The effect of storage on the yogurt fatty acid profile

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

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Chemical composition and fatty acid profile of Alpine and Saanen goat milk from Bosnia and Herzegovina

Veterinarska stanica ◽

10.46419/vs.52.1.12 ◽

2020 ◽

Vol 52 (1) ◽

Author(s):

Ana Vulić ◽

Nina Kudumija ◽

Tina Lešić ◽

Sanin Tanković ◽

Vedrana Jelušić ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Goat Milk ◽

Monounsaturated Fatty Acids ◽

Chemical Components ◽

Saanen Goat ◽

Therapeutic Value

Interest in the production and sale of goat milk products has been growing over the past 20 years. The chemical composition of goat milk, which greatly affects its nutritional and therapeutic value, makes its products more acceptable to consumers. The aim of this study was to compare the chemical composition and fatty acid profile of Alpine and Saanen goat milk. The results showed that there were differences in certain chemical components between the milk of these two breeds. Protein, fat and ash content in Alpine goat milk was 4.53 g/100 g, 4.65 g/100 g and 0.94 g/100 g, respectively, and these values were higher than in Saanen goat milk (3.64 g/100 g, 3.20 g/100 g and 0.88 g/100 g, respectively). Differences in the fatty acid profile were also observed. Despite being kept under different breeding regimes, no statistically significant differences were observed in the total saturated fatty acids (SFA) or polyunsaturated fatty acids (PUFA) between breeds. Although there was no difference in total SFA content, there was less palmitic acid (C16:0), as the predominant fatty acid in goat milk, in Alpine (26.94 g/100 g of fat) than in Saanen goat milk (28.60 g/100 g of fat). Unlike SFA and PUFA content, differences were observed in total monounsaturated fatty acids (MUFA), with 22.8 g/100 g of fat in Alpine goat milk and 24.0 g/100 g of fat in Saanen goat milk. Based on these findings, it can be concluded that the implemented breeding regimes in different geographical areas with different pasture, together with genetic factors of breeds, greatly affect the goat milk chemical composition and fatty acid profile.

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Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-4-555-562 ◽

2019 ◽

pp. 555-562

Author(s):

Vladimir Sadovoy ◽

Tatyana Voblikova ◽

Anatoly Permyakov

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Dairy Products ◽

Saturated Fatty Acids ◽

Goat Milk ◽

Sheep Milk ◽

Fatty Acid Structure ◽

And Storage ◽

Acid Structure

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

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Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

KnE Life Sciences ◽

10.18502/kls.v5i1.6161 ◽

2020 ◽

Author(s):

Tatiana Voblikova ◽

Anatoly Permyakov ◽

Antonina Rostova ◽

Galina Masyutina ◽

Anastasia Eliseeva

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Fatty Acid Profile ◽

Acid Composition ◽

Dairy Products ◽

Saturated Fatty Acids ◽

Goat Milk ◽

Sheep Milk

The information on the structure of fatty acids is crucial for the production and promotion of goat and sheep milk in the manufacture of dairy products. The fatty-acid profile of milk fat can affect the nutritional value and market value of dairy products. The purpose of the research is to study the properties of fatty-acid composition of goat and sheep milk and its transformation in the process of yogurt production. The study of fatty-acid composition was performed using the method of gas chromatography. The milk of goats of Zaanen breed and sheep of North Caucasian breed, as well as yogurt produced from a mixture of goat and sheep milk in a ratio of 1:1 have become the objects of the study. It was found that goat’s milk contains 12% less saturated fatty acids than sheep’s milk. Oleic, stearic and palmitic acids are the main fatty acids found in the fat phase of milk and yogurt production. Changes in the concentration of individual fatty acids during milk processing and in the period of yogurt storage were noted. As a result of maturation and seven-day storage, the amount of saturated fatty acids in yogurt increased by 5% compared to the original milk mixture. The content of polyunsaturated fatty acids in yogurt decreased by 19.27 %. The highest ratio value of hypocholesterolemic and hypercholesterolemic fatty acids was noted in goat milk. It is proved that goat milk is characterized by the most acceptable fatty acid composition in terms of healthy nutrition and prevention of atherosclerosis and thrombosis. A tendency to reduce the amount of monounsaturated and polyunsaturated fatty acids, with a simultaneous increase in the content of saturated fatty acids is noted in the process of yogurt production and storage. It was found that the production of yogurt with the use of goat’s milk in the mixture allows reducing the values of atherogenicity and thrombogenicity indices. The results of the study provide an information basis for the production of qualitatively new fermented milk drinks with a fatty-acid profile favorable for human health.

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Fatty Acid Profile of Milk - A Review

Bulletin of the Veterinary Institute in Pulawy ◽

10.2478/bvip-2013-0026 ◽

2013 ◽

Vol 57 (2) ◽

pp. 135-139 ◽

Cited By ~ 43

Author(s):

Maria Markiewicz-Kęszycka ◽

Grażyna Czyżak-Runowska ◽

Paulina Lipińska ◽

Jacek Wójtowski

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Fatty Acid Profile ◽

Acid Content ◽

Fatty Acid Content ◽

Large Body ◽

Goat Milk ◽

Cow Milk ◽

Sheep Milk ◽

Ewe's Milk

Abstract The article describes the recent data dealing with the fatty acid content in cow, goat, and sheep milk. A large body of evidence demonstrates that fatty acid profile in goat and sheep milk was similar to that of cow milk. Palmitic acid was the most abundant in milk. Goat milk had the highest C6:0, C8:0, and C10:0 content. Sheep milk was the richest source of conjugated linoleic acid and α-linolenic acid. Ewe’s milk had lower value of n-6/n-3 then goat and cow milk.

