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Fatty Acid Composition of Milk. II. Some Differences in Common Dairy Breeds¹

Department of Daily Science The University of Arizona, Tucson

ABSTRACT

Characteristic gross composition values of milk produced by various breeds of dairy cattle show variation in constituents, especially in per cent fat (4). Differences in chemical and physical constants of the fat in milk produced by animals of different breeds has been reported by only a few investigators (2, 3). There is a lack of published information regarding breed differences in the fatty acid composition of milk fat produced by various breeds of dairy cattle. This work was carried out to observe breed differences in the fatty acids of milk fat as independent as possible of management, environmental, or biological factors.

EXPERIMENTAL PROCEDURE

The animals used in this study were of the Guernsey, Holstein, and Jersey breeds in the experimental herd of The University of Arizona. Throughout the study, they were fed a uniform diet consisting of alfalfa hay and a concentrate mixture at a constant energy level according to production.

¹ Arizona Agricultural Experiment, Station Technical paper no. 924.

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