designer milk fat production
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Swati Saxena, Mayank Tandon, J.P. Sehgal & S.N. Rai
Dairy Cattle Nutrition Division, National Dairy Research Institute, Karnal, Haryana, India-132001
Email: mayanktandon1@gmail.com
DESIGNER MILK FAT PRODUCTION-
Effective Animal Nutrition for Human Nutrition
IntroductionIntroductionMilk fat - Important functionsMilk fat - Important functions
Major energy componentMajor energy component
Account for many physical propertiesAccount for many physical properties
Manufacturing characteristicsManufacturing characteristics
Organoleptic qualitiesOrganoleptic qualities
Economic value of dairy productsEconomic value of dairy products
Recent Interest – functional aspectRecent Interest – functional aspectDesigning milk fat Designing milk fat
Improve healthfulness and functional propertiesImprove healthfulness and functional properties
Comparison of Fatty Acid ProfilesComparison of Fatty Acid Profiles
Fatty AcidsFatty Acids Ideal Milk FatIdeal Milk Fat Typical Milk Typical Milk FatFat
PUFA PUFA (including (including ωω--
3) 3)
10 %10 % 5 %5 %
MUFAMUFA 82 %82 % 25 %25 %
SFASFA 8 %8 % 70 %70 %
(Grummer, 1991)
Health Aspects Health Aspects
FA content of lauric, myristic & palmitic --- FA content of lauric, myristic & palmitic --- Hypercholesterolemic effectHypercholesterolemic effect
content of CLA, butyric acids & content of CLA, butyric acids & sphingolipids – sphingolipids – Anti-carcinogenic props.Anti-carcinogenic props.
ωω -3 fatty acids-3 fatty acids EPA & DHAEPA & DHA Prevention of secondary coronary diseasePrevention of secondary coronary disease
Mono-unsaturated fatty acids –plasma Mono-unsaturated fatty acids –plasma lipoprotein indicators of coronary disease risklipoprotein indicators of coronary disease risk
CONJUGATEDCONJUGATED LINOLEIC ACID LINOLEIC ACID
Mixture of positional & geometric isomers of Mixture of positional & geometric isomers of linoleic acid (C 18:2), contain conjugated linoleic acid (C 18:2), contain conjugated unsaturated double bondsunsaturated double bonds
Produced in rumenProduced in rumen -- biohydrogenation process -- biohydrogenation process as an intermediate productas an intermediate product
Most biologically active isomer– cis-9, trans-Most biologically active isomer– cis-9, trans-11- octadecadienoic acid11- octadecadienoic acid
(Kewalramani, 2002)(Kewalramani, 2002)
Lipases, Galactosidases, PhospholipasesUnsaturated Free Fatty Acids
eg : cis-9, cis- 12, C 18:2
Cis-9, trans-11 C18:2 (CLA)
Isomerase
Trans-11 C18:1
C 18:0
Reductase (Butyrivibrio fibrisolvence)
Reductase
Esterified Plant LipidsEsterified Plant Lipids
Conversion of Esterified Plant Lipids to SFA In Rumen
(Kewalramani, 2002)(Kewalramani, 2002)
CLA - Key FeaturesCLA - Key Features
AnticarcinogenicAnticarcinogenic AntidiabeticAntidiabetic AntiobesityAntiobesity AntiatheroscleroticAntiatherosclerotic
(Bauman (Bauman et al., et al., 2000)2000)
CLA leads to lean meat productionCLA leads to lean meat production
ωω-3 Fatty Acids-3 Fatty Acids
Mother subs. For Mother subs. For ProstaglandinProstaglandin production production
Beneficial effect on CHDBeneficial effect on CHD
3 separate phenomena3 separate phenomenaAtherosclerosisAtherosclerosis
ThrombosisThrombosis
Vascular spasm Vascular spasm (Sen,1991)(Sen,1991)
Therapeutic impact Therapeutic impact neurological abnormalities neurological abnormalities
(45 mg /kg/d) (45 mg /kg/d)
Main Sources Main Sources ωω -3 & -3 & ωω -6 FA contents of feed and oil seeds -6 FA contents of feed and oil seeds
