Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

Couvreur, Sébastien; Hurtaud, Catherine

doi:10.1017/s1751731116001646

Cited by 23 publications

(25 citation statements)

References 37 publications

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“…Smaller MFG have previously been associated with a decrease in fat content (Hurtaud et al 2010). The decrease in milk fat content would induce synthesis of smaller MFG, as also reported by Couvreur & Hurtaud (2017). ALG and SEL/ALG also increased initial FFA and SL, expressed in mEq/100 g of fat, compared to CTRL.…”

Section: Discussionsupporting

confidence: 70%

Effects of new n-3 fatty acid sources on milk fatty acid profile and milk fat properties in dairy cows

Vanbergue

Peyraud

Hurtaud

2018

Journal of Dairy Research

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Feeding livestock with n-3 fatty acid (FA) sources (linseed, for example) is a common strategy to improve lipid quality of meat and milk products. However, in monogastric animals, linseed tegument decreases digestibility and alphalinolenic acid (ALA) uptake, while the whole linseed is well used by ruminants. In a context of increasing sustainability of feeding systems, providing monogastric animals and ruminants with linseed products adapted to their digestive systems is an important issue. This research paper addresses the hypotheses: (i) sieved extruded linseed (SEL) specific for ruminants is as or more effective than standard extruded linseed (ii) microalgae DHA Gold® is an interesting source of docosahexaenoic acid (DHA) in feedstuff and (iii) the effects of SEL and microalgae on milk characteristics are complementary and additive. Thirty-two cows were divided into 4 groups with different dietary n-3 fatty acid sources using a continuous design. All the diets were fed as mixed rations based on maize silage, energy concentrate and soybean meal. The first group received a control diet (CTRL) with no additional fat. The 3 other groups received SEL, microalgae DHA Gold® (ALG) and a mixture of microalgae DHA Gold® and SEL (SEL/ALG). Milk was collected from morning milkings after six weeks of dietary treatment. In SEL and SEL/ALG, ALA increased (+0·32 and +0·26% unit, respectively), and DHA increased in ALG and SEL/ALG (+0·43 and +0·15% unit, respectively) compared to CTRL, as a consequence of the initial composition of the n-3 FA sources. In SEL, milk yield, fat and protein contents, milk fat globule size and spontaneous lipolysis (measured to evaluate suitability for milk processing) were not different compared with CTRL. In ALG and SEL/ALG, milk yield decreased (-2·8 and -6·0 kg/d, respectively), fat content was halved, and fat globule size was reduced (-1·46 and -1·31 µm, respectively) compared to CTRL. Spontaneous lipolysis increased in ALG (+0·12 mEq/kg of milk) compared to CTRL. Protected microalgae and the doses of microalgae in the diet need further investigation to prevent FA modification in the rumen and the consequent deleterious effects on milk fat.

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Section: Discussionsupporting

confidence: 70%

Effects of new n-3 fatty acid sources on milk fatty acid profile and milk fat properties in dairy cows

Vanbergue

Peyraud

Hurtaud

2018

Journal of Dairy Research

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“…Although, the TG classes measured in this study were limited to species with CN ≥ 48, these results align with the results reported by others 14 . Therefore, the results of the milk lipidome in combinations with previously reported results 14,18 , indicate higher saturation in LMFG cows compared to SMFG cows, while fat yield and fat content were statistically similar between the groups (Table 1).…”

