DESIGNER MILK FAT

PRODUCTION-
Effective Animal Nutrition for
Human Nutrition

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
 Introduction
Milk fat - Important functions
Major energy component
Account for many physical properties
Manufacturing characteristics
Organoleptic qualities
Economic value of dairy products
Recent Interest – functional aspect
Designing milk fat
Improve healthfulness and functional properties
Comparison of Fatty Acid Profiles
Fatty Acids Ideal Milk Fat Typical Milk
Fat
PUFA 10 % 5%
(including ω-
3)
MUFA 82 % 25 %

SFA 8% 70 %

(Grummer,
 Health Aspects
  FA content of lauric, myristic & palmitic ---
Hypercholesterolemic effect
  content of CLA, butyric acids &
sphingolipids – Anti-carcinogenic props.
  ω -3 fatty acids
 EPA & DHA
 Prevention of secondary coronary disease
 Mono-unsaturated fatty acids –plasma
lipoprotein indicators of coronary disease risk
CONJUGATED LINOLEIC ACID
 Mixture of positional & geometric isomers of
linoleic acid (C 18:2), contain conjugated
unsaturated double bonds
 Produced in rumen -- biohydrogenation process
as an intermediate product
 Most biologically active isomer– cis-9, trans-
11- octadecadienoic acid
(Kewalramani, 2002)
Conversion of Esterified Plant
Lipids to SFA In Rumen
Esterified Plant Lipids
Lipases,
Galactosidases,
Phospholipases
Unsaturated Free Fatty Acids
eg : cis-9, cis- 12, C 18:2
Isomeras
e
Cis-9, trans-11 C18:2 (CLA)
Reductase
(Butyrivibrio
fibrisolvence)
Trans-11 C18:1
Reductase

C (Kewalramani, 2002)
18:0
 CLA - Key Features
 Anticarcinogenic
 Antidiabetic
 Antiobesity
 Antiatherosclerotic
(Bauman et al., 2000)
 CLA leads to lean meat production
 ω-3 Fatty Acids
 Mother subs. For Prostaglandin production
 Beneficial effect on CHD
 3 separate phenomena
 Atherosclerosis
 Thrombosis

 Vascular spasm (Sen,1991)

 Therapeutic impact  neurological abnormalities
(45 mg /kg/d)
 Main Sources
 ω -3 & ω -6 FA contents of feed and oil seeds

% ω-3 fatty acids % ω -6 fatty acids

(Sen,1991)

Sunflower seed 0.3 52

Safflower seed 0.5 75
Maize 1.6 50
Rapeseed 10.0 20.0
Linseed oil 55.0 17.0
Biochemical Conversion Of LNA To EPA & DHA
(Allman, 1995)
LNA
C18:3(n-3) DHA
∆ 6 desaturase C22:6 (n-3)
C18:4(n-3)
2C chain shortening
elongase
C20:4(n-3) C24:6 (n-3)
∆ 5 desaturase
∆ 6 desaturase
EPA elongase elongase
DPA C24:5 (n-3)
C20:5(n-3) C22:5 (n-3)
 Milk Fat Synthesis
Consists of (g/ Kg milk fat)
 Triacylglycerols 960-980g
 1,2 Diacylglycerols 20-25g
 Phospholipids 10g
 Cholesterol 5g

Small quantities of FFA & monoacylglycerols

(Ashes et al., 1997)
 3 Stages In Milk Fat Biosynthesis
 Accumulation of FA in the mammary cells
 de-novo synthesis
 absorption from the blood stream
 Triacylglycerols construction and fat globule
assembly
 Secretion (Murphy, 2002)

Contd…
Contd…

 FA having 4-14 C- atoms synthesized de-novo

 FA having 18 C- atoms (dietary origin) –
absorbed from the blood stream
 Principle sources of C for FA synthesis –
acetate & β – hydroxy butyrate

(Murphy, 2002)
Nutritional Manipulation of Milk Fat
Concentration

 Change in milk fat concentration achieved by

 Altering level of de-novo synthesis in the
mammary gland
 Supply of long chain FA in diet