(Sen,1991)(Sen,1991)% % ωω-3 fatty acids-3 fatty acids % % ωω -6 fatty acids -6 fatty acids
Sunflower seedSunflower seed 0.30.3 5252
Safflower seedSafflower seed 0.50.5 7575
MaizeMaize 1.61.6 5050
RapeseedRapeseed 10.010.0 20.020.0
Linseed oilLinseed oil 55.055.0 17.017.0
LNALNA
C18:3(n-3)C18:3(n-3)
EPAEPA
C20:5(n-3)C20:5(n-3) C24:5 (n-3)
C24:6 (n-3)
DHA C22:6 (n-3)
C18:4(n-3)C18:4(n-3)
C20:4(n-3)C20:4(n-3)
DPA C22:5 (n-3)
Biochemical Conversion Of LNA To EPA & DHA
∆ 6 desaturase
elongase
elongase
∆ 5 desaturase
elongase
∆ 6 desaturase
2C chain shortening
(Allman, 1995)
Milk Fat SynthesisMilk Fat Synthesis
Consists of (g/ Kg milk fat)Consists of (g/ Kg milk fat) Triacylglycerols 960-980gTriacylglycerols 960-980g 1,2 Diacylglycerols 20-25g1,2 Diacylglycerols 20-25g Phospholipids 10gPhospholipids 10g Cholesterol 5gCholesterol 5g
Small quantities of FFA & monoacylglycerolsSmall quantities of FFA & monoacylglycerols(Ashes (Ashes et alet al., 1997)., 1997)
3 Stages In Milk Fat Biosynthesis3 Stages In Milk Fat Biosynthesis
Accumulation of FA in the mammary cellsAccumulation of FA in the mammary cells
de-novo synthesis de-novo synthesis
absorption from the blood streamabsorption from the blood stream
Triacylglycerols construction and fat globule Triacylglycerols construction and fat globule
assemblyassembly Secretion Secretion (Murphy, 2002)(Murphy, 2002)
Contd…
Contd…Contd…
FA having 4-14 C- atoms synthesized de-novoFA having 4-14 C- atoms synthesized de-novo
FA having 18 C- atoms (dietary origin) – absorbed FA having 18 C- atoms (dietary origin) – absorbed
from the blood streamfrom the blood stream
Principle sources of C for FA synthesis – acetate & Principle sources of C for FA synthesis – acetate &
ββ – hydroxy butyrate – hydroxy butyrate (Murphy, 2002)(Murphy, 2002)
Nutritional Manipulation of Milk Fat Nutritional Manipulation of Milk Fat ConcentrationConcentration
Change in milk fat concentration achieved byChange in milk fat concentration achieved by
Altering level of de-novo synthesis in the Altering level of de-novo synthesis in the
mammary glandmammary gland Supply of long chain FA in dietSupply of long chain FA in diet
Most effects on milk fat concentration are Most effects on milk fat concentration are
mediated through rumen fermentationmediated through rumen fermentation
Dietary Factors Affect Supply of Acetic Dietary Factors Affect Supply of Acetic Acid from the Rumen for De-Novo Acid from the Rumen for De-Novo
SynthesisSynthesis
Fiber quantity & qualityFiber quantity & quality
Forage : Concentrate ratioForage : Concentrate ratio
Buffer inclusionBuffer inclusion
Concentrate CompositionConcentrate Composition
Concentrate feeding frequencyConcentrate feeding frequency
(Chilliard (Chilliard et alet al., 2001)., 2001)
High High roughage-roughage-50%50%
Low Low roughage-roughage-30%30%
Low Low roughage roughage + tallow(3 + tallow(3 %)%)
Yield, g/dYield, g/d
CC6:0 6:0 to Cto C14:014:0 178178 7676 7979
CC16:016:0 262262 9696 159159
CC18: 018: 0 6161 2222 4343
CC18:118:1 126126 108108 257257
CC18:218:2 1414 1818 2424
Profile, g/100gProfile, g/100g
CC6:0 6:0 to Cto C14:014:0 2424 2020 1212
CC16:016:0 3434 2525 2424
CC18: 018: 0 8.28.2 5.65.6 6.46.4
CC18:118:1 1717 2929 4646
CC18:218:2 22 55 44
Effects of roughage level and supplemental lipid on milk fatty acid composition and yield
(Grummer,1991)
Properties of fat Properties of fat supplementssupplements
Lipid composition: Relative conc. Lipid composition: Relative conc. of TAG/FFAof TAG/FFA
