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J. Dairy Sci. 87:3510-3514
© American Dairy Science Association, 2004.

Hot Topic: Using a Stearoyl-CoA Desaturase Transgene to Alter Milk Fatty Acid Composition

W. A. Reh1, E. A. Maga1, N. M. B. Collette1, A. Moyer1, J. S. Conrad-Brink1, S. J. Taylor1, E. J. DePeters1, S. Oppenheim1, J. D. Rowe2, R. H. BonDurant2, G. B. Anderson1 and J. D. Murray1,2

1 Department of Animal Science and
2 Department of Population Health and Reproduction, University of California, Davis 95616

Corresponding author: J. D Murray; e-mail: jdmurray{at}ucdavis.

Stearoyl-CoA desaturase enzyme converts specific medium- and long-chain saturated fatty acids to their monounsaturated form. Transgenic goats expressing a bovine ß-lactoglobulin promoter-rat stearoyl-CoA desaturase cDNA construct in mammary gland epithelial cells were produced by pronuclear microinjection. The fatty acid composition of milk from 4 female transgenic founders was analyzed on d 7, 14, and 30 of their first lactation. In 2 animals, the expression of the transgene changed the overall fatty acid composition of the resulting milk fat to a less saturated and more monounsaturated fatty acid profile at d 7 of lactation; however, this effect diminished by d 30. In addition, one animal had an increased proportion of the rumen-derived monounsaturated fatty acid C18:1 trans11 converted by stearoyl-CoA desaturase to the conjugated linoleic acid isomer C18:2 cis9 trans11. Milk that has higher proportions of monounsaturated fatty acids and conjugated linoleic acid may have benefits for human cardiovascular health.

Key Words: stearoyl-CoA desaturase • transgenic • milk fat • conjugated linoleic acid

Abbreviation key: Blg = ß-lactoglobulin, CLA = conjugated linoleic acid, FA = fatty acid, MUFA = monounsaturated fatty acid, PUFA = polyunsaturated fatty acid, SCD = stearoyl-CoA desaturase, SFA = saturated fatty acid.




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S. M. Carroll, E. J. DePeters, and M. Rosenberg
Efficacy of a Novel Whey Protein Gel Complex to Increase the Unsaturated Fatty Acid Composition of Bovine Milk Fat
J Dairy Sci, February 1, 2006; 89(2): 640 - 650.
[Abstract] [Full Text] [PDF]


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