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Characterization of milk fatty acids based on genetic and herd parameters

Published online by Cambridge University Press:  14 October 2011

Jeroen ML Heck ,
Heim JF van Valenberg ,
Henk Bovenhuis ,
Jan Dijkstra  and
Toon CM van Hooijdonk
Jeroen ML Heck
Affiliation:
Dairy Science and Technology group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands
Heim JF van Valenberg*
Affiliation:
Dairy Science and Technology group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands
Henk Bovenhuis
Affiliation:
Animal Breeding and Genomics Centre, Wageningen University, PO Box 338, 6700 AH Wageningen, The Netherlands
Jan Dijkstra
Affiliation:
Animal Nutrition Group, Wageningen University, PO Box 338, 6700 AH Wageningen, The Netherlands
Toon CM van Hooijdonk
Affiliation:
Dairy Science and Technology group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands
*
*For correspondence; e-mail: Hein.vanValenberg@wur.nl
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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.

Keywords

Milkcompositionfatty acidsgenetic effectsherd effects
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 1 , February 2012 , pp. 39 - 46
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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