[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.
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