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,1,2
* Gembloux Agricultural University, B-5030 Gembloux, Belgium
Fonds pour la Formation à la Recherche dans l’Industrie et l’Agriculture (FRIA), B-1000 Brussels, Belgium
Walloon Agricultural Research Centre, Quality Department, B-5030 Gembloux, Belgium
Milk Committee, B-4651 Battice, Belgium
# Walloon Breeders Association, B-5530 Ciney, Belgium
|| National Fund for Scientific Research, B-1000 Brussels, Belgium
1 Corresponding author: soyeurt.h{at}fsagx.ac.be
Interest in the fatty acid composition of dairy products is increasing; however, the measurement of fatty acids requires using gas-liquid chromatography. Although this method is suitable, it involves a time-consuming procedure, expensive reagents, and qualified staff. By comparison, the mid-infrared (MIR) spectrometry method could be a good alternative for assessing the fatty acid profile of dairy products. The objective of this study was to explore the calibration of MIR spectrometry for estimating fatty acid concentrations in milk and milk fat. Estimated concentrations in milk fat were less reliable than those for the same fatty acids in milk. Results also showed that when the fatty acid concentrations in milk increased, the efficiency of the infrared analysis method in predicting these values simultaneously increased. Selected prediction equations must have a high cross-validation coefficient of determination, a high ratio of standard error of cross-validation to standard deviation, and good repeatability of chromatographic data. Results from this study showed that the calibration equations predicting 12:0, 14:0, 16:0, 16:1cis-9, 18:1, and saturated and monounsaturated fatty acids in milk could be used. Thus, with its potential for use in regular milk recording, this infrared analysis method offers the possibility of assessing and improving the quality of milk produced. Indeed, it enables the fatty acid composition in milk to be estimated for each cow and the estimates to be used as indicator traits to determine the genetic values of underlying fatty acid concentrations. The knowledge of these genetic values would open up opportunities for animal selection aimed at improving the nutritional quality of cow milk.
Key Words: milk • fatty acid • mid-infrared • quality
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