The effect of dietaryChlorella vulgarisinclusion on goat's milk chemical composition, fatty acids profile and enzymes activities related to oxidation

Abstract The study was conducted to determine whether the inclusion of algae Chlorella vulgaris in dairy goats’ diets would change the fatty acid profile and increase the proportion of unsaturated fatty acids in goat’s milk. White short-haired dairy goats on 2nd and 3rd lactations were fed 5 and 10 g of dried algae supplementation for six weeks. The fatty acids profile of milk was analyzed using gass chromatography (flame ionization detector (FID)). The addition of dried algae caused changes of the profile of fatty acids in the milk. The more algae were added to the diet, the greater the changes in the fatty acids profile of milk were found. A statistically significant effect (P = 0.0390) was found between the control group and the group supplemented with 10 g of Chlorella vulgaris per goat per day. The greatest effect of dietary treatment was seen in the relative reduction of palmitic acid content and increased oleic, linoleic, and linolenic acids content. Results suggested that the addition of algae also increased the nutritional quality of goat’s milk. There was a positive change in the ratio of SFA:MUFA:PUFA in terms of reducing the proportion of saturated fatty acids, as well as a change in the ratio of n-6 and n-3 PUFAs

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Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽

10.3390/ani11113222 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3222

Author(s):

Maria Giovanna Ciliberti ◽

Antonella Santillo ◽

Rosaria Marino ◽

Elena Ciani ◽

Mariangela Caroprese ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Meat Quality ◽

Fatty Acid Content ◽

Principal Component ◽

Human Consumption ◽

Sheep Breeds ◽

Fatty Acids Profile ◽

Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

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Danger of feeding goat's milk. Stoeltzner (Münch. med. Woch., 1922, No. 1)

Kazan medical journal ◽

10.17816/kazmj79175 ◽

1923 ◽

Vol 19 (4) ◽

pp. 101-101

Author(s):

V. Gruzdev

Keyword(s):

Fatty Acids ◽

Mixed Feeding ◽

Goat’S Milk ◽

Goat's Milk ◽

Milk Feeding

The author has seen that feeding goat's milk to infants often leads to the development of severe homolytic anemia, the causes of which lie in the soluble fatty acids of goat's milk Stopping goat's milk feeding and switching to mixed feeding leads to a cure of anemia, unless there are severe complications.

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Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2016.12.005 ◽

2017 ◽

Vol 56 ◽

pp. 34-40 ◽

Cited By ~ 9

Author(s):

M. Inmaculada González-Martín ◽

Victor Vicente Palacios ◽

Isabel Revilla ◽

Ana M. Vivar-Quintana ◽

Jose Miguel Hernández-Hierro

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Goat’S Milk ◽

Goat's Milk

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Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

Czech Journal of Food Sciences ◽

10.17221/171/2008-cjfs ◽

2011 ◽

Vol 29 (No. 1) ◽

pp. 24-30 ◽

Cited By ~ 8

Author(s):

S. Boycheva ◽

T. Dimitrov ◽

N. Naydenova ◽

G. Mihaylova

Keyword(s):

Fatty Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fruit Juice ◽

Unsaturated Fatty Acids ◽

Quality Characteristics ◽

Blueberry Juice ◽

Goat’S Milk ◽

Goat's Milk ◽

Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

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Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Animals ◽

10.3390/ani9080515 ◽

2019 ◽

Vol 9 (8) ◽

pp. 515 ◽

Cited By ~ 7

Author(s):

Delgadillo-Puga ◽

Cuchillo-Hilario ◽

León-Ortiz ◽

Ramírez-Rodríguez ◽

Cabiddu ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Bioactive Compounds ◽

Feeding Strategies ◽

Dairy Goats ◽

Antioxidant Power ◽

Acacia Farnesiana ◽

Goat’S Milk ◽

Conventional Diet ◽

Goat's Milk

Background: Research efforts have focused on the evaluation of the bioactive quality of animal products (milk, cheese, meat, and other by-products) contrasting various feeding strategies coming from different ecological zones. The study aimed to describe the fatty acids (FA), polyphenols (P), bioactive compounds (BC), and antioxidant activity (AA) of goat’s milk. Methods: Dairy goats were fed with five systems: (1) Grazing; (2) conventional diet (CD); (3) CD + 10% of Acacia farnesiana (AF) pods; (4) CD + 20% AF; and (5) CD + 30% AF. The fatty acid profile, health promoting and thrombogenic indexes were calculated. Milk extracts were evaluated by HPLC to determent phenolic compounds (gallic, caffeic, chlorogenic, and ferulic acids, catechin, epicatechin, and quercetin). Antioxidant activity of goat’s milk extract was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) assays. Results: Conventional diet showed the highest content of polyunsaturated fatty acids while grazing showed the best n-6:n-3 and the linoleic:alpha linolenic acid ratio. Similarly, grazing and AF boosted the polyphenol content. Conclusions: Acacia farnesiana inclusion in the goats’ diets increased the presence of bioactive compounds and the antioxidant activity while diminishing the cholesterol content of goat’s milk.

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Goat’s Milk Intake Prevents Obesity, Hepatic Steatosis and Insulin Resistance in Mice Fed A High-Fat Diet by Reducing Inflammatory Markers and Increasing Energy Expenditure and Mitochondrial Content in Skeletal Muscle

International Journal of Molecular Sciences ◽

10.3390/ijms21155530 ◽

2020 ◽

Vol 21 (15) ◽

pp. 5530

Author(s):

Claudia Delgadillo-Puga ◽

Lilia G. Noriega ◽

Aurora M. Morales-Romero ◽

Antonio Nieto-Camacho ◽

Omar Granados-Portillo ◽

...

Keyword(s):

Skeletal Muscle ◽

Fatty Acids ◽

Bioactive Compounds ◽

Inflammatory Markers ◽

Goat Milk ◽

High Fat ◽

Metabolic Alterations ◽

Goat’S Milk ◽

Conventional Diet ◽

Goat's Milk

Goat’s milk is a rich source of bioactive compounds (peptides, conjugated linoleic acid, short chain fatty acids, monounsaturated and polyunsaturated fatty acids, polyphenols such as phytoestrogens and minerals among others) that exert important health benefits. However, goat’s milk composition depends on the type of food provided to the animal and thus, the abundance of bioactive compounds in milk depends on the dietary sources of the goat feed. The metabolic impact of goat milk rich in bioactive compounds during metabolic challenges such as a high-fat (HF) diet has not been explored. Thus, we evaluated the effect of milk from goats fed a conventional diet, a conventional diet supplemented with 30% Acacia farnesiana (AF) pods or grazing on metabolic alterations in mice fed a HF diet. Interestingly, the incorporation of goat’s milk in the diet decreased body weight and body fat mass, improved glucose tolerance, prevented adipose tissue hypertrophy and hepatic steatosis in mice fed a HF diet. These effects were associated with an increase in energy expenditure, augmented oxidative fibers in skeletal muscle, and reduced inflammatory markers. Consequently, goat’s milk can be considered a non-pharmacologic strategy to improve the metabolic alterations induced by a HF diet. Using the body surface area normalization method gave a conversion equivalent daily human intake dose of 1.4 to 2.8 glasses (250 mL per glass/day) of fresh goat milk for an adult of 60 kg, which can be used as reference for future clinical studies.

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