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Objective: To review the effect of the diet type on the composition of fatty acids in cow milk. Design/methodology/approach: The present study consisted in conducting a search of scientific articles in SCOPUS and ScienceDirect using the keywords: fatty acids, polyunsaturated, origin, diet, oils, fats. Results: Cow milk contains beneficial unsaturated fatty acids for the consumer. Rumenic acid (CLA, C18:2 c9t11) has the potential of reducing carcinogenesis, and preventing atherosclerosis and diabetes. Food products from ruminants are naturally rich in CLA. Animal diet manipulation has been the main focus to modify the fatty acids profile and to increase the content of C18:2 c9t11 in milk. Study limitations/implications: Fat in milk typically contains a high proportion of saturated (70-75%), monounsaturated (20-25%) and small amounts of polyunsaturated fatty acids (5%); less than 40% of saturated fatty acids are considered unhealthy; however, cardiovascular diseases may be reduced by the intake of desirable fatty acids derived from ruminant products. Findings/conclusions: The metabolism of lipids in the diet of ruminants plays an important role. All the sources of variation that influence the lipid concentration in the plant and the diet will influence the contribution of the substrate to the rumen and its hydrogenation process, and therefore, the lipid profile of the milk. Objetivo: Realizar una revisión sobre el efecto del tipo de alimentación sobre la composición de ácidos grasos en leche de vaca. Diseño/metodología/aproximación: El presente trabajo consistió en realizar una búsqueda de artículos científicos en SCOPUS y ScienceDirect con las palabras clave: ácidos grasos, poliinsaturados, origen, alimentación, aceites, grasas. Resultados: La leche de vaca contiene ácidos grasos insaturados benéficos para el consumidor. El ácido ruménico (CLA, C18:2 c9t11), ha sido identificado como un ácido graso capaz de reducir la carcinogénesis, prevenir la aterosclerosis y la diabetes. Los productos alimenticios provenientes de los rumiantes son naturalmente ricos en CLA. La manipulación de la dieta del animal ha sido el foco para modificar el perfil de ácidos grasos e incrementar el contenido de C18:2 c9t11 en leche. Limitaciones del estudio/implicaciones: La grasa en leche típicamente contiene una alta proporción de ácidos grasos saturados (70-75%), monoinsaturados (20-25%) y cantidades pequeñas de ácidos grasos poliinsaturados (5%); menos de 40% de los ácidos grasos saturados son considerados poco saludables; no obstante, las enfermedades cardiovasculares podrían ser reducidas por el consumo de ácidos grasos deseables en los productos de rumiantes. Hallazgos/conclusiones: El metabolismo de los lípidos en la dieta del rumiante juega un importante papel. Todas las fuentes de variación que influyan en la concentración de lípidos de la planta y de la dieta, influirán en el aporte del sustrato para el rumen y en su proceso de hidrogenación, y por tanto el perfil lipídico de la leche. [ABSTRACT FROM AUTHOR]

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Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)