Fatty AcidsFatty Acids Degree of inertnessDegree of inertness DigestibilityDigestibility Transfer into milkTransfer into milk Mammary gland lipogenesisMammary gland lipogenesis
FattFatty y AcidAcid
CanolCanolaa
SafSaffloweflowerr
SunSunfloweflowerr
CornCorn SoybeaSoybeann
CottoCottonnseedseed
Beef Beef TalloTalloww
4:04:0 -- -- -- -- -- --
14:014:0 0.10.1 0.10.1 0.10.1 -- 0.10.1 0.80.8 3.33.316:016:0 3.93.9 6.66.6 6.06.0 9.99.9 10.310.3 22.922.9 24.724.716:116:1 0.30.3 0.10.1 0.10.1 0.20.2 0.10.1 0.60.6 4.04.016:216:2 -- 0.70.7
18:018:0 1.81.8 2.52.5 4.64.6 2.02.0 3.93.9 2.52.5 17.017.018:118:1 58.058.0 13.913.9 15.715.7 28.728.7 22.122.1 17.817.8 42.242.218:218:2 21.021.0 75.575.5 71.471.4 56.956.9 54.154.1 54.254.2 2.02.018:318:3 11.111.1 0.10.1 0.60.6 1.11.1 8.38.3 0.50.5 0.50.520:120:1 1.71.7 0.20.2 0.20.2 0.40.4 0.30.3 0.10.1 0.40.420:220:2 0.10.1 -- -- -- -- --
22:022:0 0.40.4 0.30.3 0.80.8 0.20.2 0.40.4 0.20.2
22:122:1 0.50.5 -- -- -- -- --
24:024:0 0.20.2 0.10.1 0.20.2 0.20.2 0.10.1 0.10.1
24:124:1 0.30.3 0.20.2 -- -- -- --
Per cent Fatty Acid Composition of Some Fats & Oils
(Robart Ackman, 1996)
Fatty acid Fatty acid groupgroup
Control. Control. no no
added added oiloil
FreeFree ProtectedProtectedOilOil Fatty Fatty
acidacidOilOil Fatty Fatty
acidacid
4:04:0 265265 357357 276276 337337 303303MCFAMCFA 828828 668668 591591 719719 668668CC 795795 594594 595595 618618 64664618:018:0 132132 268268 221221 270270 23123118:118:1ciscis 274274 428428 386386 448448 41041018:118:1transtrans 4141 121121 129129 5050 666618:2+18:2+ 6565 9797 9797 272272 8080 in output of in output of CC1818 acids acids relative to relative to controlcontrol
402402 321321 528528 275275
PropPropnn of C of C1818 acids*acids*
0.270.27 0.200.20 0.350.35 0.180.18
PropPropnn of of 18:2+18:3*18:2+18:3*
0.030.03 0.030.03 0.180.18 0.010.01
* transferred from dietary Supplement to milkYields.mmol/d
The Yields (Mmol/D) of the Major Groups of Fatty Acids & Derived Parameters when Cows Consumed Diets Containing Soya Oil or Soya Oil Fatty
Acids in Various Forms
(William et al., 1990)
Fatty acid Fatty acid Control diet Control diet Sunflower oil dietSunflower oil dietC4:0C4:0 3.993.99 5.365.36C6:0C6:0 2.332.33 1.401.40C8:0C8:0 1.381.38 0.710.71C10:0C10:0 3.153.15 1.451.45C12:0C12:0 3.613.61 1.691.69C14:0C14:0 11.4411.44 7.377.37C14:1C14:1 1.221.22 0.940.94C15:0C15:0 1.081.08 0.590.59C16:0C16:0 30.9330.93 17.8417.84C16:1C16:1 1.491.49 1.721.72C17:0C17:0 0.480.48 0.340.34C18:0C18:0 9.329.32 11.2711.27cis-9C18:1cis-9C18:1 18.1118.11 24.1724.17trans C18:1trans C18:1 5.045.04 15.0415.04cis-9, cis-12, C18:2cis-9, cis-12, C18:2 2.592.59 2.852.85C18:3C18:3 0.360.36 0.210.21CLA (all isomers)CLA (all isomers) 0.530.53 4.074.07OthersOthers 2.952.95 2.982.98
Fatty acid composition (g/100g of fatty acidsg/100g of fatty acids) of butter, made from cows fed on diets supplemented with or without sunflower oil (5.2% dm)
( Bauman et al., 2000)
Fatty acidFatty acid Milk CompositionMilk CompositionControl (0 %)Control (0 %) CDG (31 %)CDG (31 %)
4:04:0 3.53.5 4.04.010:010:0 3.53.5 2.82.812:012:0 4.04.0 3.03.014:014:0 11.711.7 9.29.214:114:1 1.61.6 1.41.415:015:0 1.21.2 0.80.815:115:1 0.30.3 0.30.316:016:0 28.828.8 23.223.216:116:1 2.82.8 2.82.817:017:0 0.70.7 0.60.617:117:1 0.40.4 0.30.318:018:0 11.511.5 14.714.718:118:1 19.819.8 25.625.6SaturatedSaturated 68.768.7 61.961.9UnsaturatedUnsaturated 27.527.5 34.134.1
Fatty Acid Composition of Milk Fat of Cows Fed on Diets Supplemented with or without Corn Distillers Grains
(Schingoethe et al., 1999)
Fatty Fatty acidacid
ContentContent YieldYield
