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Origin of the Glyceride Fatty Acids of Milk Fat

ABSTRACT

The origin of milk glyceride fatty acids has been investigated extensively. Principal approaches were the measurement of arteriovenous differences in blood lipids (2,14), changes in fatty acid composition of milk fats after administration of fatty acids (15), and the use of labelled fatty acids or their precursors (5,7,8,9,10,12).

In this communication two experiments designed to contribute towards the elucidation of this problem are described.

The first experiment was designed to study the incorporation of labelled acetate into milk and plasma triglyceride fatty acids following a single injection, and to compare the data with those obtained on the goat (12) under similar conditions.

A cow was injected with 5 me of acetate –1-14 C into the jugular vein and milked 3.3, 10, and 22.2 hours later. Lipids were extracted from the cream with 1:1 (v/v) methanol-light petroleum. After hydrolysis the fatty acids were steam-distilled. Those of low molecular weight (C2 to C1O, inclusive) were separated in an Autoprep gas chromatograph, using 60% EGA- 2% H₃PO₄ as liquid phase on 30-80-mesh Celite 545 with H₂ as carrier gas at 140 C. The high molecular weight acids (C12 to C18, inclusive) were separated as their methyl esters on a 20% APL on a Celite column at 200 C.

¹ Fats Research Division, D.S.I.R., Wellington, New Zealand.

² Dairy Husbandry Department, Massey University of Manawatu, Palmerston North, New Zealand.