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.