The effect of different dietary oil sources on dairy cow performance and the level of C14:0 and C16:0 fatty acids in milk fat

2000 ◽  
Vol 25 ◽  
pp. 137-141
Author(s):  
R.J. Mansbridge ◽  
J.S. Blake ◽  
C.A. Collins
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cow ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Rape Seed ◽  
Cow Performance ◽  
Dietary Oil ◽  
Palmitic Acids

AbstractHuman nutritionists have identified that dietary myristic and palmitic fatty acids are major risk factors in cardiovascular disease. Bovine milk fat is particularly rich in these fatty acids as they can be produced de novo in the mammary gland from by-products of fibre fermentation in the rumen. However, increased dietary levels of C18 fatty acids has been shown to reduce the concentration of myristic and palmitic acids in milk fat. Supplying dietary oil from whole oilseeds treated with xylose, may reduce rumen biohydrogenation of polyunsaturated fatty acids and further decrease the saturated fatty acid content of milk. In this study, the effect of feeding whole ground soya beans, whole ground soya beans treated with xylose and whole ground rape seed on dairy cow performance and milk composition was investigated. All three oilseeds reduced dry matter intakes and milk protein concentration. Both the xylose treated whole ground soya beans and the whole ground rape seed increased milk yield, but the whole rape reduced milk fat content. Levels of linoleic acid in milk fat increased when whole soya was fed, whereas oleic acid concentration was highest when whole rape was included in the diet. Concentrations of myristic and palmitic acids in milk fat were lower when any whole ground oilseed was fed, but the reduction was greatest with whole ground rape which reduced the myristic plus palmitic acid content of milk fat to 25 g/100 g fatty acid, compared with 47 g/100 g milk fatty acid in the milk from cows fed a standard low oil diet. These results suggest that feeding specific sources of dietary oil can dramatically reduce levels of myristic and palmitic acids in milk fat, and that different oilseeds have different effects on milk fat concentration.

scholarly journals Useful properties of independent fatty acids in milk fat of milk of the cow and the influence of genetic factors on their content

2020 ◽  
Vol 27 ◽  
pp. 66-70
Author(s):  
Z. V. Yemets ◽  
A. M. Mamenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Genetic Factors ◽  
Essential Fatty Acids ◽  
Fatty Acid Content ◽  
Pentadecanoic Acid ◽  
Dairy Breed

Aim. Useful properties of essential fatty acids contained in cow milk fat and influence on their content (fatty acids) of genetic factors are analyzed in the article. Methods. The research was carried out in the course of a year by sampling of aggregate milk from cows of Ukrainian black-rippled dairy breed and Ukrainian red-rippled dairy breed, farm "Ukrainka Slobidsk" of Kharkiv region of the Institute of animal husbandry of Ukraine, under equilibrium conditions by gas-liquid chromatography. Results. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) of fatty acid content in milk. The influence of the father of the cow on the content of essential fatty acids in the milk of dairy cows ranges from 7.2% (heptadecic acid) to 27% (decanoic acid). Conclusions. Genetic Factors - The breed and parent of the cow have a significant influence on the content of essential fatty acids in the cow’s milk. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) variability of fatty acid content in milk. Keywords: essential fatty acids, milk fat, black-and-pockmarked, red-and-pockmarked, cow breed, genetic factors.

scholarly journals Canola Oil in Lactating Dairy Cow Diets Reduces Milk Saturated Fatty Acids and Improves Its Omega-3 and Oleic Fatty Acid Content

PLoS ONE ◽  
2016 ◽  
Vol 11 (3) ◽  
pp. e0151876 ◽  
Author(s):  
Katiéli Caroline Welter ◽  
Cristian Marlon de Magalhães Rodrigues Martins ◽  
André Soligo Vizeu de Palma ◽  
Mellory Martinson Martins ◽  
Bárbara Roqueto dos Reis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cow ◽  
Acid Content ◽  
Canola Oil ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Omega 3

Polymorphisms in genes in the SREBP1 signalling pathway and SCD are associated with milk fatty acid composition in Holstein cattle

2011 ◽  
Vol 79 (1) ◽  
pp. 66-75 ◽  
Author(s):  
Gonzalo Rincon ◽  
Alma Islas-Trejo ◽  
Alejandro R Castillo ◽  
Dale E Bauman ◽  
Bruce J German ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Candidate Genes ◽  
Acid Content ◽  
Milk Fat ◽  
De Novo ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Signalling Pathway ◽  
Phenotypic Variance

