Reference : Genetic variability of fatty acids in bovine milk
Scientific journals : Article
Life sciences : Genetics & genetic processes
Life sciences : Food science
Life sciences : Animal production & animal husbandry
Genetic variability of fatty acids in bovine milk
Soyeurt, Hélène mailto [Université de Liège - ULiège > Gembloux Agro-Bio Tech > > >]
Gengler, Nicolas mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Biotechnologie, Agronomie, Société et Environnement
Yes (verified by ORBi)
[en] Fatty acids ; milk ; genetic ; heritability ; breed ; delta-9 desaturase
[en] Fatty acids composition of bovine milk influences the technological properties of butterfat and also presents some potential
benefits for human health. Impact of feeding on fat composition is well described in the literature; less information is available
about the impact of genetics. Based on few studies, essentially conducted to isolate some feeding effect, the breed seemed
to influence the fatty acids composition. The variation in the activity of δ-9 desaturase, key enzyme in the production of
monounsaturated fatty acids and conjugated linoleic acids in milk, could explain these differences. Very few studies have been
focussing on the estimation of genetic parameters of fatty acids composition. However, the moderate heritability estimates
observed by these studies for the major fatty acids could suggest a potential genetic effect.
Researchers ; Students

File(s) associated to this reference

Fulltext file(s):

Open access
base.pdfNo commentaryPublisher postprint100.35 kBView/Open

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.