scholarly journals Evaluation of hippuric acid content in goat milk as a marker of feeding regimen

2013 ◽  
Vol 96 (9) ◽  
pp. 5426-5434 ◽  
Author(s):  
A. Carpio ◽  
D. Bonilla-Valverde ◽  
C. Arce ◽  
V. Rodríguez-Estévez ◽  
M. Sánchez-Rodríguez ◽  
...  
Keyword(s):  
Acid Content ◽  
Hippuric Acid ◽  
Goat Milk ◽  
Feeding Regimen

scholarly journals Changes in benzoic acid content of goat milk kefir produced using different kefir cultures

Mljekarstvo ◽  
2020 ◽  
Vol 71 (1) ◽  
pp. 60-68
Author(s):  
Gizem Şendoğan ◽  
Keyword(s):  
Benzoic Acid ◽  
Acid Content ◽  
Hippuric Acid ◽  
Goat Milk ◽  
Storage Period ◽  
Research Results ◽  
Milk Samples ◽  
Kefir Grain ◽  
And Storage

In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated. 9 commercial kefir culture and 1 kefir grain were used in production of goat milk kefir. Based on the obtained results, hippuric acid was not found in kefir samples during the storage period, whereas goat milk samples contained hippuric acid (14.8 mg/kg). Benzoic acid levels of kefir samples ranged from 8.5 to 26.6 mg/kg during the 28-day storage period. The highest Lactobacillus and Lactococcus counts were observed in kefir sample produced with kefir grain while this sample was one of the sample containing the lowest (11.2 mg/kg) benzoic acid levels. In conclusion, the research results showed that starter kefir cultures and microbiota used in kefir production and storage period had a significant effect on the formation of benzoic acid levels (p<0.05).

scholarly journals Influence of yogurt cultures on benzoic acid content in yoghurt

2000 ◽  
Vol 18 (No. 2) ◽  
pp. 52-54 ◽  
Author(s):  
A. Hejtmánková ◽  
V. Horák ◽  
J. Dolejšková ◽  
F. Louda ◽  
H. Dragounová
Keyword(s):  
Benzoic Acid ◽  
Acid Content ◽  
Acid Level ◽  
Hippuric Acid ◽  
Goat Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Standard Operation ◽  
Operation Procedure ◽  
Natural Metabolite

Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a. s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. All experimental samples were prepared by the same technology and the same starting raw material and inoculated by the above 8 most frequently used yoghurt cultures. Differences between the used yoghurt cultures were found and statistically confirmed.

Differentiation of organic goat's milk based on its hippuric acid content as determined by capillary electrophoresis

2010 ◽  
Vol 31 (13) ◽  
pp. 2211-2217 ◽  
Author(s):  
Azahara Carpio ◽  
Vicente Rodríguez-Estévez ◽  
Manuel Sánchez-Rodríguez ◽  
Lourdes Arce ◽  
Miguel Valcárcel
Keyword(s):  
Capillary Electrophoresis ◽  
Acid Content ◽  
Hippuric Acid ◽  
Goat’S Milk ◽  
Goat's Milk

EFFECTS OF SOW NUTRITION IN LATE GESTATION ON THE BODY COMPOSITION AND SURVIVAL OF THE NEONATAL PIG

1977 ◽  
Vol 57 (3) ◽  
pp. 439-448 ◽  
Author(s):  
D. B. OKAI ◽  
F. X. AHERNE ◽  
R. T. HARDIN
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Carcass Composition ◽  
The Body ◽  
Late Gestation ◽  
Neonatal Pig ◽  
Feeding Regimen ◽  
Sow Nutrition

One hundred and two sows were fed either 2.0 kg/day (C–L) or ad libitum a control diet (C–H) or diets containing 10% added sucrose (SU) or 10% stabilized tallow (TA) from day 100 of gestation until parturition. Level of nutrient intake or source of energy in the sows’ diet did not significantly influence the number or weight of pigs born or the number of pigs weaned. The survival of pigs of less than 1.0 kg birthweight was significantly greater for sows fed the C–H diet. At weaning, pigs from sows fed the SU diet were significantly (P < 0.05) heavier than those from sows receiving the other three treatments. Pigs from the sows fed TA were heavier (P < 0.05) at weaning than those from sows fed C–L or C–H. There were no significant differences in the proximate composition of the colostrum from sows on any of the four treatments. Proximate carcass composition of the pigs at birth, 24 or 48 h of age was similar for pigs from all four sow treatments. The fatty acid content of the carcass lipid of the newborn pig was not significantly affected by sow feeding regimen. Carcass proximate analyses and fatty acid content of the carcass lipid were significantly (P < 0.01) affected by age of pig at slaughter.

scholarly journals Sialic acid content of goat milk during lactation

2015 ◽  
Vol 177 ◽  
pp. 175-180 ◽  
Author(s):  
Yasmim Regis Formiga de Sousa ◽  
Margarida Angélica da Silva Vasconcelos ◽  
Roberto Germano Costa ◽  
Clayton Anderson de Azevedo Filho ◽  
Emmanuela Prado de Paiva ◽  
...  
Keyword(s):  
Sialic Acid ◽  
Acid Content ◽  
Goat Milk ◽  
Sialic Acid Content

scholarly journals Goat yoghurt drinks with elevated α-linolenic acid content and enriched with yacon fiber

10.5219/1031 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 150-156
Author(s):  
Markéta Borková ◽  
Miloslav Šulc ◽  
Alena Svitáková ◽  
Klára Novotná ◽  
Jana Smolová ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Goat Milk ◽  
Linolenic Acid Content ◽  
Omega 3 ◽  
Feed Composition

Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control. 

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