Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 412722
Title Characterization of milk fatty acids based on genetic and herd parameters
Author(s) Heck, J.M.L.; Valenberg, H.J.F. van; Bovenhuis, H.; Dijkstra, J.; Hooijdonk, A.C.M. van
Source Journal of Dairy Research 79 (2012)1. - ISSN 0022-0299 - p. 39 - 46.
Department(s) Product Design and Quality Management Group
Animal Breeding and Genetics
Animal Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) bovine-milk - dairy-cows - mammary-gland - methane production - lactation stage - linseed oil - odd-chain - concentrate - diet - supplementation
Abstract The objective of this study was to characterize the fatty acids (FA) in milk based on genetic and herd parameters to investigate the origin of the different FA in milk. Milk samples of 1912 Dutch Holstein-Friesian cows were analysed for 39 different FA including odd and branched-chain fatty acids. The proportion of variation caused by genetic and herd effects was calculated. In addition, genetic and herd correlations among the fatty acids were estimated and a clustering technique was used to visualise these correlations. The results indicated that in Dutch milk C12:0 is not completely synthesised de novo but also partly blood derived. It was suggested that C20:0 in milk is formed from the action of elongase enzymes on C18:0 and that the odd-chain FA C5:0-C13:0 and a part of C15:0 and C17:0 are synthesised de novo while the other part of C15:0 and C17:0 is blood derived. Furthermore, this work gives an overview of the opportunities to change the concentration of individual FA both by breeding and feeding. It is clearly shown that the extent to which the individual FA can be changed varies greatly and is dependent on the origin of the different FA in milk.
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