Genes in the sterol regulatory element-binding protein-1 (SREBP1) pathway play a central role in regulation of milk fat synthesis, especially the de-novo synthesis of saturated fatty acids. SCD, a SREBP-responsive gene, is the key enzyme in the synthesis of monounsaturated fatty acids in the mammary gland. In the present study, we discovered SNP in candidate genes associated with this signalling pathway and SCD to identify genetic markers that can be used for genetic and metabolically directed selection in cattle. We resequenced six candidate genes in the SREBP1 pathway (SREBP1, SCAP, INSIG1, INSIG2, MBTPS1, MBTPS2) and two genes for SCD (SCD1 and SCD5) and discovered 47 Tag SNP that were used in a marker-trait association study. Milk and blood samples were collected from Holstein cows in their 1st or 2nd parity at 100–150 days of lactation. Individual fatty acids from C4 to C20, saturated fatty acid (SFA) content, monounsaturated fatty acid content, polyunsaturated fatty acid content and desaturase indexes were measured and used to perform the asociation analysis. Polymorphisms in the SCD5 and INSIG2 genes were the most representative markers associated with SFA/unsaturated fatty acid (UFA) ratio in milk. The analysis of desaturation activity determined that markers in the SCD1 and SCD5 genes showed the most significant effects. DGAT1 K232A marker was included in the study to examine the effect of this marker on the variation of milk fatty acids in our Holstein population. The percentage of variance explained by DGAT1 in the analysis was only 6% of SFA/UFA ratio. Milk fat depression was observed in one of the dairy herds and in this particular dairy one SNP in the SREBP1 gene (rs41912290) accounted for 40% of the phenotypic variance. Our results provide detailed SNP information for key genes in the SREBP1 signalling pathway and SCD that can be used to change milk fat composition by marker-assisted breeding to meet consumer demands regarding human health, as well as furthering understanding of technological aspects of cows' milk.

Free fatty acids as estimates for drinking milk

2021 ◽  
pp. 54-57
Author(s):  
Галина Андреевна Донская ◽  
Виктор Михайлович Дрожжин ◽  
Екатерина Ивановна Добриян
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Oxidation Products ◽  
Pasteurized Milk ◽  
Quality Of Milk

Цель работы - исследовать влияние теплового воздействия на содержание свободных жирных кислот в молоке. Задачи исследования - определить содержание свободных жирных кислот в молоке: сыром, термизированном, пастеризованном, ультрапастеризованном. Показано влияние технологических факторов, в том числе условия транспортирования, на состояние жира в молоке. Установлено, что при имитации транспортирования термизированного молока (65 °С, 30 сек) в течение 4-7 ч происходят значительные изменения жирнокислотного состава относительно сырого молока. Многократно снижаются массовые доли докозогексаеновой, эйкозапентаеновой, трикозановой, лигноцериновой, эйкозатетраеновой кислот. Значительные изменения отмечены в концентрациях эйкозадиеновой и бегеновой кислот. Увеличиваются массовые доли свободного жира в 1,4-1,5 раза; перекисного числа, характеризующего накопление первичных продуктов окисления жиров (перекисей RO, гидроперекисей - ROOH) в 1,3-1,7 раза. Значение анизидинового числа, показывающего содержание в жире вторичных продуктов окисления, незначительно отличалось от аналогичного показателя сырого нетермизированного молока. Изучены показатели кислотного числа, характеризующего содержание свободных жирных кислот, образующихся при ферментативном гидролизе жира, в сыром, термизированном, пастеризованном, ультрапастеризованном молоке. Установлено, что с увеличением длительности хранения пастеризованного молока (срок годности 6 сут) количество свободных жирных кислот в нем возрастает. При этом снижается биологическая ценность продукта. В ультрапастеризованном молоке (срок годности 9 мес) исходное значение кислотного числа сохраняется в пределах 3 мес с момента выработки. На основании проведенных исследований можно предположить, что температуры пастеризации молока (76…95 °С) не оказывают существенного влияния на активность фермента липазы, гидролизующего молочный жир, увеличивая количество свободных жирных кислот. Температура ультрапастеризации (137 °С, 4 сек) понижает активность фермента, что позволяет сдерживать образование свободных жирных кислот на определенном этапе, дольше сохраняя свежесть и качество молока. Изменяя режимы теплового воздействия на молоко, можно ингибировать процесс гидролиза молочного жира и сохранять в определенной степени качество и биологическую ценность молока. The aim of this work was to investigate heat impact on fatty acid content in milk. Research objective was to determine fatty acid content of raw, thermized, pasteurized, and ultrapasteurized milk. Technological factors, including transportation conditions were demonstrated to affect milk fat condition. Significant alterations in fatty acid content of thermized milk (65 °C, 30 sec) vs raw milk were established during 4-7hr transportation. Multiple decrease in mass weight of docosahexaenoic, eicosapentaenoic, tricosanoic, Lignoceric, eicosatrienoic acid was observed. Considerable changes in concentrations of eicosadienoic and behenic acids were noted. Free fat in dry matter was increased 1.4-1.5 fold, peroxide number that defines accumulation of primary fat oxidation products (peroxides RO, hydroperoxides - ROOH) - 1.3-1.7 fold. Anisidine index illustrating secondary oxidation products was not significantly different than the same value of raw non thermized milk. Acid index values that define free fatty acids produced during enzymatic hydrolysis of fat in raw, thermized, pasteurized, and ultra-pasteurized milk were studied. It was established that the amount of free fatty acids raised with increase in shelf-life of pasteurized milk (shelf-life 6 days). It was accompanying by decline in biological value of the product. In ultra-pasteurized milk (shelf-life 9 mo) original value of acid index remained unchanged in the first 3mo from the production date. Based on our research, we can assume that pasteurization temperature (76…95 °C) does not have significant impact on lipase enzyme activity, which hydrolizes milk fat increasing amount of free fatty acids. Temperature of ultra-pasteurization (137 °C, 4 sec) decreases enzyme activity that maintains free fatty acid formation at certain point of time, preserving freshness and quality of milk. Modifying milk heat treatment mode, fat hydrolysis process can be inhibited and biological value and quality of milk can be preserved.