ControlControl PCSPCS ControlControl PCSPCS
(% Total)(% Total) (g/d)(g/d)
CC12:012:0 4.34.3 3.63.6 39.939.9 39.039.0
CC14:014:0 11.811.8 9.59.5 107.8107.8 102.1102.1
CC16:016:0(( 13%)13%)
26.726.7 19.919.9 247.4247.4 216.4216.4
CC16:116:1 4.54.5 3.33.3 40.140.1 36.336.3
CC18:018:0 7.17.1 9.29.2 66.466.4 99.799.7
CC18:118:1(( 69%)69%)
23.823.8 29.229.2 217.3217.3 315.8315.8
CC18:218:2 2.22.2 4.94.9 20.520.5 52.452.4
CC18:318:3 1.61.6 2.62.6 14.814.8 27.827.8
Effect of feeding protected canola supplement (PCS) on the fatty acid composition of cow milk
(Ashes et al., 1999) Transfer efficiency
Fatty Fatty acidacid
ControControll
Fish oilFish oil ConcentrateConcentrate
150 150 g/kgg/kg
300 300 g/kgg/kg
450 450 g/kgg/kg
5kg/d5kg/d 10kg/d10kg/d
4:04:0 4444 5757 5050 4949 5555 4747
14:114:1 1515 1515 1313 1111 1313 1313
16:016:0 342342 313313 305305 300300 317317 314314
18:018:0 8181 8080 7676 7070 7373 7878
T 18:1T 18:1 44 33 2020 5050 1919 2424
C18:1C18:1 206206 212212 219219 199199 207207 200200
18:218:2 1.91.9 3.33.3 5.35.3 6.56.5 4.74.7 3.83.8
18:218:2 1414 1515 1818 1919 1616 1818
20:5n-320:5n-3 0.70.7 1.01.0 1.51.5 5.35.3 1.61.6 2.12.1
22:6n-322:6n-3 0.50.5 0.60.6 1.21.2 1.71.7 0.10.1 0.10.1
Effects of Supplementation of Different Levels of Concentrate as Well as Fish Oil on Fatty Acid
Composition of Cows Milk
(Keady et al.2000)
Diets and Diets and Treatment Treatment
Fatty acids reported (%)Fatty acids reported (%) Total Total fatty fatty acidsacids
CC14:014:0 CC16:016:0 CC16:116:1 CC18:018:0 CC18:118:1 CC18:218:2 CC18:318:3 g/100gDg/100gD
ExperimentExperiment
NCNC 0.650.65 21.121.1 0.860.86 2.672.67 17.617.6 43.843.8 12.912.9 3.433.43
HOCHOC 0.650.65 20.220.2 0.810.81 3.003.00 19.919.9 41.241.2 12.712.7 4.384.38
FATTY ACID PROFILE AND AMOUNT OF TOTAL FATTY ACID IN DIET
(Dhiman et al. , 1999)
Item NC HOC SEM PFeed intake,kg/d 27.7 28.4 1.1 0.7Milk yield, kg/d 40.4 43.5 2.4 0.53.5% FCM Yield, kg/d 40.7 40.7 2.3 0.4Milk fat% 3.60 3.10 0.26 0.7Milk protein % 3.07 2. 90 0.08 0.8Milk fat yield, kg/d 1.44 1.34 0.08 0.5Fatty acid composition,mg/g
C10:030.7 27.1 1.3 0.4
C12:041.0 35.2 1.6 0.4
C14:0130 120 3.0 0.6
C16:0325 301 9.0 0.7
C16:116.8 14.3 0.6 0.2
C18:093 119 4.0 0.2
C18:1206 228 6.0 0.5
C18:235.6 36.4 1.3 0.5
CLA 3.8 3.9 0.3 0.6
C18:37.6 6.6 0.3 0.7
SFA 620 602 11.0 0.6UFA 269 290 7.0 0.6Others 111 109 4.0 0.6
Supplementation of Corn Oil on Feed Intake, Milk Yield & Fatty Acid Composition of Milk Dhiman etal.,
1999
CONCLUSIONSCONCLUSIONS
The fatty acid concentration and The fatty acid concentration and composition of milk fat can be altered by composition of milk fat can be altered by nutritional manipulationnutritional manipulation
CLA, CLA, ωω- 3 and MUFA have therapeutic - 3 and MUFA have therapeutic impact.impact.
Low roughage with supplemented tallow Low roughage with supplemented tallow enhance the C 18:1 concentration.enhance the C 18:1 concentration.
Soya oil and canola seeds in protected Soya oil and canola seeds in protected form enhance CLA conc. in milk fat.form enhance CLA conc. in milk fat.
Cont.Cont.
CDG and sunflower oil enhance CDG and sunflower oil enhance unsaturated fatty acid content of unsaturated fatty acid content of milk fat.milk fat.
conc. Of fish oil in diet , conc. Of fish oil in diet , ωω-3 FA -3 FA in milk fat.in milk fat.
For public health and well-being the For public health and well-being the consumption of dairy products need consumption of dairy products need to be increased.to be increased.
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