Milk Fat Case Study
Abstract :
Milk fat plays a key role in determining various factors in wide range of dairy products. These milk fat mainly comprises mainly of Triacylglycerols (TAG’s) which constitutes to 98% of lipids present in milk (Walstra and Jenness 1984). Knowing the Fatty acids (FA) distribution within milk fat triacylglycerols (TAG’s), in depth understanding of TAG structures in relationship with milk FA profile could further increase the knowledge of milk fat synthesis. Genetic and dietary factors are the two main issues that influence the Triacylglycerol profile. This study determines the TAG profile and differences of individual cows of specific genetic variances which are provided with different diets and anlysed using MALDI-TOF.
Problem Definition
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Moreover, The saturation index had a decrease during plant oil supplementation concluded the previous thesis report. The influence of feeding on the triglycerides was investigated by (Precht et al). With feeding in the shed during the winter, both an increase in the short and middle chain triglycerides and a decrease in C50, C52 and C54 triglycerides was noticed. (Banks et al and Weber et al). These were mainly investigated using high-performance liquid chromatography (Frede and Thiele 1987; Ruiz-Gutierrez and Barron 1995) or gas …show more content…
The fatty acid synthesizing in the mammary gland produces eve number of carbons in length and contributes to 45% of the fatty acids (McGuire et al, 2003). This de novo synthesis contains 4:0-14:0 acids together with 16:0 from acetate and β-hydroxybutyrate. Acetate and butyric acid are generated in the rumen by fermentation of feed components. Te remaining 16:0 and the long-chain fatty acids originate from dietary lipids (Parodi, 2004). Medium and long-chain fatty acids, mainly 18:0 is desaturated in mammary gland forming monosaturated acids.
Triacylglycerols ( TAG’s) :
Triacylglycerols (TAG’s) are synthesized from more than 400 different fatty acids which makes milk fat the most complex (Parodi, 2004). Many acids are present in trace quantities and only 16 acids are present at 1% or higher depending on genetic factors, stage of lactation, dietary fats and seasonal and regional effects. Triacylglycerol with positions are visualized below (Christie,
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