Milk Fat Depression, the Glucogenic Theory, and Trans-C18:1 Fatty Acids
نویسندگان
چکیده
منابع مشابه
Fatty Acid Nutrition and Milk Fat Depression
Milk fat concentration is variable and very responsive to many factors including genetics, season of the year, and physiological state, but is especially responsive to diet. Synthesis of milk fat is an energy demanding process, but also represents a significant portion of the economic and nutritional value of dairy products. First described over one and a half centuries ago, diet-induced milk f...
متن کاملFatty acids in bovine milk fat
Milk fat contains approximately 400 different fatty acid, which make it the most complex of all natural fats. The milk fatty acids are derived almost equally from two sources, the feed and the microbial activity in the rumen of the cow and the lipids in bovine milk are mainly present in globules as an oil-in-water emulsion. Almost 70% of the fat in Swedish milk is saturated of which around 11% ...
متن کاملThe Role of Trans Fatty Acids in the Regulation of Milk Fat Synthesis
Fat is the major energy component in milk and it accounts for many of the physical properties, manufacturing characteristics and organoleptic qualities of milk and milk products. It is estimated that the milk fat of dairy cows contains over 400 different fatty acids (Jensen, 2002). While most are present in minor amounts, it is generally recognized that the major fatty acids in milk fat include...
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Advances in our understanding of lipid metabolism in the ruminant and the effect of specific fatty acids on both ruminant metabolism and human health has increased significantly in recent years. Unique biohydrogenation intermediates formed in the rumen have been shown to be potent inhibitors of milk fat synthesis, and the biology behind this and its potential application and benefit to both ani...
متن کاملThe Component Fatty Acids of Goat Milk Fat
Milk fats from different species of mammals are known to vary considerably in chemical composition. In early work, the butter fat constants were largely used to indicate the differences in composition. More recently, emphasis has been placed on comparisons of the component fatty acids of the various types of butter fats. The methods available for separation of the acids are not conducive to hig...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1995
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(95)76826-6