 Most effects on milk fat concentration are

mediated through rumen fermentation
Dietary Factors Affect Supply of Acetic
Acid from the Rumen for De-Novo
Synthesis
Fiber quantity & quality
Forage : Concentrate ratio
Buffer inclusion
Concentrate Composition
Concentrate feeding frequency
(Chilliard et al., 2001)
Effects of roughage level and supplemental lipid on milk
fatty acid composition and yield
High Low Low
(Grummer,1991) roughage- roughage- roughage
50% 30% + tallow(3
Yield, g/d %)
C6:0 to C14:0 178 76 79
C16:0 262 96 159
C18: 0 61 22 43
C18:1 126 108 257
C18:2 14 18 24
Profile, g/100g
C6:0 to C14:0 24 20 12
C16:0 34 25 24
C18: 0 8.2 5.6 6.4
C18:1 17 29 46
C18:2 2 5 4
 Properties of fat
supplements
 Lipid composition: Relative conc.
of TAG/FFA
 Fatty Acids
 Degree of inertness
 Digestibility
 Transfer into milk
 Mammary gland lipogenesis
Per cent Fatty Acid Composition of Some Fats & Oils
Fatt Canol Saf Sun Corn Soybe Cotto Beef
y a flowe flowe an n Tallo
Acid r - r - seed w
4:0 - - - -
14:0 0.1 0.1 0.1 - 0.1 0.8 3.3
16:0 3.9 6.6 6.0 9.9 10.3 22.9 24.7
16:1 0.3 0.1 0.1 0.2 0.1 0.6 4.0
16:2 - 0.7
18:0 1.8 2.5 4.6 2.0 3.9 2.5 17.0
18:1 58.0 13.9 15.7 28.7 22.1 17.8 42.2
18:2 21.0 75.5 71.4 56.9 54.1 54.2 2.0
18:3 11.1 0.1 0.6 1.1 8.3 0.5 0.5
20:1 1.7 0.2 0.2 0.4 0.3 0.1 0.4
20:2 0.1 - - - - -
22:0 0.4 0.3 0.8 0.2 0.4 0.2
22:1 0.5 - - - - -
24:0 0.2 0.1 0.2 0.2 0.1 0.1
24:1 0.3 0.2 - - - -
(Robart Ackman, 1996)
 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
Fatty acid Control. Free Protected
group no Oil Fatty Oil Fatty
added acid acid
4:0 265
oil 357 276 337 303
MCFA 828 668 591 719 668
C 795 594 595 618 646
18:0 132 268 221 270 231
18:1cis 274 428 386 448 410
18:1trans 41 121 129 50 66
18:2+ 65 97 97 272 80
 in output of 402 321 528 275
C18 acids
relative to
control
Propn of C18 0.27 0.20 0.35 0.18
acids*
Propn of 0.03 0.03 0.18 0.01
18:2+18:3*
Yields.mmol/d
* transferred from dietary Supplement to milk (William et al., 1990)
Fatty acid composition (g/100g of fatty acids) of butter, made from cows
fed on diets supplemented with or without sunflower oil (5.2% dm)
Fatty acid Control diet Sunflower oil diet
C4:0 3.99 5.36
C6:0 2.33 1.40
C8:0 1.38 0.71
C10:0 3.15 1.45
C12:0 3.61 1.69
C14:0 11.44 7.37
C14:1 1.22 0.94
C15:0 1.08 0.59
C16:0 30.93 17.84
C16:1 1.49 1.72
C17:0 0.48 0.34
C18:0 9.32 11.27
cis-9C18:1 18.11 24.17
trans C18:1 5.04 15.04
cis-9, cis-12, C18:2 2.59 2.85
C18:3 0.36 0.21
CLA (all isomers) 0.53 4.07
Others 2.95 2.98
( Bauman et al.,
Fatty Acid Composition of Milk Fat of Cows Fed on Diets
Supplemented with or without Corn Distillers Grains
Fatty acid Milk Composition
Control (0 %) CDG (31 %)
4:0 3.5 4.0
10:0 3.5 2.8
12:0 4.0 3.0
14:0 11.7 9.2
14:1 1.6 1.4
15:0 1.2 0.8
15:1 0.3 0.3
16:0 28.8 23.2
16:1 2.8 2.8
17:0 0.7 0.6
17:1 0.4 0.3
18:0 11.5 14.7
18:1 19.8 25.6
Saturated 68.7 61.9
Unsaturated 27.5 34.1
(Schingoethe et al., 1999)
 Effect of feeding protected canola supplement (PCS)
on the fatty acid composition of cow milk

