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Incorporation of Carbon from Acetate and Butyrate into Milk Components¹

Department of Dairy Science, University of Illinois, Urbana

ABSTRACT

The extent to which butyrate can contribute to the glucose requirement of the lactating cow was examined by intravenous injections of single tracer doses of butyrate-1-¹⁴C; injections of acetate-1-¹⁴C were used for comparison. Incorporation of carbon into the lactose of milk, used as the criterion of glucogenicity, was low from both substrates and was no greater from butyrate than from acetate. Neither substrate acted as a significant source of carbon for the two protein fractions of milk examined. The incorporation of carbon from acetate into milk fat clearly confirmed the lipogenic nature of this substrate, especially the contribution of acetate to the synthesis of the shorter chain fatty acids. Evidence was also obtained for the theory that a four-carbon unit derived from butyrate is incorporated directly into milk fatty acids.

¹ Data presented are drawn from a thesis by the senior author presented to the Graduate College of the University of Illinois in partial fulfillment of the requirements for the degree of Doctor of Pihilosophy.

² Present address: National Institute for Research in Dairying, Shinfield, Reading, England.