Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal

Home page

Quantification of the effects of energetic nutrients on fat content of cow milk.

INRA Prod. Anim., 2007, 20 (2), 163-176

H. RULQUIN, C. HURTAUD, S. LEMOSQUET, J.-L. PEYRAUD

INRA, Agrocampus, UMR1080 Production du lait, F-35590 Saint-Gilles, France

Abstract 
A decreased fat content of milk seems to be a necessity for the future at least in European countries. This can be obtained by genetic or nutritional ways. This paper tries to quantify possibilities offered by nutrition. Fat is the milk solid that can be the most easily modified in a nutritional way. Propionic acid, glucose, trans10 C18:1 and trans10, cis12 CLA are the nutrients identified to reduce milk fat content and acetic acid and butyric acid are those that increase milk fat content. Seven meta-analyses of literature data of trials giving these nutrients as perfusions or as protected forms were performed. As a result, the efficiency to reduce milk fat content is - 0.006, - 0.003, - 0.09, and - 1.8 g/kg per gram of added nutrient for propionic, glucose, trans10 C18:1, and trans10, cis12 CLA and - 0.007, - 0.002 g/kg per gram of subtracted nutrient for butyric and acetic acids respectively. The mechanisms involved in these responses are reviewed. In the decrease of milk fat content induced by a 30 % increase of concentrate, glucogenic precursors (propionic acid and glucose) explain 54 % of the drop of milk fat content, trans10 containing fatty acids (trans10 C18:1 and trans10, cis12 CLA) explain 34 %, and precursors of de novo fatty acid synthesis (acetic, and butyric acids) explain 21 %. In conclusion, a decrease of milk fat content with some diets is multi-factorial, and a pluri-nutrient approach is proposed in replacement of the usual mono-nutrient approach in order to understand the variations of milk fat content.

Download documents