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Changes in milk fat phospholipids during lactation.

J Bitman1, D L Wood

  • 1Livestock and Poultry Sciences Institute, US Department of Agriculture, Beltsville, MD 20705.

Journal of Dairy Science
|May 1, 1990
PubMed
Summary
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Milk lipid composition changes during lactation. Medium-chain fatty acids increase while polyunsaturated fatty acids decrease, supporting de novo synthesis of phospholipids in the mammary gland.

Area of Science:

  • Dairy Science
  • Animal Nutrition
  • Biochemistry

Background:

  • Milk lipid composition is crucial for calf nutrition and dairy product quality.
  • Understanding changes in milk lipids throughout lactation provides insights into mammary gland function.

Purpose of the Study:

  • To investigate the dynamic changes in milk lipid composition during early and established lactation in Holstein cows.
  • To analyze the fatty acid profiles of different milk lipid classes, particularly phospholipids.

Main Methods:

  • Milk samples were collected from 12 Holstein cows at 3 (colostrum), 7, 42, and 180 days postpartum.
  • Total lipids were extracted, and triglycerides, phospholipids, and cholesterol were quantified.
  • Phospholipids were separated into major classes for detailed fatty acid analysis.

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Main Results:

  • Triglycerides remained stable (96-97% of total lipids) throughout lactation.
  • Phospholipids and cholesterol concentrations decreased as lactation advanced.
  • Fatty acids synthesized in the mammary gland (C10:0-C16:0) increased by approximately 50% from day 7 to 42, with a compensatory decrease in C18:1.
  • Changes in total milk fatty acids were mirrored in phospholipid composition, showing increased medium-chain and decreased long-chain polyunsaturated fatty acids.

Conclusions:

  • Milk phospholipid composition changes significantly during lactation, reflecting alterations in mammary gland synthesis.
  • The observed shifts in fatty acid profiles support the hypothesis of de novo synthesis of milk phospholipids within the mammary gland.