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The effect of fatty acid oxidation products on lipid metabolism during in vitro batch culture

Published online by Cambridge University Press:  23 November 2017

M.R.F. Lee ,
J.K.S. Tweed ,
M.A. Neville ,
N. D. Scollan  and
R.J. Dewhurst
M.R.F. Lee*
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, U.K.
J.K.S. Tweed
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, U.K.
M.A. Neville
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, U.K.
N. D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, U.K.
R.J. Dewhurst
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, U.K.
*
Email: michael.lee@bbsrc.ac.uk.
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Extract

Milk fat conjugated linoleic acid (CLA) concentrations are higher for milk produced from cows grazing fresh pastures than for milk when conserved forages are fed (Jahreis et al., 1997). This experiment investigated the hypothesis that this increased CLA production results from the action of volatile compounds (hydroperoxides, alcohols, aldehydes and ketones) released during the cutting of grass (De Gouw et al., 1999).These compounds have antimicrobial activities (Kubo et al., 1995) and may have an effect on rumen microbial populations.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 73
Copyright
Copyright © The British Society of Animal Science 2005

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References

De Gouw., J.A., Howard, C.J., Custer, T.G. and Fall, R. 1999. Emissions of volatile organic compounds from cut grass and clover are enhanced during the drying process. Geophys. Res. Letters 26: 811–814.Google Scholar
Jahreis, G., Fritsche, J and Steinhart, H. 1997. Conjugated linoleic acid in milk: high variation depending on production system. Nutr. Res. 17: 1479–1484.CrossRefGoogle Scholar
Kubo, A., Lunde, C.S. and Kubo, I. 1995. Antimicrobial activity of the olive oil flavour compounds. J. Agric. Food Chem. 43: 1629–1633.CrossRefGoogle Scholar
Lee., M.R.F., Winters, A. L., Scollan., N.D., Dewhurst., R.J., Theodorou., M.K., and Minchin., F.R., 2004. Plant-mediated lipolysis and proteolysis in red clover with different polyphenol oxidase activities. J. Sci Food Agric. 84: 1639–1645.Google Scholar