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Within and across breeds differences in fatty acids profiles of milk and milk fat

Published online by Cambridge University Press:  23 November 2017

H Soyeurt ,
P Dardenne ,
A Gillon ,
C Croquet ,
S Vanderick ,
C Bertozzi  and
N Gengler
H Soyeurt*
Affiliation:
FRIA, Brussels, Belgium
P Dardenne
Affiliation:
Walloon Agricultural Research Centre (CRAW), Gembloux, Belgium
A Gillon
Affiliation:
Gembloux Agricultural University (FUSAGx), Gembloux, Belgium
C Croquet
Affiliation:
National Fund for Scientific Research (FNRS), Brussels, Belgium
S Vanderick
Affiliation:
Gembloux Agricultural University (FUSAGx), Gembloux, Belgium
C Bertozzi
Affiliation:
Walloon Breeders Association (AWE), Ciney, Belgium
N Gengler
Affiliation:
National Fund for Scientific Research (FNRS), Brussels, Belgium
*
Email: soyeurt.h@fsagx.ac.be
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Extract

Many studies were already focussing on ways to improve the nutritional quality of milk fat. The most popular way to improve nutritional quality is by feed supplementation; however these methods present certain disadvantages. Most important is that this improvement is not sustainable. If the supplementation stops, the nutritional quality disappears. A genetic improvement however is complementary to feeding and has the additional advantage to create additional value for the animals through selection. However studying the genetics of nutritional quality of milk fat requires a lot of data. The objectives of this study were to use medium infrared spectrometry to get this data and, by using these predicted quantities of fatty acids in milk and milk fat, to study the differences in fatty acids profiles of milk within and across breeds.

Type
Poster presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 94
Copyright
Copyright © 2016 The American Society of International Law

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References

Palmquist, D.L., Beaulieu, A.D. 1992. Difference between Jersey and Holstein cows in milk fat composition, J. Dairy Sci. 75 (Suppl. 1):292 (Abstr.).Google Scholar