Next Article in Journal
Genistein Improves Skin Flap Viability in Rats: A Preliminary In Vivo and In Vitro Investigation
Previous Article in Journal
Investigation of Hydro-Lipophilic Properties of N-Alkoxyphenylhydroxynaphthalenecarboxamides
Article Menu

Export Article

Open AccessReview
Molecules 2018, 23(7), 1636; https://doi.org/10.3390/molecules23071636

Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review

1
Dairy Research Institute Ltd., 16000 Prague, Czech Republic
2
Department of Food Biotechnologies and Agricultural Products´ Quality, Faculty of Agriculture, University of South Bohemia, 37005 České Budějovice, Czech Republic
3
Department of Animal Nutrition, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
*
Author to whom correspondence should be addressed.
Received: 31 May 2018 / Revised: 29 June 2018 / Accepted: 2 July 2018 / Published: 4 July 2018
View Full-Text   |   Download PDF [1187 KB, uploaded 5 July 2018]   |  

Abstract

Fatty acids (FAs) of milk fat are considered to be important nutritional components of the diets of a significant portion of the human population and substantially affect human health. With regard to dairy farming, the FA profile is also seen as an important factor in the technological quality of raw milk. In this sense, making targeted modifications to the FA profile has the potential to significantly contribute to the production of dairy products with higher added value. Thus, FAs also have economic importance. Current developments in analytical methods and their increasing efficiency enable the study of FA profiles not only for scientific purposes but also in terms of practical technological applications. It is important to study the sources of variability of FAs in milk, which include population genetics, type of farming, and targeted animal nutrition. It is equally important to study the health and technological impacts of FAs. This review summarizes current knowledge in the field regarding sources of FA variability, including the impact of factors such as: animal nutrition, seasonal feed changes, type of animal farming (conventional and organic), genetic parameters (influence of breed), animal individuality, lactation, and milk yield. Potential practical applications (to improve food technology and consumer health) of FA profile information are also reviewed. View Full-Text
Keywords: dairy cow; milk fatty acid profile; breed; season; lactation; nutrition; energy status; feeding; organic system; genetic polymorphism dairy cow; milk fatty acid profile; breed; season; lactation; nutrition; energy status; feeding; organic system; genetic polymorphism
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Hanuš, O.; Samková, E.; Křížová, L.; Hasoňová, L.; Kala, R. Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review. Molecules 2018, 23, 1636.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top