<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242020000401174</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i4.5171</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Origen metabólico y propiedades bioactivas de ácidos grasos ramificados e impares en leche de rumiantes. Revisión]]></article-title>
<article-title xml:lang="en"><![CDATA[Metabolic origin and bioactive properties of odd and branched-chain fatty acids in ruminants&#8217; milk. Review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Cortés]]></surname>
<given-names><![CDATA[Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fuente]]></surname>
<given-names><![CDATA[Miguel Ángel de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Madrid Instituto de Investigación en Ciencias de la Alimentación ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>4</numero>
<fpage>1174</fpage>
<lpage>1191</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000401174&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000401174&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000401174&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los ácidos grasos de cadena impar y ramificada (AGCIR) son un grupo de lípidos en la leche que no supera el 5 % de los ácidos grasos (AG) totales, y que agrupa a un conjunto de moléculas entre las cuales los isómeros de los AG pentadecanoico (15:0, iso 15:0 y anteiso 15:0), hexadecanoico (iso 16:0) y heptadecanoico (17:0, iso 17:0 y anteiso 17:0) son los más abundantes. Los AGCIR son sintetizados por microorganismos ruminales a partir de moléculas producidas durante los procesos de la fermentación de alimentos. Investigaciones recientes señalan la posibilidad de síntesis endógena de algunos AG de cadena impar (15:0 y 17:0) y ramificada (iso 17:0 y anteiso 17:0). La presencia de estos AG en la leche está influenciada por factores dietéticos, principalmente con la proporción de almidón vs fibra, la relación forraje/concentrado y la suplementación con fuentes de grasa que generan cambios en el metabolismo lipídico, que inducen modificaciones en el perfil de AGCIR de la leche. La leche y los productos lácteos son la principal y casi única fuente de AGCIR de la dieta humana. A pesar de su baja concentración, los AGCIR representan propiedades bioactivas que han sido puestas de manifiesto en distintas investigaciones. Este trabajo revisa el origen metabólico, las propiedades bioactivas, así como las más recientes estrategias alimenticias dirigidas para manipular los contenidos y perfiles de AGCIR en la grasa láctea.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Milk odd and branched-chain fatty acids (OBCFA) are a group of lipids that represents less than 5 % of the total fatty acids (FA) and that includes a group of molecules, among which the most abundant are the isomers of the pentadecanoic (15:0, iso-15:0 and anteiso-15:0), hexadecanoic (iso-16:0), and heptadecanoic (17:0, iso-17:0 and anteiso-17:0) FA. OBCFA are synthesized by rumen microorganisms from the molecules produced during feed fermentation processes. Recent research indicates the possibility of endogenous synthesis of some odd (15:0 and 17:0) and branched-chain (iso-1:0 and anteiso-17:0) FA. The presence of these FA in milk is influenced by dietary factors, mainly the starch vs fiber proportion, forage to concentrate ratio, and the supplementation with fat sources that change the lipid metabolism, which modifies the OBCFA profile of milk. Milk and dairy products are the main and almost only source of OBCFA in the human diet. Despite their low concentration, OBCFA possess bioactive properties that have been shown in different investigations. This article reviews the metabolic origin, bioactive properties, and most recent nutritional strategies directed to manipulate the contents and profiles of OBCFA in milk fat.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Rumiante]]></kwd>
<kwd lng="es"><![CDATA[Ácidos grasos]]></kwd>
<kwd lng="es"><![CDATA[Leche]]></kwd>
<kwd lng="es"><![CDATA[Productos lácteos]]></kwd>
<kwd lng="es"><![CDATA[Rumen]]></kwd>
<kwd lng="es"><![CDATA[Lípidos]]></kwd>
<kwd lng="en"><![CDATA[Ruminant]]></kwd>
<kwd lng="en"><![CDATA[Fatty acids]]></kwd>
<kwd lng="en"><![CDATA[Milk]]></kwd>
<kwd lng="en"><![CDATA[Dairy products]]></kwd>
<kwd lng="en"><![CDATA[Rumen]]></kwd>
<kwd lng="en"><![CDATA[Lipids]]></kwd>
</kwd-group>
</article-meta>
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