1. Swati Saxena, Mayank Tandon, J.P. Sehgal & S.N. Rai
Dairy Cattle Nutrition Division, National Dairy Research
Institute, Karnal, Haryana, India-132001
Email: mayanktandon1@gmail.com
DESIGNER MILK FAT
PRODUCTION-
Effective Animal Nutrition for Human
Nutrition

2. IntroductionIntroduction
Milk fat - Important functionsMilk fat - Important functions
Major energy componentMajor energy component
Account for many physical propertiesAccount for many physical properties
Manufacturing characteristicsManufacturing characteristics
Organoleptic qualitiesOrganoleptic qualities
Economic value of dairy productsEconomic value of dairy products
Recent Interest – functional aspectRecent Interest – functional aspect
Designing milk fatDesigning milk fat
Improve healthfulness and functional propertiesImprove healthfulness and functional properties

3. Comparison of Fatty Acid ProfilesComparison of Fatty Acid Profiles
Fatty AcidsFatty Acids Ideal Milk FatIdeal Milk Fat Typical MilkTypical Milk
FatFat
PUFAPUFA
(including(including ωω--
3)3)
10 %10 % 5 %5 %
MUFAMUFA 82 %82 % 25 %25 %
SFASFA 8 %8 % 70 %70 %
(Grummer, 1991)

4. Health AspectsHealth Aspects
  FA content of lauric, myristic & palmitic ---FA content of lauric, myristic & palmitic ---
Hypercholesterolemic effectHypercholesterolemic effect
  content of CLA, butyric acids &content of CLA, butyric acids &
sphingolipids –sphingolipids – Anti-carcinogenic props.Anti-carcinogenic props.
  ωω -3 fatty acids-3 fatty acids
 EPA & DHAEPA & DHA
 Prevention of secondary coronary diseasePrevention of secondary coronary disease
 Mono-unsaturated fatty acids –plasmaMono-unsaturated fatty acids –plasma
lipoprotein indicators of coronary disease risklipoprotein indicators of coronary disease risk

5. CONJUGATEDCONJUGATED LINOLEIC ACIDLINOLEIC ACID
Mixture of positional & geometric isomers ofMixture of positional & geometric isomers of
linoleic acid (C 18:2), contain conjugatedlinoleic acid (C 18:2), contain conjugated
unsaturated double bondsunsaturated double bonds
Produced in rumenProduced in rumen -- biohydrogenation process-- biohydrogenation process
as an intermediate productas an intermediate product
Most biologically active isomer– cis-9, trans-Most biologically active isomer– cis-9, trans-
11- octadecadienoic acid11- octadecadienoic acid
(Kewalramani, 2002)(Kewalramani, 2002)

6. Lipases, Galactosidases,
Phospholipases
Unsaturated Free Fatty Acids
eg : cis-9, cis- 12, C 18:2
Cis-9, trans-11 C18:2 (CLA)
Isomerase
Trans-11 C18:1
C 18:0
Reductase
(Butyrivibrio fibrisolvence)
Reductase
Esterified Plant LipidsEsterified Plant Lipids
Conversion of Esterified Plant
Lipids to SFA In Rumen
(Kewalramani, 2002)(Kewalramani, 2002)

7. CLA - Key FeaturesCLA - Key Features
 AnticarcinogenicAnticarcinogenic
 AntidiabeticAntidiabetic
 AntiobesityAntiobesity
 AntiatheroscleroticAntiatherosclerotic
(Bauman(Bauman et al.,et al., 2000)2000)
 CLA leads to lean meat productionCLA leads to lean meat production

8. ωω-3 Fatty Acids-3 Fatty Acids
Mother subs. ForMother subs. For ProstaglandinProstaglandin productionproduction
Beneficial effect on CHDBeneficial effect on CHD
3 separate phenomena3 separate phenomena
AtherosclerosisAtherosclerosis
ThrombosisThrombosis
Vascular spasmVascular spasm (Sen,1991)(Sen,1991)
Therapeutic impactTherapeutic impact  neurological abnormalitiesneurological abnormalities
(45 mg /kg/d)(45 mg /kg/d)

