▪ Abstract Certain diets cause a marked reduction in milk fat production in ruminants.
Commonly referred to as milk fat depression (MFD), the mechanism involves an …

Recent advances in chromatographic identification of CLA isomers, combined with interest
in their possible properties in promoting human health (eg, cancer prevention, decreased …

The potential to modify the milk fatty acid (FA) composition by changing the cow or goat diets
is reviewed. Ruminal biohydrogenation (RBH), combined with mammary lipogenic and Δ‐9 …

Odd-and branched-chain fatty acids (OBCFA) in milk fat are largely derived from bacteria
leaving the rumen. The main OBCFA in milk of dairy cows are isomers of tetradecanoic acid …

Diet composition is the major factor influencing the fatty acid composition of meat and milk
from ruminants because the fatty acids (FA) which reach the duodenum are, at least in part …

There is increased consumer awareness that foods contain microcomponents that may have
beneficial effects on health maintenance and disease prevention. In milk fat these functional …

There is considerable interest in altering the fatty acid composition of milk with the overall
aim of improving the long-term health of consumers. Important targets include reducing the …

Fat is an important constituent contributing to the organoleptic, processing and physical
properties of ruminant milk. Understanding the regulation of milk fat synthesis is central to …

Dairy products are the main source of conjugated linoleic acid (CLA), a functional food
component with health benefits. The major source of cis-9, trans-11 CLA in milk fat is …

Worldwide policies are encouraging the use of natural rangelands and low input feeding
resources for livestock farming. Most of the low input feed contain secondary compounds …