Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics of Milk Fat

  • Lars WikingEmail author
  • Mette K. Larsen
  • Martin R. Weisbjerg


Fatty acids (FA) in milk origin partly from FA in the feed and partly from de novo synthesis in the mammary gland, commonly with half from feed and half from de novo synthesis. De novo synthesized FA are generally short or medium chain length, maximum C16, and are saturated. Milk FA originating from feed will mirror the feed ration FA according to chain length; however, due to rumen microbial biohydrogenation, the feed FA supplied to the mammary gland will be much more saturated and contain trans and conjugated linoleic acid (CLA) intermediates from the rumen biohydrogenation or later desaturation in the mammary glands. The proportion of milk FA from the two sources can deviate considerably from the half-half, depending mainly on FA supply via the feed but also on nutrient supply for the de novo synthesis, and on FA supply/demand from mobilisation/deposition.


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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Lars Wiking
    • 1
    Email author
  • Mette K. Larsen
    • 1
    • 2
  • Martin R. Weisbjerg
    • 3
  1. 1.Department of Food ScienceAarhus UniversityAarhusDenmark
  2. 2.Arla Foods AmbaVidebaekDenmark
  3. 3.Department of Animal ScienceAarhus UniversityTjeleDenmark

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