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Origin of Fatty Acids and Influence of Nutritional Factors on Milk Fat

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Advanced Dairy Chemistry, Volume 2

Abstract

Ruminant milk fat is a complex lipid due to the large impact of the rumen on absorbed nutrients and unique aspects of the physiology of milk fat synthesis in the mammary gland. Approximately 60% of milk fatty acids originate from the blood and include a large amount of saturated and trans fatty acids that originate from microbial metabolism of dietary unsaturated fatty acids and odd- and branched-chain fatty acids from microbial synthesis. The remaining fatty acids are made in the mammary gland and include a short- and medium-chain fatty acids (<16 carbons) due to unique characteristics of the de novo synthesis pathway. Milk fat is the most variable component of milk and is largely influenced by the diet. Milk fat can be reduced by ruminal synthesis of bioactive trans fatty acids and can be increased by feeding certain rumen-inert fats. Milk fat is also highly heritable and follows a seasonal pattern. Past research provides a strong understanding of the biochemistry and physiology of milk fat synthesis that are reviewed. However, the complexity of the rumen microbial ecosystem makes it difficult to predict the impact of diet and other factors on rumen metabolism of unsaturated fatty acids and resulting effects on milk fat synthesis.

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Abbreviations

ACBP:

Acyl-CoA-binding protein

ACC:

Acetyl-CoA carboxylase

ACP:

Acyl carrier protein

Akt:

Serine/threonine protein kinase

AMP:

Adenosine monophosphate

ATP:

Adenosine triphosphate

cAMP:

Cyclic AMP

CDP:

Cytidine diphosphate

CLA:

Conjugated linoleic acid

CMP:

Cytidine monophosphate

CoASH:

Coenzyme A

CTP:

Cytidine Triphosphate

DGAT:

Diacylglycerol acyltransferase

DHA:

Docosahexaenoic acid

DM:

Dry matter

EPA:

Eicosapentaenoic acid

FABP:

Fatty acid-binding protein

FAT:

Fatty acid translocator

GLUT :

Glucose transporter

GPAT:

Glycerol phosphate acyl transferase

HMP:

Hexose monophosphate pathway

IGF:

Insulin-like growth factor

LPL:

Lipoprotein lipase

NADH + H+:

Reduced nicotine adenine dinucleotide

NADPH + H+:

Reduced nicotine adenine dinucleotide phosphate

NEFA:

Non-esterified fatty acids (also called “free” fatty acids, FFA)

OAA:

Oxaloacetic acid

PFK:

Phosphofructokinase

PPi:

Inorganic Pyrophosphate

SCD:

Stearoyl-CoA desaturase

sn:

Stereospecific numbering (of positions on asymmetric glycerol)

SREBPs:

Sterol regulatory element-binding proteins

TAG:

Triacylglycerol

VLDL:

Very low-density lipoproteins

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Authors and Affiliations

  1. Department of Animal Sciences, Ohio Agricultural Research and Development Center/The Ohio State University, Wooster, OH, USA

    D. L. Palmquist

  2. Department of Animal Sciences, Pennsylvania State University, University Park, PA, USA

    K. J. Harvatine

Authors
  1. D. L. Palmquist
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  2. K. J. Harvatine
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Correspondence to D. L. Palmquist .

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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Patrick F. Fox

  3. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    James A. O'Mahony

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Palmquist, D.L., Harvatine, K.J. (2020). Origin of Fatty Acids and Influence of Nutritional Factors on Milk Fat. In: McSweeney, P.L.H., Fox, P.F., O'Mahony, J.A. (eds) Advanced Dairy Chemistry, Volume 2. Springer, Cham. https://doi.org/10.1007/978-3-030-48686-0_2

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