scholarly journals Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk

2020 ◽  
Vol 12 (3) ◽  
pp. 1228
Author(s):  
Nikolaos Voutzourakis ◽  
Nikolaos Tzanidakis ◽  
Sokratis Stergiadis ◽  
Leonidas Rempelos ◽  
Mick Eyre ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Milk Composition ◽  
Food Composition ◽  
Sustainable Intensification ◽  
Consumer Health ◽  
Omega 3 ◽  
Concentrate Supplementation ◽  
Sheep Milk ◽  
Fat Composition ◽  
System Sustainability

Intensifying agricultural production alters food composition, but this is often ignored when assessing system sustainability. However, this could compromise consumer health and influence the concept of “sustainable diets”. Here, we consider the milk composition of Mediterranean dairy sheep, finding inferior fatty acid (FA) profiles with respect to consumer health as a result of a more intensive system of production. Semi-intensive management produced 57% more milk per ewe, with a 20% lower fat content (but inferior fat composition). The milk had a nutritionally poorer fatty acid (FA) profile, with an 18% lower omega-3 FA concentration (n-3) (19% fewer long-chain n-3s) and a 7% lower monounsaturated FA concentration but a 3% higher saturated FA (9% higher in C14:0) concentration compared to ewes under traditional, extensive management. A redundancy analysis identified close associations between fat composition and animal diets—particularly concentrate supplementation and cultivated pasture grazing—and n-3 was associated with grazing in diverse, native mountain pastures. This paper questions if identifying such key elements in traditional systems could be deployed for “sustainable intensification” to maintain food quality while increasing output.

scholarly journals Differences in milk fat composition from four old sheep breeds

2015 ◽  
Vol 58 (2) ◽  
pp. 351-353 ◽  
Author(s):  
E. Viturro ◽  
M. Schlattl ◽  
H. Kienberger ◽  
M. Rychlik ◽  
M. W. Pfaffl ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Human Health ◽  
Fatty Acid Profile ◽  
Milk Sample ◽  
Milk Fat ◽  
Short Communication ◽  
Milk Composition ◽  
Cholesterol Concentration ◽  
Sheep Breeds ◽  
Fat Composition

Abstract. The present short communication presents a comparison between the milk fat composition of four old sheep breeds. All animals were fed the same diet and a milk sample was obtained at the same lactation day and analyzed for its major components, cholesterol concentration and a complete fatty acid profile. From all studied candidates, the Walachian breed (also when compared with modern breeds employed in the dairy industry) was determined to have the most suitable milk composition for human health.

scholarly journals Suplementasi L-Karnitin dan Asam Lemak PUFA Terproteksi dalam Ransum Limbah Pasar Organik Terfermentasi Pengaruhnya Terhadap Komposisi Kimiawi Air Susu Kambing

2017 ◽  
Vol 14 (2) ◽  
pp. 1
Author(s):  
Sudibya Sudibya ◽  
Aqni Hanifa ◽  
Eka Handayanta ◽  
Ayu Intansari ◽  
Rendi Fathoni Hadi
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Basal Diet ◽  
Milk Composition ◽  
Omega 3 ◽  
Dairy Goats ◽  
Tuna Fish ◽  
Dairy Milk ◽  
Tuna Fish Oil

<p>The experiment was conducted to investigate the effect of transfer protection PUFA and L-carnitin on the ration on chemist composition of dairy milk In total, 15 female dairy goats of 2-4 year this old Peranakan Etawah (PE) with body weight of 25-55 kg were used in this experiment. The assay diets included a basal diet (control) based on yellow corn, rice bran, soy bean meal and coconut meal, mineral, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design (RAK). There were 5 treatment in each treatment and 3 replication. Treatment consisted of P0 = control ration, P1 = P0 +50% market waste subtition grass on the ration, P2 = P1+500 ppm L-karnitin on the ration, P3 = P1+protection tuna fish oil 5% in the ration and P4 = P1+ protection lemuru fish oil 5% in the ration. The variables measuared content composition dairy milk goat. The results of variance analysis showed that the effect of suplementation protection PUFA in the rations on market waste contain 500 ppm L-carnitine were significantly (P&lt;0.01) of acid goats milk composition. The conclusion of this research shows that the suplementation protection PUFA in the ration contain 500 ppm L-carnitine, can decrease milk cholesterol from 0,482% to 0,420%, LDL from 45,30 to 33,13 mg/dl. There for to increase HDL from 54,70 to 66,87 mg/dl, omega-3 fatty acid from 1,10% to 4,04%, omega-6 fatty acid from 1,46% to 18,80 percent.</p><p> </p><p>Keywords: composition dairy milk goats, L-carnitine, protection PUFA fatty acid</p>

The effect of adding herbs to the summer diet on the fatty acid profile of the lipid fraction of sheep milk