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Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

South African Journal of Animal Science ◽

10.4314/sajas.v50i1.6 ◽

2020 ◽

Vol 50 (1) ◽

pp. 47-54

Author(s):

I De Gasperín ◽

J.G. Vicente ◽

J.M. Pinos-Rodríguez ◽

F Montiel ◽

R Loeza ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Fatty Acid Profiles ◽

Polyunsaturated Fat ◽

Pork Lard ◽

Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

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Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201765051585 ◽

2017 ◽

Vol 65 (5) ◽

pp. 1585-1593

Author(s):

Klára Novotná ◽

Milena Fantová ◽

Lenka Nohejlová ◽

Markéta Borková ◽

Luděk Stádník ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Milk Yield ◽

Chlorella Vulgaris ◽

Milk Fat ◽

Goat Milk ◽

Control Group ◽

Basic Composition ◽

Experimental Group

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

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Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

Revista de Chimie ◽

10.37358/rc.19.11.7708 ◽

2019 ◽

Vol 70 (11) ◽

pp. 4089-4094

Author(s):

Marius Mihai Ciobanu ◽

Paul Corneliu Boisteanu ◽

Daniel Simeanu ◽

Alina Narcisa Postolache ◽

Roxana Lazar ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Broiler Chicken ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Industrial System ◽

Nutritional Indices ◽

Total Lipids ◽

Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

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The Effect of CLA-Rich Isomerized Poppy Seed Oil on the Fat Level and Fatty Acid Profile of Cow and Sheep Milk

Animals ◽

10.3390/ani10050912 ◽

2020 ◽

Vol 10 (5) ◽

pp. 912 ◽

Cited By ~ 1

Author(s):

Robert Bodkowski ◽

Katarzyna Czyż ◽

Anna Wyrostek ◽

Paulina Cholewińska ◽

Ewa Sokoła-Wysoczańska ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Milk Fat ◽

Seed Oil ◽

Fat Content ◽

Atherogenic Index ◽

Poppy Seed ◽

Sheep Milk ◽

Δ9 Desaturase

The aim of the study was to examine the effect of dietary supplementation of isomerized poppy seed oil (IPO) enriched with conjugated dienes of linoleic acid (CLA) on cow and sheep milk parameters (fat content, fatty acid profile, Δ9-desaturase index, and atherogenic index). The process of poppy seed oil alkaline isomerization caused the formation of CLA isomers with cis-9,trans-11, trans-10,cis-12, and cis-11,trans-13 configurations in the amounts of 31.2%, 27.6%, and 4.1% of total fatty acids (FAs), respectively. Animal experiments were conducted on 16 Polish Holstein Friesian cows (control (CTRL) and experimental (EXP), n = 8/group) and 20 East Friesian Sheep (CTRL and EXP, n = 10/group). For four weeks, animals from EXP groups received the addition of IPO in the amount of 1% of dry matter. Milk was collected three times: on days 7, 14, and 30. Diet supplementation with IPO decrease milk fat content (p < 0.01). Milk fat from EXP groups had higher levels of polyunsaturated fatty acids, including FAs with beneficial biological properties, that is, CLA and TVA (p < 0.01), and lower levels of saturated fatty acids, particularly short- (p < 0.01) and medium-chain FAs (p < 0.05). The addition of IPO led to a decrease in the atherogenic index.

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Liquid Anaerobic Digestate as a Source of Nutrients for Lipid and Fatty Acid Accumulation by Auxenochlorella Protothecoides

Molecules ◽

10.3390/molecules24193582 ◽

2019 ◽

Vol 24 (19) ◽

pp. 3582 ◽

Cited By ~ 2

Author(s):

Izabela Krzemińska ◽

Marta Oleszek ◽

Dariusz Wiącek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Lipid Content ◽

Monounsaturated Fatty Acids ◽

Commercial Application ◽

Maize Silage ◽

Nitrogen And Phosphorus ◽

Liquid Digestate ◽

Auxenochlorella Protothecoides

In recent years, there has been growing interest in the biomass of unicellular algae as a source of valuable metabolites. The main limitations in the commercial application of microbial biomass are associated with the costs of production thereof. Maize silage is one of the main substrates used in biogas plants in Europe. The effects of sterilized agricultural liquid digestate (LD) from methane fermentation of maize silage on the growth rates, macro and micronutrient removal efficiency, lipid content, and fatty acid profile in Auxenochlorella protothecoides were investigated. The results indicate that A. prothecoides can proliferate and accumulate lipids with simultaneous reduction of nutrients in the 1:20 diluted liquid digestate. The rate of nitrogen and phosphorus removal from the liquid digestate was 79.45% and 78.4%, respectively. Cells growing in diluted liquid digestate exhibited the maximum lipid content, i.e., 44.65%. The fatty acid profile of A. prothecoides shows a decrease in the content of linolenic acid by 20.87% and an increase in oleic acid by 32.16% in the LD, compared with the control. The liquid digestate changed the content of monounsaturated fatty acids and polyunsaturated fatty acids. The cells of A. protothecoides growing in the liquid digestate were characterized by lower PUFA content and higher MUFA levels.

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Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

Czech Journal of Animal Science ◽

10.17221/4282-cjas ◽

2011 ◽

Vol 49 (No. 2) ◽

pp. 71-79 ◽

Cited By ~ 1

Author(s):

V. Skřivanová ◽

M. Skřivan ◽

E. Tůmová ◽

S. Ševčíková

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Fatty Acid Profile ◽

Monounsaturated Fatty Acids ◽

Cholesterol Content ◽

Dietary Vitamin ◽

Oleic Acid Content ◽

Broiler Meat ◽

Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper × cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.

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