9. Main SourcesMain Sources
 ωω -3 &-3 & ωω -6 FA contents of feed and oil seeds-6 FA contents of feed and oil seeds
(Sen,1991)(Sen,1991)
%% ωω-3 fatty acids-3 fatty acids %% ωω -6 fatty acids-6 fatty acids
Sunflower seedSunflower seed 0.30.3 5252
Safflower seedSafflower seed 0.50.5 7575
MaizeMaize 1.61.6 5050
RapeseedRapeseed 10.010.0 20.020.0
Linseed oilLinseed oil 55.055.0 17.017.0

10. LNALNA
C18:3(n-3)C18:3(n-3)
EPAEPA
C20:5(n-3)C20:5(n-3) C24:5 (n-3)
C24:6 (n-3)
DHA
C22:6 (n-3)
C18:4(n-3)C18:4(n-3)
C20:4(n-3)C20:4(n-3)
DPA
C22:5 (n-3)
Biochemical Conversion Of LNA To EPA & DHA
∆ 6 desaturase
elongase
elongase
∆ 5 desaturase
elongase
∆ 6 desaturase
2C chain shortening
(Allman, 1995)

11. Milk Fat SynthesisMilk Fat Synthesis
Consists of (g/ Kg milk fat)Consists of (g/ Kg milk fat)
 Triacylglycerols 960-980gTriacylglycerols 960-980g
 1,2 Diacylglycerols 20-25g1,2 Diacylglycerols 20-25g
 Phospholipids 10gPhospholipids 10g
 Cholesterol 5gCholesterol 5g
Small quantities of FFA & monoacylglycerolsSmall quantities of FFA & monoacylglycerols
(Ashes(Ashes et alet al., 1997)., 1997)

12. 3 Stages In Milk Fat Biosynthesis3 Stages In Milk Fat Biosynthesis
 Accumulation of FA in the mammary cellsAccumulation of FA in the mammary cells
 de-novo synthesisde-novo synthesis
 absorption from the blood streamabsorption from the blood stream
 Triacylglycerols construction and fat globuleTriacylglycerols construction and fat globule
assemblyassembly
 SecretionSecretion (Murphy, 2002)(Murphy, 2002)
Contd…

13. Contd…Contd…
 FA having 4-14 C- atoms synthesized de-novoFA having 4-14 C- atoms synthesized de-novo
 FA having 18 C- atoms (dietary origin) –FA having 18 C- atoms (dietary origin) –
absorbed from the blood streamabsorbed from the blood stream
 Principle sources of C for FA synthesis –Principle sources of C for FA synthesis –
acetate &acetate & ββ – hydroxy butyrate– hydroxy butyrate
(Murphy, 2002)(Murphy, 2002)

14. Nutritional Manipulation of Milk FatNutritional Manipulation of Milk Fat
ConcentrationConcentration
 Change in milk fat concentration achieved byChange in milk fat concentration achieved by
 Altering level of de-novo synthesis in theAltering level of de-novo synthesis in the
mammary glandmammary gland
 Supply of long chain FA in dietSupply of long chain FA in diet
 Most effects on milk fat concentration areMost effects on milk fat concentration are
mediated through rumen fermentationmediated through rumen fermentation

15. Dietary Factors Affect Supply of AceticDietary Factors Affect Supply of Acetic
Acid from the Rumen for De-NovoAcid from the Rumen for De-Novo
SynthesisSynthesis
Fiber quantity & qualityFiber quantity & quality
Forage : Concentrate ratioForage : Concentrate ratio
Buffer inclusionBuffer inclusion
Concentrate CompositionConcentrate Composition
Concentrate feeding frequencyConcentrate feeding frequency
(Chilliard(Chilliard et alet al., 2001)., 2001)

