Teorias sobre a síndrome da baixa gordura no leite de vacas: ácidos graxos trans, biohidrogenação, insulina glicogênica.

Translated title of the contribution: Theories about the low fat syndrome in cow’s milk

Carla Giselly de Souza, Severino Gonzaga Neto, Aparecida da Costa Oliveira, Marcelo de Andrade Ferreira

Research output: Contribution to journalArticlepeer-review

Abstract

Two proposed categories summarize the basis for diet-induced milk fat depression (MFD): those who consider reduced milk fat production as a consequence of an insufficient supply of precursors for the synthesis of fat mammary gland lipids of milk, and those that attribute the reduction in milk fat to a direct inhibition of one or more steps in the synthesis of milk fat from the mammary gland. Theories of the former category included: reduced production of acetate and β-hydroxybutyrate in the rumen by limiting de novo mammary fatty acids synthesis. The theory that has gained support over the last decade is that milk fat mammalian synthesis is inhibited by the only fatty acid that is produced as a result of changes in the rumen biohydrogenation or by direct trans fatty acids inhibition resulting from incomplete dietary biohydrogenation of rumen unsaturated fatty acids
Translated title of the contributionTheories about the low fat syndrome in cow’s milk
Original languagePortuguese
Pages (from-to)7091-8000
Number of pages11
JournalNutritime
Volume14
Issue number6
Publication statusPublished - Dec 2017
Externally publishedYes

Keywords

  • Biohydrogenation
  • Insulin glycogen
  • Trans fatty acids

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