Advances in fatty acids nutrition in dairy cows: from gut to cells and effects on performance

Table 1 Typical fatty acid profile from retail whole milk in Chile (3.5 % of fat content)

Fatty acids, g/L	Mean ± SE
De novo synthesis
C4:0	1.18±0.18
C6:0	0.68±0.01
C8:0	0.37±0.01
C10:0	0.87±0.03
C11:0	0.10±0.01
C12:0	1.04±0.04
C13:0	0.02±0.001
C14:0	3.62±0.14
C14:1 cis-9	0.17±0.06
C15:0	0.34±0.02
C15:1 iso	0.07±0.004
De novo synthesis and performed
C16:0	9.89±0.29
Preformed fatty acid
C16:1 cis-9	0.48±0.05
C17:0	0.23±0.04
C17:1 cis-9	0.07±0.01
C18:0	2.84±0.40
C18:1 trans-9	0.01±0.01
C18:1 trans-10	0.007±0.01
C18:1 trans-11	0.22±0.09
C18:1 cis-9^a	6.23±0.41
C18:2 trans-9, trans-12	0.09±0.01
C18:2 cis-9, cis-12	1.31±0.74
C20:0	0.40±0.29
C18:3 cis-6, cis-9, cis-12	0.03±0.01
C18:3 cis-9, cis-12, cis-15	0.05±0.03
C18:2 cis-9, trans-11	0.05±0.03
C21:0	0.20±0.05
C20:2	0.009±0.002
C20:3 n-6	0.03±0.02
C20:3 n-3	0.03±0.01
C20:4 n-6	0.02±0.005
C22:2	0.013±0.003
C20:5 n-3	0.01±0.004
C22:6 n-3	0.03±0.01
Σ Saturated fatty acids	21.85±0.30
Σ Monounsaturated fatty acids	7.28±0.50
Σ Polyunsaturated fatty acids	1.73±0.71

Adapted from Vargas-Bello-Pérez et al [316]. Data was based on 8 samples
^a18:1 cis-9 is partly derived from the delta-9 desaturase activity, which can be considered part of de novo synthesis, although preformed FA are used as substrate

ISSN: 2049-1891