16. HighHigh
roughage-50%roughage-50%
LowLow
roughage-30%roughage-30%
Low roughageLow roughage
+ tallow(3 %)+ tallow(3 %)
Yield, g/dYield, g/d
CC6:06:0 to Cto C14:014:0 178178 7676 7979
CC16:016:0 262262 9696 159159
CC18: 018: 0 6161 2222 4343
CC18:118:1 126126 108108 257257
CC18:218:2 1414 1818 2424
Profile, g/100gProfile, g/100g
CC6:06:0 to Cto C14:014:0 2424 2020 1212
CC16:016:0 3434 2525 2424
CC18: 018: 0 8.28.2 5.65.6 6.46.4
CC18:118:1 1717 2929 4646
Effects of roughage level and supplemental lipid on milk
fatty acid composition and yield
(Grummer,1991)

17. Properties of fat supplementsProperties of fat supplements
 Lipid composition: Relative conc. ofLipid composition: Relative conc. of
TAG/FFATAG/FFA
 Fatty AcidsFatty Acids
 Degree of inertnessDegree of inertness
 DigestibilityDigestibility
 Transfer into milkTransfer into milk
 Mammary gland lipogenesisMammary gland lipogenesis

18. FattyFatty
AcidAcid
CanolaCanola SafSaf
flowerflower
SunSun
flowerflower
CornCorn SoybeanSoybean CottonCotton
seedseed
BeefBeef
TallowTallow
4:04:0 -- -- -- -- -- --
14:014:0 0.10.1 0.10.1 0.10.1 -- 0.10.1 0.80.8 3.33.3
16:016:0 3.93.9 6.66.6 6.06.0 9.99.9 10.310.3 22.922.9 24.724.7
16:116:1 0.30.3 0.10.1 0.10.1 0.20.2 0.10.1 0.60.6 4.04.0
16:216:2 -- 0.70.7
18:018:0 1.81.8 2.52.5 4.64.6 2.02.0 3.93.9 2.52.5 17.017.0
18:118:1 58.058.0 13.913.9 15.715.7 28.728.7 22.122.1 17.817.8 42.242.2
18:218:2 21.021.0 75.575.5 71.471.4 56.956.9 54.154.1 54.254.2 2.02.0
18:318:3 11.111.1 0.10.1 0.60.6 1.11.1 8.38.3 0.50.5 0.50.5
20:120:1 1.71.7 0.20.2 0.20.2 0.40.4 0.30.3 0.10.1 0.40.4
20:220:2 0.10.1 -- -- -- -- --
22:022:0 0.40.4 0.30.3 0.80.8 0.20.2 0.40.4 0.20.2
22:122:1 0.50.5 -- -- -- -- --
24:024:0 0.20.2 0.10.1 0.20.2 0.20.2 0.10.1 0.10.1
24:124:1 0.30.3 0.20.2 -- -- -- --
Per cent Fatty Acid Composition of Some Fats & Oils
(Robart Ackman, 1996)

19. Fatty acid groupFatty acid group Control. noControl. no
added oiladded oil
FreeFree ProtectedProtected
OilOil Fatty acidFatty acid OilOil Fatty acidFatty acid
4:04:0 265265 357357 276276 337337 303303
MCFAMCFA 828828 668668 591591 719719 668668
CC 795795 594594 595595 618618 646646
18:018:0 132132 268268 221221 270270 231231
18:118:1ciscis 274274 428428 386386 448448 410410
18:118:1transtrans 4141 121121 129129 5050 6666
18:2+18:2+ 6565 9797 9797 272272 8080
 in output of Cin output of C1818
acids relative toacids relative to
controlcontrol
402402 321321 528528 275275
PropPropnn
of Cof C1818 acids*acids* 0.270.27 0.200.20 0.350.35 0.180.18
PropPropnn
ofof
18:2+18:3*18:2+18:3*
0.030.03 0.030.03 0.180.18 0.010.01
* transferred from dietary Supplement to milk
Yields.mmol/d
The Yields (Mmol/D) of the Major Groups of Fatty Acids & Derived
Parameters when Cows Consumed Diets Containing Soya Oil or Soya Oil Fatty
Acids in Various Forms
(William et al., 1990)

