Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-27T20:05:30.373Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on the genetic variation in the fatty acid composition of cow milk

Published online by Cambridge University Press:  02 September 2010

R. A. Edwards ,
J. W. B. King  and
I. M. Yousef
R. A. Edwards
Affiliation:
Department of Agricultural Biochemistry, School of Agriculture, Edinburgh University, Edinburgh EH9 3JG and ARC Animal Breeding Research Organisation, Edinburgh EH9 3JQ
J. W. B. King
Affiliation:
Department of Agricultural Biochemistry, School of Agriculture, Edinburgh University, Edinburgh EH9 3JG and ARC Animal Breeding Research Organisation, Edinburgh EH9 3JQ
I. M. Yousef
Affiliation:
Department of Agricultural Biochemistry, School of Agriculture, Edinburgh University, Edinburgh EH9 3JG and ARC Animal Breeding Research Organisation, Edinburgh EH9 3JQ
Get access

Summary

The fatty acid composition of milk samples from Ayrshire twin cows was determined. The results were in general agreement with those reported by other workers. Comparisons between the variation within pairs of one and two-egg twins showed that the proportions of different fatty acids are subject to a high degree of genetic control.

Type
Research Article
Information
Animal Production , Volume 16 , Issue 3 , June 1973 , pp. 307 - 310
Copyright
Copyright © British Society of Animal Science 1973

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bachmann, W. E. and Struve, W. S. 1942. The Arndt-Eistert synthesis: preparation of diazomethane. Org. React. 1: 38–62.Google Scholar
Coulter, S. T. and Hill, O. J. 1934. The relation between the hardness of butter and butterfat and the iodine number of the butterfat. J. Dairy Sci. 17: 543–550.CrossRefGoogle Scholar
Donald, H. P. 1958. Evidence from twins on variation in growth and production of cattle. Proc. Xth int. Cong. Genet., Vol. I: 225–235.Google Scholar
Hansen, R. P. 1951. The accuracy of ester fractionation analysis of butterfat. J. Am. Oil Chem. Soc. 28: 375–376.CrossRefGoogle Scholar
Hawke, J. C. 1957. The fatty acids of butterfat and the volatile acids formed on oxidation. J. Dairy Res. 24: 366–371.CrossRefGoogle Scholar
Hilditch, T. P. and Longenecker, H. E. 1938. Further determination and characterization of the component acids of butterfat. J. biol. Chem. 122: 497–506.CrossRefGoogle Scholar
Hilditch, T. P. and Paul, S. 1940. Fatty acids and glycerides of cow milk fat. J. Soc. chem. Ind., Lond. 59, Trans. 138–144.Google Scholar
Jack, E. L. and Henderson, J. L. 1945. The fatty acid composition of glyceride fractions separated from milk fat. J. Dairy Sci. 28: 65–78.CrossRefGoogle Scholar
James, A. T. 1960. Qualitative and quantitative determination of the fatty acids by gas-liquid chromatography. Meth. biochem. Analysis, 8: 1–59.CrossRefGoogle ScholarPubMed
Ling, E. R. 1956. A Textbook of Dairy Chemistry. Vol II. Chapman and Hall Ltd, London.Google Scholar
Rendel, J. and Johansson, I. 1966. A study on the variation in cattle twins and single born animals. IV. The effect of contemporaneity and some other factors on heritability estimates for milk yield and fat percentage during the first lactation. Z. Tierzücht ZüchtBiol. 83: 56–71.CrossRefGoogle Scholar
Stull, J. W. and Brown, W. H. 1964. Fatty acid composition of milk. II. Some differences in common dairy breeds. J. Dairy Sci. 41: 1412 (Abstr.).CrossRefGoogle Scholar
Yousef, I. M. K. and Ashton, W. M. 1967. A study of the composition of Clun Forest ewe's milk. III. Ewe's milk fat: a preliminary study. J. agric. Sci., Camb. 68: 103–107.CrossRefGoogle Scholar