The potential to modify the milk fatty acid (FA) composition by changing the cow or goat diets
is reviewed. Ruminal biohydrogenation (RBH), combined with mammary lipogenic and Δ‐9 …

Diet composition is the major factor influencing the fatty acid composition of meat and milk
from ruminants because the fatty acids (FA) which reach the duodenum are, at least in part …

To meet the energy requirements of high-yielding dairy cows, grains and fats have
increasingly been incorporated in ruminant diets. Moreover, lipid supplements have been …

Fat is an important constituent contributing to the organoleptic, processing and physical
properties of ruminant milk. Understanding the regulation of milk fat synthesis is central to …

Mammary synthesis of milk fat continues to be an active research area, with significant
advances in the regulation of lipid synthesis by bioactive fatty acids (FAs). The …

In addition to its economic value, milk fat is responsible for many of milk's characteristics and
can be markedly affected by diet. Diet-induced milk fat depression (MFD) was first described …

The objectives of this study were to critically review randomized controlled trials, and
quantify, using meta-analysis and meta-regression, the effects of supplementation with fats …

Several long-chain fatty acids (LCFA) are natural ligands of nonruminant peroxisome
proliferator-activated receptor-γ (PPARG), which, along with its lipogenic target genes, is …

The effect of nutrition on milk fat yield and composition has largely been investigated in cows
and goats, with some differences for fatty acid (FA) composition responses and marked …

Fat is the most variable constituent in milk and is reduced on low‐fiber/high‐concentrate
diets or on rations containing lipid supplements rich in polyunsaturated fatty acids. The …