20. Fatty acidFatty acid Control dietControl diet Sunflower oil dietSunflower oil diet
C4:0C4:0 3.993.99 5.365.36
C6:0C6:0 2.332.33 1.401.40
C8:0C8:0 1.381.38 0.710.71
C10:0C10:0 3.153.15 1.451.45
C12:0C12:0 3.613.61 1.691.69
C14:0C14:0 11.4411.44 7.377.37
C14:1C14:1 1.221.22 0.940.94
C15:0C15:0 1.081.08 0.590.59
C16:0C16:0 30.9330.93 17.8417.84
C16:1C16:1 1.491.49 1.721.72
C17:0C17:0 0.480.48 0.340.34
C18:0C18:0 9.329.32 11.2711.27
cis-9C18:1cis-9C18:1 18.1118.11 24.1724.17
trans C18:1trans C18:1 5.045.04 15.0415.04
cis-9, cis-12, C18:2cis-9, cis-12, C18:2 2.592.59 2.852.85
C18:3C18:3 0.360.36 0.210.21
CLA (all isomers)CLA (all isomers) 0.530.53 4.074.07
OthersOthers 2.952.95 2.982.98
Fatty acid composition (g/100g of fatty acidsg/100g of fatty acids) of butter, made from cows fed
on diets supplemented with or without sunflower oil (5.2% dm)
( Bauman et al., 2000)

21. Fatty acidFatty acid Milk CompositionMilk Composition
Control (0 %)Control (0 %) CDG (31 %)CDG (31 %)
4:04:0 3.53.5 4.04.0
10:010:0 3.53.5 2.82.8
12:012:0 4.04.0 3.03.0
14:014:0 11.711.7 9.29.2
14:114:1 1.61.6 1.41.4
15:015:0 1.21.2 0.80.8
15:115:1 0.30.3 0.30.3
16:016:0 28.828.8 23.223.2
16:116:1 2.82.8 2.82.8
17:017:0 0.70.7 0.60.6
17:117:1 0.40.4 0.30.3
18:018:0 11.511.5 14.714.7
18:118:1 19.819.8 25.625.6
SaturatedSaturated 68.768.7 61.961.9
UnsaturatedUnsaturated 27.527.5 34.134.1
Fatty Acid Composition of Milk Fat of Cows Fed on Diets
Supplemented with or without Corn Distillers Grains
(Schingoethe et al., 1999)

22. Fatty acidFatty acid ContentContent YieldYield
ControlControl PCSPCS ControlControl PCSPCS
(% Total)(% Total) (g/d)(g/d)
CC12:012:0 4.34.3 3.63.6 39.939.9 39.039.0
CC14:014:0 11.811.8 9.59.5 107.8107.8 102.1102.1
CC16:016:0(( 13%)13%) 26.726.7 19.919.9 247.4247.4 216.4216.4
CC16:116:1 4.54.5 3.33.3 40.140.1 36.336.3
CC18:018:0 7.17.1 9.29.2 66.466.4 99.799.7
CC18:118:1(( 69%)69%) 23.823.8 29.229.2 217.3217.3 315.8315.8
CC18:218:2 2.22.2 4.94.9 20.520.5 52.452.4
CC18:318:3 1.61.6 2.62.6 14.814.8 27.827.8
Effect of feeding protected canola supplement (PCS)
on the fatty acid composition of cow milk
(Ashes et al., 1999) Transfer efficiency

