Genetic variability of milk fatty acids

Arnould, Valérie; Soyeurt, Hélène

doi:10.1007/bf03195649

Cited by 86 publications

(93 citation statements)

References 61 publications

(91 reference statements)

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“…More rapid progress towards the production of milk containing lower SFA and higher unsaturated fatty acid concentrations could be expected through the identification of polymorphisms of individual genes involved in milk fat synthesis. Consistent and significant associations have been reported between single-nucleotide polymorphisms (SNP) for diacylglycerol acyltransferase 1 (DGAT1) and SCD with milk fat composition traits, specifically the concentrations of medium-chain SFA and cis-9 containing unsaturated fatty acids in cattle (Arnould and Soyeurt, 2009;Conte et al, 2010;Bouwman et al, 2011) and goats (Zidi et al, 2010). Available data suggest that polymorphism of the bovine SREBP1 gene is not significantly associated with milk fatty acid composition (Conte et al, 2010).…”

mentioning

confidence: 94%

“…Selection for milk fat percentage typically increases the proportion of fatty acids synthesized de novo and 16:0 content and decreases 18-carbon fatty acid concentrations (Arnould and Soyeurt, 2009). Even within breed, prolonged genetic selection for milk yield in HolsteinFriesians has in certain populations been associated with a decrease in milk fat 6:0, 8:0, 10:0, 12:0, 14:0 and 16:0 content and higher cis-9 18:1 concentrations (Arnould and Soyeurt, 2009).…”

mentioning

confidence: 99%

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Recent developments in altering the fatty acid composition of ruminant-derived foods

Shingfield

Bonnet

Scollan

2013

Animal

428

443

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There is increasing evidence to indicate that nutrition is an important factor involved in the onset and development of several chronic human diseases including cancer, cardiovascular disease (CVD), type II diabetes and obesity. Clinical studies implicate excessive consumption of medium-chain saturated fatty acids (SFA) and trans-fatty acids (TFA) as risk factors for CVD, and in the aetiology of other chronic conditions. Ruminant-derived foods are significant sources of medium-chain SFA and TFA in the human diet, but also provide high-quality protein, essential micronutrients and several bioactive lipids. Altering the fatty acid composition of ruminant-derived foods offers the opportunity to align the consumption of fatty acids in human populations with public health policies without the need for substantial changes in eating habits. Replacing conserved forages with fresh grass or dietary plant oil and oilseed supplements can be used to lower medium-chain and total SFA content and increase cis-9 18:1, total conjugated linoleic acid (CLA), n-3 and n-6 polyunsaturated fatty acids (PUFA) to a variable extent in ruminant milk. However, inclusion of fish oil or marine algae in the ruminant diet results in marginal enrichment of 20-or 22-carbon PUFA in milk. Studies in growing ruminants have confirmed that the same nutritional strategies improve the balance of n-6/n-3 PUFA, and increase CLA and longchain n-3 PUFA in ruminant meat, but the potential to lower medium-chain and total SFA is limited. Attempts to alter meat and milk fatty acid composition through changes in the diet fed to ruminants are often accompanied by several-fold increases in TFA concentrations. In extreme cases, the distribution of trans 18:1 and 18:2 isomers in ruminant foods may resemble that of partially hydrogenated plant oils. Changes in milk fat or muscle lipid composition in response to diet are now known to be accompanied by tissue-specific alterations in the expression of one or more lipogenic genes. Breed influences both milk and muscle fat content, although recent studies have confirmed the occurrence of genetic variability in transcript abundance and activity of enzymes involved in lipid synthesis and identified polymorphisms for several key lipogenic genes in lactating and growing cattle. Although nutrition is the major factor influencing the fatty acid composition of ruminant-derived foods, further progress can be expected through the use of genomic or marker-assisted selection to increase the frequency of favourable genotypes and the formulation of diets to exploit this genetic potential.

