Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids

By Y. Chilliard, A. Ferlay, R. Mansbridge, M. Doreau. 2000

759 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1a22dad6c2a996832dffba11279cbb6fc3fdec2c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Agronomy and Crop Science

1. Y. Chilliard
2. M. Doreau
3. J. Rouel
4. A. Lock
5. A. Ferlay
6. B. Faye
7. P. Garnsworthy
8. M. Veth

In Biochemistry

1. A. Lock
2. P. Garnsworthy
3. K. Shingfield
4. Y. Chilliard
5. J. Rouel
6. A. Ferlay

In Nutrition and Dietetics

1. Y. Chilliard
2. M. Doreau
3. A. Lock
4. J. Rouel
5. P. Garnsworthy
6. K. Shingfield
7. A. Ferlay
8. D. Mierliță

Citations in the corpus

• Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems (2006, background): “For example, Chilliard et al. (2001) referred to concentrations of 18:3 n− 3 in milk of up to 0.”
• Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area (2008, background): “Furthermore, either its putative higher nitrogen content (liable to increase the rate of lipolysis, the first step in the PUFA metabolism in the rumen) [18], or effects of fresh grass components (e.g. FA oxidation products being able to increase the biohydrogenation of C18:2n-6 and C18:3n-3 in vitro”
• Effects of feeding oilseeds rich in linoleic and linolenic fatty acids to lactating ewes on cheese yield and on fatty acid composition of milk and cheese (2006, background): “A recent review clearly illustrated the potential of flaxseed to increase CLA content of milk (Chilliard et al., 2000).”
• Relationships between ruminant management and sensory characteristics of cheeses: a review (2004, neutral): “Milk fat composition (length of the carbon chain and unsaturation degree), closely dependent on animal feeding [21], may also be at the origin of texture and/or flavour differences in butter and cheese [16, 17, 24].”
• Fatty acid and cholesterol composition of camel’s (Camelus bactrianus, Camelus dromedarius and hybrids) milk in Kazakhstan (2008, background): “Three variation factors were taken into account (region, season and species) despite the role of feeding and physiological stage on the FA composition [6, 20, 21].”
• NEW PERSPECTIVES ON LIPID DIGESTION AND METABOLISM IN RUMINANTS (2003, background): “dietary supplements of fish oil indicate that much of the EPA and DHA is biohydrogenated, although to a lesser extent than typically observed for linoleic and linolenic acids (Chilliard et al., 2000; Wachira et al., 2000; Scollan et al., 2001).”
• Diet-induced milk fat depression: Association with changes in milk fatty acid composition and fluidity of milk fat (2008, background): “Substitution of trans-18:1 isomers for oleic acid could increase melting point of milk fat and further inhibit milk fat secretion (Chilliard et al., 2000).”