Variation De La Sécrétion Des Acides Gras Des Matières Grasses Du Lait De Vache a La Mise a l'HERBE Et Au Cours Des Six Premières Semaines d'EXPLOITATION Du Fourrage Vert

Decaen, C.; Ghadaki, M. B.; Lefaivre, Renée; Hoden, A.; Manis, Y.

doi:10.1051/animres:19700403

Cited by 12 publications

(7 citation statements)

References 2 publications

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“…II). The percentage of C18:3 in milk may therefore be four times higher following turn out to pasture than it was before (2.4 vs. 0.7% in a trial by Decaen and Ghadaki [44]). Since the fat percentage in grass and the percentage of linolenic acid in grass fat are higher in early spring and in late autumn than at other times [11] and also dependent on grass varieties, it is understandable that pasture does not often increase the percentage of linolenic acid in milk.…”

Section: Increasing Polyunsaturated Fatty Acidsmentioning

confidence: 78%

Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

et al. 2000

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-After a brief survey of metabolic pathways and nutrient fluxes involved in mammary lipogenesis, this review summarises the known effects of diet on ruminant milk fat composition. Special attention is given to fatty acids that could play a positive role for human health, such as butyric acid, oleic acid, C18 to C22 polyunsaturated fatty acids and conjugated linoleic acid (CLA). The efficiency of the transfer of C18:2, C18:3, C20:5, C22:5 and C22:6, from the duodenum to the milk, is reviewed. The main dietary factors taken into account are the nature of forages, including pasture, and the supplementation of dairy rations with protected or unprotected vegetable or fish oils. Dose-response curves of milk CLA are reviewed for different fat supplements, as well as the non-linear relationship between milk CLA and trans C18:1. The potential of dietary factors to increase the mean CLA content in cow milk fat is about 300% above basal values. There is, however, a need to evaluate how the different feeding strategies could change the other aspects of milk fat quality. ruminant / nutrition / milk / fatty acids / human healthRésumé -Plasticité de la matière grasse du lait de ruminant : contrôle nutritionnel des acides gras saturés, polyinsaturés, trans et conjugués. Après un bref rappel des voies métaboliques et des flux de nutriments qui concourrent à la lipogenèse mammaire, cette revue est consacrée aux principaux effets des facteurs alimentaires sur la composition des lipides du lait de ruminant. Un intérêt particulier est porté aux acides gras qui peuvent avoir des effets positifs sur la santé humaine, tels que les acides butyrique, oléique, linoléique conjugué (CLA) et les acides gras polyinsaturés, de 18 à 22 atomes de carbone. L'efficacité du transfert des C18:2, C18:3, C20:5, C22:5 et C22:6, du duodénum au lait est estimée à partir des données de la bibliographie. Les principaux facteurs alimentaires considérés sont la nature des fourrages, dont l'herbe pâturée, et la supplémentation des rations pour vaches laitières avec des huiles végétales ou de poisson, protégées ou non. L'augmentation potentielle

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Section: Increasing Polyunsaturated Fatty Acidsmentioning

confidence: 78%

Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

et al. 2000

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“…It is mainly in the Spring and in the Autumn that FA contents and C18:3 n-3 concentrations are the highest in grass [36]. That explains the sharp increase in milk linolenic acid induced by turning out to pasture, which can be as high as 2.5% of total FAs [37,38]. However, concentrations not exceeding 1% have sometimes been noted in milk from pasture-fed cows [6,39], probably when vegetation stage advances.…”

Section: Linolenic Acid and N-3 Fatty Acidsmentioning

confidence: 99%

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

2004

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-This review summarises the known effects of dietary factors on bovine and caprine milk fatty acid composition, as well as the regulation of cow and goat mammary lipid secretion. Special attention is given to fatty acids that could play a role for human health, such as saturated fatty acids, oleic acid, n-6-or n-3-C18 to C22 polyunsaturated fatty acids, trans isomers of C18:1 and C18:2, and isomers of conjugated linoleic acid (CLA). The main dietary factors taken into account are the nature of forages, including pasture, the forage:concentrate ratio and diet starch content, and the supplementation of dairy rations with crude or processed vegetable oils or oilseeds, and vitamin E. A particular emphasis is given to studies on interactions between these dietary factors, which show that there is a considerable plasticity of ruminant milk fatty acid composition. Despite the existence of several studies on the effects of dietary factors on the sensorial quality of milk and dairy products, there is a need to evaluate more deeply how the different feeding strategies could change the nutritional, sensorial and technological aspects of milk fat quality. dairy cow / dairy goat / forages / oilseeds / milk / fatty acids / human health

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“…Certains ensilages (Kuzdzal-Savoie, 1961), de même que l'espèce fourragère (Decaen et Ghadaki, 1970) ont également une influence. D'une manière générale, on peut considérer que l'influence de l'alimentation sur la nature et la proportion des différents acides gras du lait est liée au processus de synthèse de ces acides par la mamelle: les acides gras en C 18 ont pour origine les graisses alimentaires et les réserves corporelles, tandis que les acides gras ayant 14 atomes de carbone et moins, proviennent des produits de fermen-.tation du rumen; quant à l'acide palmitique (C 16) il a une origine double (Decaen et Journet, 1967 ;Jones, 1969).…”

Section: -Alimentationunclassified

Facteurs biologiques responsables des variations observées dans la précision des méthodes de routine utilisées pour le dosage de la matière grasse du lait (Milko-Tester, Infra-Red-Milk Analyser et Gerber)

Grappin¹,

Jeunet²,

Rigogne³

1972

Lait

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Variation De La Sécrétion Des Acides Gras Des Matières Grasses Du Lait De Vache a La Mise a l'HERBE Et Au Cours Des Six Premières Semaines d'EXPLOITATION Du Fourrage Vert

Abstract: A la mise à l'herbe et au cours des six premières semaines d'exploitation du premier cycle de la plante, nous avons observé les variations de la composition en acides gras majeurs des matières grasses du lait de vache et de la quantité de ces acides gras sécrétée par jour. Seize

Cited by 12 publications

References 2 publications

Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

Facteurs biologiques responsables des variations observées dans la précision des méthodes de routine utilisées pour le dosage de la matière grasse du lait (Milko-Tester, Infra-Red-Milk Analyser et Gerber)

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