Milk Odd- and Branched-Chain Fatty Acids in Relation to the Rumen Fermentation Pattern

Abstract

The objectives of this study were 1) to determine whether a relationship exists between molar proportions of volatile fatty acids in the rumen and milk oddand branched-chain fatty acid concentrations (i.e., iso C13:0, anteiso C13:0, iso C14:0, C15:0, iso C15:0, anteiso C15:0, iso C16:0, C17:0, iso C17:0, anteiso C17:0, and cis-9 C17:1); and 2) to evaluate the accuracy of prediction of the latter equations using an independent data set. For development of the regression equations, individual cow data from 10 feeding experiments with rumen-fistulated dairy cows were used, resulting in a data set of 148 observations. Milk odd-and branched-chain fatty acids were closely related to the molar proportions of acetate (SE = 15.3 mmol/mol), propionate (SE = 14.7 mmol/mol), and butyrate (SE = 9.2 mmol/mol). These regression equations were further validated using data from the literature (n = 14). Evaluation of these prediction equations using the independent data set resulted in a root mean square prediction error of 3.0, 9.0, and 8.9% of the observed mean for acetate, propionate, and butyrate, respectively. In addition, less then 5% of the mean square prediction error was due to line bias. This suggests that the currently developed prediction equations based on milk odd-and branched-chain fatty acids show potential to predict molar proportions of individual volatile fatty acids in the rumen.

Genetic and genomic relationship between methane production measured in breath and fatty acid content in milk samples from Danish Holsteins

“…The de novo fatty acids in particular seem to be significantly negatively correlated CH4_MILK, when using both methods, whereas C13:0, C15:0 and partly C17:0 had significantly positive genomic correlations with all CH 4 traits. The uneven saturated fatty acids are generated by the microbiota in the rumen and the content of these fatty acids in milk has previously been associated with the molar proportion of volatile fatty acids in the rumen (Vlaeminck et al 2006). The standard errors of the estimates shown in this study are substantial, and it might not be possible to come to the same results on another similar study in another population of animals.…”

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

“…As stated by Vlaeminck et al (2006), the interest in OBCFAs is steadily increasing due to their anticarcinogenic effects and to the possibility of their application as indicators of dairy product intake by man. The OBCFAs are produced by bacteria colonizing the rumen and therefore occur there naturally.…”

“…Milk contains beneficial unsaturated fatty acids (FAs) including conjugated linoleic acid (CLA), vaccenic (t11 C18:1), α-linolenic (c9,12,15 C18:3), and oleic (c9 C18:1) acids, whose concentrations may increase during pasture feeding (Collomb et al, 2008;Lock & Garnsworthy, 2003;Rutkowska, Adamska, & Bialek, 2012). Other valuable FAs of milk fat belong to the group of odd-and branched-chain FAs (OBCFAs) which induce anticarcinogenic effects and can be applicable as potential diagnostic tools of rumen function (Vlaeminck et al, 2006). Short-chain SFAs (SCSFAs) also exhibit beneficial biological, physiological, and nutritional properties.…”

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

“…An interesting feature, concerning raw milk fat (Tables 2 and 3) and cream fat (Tables 4 and 5), was the identification of odd-, branched-and cyclo-chain saturated fatty acids such as the isomers of pentadecanoic acid (C15:0, isoC15:0 and anteisoC15:0), of hexadecanoic acid (isoC16:0) and of heptadecanoic acid (C17:0, isoC17:0, anteisoC17:0 and cycloC17:0). Vlaeminck et al (2006) reported that odd-and branched-chain fatty acids in milk fat are largely derived from bacteria leaving the rumen. These fatty acids can be found in animal tissues, especially those of ruminants, and their content can often be used as a taxonomic marker (Hopkins and Macfarlane 2000).…”