Open AccessUseful properties of independent fatty acids in milk fat of milk of the cow and the influence of genetic factors on their content
Author(s) -
Z. V. Yemets,
A. M. Mamenko
Publication year - 2020
Publication title -
faktori eksperimentalʹnoï evolûcìï organìzmìv
Language(s) - English
Resource type - Journals
eISSN - 2415-3826
pISSN - 2219-3782
DOI - 10.7124/feeo.v27.1304
Subject(s) - breed , pentadecanoic acid , fatty acid , food science , cow milk , biology , decanoic acid , zoology , biochemistry
Aim. Useful properties of essential fatty acids contained in cow milk fat and influence on their content (fatty acids) of genetic factors are analyzed in the article. Methods. The research was carried out in the course of a year by sampling of aggregate milk from cows of Ukrainian black-rippled dairy breed and Ukrainian red-rippled dairy breed, farm "Ukrainka Slobidsk" of Kharkiv region of the Institute of animal husbandry of Ukraine, under equilibrium conditions by gas-liquid chromatography. Results. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) of fatty acid content in milk. The influence of the father of the cow on the content of essential fatty acids in the milk of dairy cows ranges from 7.2% (heptadecic acid) to 27% (decanoic acid). Conclusions. Genetic Factors - The breed and parent of the cow have a significant influence on the content of essential fatty acids in the cow’s milk. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) variability of fatty acid content in milk.
Keywords: essential fatty acids, milk fat, black-and-pockmarked, red-and-pockmarked, cow breed, genetic factors.