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The Fat Metabolism of the Mammary Gland¹

Division of Dairy Husbandry, University of Minnesota, St. Paul, Minnesota

ABSTRACT

Certain aspects of the fat metabolism of the mammary gland have been given considerable attention for a number of years. In 1912, Foa (6) using the perfusion technique concluded that milk fat was formed from neutral fat. When olive oil was added to the perfusion solution, the fat in the fluid obtained from the gland had a lower iodine number than that of the olive oil. The work of Meigs, Blatherwick and Cary (17) was accepted as proof that milk fat was formed from blood phospholipids until Blackwood and Sterling (2) showed that this work was invalidated by a difference in the concentration between the jugular and the mammary venous bloods. Lintzel (15) working with goats in which arterial blood was obtained by heart puncture demonstrated the loss of neutral fat to the mammary gland. Graham, Jones and Kay (9) in a similar study with cows in which the arterial blood was obtained from the internal iliac by rectal puncture concluded that, in the main, milk fat is derived from the non-phosphatide fatty acids of the blood.

¹ Scientific Journal Series Paper No. 1814, Minnesota Agricultural Experiment Station. Prepared with the assistance of Work Projects Administration, Official Project No. 65-1-71-140. Sponsor: University of Minnesota.

² Now at the University of Connecticut.