scholarly journals Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog

CORD ◽  
2014 ◽  
Vol 30 (2) ◽  
pp. 9
Author(s):  
Steivie Karouw
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Virgin Coconut Oil ◽  
Fatty Acids Profile ◽  
Human Milk Fat

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.

scholarly journals Fatty acid content in milk of dairy cows on a diet with high fat content derived from rapeseed

2011 ◽  
Vol 50 (No. 7) ◽  
pp. 311-319 ◽  
Author(s):  
T. Komprda ◽  
R. Dvořák ◽  
M. Fialová ◽  
K. Šustová ◽  
A. Pechová
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Acid Content ◽  
Milk Fat ◽  
Milk Protein ◽  
Fatty Acid Content ◽  
Fat Content ◽  
Oleic Acid Content ◽  
Feed Mixture

Two groups of dairy cows, Czech Red-pied &times; Ayrshire &times; Red Holstein crossbreds, received a diet with either production mixture with rapeseed, rapeseed cakes and rapeseed oil (Energol; E-group; final feed mixture with 62 g of crude fat per kg of dry matter, DM) or control production mixture (C-group; crude fat content in total feed mixture 37 g/kg DM). Milk samples were taken on the 14<sup>th</sup>, 30<sup>th</sup>, 60<sup>th</sup> and 90<sup>th</sup> day of lactation, and basic milk constituents and fatty acid content in milk fat were determined. E- and C-groups did not differ in either milk yield or yield of milk fat, milk protein and lactose (P &gt; 0.05). Lactose, calcium, milk protein and casein content increased linearly (P &lt; 0.05) with the increasing day of lactation both in E-milk and in C-milk. Casein content in E-milk was lower (P &lt; 0.05) than in C-milk but total lipid content did not differ (P &gt; 0.05) from that in C-milk. Dietary rapeseed decreased (P &lt; 0.05) palmitic acid content in milk by 20 percentage units and at the same time increased (P &lt; 0.05) oleic acid content by 10 percentage units in comparison with control milk; the ratio of total C16/total C18 fatty acids was consequently twice lower (P &lt; 0.01) in E-milk. As far as polyunsaturated fatty acids (PUFA) are concerned, the contents of linoleic acid (LA), &alpha;-linolenic acid (LNA) and eicosapentaenoic + docosahexaenoic acid were higher (P &lt; 0.05) in E-milk; however, the PUFAn-6/PUFAn-3 ratio was not different between E- and C-milk. It was concluded that 1 litre of E-milk could provide 20% of both LA and LNA daily requirement. &nbsp;

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

scholarly journals Impact of the structure of cows' diet on fatty acid content of milk fat

2019 ◽  
pp. 265-267
Author(s):  
S. Pavkovych ◽  
◽  
S. Vovk ◽  
V. Balkovskyi ◽  
N. Ohorodnyk ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content

scholarly journals Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

2021 ◽  
Author(s):  
Jinyi Qin ◽  
Rui Zhang ◽  
Ruiwen Yang ◽  
Jiao Fang ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Matter ◽  
Fatty Acid ◽  
Sewage Sludge ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Heating Value ◽  
Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

Sign in / Sign up

Export Citation Format

Share Document