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mentioning

confidence: 94%

mentioning

confidence: 99%

Recent developments in altering the fatty acid composition of ruminant-derived foods

Shingfield

Bonnet

Scollan

2013

Animal

428

443

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“…The fatty acid profile of milk fat is affected by a number of genetic (breed, genotype), physiological (age, stage of lactation, season) and environmental (feeding, grazing) factors as well as their interactions (De La Fuente et al 2009). The majority of studies in milk lipids has been conducted on cow milk (Arnould and Soyeurt 2009;Roca Fernandez and Gonzalez Rodriguez 2012;Nantapo et al 2014) focusing primarily on the effect of diet on the fatty acid profile of milk fat. The effect of other factors in milk fat, such as breed or stage of lactation, has been much less studied.…”

Section: Introductionmentioning

confidence: 99%

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

Sinanoglou

Koutsouli

Fotakis

et al. 2015

Dairy Sci. & Technol.

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Information on fatty acid (FA) profile is critical for the production and promotion of sheep milk and derivative dairy products. The presence of the essential ω-3 and ω-6 FA in milk fat as well as other less common FA, like linoleic acid isomers, has gained an increasing interest due to the consumer demand for a healthy diet. This research assesses the FA profile and estimates the lipid quality indices (ratio between hypocholesterolaemic and hypercholesterolaemic fatty acids, peroxidisability index, atherogenic index, and thrombogenic index) of raw milk and cream fat from two indigenous Greek sheep breeds (Karagouniko and Chios) at different lactation stages. Raw milk and cream fat presented a favorable ω-6/ω-3 ratio below 4:1. Atherogenic and thrombogenic indices of all studied milk fat fluctuated in sufficiently low levels (<3). The FA profile and lipid quality indices in both raw milk and cream samples differed significantly depending more on the lactation stage compared to the breed type. Raw milk fat from late lactation had more beneficial fatty acid profile compared to early and middle lactation stages. Differences among breeds were highlighted when raw milk and cream samples were compared within the same lactation stage. Raw milk and cream fat from Karagouniko breed were characterised by higher ω-3 proportion, lower ω-6/ω-3 ratio and lower thrombogenic index value compared to those from Chios breed.

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“…It has been suggested that breed differences in milk FA composition could be due, in part, to the variation of the delta-9 desaturase activity, as reflected by the values of specific product to substrate ratios (cis-9-14:1/14:0, cis-9-16:1/16:0, and cis-9-18:1/18:0) (Arnould and Soyeurt, 2009).…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing the Concentration of Certain Liposoluble Components in Cow and Goat Milk: A Review

et al. 2014

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Milk fat contains a large number of fatty acids (FA) and other liposoluble components that exhibit various effects on human health. The present article reviews some of the factors affecting FA, vitamin A and cholesterol concentrations in milk from dairy cow and goat. Milk fat composition is linked to many factors, both intrinsic (animal species, breed, lactation stage) and extrinsic (environmental). The effect of animal species on milk fat composition is important, as reflected by higher concentrations of shortand medium-chain FA, vitamin A and cholesterol in goat than in cow milk. In a given ruminant species, the effects linked to breed are significant but limited and they can only be achieved over long periods of time. The lactation stage has an important effect on milk FA composition, mainly linked to body fat mobilisation in early lactation, but it only lasts a few weeks each year. Furthermore, changes in feeding have a marked influence on milk fat composition. Changing the forages in the diet of ruminants, pasture in particular, or supplementing lipids to the diet, represent an efficient mean to modify milk fat composition by decreasing saturated FA and cholesterol, and increasing cis-9,trans-11-CLA and vitamin A. Nutrition therefore constitutes a natural strategy to rapidly modulate milk FA, vitamin A and cholesterol composition, with the overall aim of improving the long-term health of consumers.

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Genetic variability of milk fatty acids

Cited by 86 publications

References 61 publications

Recent developments in altering the fatty acid composition of ruminant-derived foods

Recent developments in altering the fatty acid composition of ruminant-derived foods

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

Factors Influencing the Concentration of Certain Liposoluble Components in Cow and Goat Milk: A Review

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