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confidence: 75%

Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamine

Walter

Narayana

Fry

et al. 2020

Sci Rep

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Milk fat globule (MfG) size is a milk production trait characteristic to the individual animal and has important effects on the functional and nutritional properties of milk. Although the regulation of MFG size in the mammary epithelial cell is not fully understood, lipid droplet (LD) fusion prior to secretion is believed to play a role. We selected cows that consistently produced milk with predominantly small or large MFGs to compare their lipidomic profiles, with focus on the polar lipid fraction. The polar lipid composition of the monolayer surrounding the LD is believed to either promote or prevent LD fusion. Using a targeted LC-MS/MS approach we studied the relative abundance of 301 detected species and found significant differences between the studied groups. Here we show that the lipidomic profile of milk from small MFG cows is characterised by higher phosphatidylcholine to phosphatidylethanolamine ratios. In contrast, the milk from large MFG cows contained more ether-phosphatidylethanolamine species. This is the first time that a potential role for etherphosphatidylethanolamine in MFG size development has been suggested. Milk lipids are secreted from the mammary epithelial cell as spherical structures termed milk fat globules (MFGs). They comprise a neutral lipid core surrounded by a membrane derived partially from the endoplasmic reticulum (ER, innermost layer) and the apical plasma membrane (two outer layers) 1. The MFG membrane (MFGM) keeps lipids solubilised in milk, but also has several health benefits for infant and adult consumers. For example, beneficial effects on cancer, hypercholesterolemia, diabetes and cognitive function have been attributed to the protein, glycerophospholipid (PL) and sphingolipid (SL) components of the MFGM in bovine milk 2. The amount of MFGM material in milk depends on the fat content and MFG size, with the greater surface area in smaller globules providing more MFGM material per unit of fat 3. Moreover, the processing of milk into butter and cheese is influenced by the MFG size. For example, larger MFGs are more prone to coalescence and can increase the efficiency of butter manufacturing, while cheese manufactured from milk with small MFGs can have improved sensory properties 4. The formation of MFGs within the mammary epithelial cell starts with the accumulation of neutral lipids (mainly triacylglycerols (TG)) in the ER 1. This results in the formation of a lipid droplet (LD), the intracellular precursor of the MFG, which is released from the ER surrounded by a single layer of polar lipids and membrane proteins. The ultimate size of individual MFGs is determined by two growth mechanisms inside the mammary epithelial cell: either via local TG synthesis by enzymes residing in the monolayer surrounding the LD or by LD fusion 5,6. The exact mechanisms behind LD fusion remain elusive but may depend on the PL and fatty acid (FA) composition of the monolayer. PLs with smaller headgroups, such as phosphatidylethanolamine (PE) and phosphatidic acid are predicted to enhance fusio...

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“…To a lesser extent, the size of fat globules, which is influenced by fatty acid composition (Timmen and Patton, 1988;Couvreur and Hurtaud, 2017), is also associated with milk coagulation via their interaction with the aggregation of casein micelles. However, results have not always been consistent.…”

Section: Genetic Correlations Between Cmp and Milk Compositionmentioning

confidence: 99%

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

Sanchez

Jabri

Minery

et al. 2018

Journal of Dairy Science

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Cheese-making properties of pressed cooked cheeses (PCC) and soft cheeses (SC) were predicted from mid-infrared (MIR) spectra. The traits that were best predicted by MIR spectra (as determined by comparison with reference measurements) were 3 measures of laboratory cheese yield, 5 coagulation traits, and 1 acidification trait for PCC (initial pH; pH). Coefficients of determination of these traits ranged between 0.54 and 0.89. These 9 traits as well as milk composition traits (fatty acid, protein, mineral, lactose, and citrate content) were then predicted from 1,100,238 MIR spectra from 126,873 primiparous Montbéliarde cows. Using this data set, we estimated the corresponding genetic parameters of these traits by REML procedures. A univariate or bivariate repeatability animal model was used that included the fixed effects of herd × test day × spectrometer, stage of lactation, and year × month of calving as well as the random additive genetic, permanent environmental, and residual effects. Heritability estimates varied between 0.37 and 0.48 for the 9 cheese-making property traits analyzed. Coagulation traits were the ones with the highest heritability (0.42 to 0.48), whereas cheese yields and pH had the lowest heritability (0.37 to 0.39). Strong favorable genetic correlations, with absolute values between 0.64 and 0.97, were found between different measures of cheese yield, between coagulation traits, between cheese yields and coagulation traits, and between coagulation traits measured for PCC and SC. In contrast, the genetic correlations between milk pH and CY or coagulation traits were weak (-0.08 to 0.09). The genetic relationships between cheese-making property traits and milk composition were moderate to high. In particular, high levels of proteins, fatty acids, Ca, P, and Mg in milk were associated with better cheese yields and improved coagulation. Proteins in milk were strongly genetically correlated with coagulation traits and, to a lesser extent, with cheese yields, whereas fatty acids in milk were more genetically correlated with cheese yields than with coagulation traits. This study, carried out on a large scale in Montbéliarde cows, shows that MIR predictions of cheese yields and milk coagulation properties are sufficiently accurate to be used for genetic analyses. Cheese-making traits, as predicted from MIR spectra, are moderately heritable and could be integrated into breeding objectives without additional phenotyping cost, thus creating an opportunity for efficient improvement via selection.

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Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

Cited by 23 publications

References 37 publications

Effects of new n-3 fatty acid sources on milk fatty acid profile and milk fat properties in dairy cows

Effects of new n-3 fatty acid sources on milk fatty acid profile and milk fat properties in dairy cows

Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamine

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

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