2017 ◽  
Vol 13 (4) ◽  
pp. 31-42
Author(s):  
Anna Jarzynowska ◽  
Ewa Peter
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Lipid Fraction ◽  
Control Group ◽  
Group Iii ◽  
Sheep Milk ◽  
Group I ◽  
Fat Composition ◽  
Health Promoting

The study was carried out on bulk milk samples collected at two-week intervals during the summer (June-August) and individually from ewes at the end of the experiment. The milk was obtained from ewes of the Koluda prolific dairy breed, housed indoors and fed green alfalfa forage and hay with a mixture of concentrate feeds. Three diet groups were established: group I – control (without the addition of herbs to the concentrate feed) and groups II and III, in which an herbal mixture was added to the concentrate feed in the amount of 10 and 20 g/sheep/day, respectively. The effect of the herb supplement in the sheep diet on the fatty acid profile of the milk fat was analysed. The results showed that the fat composition changed in all groups during the three-month milking period. In the first two months, an improvement was noted in the health-promoting properties of the milk fat (a decrease in SFA and an increase in MUFA and PUFA), but in the final period of the experiment they deteriorated. The unfavourable changes were smaller where the proportion of herbs in the diet was higher. As a consequence, in the final stage of research, lower SFA content was noted in the fat of the group III sheep than in the control group and II, by 6.0% (P≤0.01) and 4.1% (P≤0.05), respectively, lower content of OFA by 9.1% (P≤0.01) and 5.6% (P≤0.05), and higher content of UFA by 17.7% (P≤0.01) and 11.8%. (P≤0.05), including MUFA by 20.1% (P≤0.01) and 11.3% and PUFA by 11.7% (NS) and 15.0% (P≤0.05), as well as CLA, by 26.0% (P≤0.01) and 17.9% (ns) and DFA by 23.8% (P≤0.01) and 13.0% (P≤0.05). This also meant favourable changes in the UFA/SFA, PUFA/SFA and DFA/OFA ratios. The milk fat of group III also had higher content of n-3 PUFA (by 25.3%) than in group II, and thus a lower n-6/n-3 ratio.

scholarly journals Suplementasi L-Karnitin dan Asam Lemak PUFA Terproteksi dalam Ransum Limbah Pasar Organik Terfermentasi Pengaruhnya Terhadap Komposisi Kimiawi Air Susu Kambing

2017 ◽  
Vol 14 (2) ◽  
pp. 1
Author(s):  
Sudibya Sudibya ◽  
Aqni Hanifa ◽  
Eka Handayanta ◽  
Ayu Intansari ◽  
Rendi Fathoni Hadi
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Basal Diet ◽  
Milk Composition ◽  
Omega 3 ◽  
Dairy Goats ◽  
Tuna Fish ◽  
Dairy Milk ◽  
Tuna Fish Oil

<p>The experiment was conducted to investigate the effect of transfer protection PUFA and L-carnitin on the ration on chemist composition of dairy milk In total, 15 female dairy goats of 2-4 year this old Peranakan Etawah (PE) with body weight of 25-55 kg were used in this experiment. The assay diets included a basal diet (control) based on yellow corn, rice bran, soy bean meal and coconut meal, mineral, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design (RAK). There were 5 treatment in each treatment and 3 replication. Treatment consisted of P0 = control ration, P1 = P0 +50% market waste subtition grass on the ration, P2 = P1+500 ppm L-karnitin on the ration, P3 = P1+protection tuna fish oil 5% in the ration and P4 = P1+ protection lemuru fish oil 5% in the ration. The variables measuared content composition dairy milk goat. The results of variance analysis showed that the effect of suplementation protection PUFA in the rations on market waste contain 500 ppm L-carnitine were significantly (P&lt;0.01) of acid goats milk composition. The conclusion of this research shows that the suplementation protection PUFA in the ration contain 500 ppm L-carnitine, can decrease milk cholesterol from 0,482% to 0,420%, LDL from 45,30 to 33,13 mg/dl. There for to increase HDL from 54,70 to 66,87 mg/dl, omega-3 fatty acid from 1,10% to 4,04%, omega-6 fatty acid from 1,46% to 18,80 percent.</p><p> </p><p>Keywords: composition dairy milk goats, L-carnitine, protection PUFA fatty acid</p>

A Consumer’s Guide to Eggs

EDIS ◽  
2013 ◽  
Vol 2013 (11) ◽  
Author(s):  
Jeanine Beatty ◽  
Karla Shelnutt ◽  
Gail P. A. Kauwell
Keyword(s):  
United States ◽  
Fatty Acid ◽  
New World ◽  
The United States ◽  
Omega 3 ◽  
Bottom Line ◽  
Christopher Columbus ◽  
Food Stores ◽  
Omega 3 Fatty Acid ◽  
Chicken Eggs

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1357

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