Influence of Bovine Diet and Genetics on Milk Fat Globule Composition and Chemistry

Résumé fourni par la source

Bovine milk fat exists as a complex emulsion of triglycerides encapsulated by a tri-layer membrane—the milk fat globule (MFG)—whose composition extends far beyond simple butterfat content. This critical review synthesizes current knowledge on how dietary interventions and genetic selection shape the structural and compositional heterogeneity of the MFG, with particular emphasis on the MFG membrane (MFGM) and its associated bioactive lipids, proteins, and gangliosides. Evidence from controlled feeding trials demonstrates that forage-to-concentrate ratio, lipid supplementation (e.g., oilseeds, marine algae), and pasture-based systems significantly alter not only fatty acid profiles but also MFGM phospholipid composition and globule size distribution. Concurrently, genetic polymorphisms in candidate genes—including DGAT1, SCD1, FASN, and LPIN1—explain substantial inter-animal variation in MFG architecture, with certain haplotypes associated with smaller globules and enhanced membrane stability. The review identifies critical gaps: most studies report only bulk fat composition rather than MFG-specific parameters; interactions between diet and genotype remain underexplored; and the functional implications of MFG compositional shifts for dairy processing and human nutrition are poorly understood. We conclude that a systems-level approach integrating nutrigenomics, lipidomics, and quantitative phenotyping is necessary to move beyond butterfat-centric metrics and toward precision management of MFG composition.

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