Premium
Composition and variability of the branched‐chain fatty acid fraction in the milk of goats and cows
Author(s) -
MassartLeën A. M.,
De Pooter H.,
Decloedt M.,
Schamp N.
Publication year - 1981
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534951
Subject(s) - chemistry , fatty acid , milk fat , lipidology , food science , composition (language) , clinical chemistry , fraction (chemistry) , gas chromatography , long chain , chromatography , biochemistry , linguistics , philosophy , polymer science , linseed oil
Branched‐chain fatty acids of the milk fat of goats were analyzed by high resolution gas chromatography‐mass spectrometry. Iso‐ and anteiso‐acids predominated, but a range of other monomethyl‐branched components, mostly with methyl‐substitution on carbons 4 and 6, was present. Analysis of the milk fat of cows revealed the presence of iso‐ and anteiso‐fatty acid; other mono‐methyl‐substituted fatty acids, as found in the milk fat of the goat, were virtually absent. Only a trace amount of 6‐methylhexadecanoate was detected. The difference between goats and cows in the effectiveness with which these animals metabolize propionyl‐CoA and methylmalonyl‐CoA is discussed.