23. FattyFatty
acidacid
ControlControl Fish oilFish oil ConcentrateConcentrate
150 g/kg150 g/kg 300 g/kg300 g/kg 450 g/kg450 g/kg 5kg/d5kg/d 10kg/d10kg/d
4:04:0 4444 5757 5050 4949 5555 4747
14:114:1 1515 1515 1313 1111 1313 1313
16:016:0 342342 313313 305305 300300 317317 314314
18:018:0 8181 8080 7676 7070 7373 7878
T 18:1T 18:1 44 33 2020 5050 1919 2424
C18:1C18:1 206206 212212 219219 199199 207207 200200
18:218:2 1.91.9 3.33.3 5.35.3 6.56.5 4.74.7 3.83.8
18:218:2 1414 1515 1818 1919 1616 1818
20:5n-320:5n-3 0.70.7 1.01.0 1.51.5 5.35.3 1.61.6 2.12.1
22:6n-322:6n-3 0.50.5 0.60.6 1.21.2 1.71.7 0.10.1 0.10.1
Effects of Supplementation of Different Levels of
Concentrate as Well as Fish Oil on Fatty Acid
Composition of Cows Milk
(Keady et al.2000)

24. Diets andDiets and
TreatmentTreatment
Fatty acids reported (%)Fatty acids reported (%) TotalTotal
fattyfatty
acidsacids
CC14:014:0 CC16:016:0 CC16:116:1 CC18:018:0 CC18:118:1 CC18:218:2 CC18:318:3 g/100gDg/100gD
ExperimentExperiment
NCNC 0.650.65 21.121.1 0.860.86 2.672.67 17.617.6 43.843.8 12.912.9 3.433.43
HOCHOC 0.650.65 20.220.2 0.810.81 3.003.00 19.919.9 41.241.2 12.712.7 4.384.38
FATTY ACID PROFILE AND AMOUNT OF TOTAL FATTY
ACID IN DIET
(Dhiman et al. , 1999)

25. Item NC HOC SEM P
Feed intake,kg/d 27.7 28.4 1.1 0.7
Milk yield, kg/d 40.4 43.5 2.4 0.5
3.5% FCM Yield, kg/d 40.7 40.7 2.3 0.4
Milk fat% 3.60 3.10 0.26 0.7
Milk protein % 3.07 2. 90 0.08 0.8
Milk fat yield, kg/d 1.44 1.34 0.08 0.5
Fatty acid composition,mg/g
C10:0 30.7 27.1 1.3 0.4
C12:0 41.0 35.2 1.6 0.4
C14:0 130 120 3.0 0.6
C16:0 325 301 9.0 0.7
C16:1 16.8 14.3 0.6 0.2
C18:0 93 119 4.0 0.2
C18:1 206 228 6.0 0.5
C18:2 35.6 36.4 1.3 0.5
CLA 3.8 3.9 0.3 0.6
C18:3 7.6 6.6 0.3 0.7
SFA 620 602 11.0 0.6
UFA 269 290 7.0 0.6
Others 111 109 4.0 0.6
Supplementation of Corn Oil on Feed Intake, Milk Yield & Fatty
Acid Composition of Milk Dhiman etal., 1999

26. CONCLUSIONSCONCLUSIONS
 The fatty acid concentration and composition ofThe fatty acid concentration and composition of
milk fat can be altered by nutritionalmilk fat can be altered by nutritional
manipulationmanipulation
 CLA,CLA, ωω- 3 and MUFA have therapeutic impact.- 3 and MUFA have therapeutic impact.
 Low roughage with supplemented tallowLow roughage with supplemented tallow
enhance the C 18:1 concentration.enhance the C 18:1 concentration.
 Soya oil and canola seeds in protected formSoya oil and canola seeds in protected form
enhance CLA conc. in milk fat.enhance CLA conc. in milk fat.

27. Cont.Cont.
 CDG and sunflower oil enhance unsaturatedCDG and sunflower oil enhance unsaturated
fatty acid content of milk fat.fatty acid content of milk fat.
  conc. Of fish oil in diet ,conc. Of fish oil in diet ,  ωω-3 FA in milk-3 FA in milk
fat.fat.
 For public health and well-being theFor public health and well-being the
consumption of dairy products need to beconsumption of dairy products need to be
increased.increased.