ASSESSING THE KNOWLEDGE OF TRADITIONAL USES OF TINOSPORA CARDIFOLIA AND DEVEL...
Designer Milk Fat Production
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
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)
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.