Fatty Content Yield

acid Control PCS Control PCS
(% Total) (g/d)
C12:0 4.3 3.6 39.9 39.0
C14:0 11.8 9.5 107.8 102.1
C16:0( 26.7 19.9 247.4 216.4
13%)
C16:1 4.5 3.3 40.1 36.3
C18:0 7.1 9.2 66.4 99.7
C18:1( 23.8 29.2 217.3 315.8
69%)
C18:2 2.2 4.9 20.5 52.4
C18:3 1.6 2.6 14.8 27.8

Transfer efficiency (Ashes et al., 1999)

 Effects of Supplementation of Different Levels of
Concentrate as Well as Fish Oil on Fatty Acid
Composition of Cows Milk
Fatty Contro Fish oil Concentrate
acid l 150 300 450 5kg/d 10kg/d
4:0 44 g/kg
57 g/kg
50 g/kg
49 55 47
14:1 15 15 13 11 13 13
16:0 342 313 305 300 317 314
18:0 81 80 76 70 73 78
T 18:1 4 3 20 50 19 24
C18:1 206 212 219 199 207 200
18:2 1.9 3.3 5.3 6.5 4.7 3.8
18:2 14 15 18 19 16 18
20:5n-3 0.7 1.0 1.5 5.3 1.6 2.1
22:6n-3 0.5 0.6 1.2 1.7 0.1 0.1

(Keady et al.2000)
 FATTY ACID PROFILE AND AMOUNT OF TOTAL
FATTY ACID IN DIET

Diets and Fatty acids reported (%) Total

Treatment fatty
acids

C14:0 C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 g/100gD

Experiment

NC 0.65 21.1 0.86 2.67 17.6 43.8 12.9 3.43

HOC 0.65 20.2 0.81 3.00 19.9 41.2 12.7 4.38

(Dhiman et al. ,
1999)
Supplementation of Corn Oil on Feed Intake, Milk Yield & Fatty
Acid Composition of Milk Dhiman etal.,
1999
Item NC HOC SEM P
Feed intake,kg/d 27.7 28.4 1.1 0.7
Milk yield, kg/d 40.4 43.5 2.4 0.5
3.5% FCM Yield, kg/d 40.7 40.7 2.3 0.4
Milk fat% 3.60 3.10 0.26 0.7
Milk protein % 3.07 2. 90 0.08 0.8
Milk fat yield, kg/d 1.44 1.34 0.08 0.5
Fatty acid composition,mg/g
C10:0 30.7 27.1 1.3 0.4
C12:0 41.0 35.2 1.6 0.4
C14:0 130 120 3.0 0.6
C16:0 325 301 9.0 0.7
C16:1 16.8 14.3 0.6 0.2
C18:0 93 119 4.0 0.2
C18:1 206 228 6.0 0.5
C18:2 35.6 36.4 1.3 0.5
CLA 3.8 3.9 0.3 0.6
C18:3 7.6 6.6 0.3 0.7
SFA 620 602 11.0 0.6
UFA 269 290 7.0 0.6
Others 111 109 4.0 0.6
 CONCLUSIONS
 The fatty acid concentration and
composition of milk fat can be
altered by nutritional manipulation
 CLA, ω- 3 and MUFA have
therapeutic impact.
 Low roughage with supplemented
tallow enhance the C 18:1
concentration.
 Soya oil and canola seeds in
protected form enhance CLA conc. in
Cont.
 CDG and sunflower oil enhance
unsaturated fatty acid content of
milk fat.
  conc. Of fish oil in diet ,  ω-3 FA
in milk fat.
 For public health and well-being the
consumption of dairy products need
to be increased.