work gives an overview of the opportunities to change the concentration of individual FA both by breeding and feeding. It is clearly shown that the extent to which the individual FA can be changed varies greatly and is dependent on the origin of the different FA in milk.