Trans fatty acids and their role in the milk of dairy cows

E. Vargas-Bello-Pérez, and P.C. Garnsworthy. 2013. Trans fatty acids and their role in the milk of dairy cows. Cien. Inv. Agr. 40(3): 449-473. Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminan...

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Autores principales:	Vargas-Bello-Pérez,Einar, Garnsworthy,Phil C
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2013
Materias:	biohydrogenation dairy cows milk ruminal fermentation trans fatty acids
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300001
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spelling	oai:scielo:S0718-162020130003000012014-09-08Trans fatty acids and their role in the milk of dairy cowsVargas-Bello-Pérez,EinarGarnsworthy,Phil C biohydrogenation dairy cows milk ruminal fermentation trans fatty acids E. Vargas-Bello-Pérez, and P.C. Garnsworthy. 2013. Trans fatty acids and their role in the milk of dairy cows. Cien. Inv. Agr. 40(3): 449-473. Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation of mono- and poly-unsaturated FA in the rumen. They are mixtures of positional and geometrical isomers that are incorporated into the milk fat of lactating cows. The most important sources of tFA in the human diet are partially hydrogenated vegetable oils and ruminant milk and meat products. Ruminant-derived lipids often contain 1-8% of total fatty acids as tFA, which are predominantly 18:1 isomers. The most common FA in ruminant fat is vaccenic acid (18:1 trans-11) (VA), accounting for 60-80% of total tFA. Unlike other tFA, VA can be converted to rumenic acid (RA) through the action of stearoyl coenzyme-A desaturase. Today, consumers are becoming aware of the relationship between dietary fat, health maintenance, and disease prevention. These concerns have increased the need to investigate the metabolic fate and bioactivity of dietary FA. By altering the nutrition of cows, farmers can markedly and rapidly modulate the FA composition of milk FA. The largest changes can be obtained either by feeding animals high-quality forage, particularly fresh pasture, or by adding plant or marine oils to the diet. Given that economic factors define future profits for farmers, diet manipulation may be the most practical and appropriate approach to change milk's FA composition.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.40 n.3 20132013-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300001en10.4067/S0718-16202013000300001
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	biohydrogenation dairy cows milk ruminal fermentation trans fatty acids
spellingShingle	biohydrogenation dairy cows milk ruminal fermentation trans fatty acids Vargas-Bello-Pérez,Einar Garnsworthy,Phil C Trans fatty acids and their role in the milk of dairy cows
description	E. Vargas-Bello-Pérez, and P.C. Garnsworthy. 2013. Trans fatty acids and their role in the milk of dairy cows. Cien. Inv. Agr. 40(3): 449-473. Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation of mono- and poly-unsaturated FA in the rumen. They are mixtures of positional and geometrical isomers that are incorporated into the milk fat of lactating cows. The most important sources of tFA in the human diet are partially hydrogenated vegetable oils and ruminant milk and meat products. Ruminant-derived lipids often contain 1-8% of total fatty acids as tFA, which are predominantly 18:1 isomers. The most common FA in ruminant fat is vaccenic acid (18:1 trans-11) (VA), accounting for 60-80% of total tFA. Unlike other tFA, VA can be converted to rumenic acid (RA) through the action of stearoyl coenzyme-A desaturase. Today, consumers are becoming aware of the relationship between dietary fat, health maintenance, and disease prevention. These concerns have increased the need to investigate the metabolic fate and bioactivity of dietary FA. By altering the nutrition of cows, farmers can markedly and rapidly modulate the FA composition of milk FA. The largest changes can be obtained either by feeding animals high-quality forage, particularly fresh pasture, or by adding plant or marine oils to the diet. Given that economic factors define future profits for farmers, diet manipulation may be the most practical and appropriate approach to change milk's FA composition.
author	Vargas-Bello-Pérez,Einar Garnsworthy,Phil C
author_facet	Vargas-Bello-Pérez,Einar Garnsworthy,Phil C
author_sort	Vargas-Bello-Pérez,Einar
title	Trans fatty acids and their role in the milk of dairy cows
title_short	Trans fatty acids and their role in the milk of dairy cows
title_full	Trans fatty acids and their role in the milk of dairy cows
title_fullStr	Trans fatty acids and their role in the milk of dairy cows
title_full_unstemmed	Trans fatty acids and their role in the milk of dairy cows
title_sort	trans fatty acids and their role in the milk of dairy cows
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2013
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300001
work_keys_str_mv	AT vargasbelloperezeinar transfattyacidsandtheirroleinthemilkofdairycows AT garnsworthyphilc transfattyacidsandtheirroleinthemilkofdairycows
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Trans fatty acids and their role in the milk of dairy cows

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