Milk Fat Depression

Question 1

How does the memory gland work if not in percentages?

Answer 1

It works in absolutes, grams of frat, protein, or lactose produced per day

Question 2

Refresher question what do the Romans digest feed into and name all three of them?

Answer 2

Volatile fatty acids
Propionate
Acetate
Butyrate

Question 3

What are the main components of milk?

Answer 3

Water 88.6%
Lactose 4.3%
Protein 3.5%
Fat 3.6%

Question 4

The memory glands ability to produce large volumes of milk increases rapidly. However the volume of milk produced by the memory gland is largely driven by what?

Answer 4

The osmotic action of lactose

Question 5

What is lactose?

Answer 5

Lactose is the only carbohydrate (sugar) source in milk which is synthesise in a memory gland

Question 6

What are the four key drivers of milk composition?

Answer 6

Breed – Holstein and Friesian are naturally lower fat and protein producing the channel Island breed such as jersey and Guernsey

Age – as cows age the milk, solid content of milk decreases slightly

Season and

days on milk – test milk fat or protein percentage is lower in freshly carved cows and increases as lactation progresses in a seasonal batch carving heard this could be a big affect on total milk that test percent

Question 7

Milk that is the most variable constituent the two sources of milk fats are what?

Answer 7

1.preformed fatty acids from blood
2.De Novo synthesis of fatty acids in the memory gland.

Question 8

What does NEFA stand for?

Answer 8

Non-esterfied fatty acids

Question 9

Briefly describe de novo

Answer 9

Dinovo is a synthesis of fatty acid in a memory gland nearly all short chain. Fatty acids in milk are synthesised in the memory gland each contributes approximately half of the fatty acids in milk.

Question 10

What are the primary substrates of Dinovo synthesis?

Answer 10

Acetate and ketones

Question 11

What are three main theories around the causes of milk fat depression?

Answer 11

1.I changing pattern of the volatile fatty acid produced in the room and particularly lipid precursor patterns

2.an increase in the production of glucose, precursor volatile, fatty acids, propionate, increasing insulin production and therefore adipose fat metabolism

3.most recently altered criminal pathways to detoxify polyunsaturated fatty acids via bio hydrogenation

Question 12

We know that biohydrogenation is a pathway of gradual movement and the removal of double bonds until a completely saturated endpoint and each step is mediated by a different bacterial species now explain what the incomplete biohydration is?

Answer 12

The incomplete pathway is the change in the room and environment and the change in the microbial population, different microbe species causes a different pathway of bio hydration

Question 13

What does bio hydrations intermediate do?

Answer 13

If these intermediates leave the room and in sufficient amounts they tell the memory gland to produce less milk. They inhibit key enzymes necessary for Dinovo milkfat synthesis.

Question 14

What are the four steps of nutritional regulation of milk fat?

Answer 14

Altered Rumen microbes and fermentation

Formation of specific bioactive con related linolenic acids in Rumen

Inhibition of lipogenic fat synthesising enzymes in mammary gland

Milk fat depression

Question 15

What strategies can you use to prevent milkfat depression name four

Answer 15

Limit pH drop
Reduce ferment ability of diet
Ionophore
Balance with pasture PUFA characteristics Cow energy needs