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Synthesis of milk fat from β-hydroxybutyrate and acetate in lactating goats

Published online by Cambridge University Press:  01 June 2009

G. H. Smith ,
S. McCarthy  and
J. A. F. Rook
G. H. Smith
Affiliation:
Department of Animal Physiology and Nutrition, University of Leeds, Leeds, LS5 3HL
S. McCarthy
Affiliation:
Department of Animal Physiology and Nutrition, University of Leeds, Leeds, LS5 3HL
J. A. F. Rook
Affiliation:
Department of Animal Physiology and Nutrition, University of Leeds, Leeds, LS5 3HL
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Summary

The relative importance of β-hydroxybutyric acid (BHBA) and acetate as precursors for milk-fat synthesis was studied in lactating goats by infusing separately tracer quantities of [3−14C]DL-BHBA and [1−14C]acetate into the jugular vein, and [1−14C]butyrate into the portal vein. The concentrations and specific radioactivities of blood plasma constituents, the yields and specific radioactivities of individual milk fatty acids and the relative radioactivities of individual carbon atoms of milk fatty acids were determined.

The infusion of [1−14C]butyrate resulted in the appearance of labelled BHBA in the blood plasma which behaved almost identically with infused [14C]BHBA as a precursor for milk fatty acids.

The relative radioactivity of carbon atoms of the fatty acids of milk fat following the infusions provided direct evidence that BHBA had provided an intact 4-carbon unit at the methyl end of each fatty-acid chain. Acetate provided 2-carbon units both for the elongation of the 4-carbon units and for complete de novo synthesis. BHBA also provided 2-carbon units which behaved in a similar fashion to those from acetate.

Acetate and BHBA together accounted for all of the C4–C12 acids of milk fat, about 75% of the C14, 45% of the C16 and 10% of the C18.

The total contributions of the various precursors to the fatty acids of milk fat were: acetate 42%, BHBA 9·4% and other plasma precursors (by difference) 48·6%.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 2 , June 1974 , pp. 175 - 191
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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