Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

2018 ◽  
pp. 413
Author(s):  
Amel Meribai ◽  
Fawzi Rostane Meklati ◽  
Amel Kouidri ◽  
Abdelouahab Nouani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Hygienic Quality

The objective of this work was to investigate the fatty acid composition and assess hygienic quality of the Algerian camel milk from Targui breed, then to compare obtained results with cow milk in local rearing conditions. Sampling was performed over three months at a rate of one sample per month. The physicochemical analyzes carried out revealed that the Targui camel milk had averages values of 6.33 ± 0.15 for the pH, acidity equal to 18.50 ± 0.02 °D, and 1030.40 ± 1.08 for density. The total dry extract and the fat levels were lower than those of cow milk. In addition, results of fatty acid profile analysis from camel milk revealed a relatively low level of saturated fatty acids (SFAs) compared to cow milk, palmitic acid (C16:0) being the predominant fatty acid in both milks. The content of unsaturated fatty acids (UFAs) was significantly higher in camel milk fat compared with cow milk, with higher total monounsaturated fatty acids (MUFAs) rate in camel milk. Oleic acid (C18:1 n9) was in the same proportions, and the most abundant unsaturated fatty acid in both species. However, no significantly difference was observed between PUFAs levels of camel and cow milk. Linoleic acid (C18:2 n6) was the most represented polyunsaturated fatty acid in both milks with similar proportions. In contrast, the content of α-linolenic acid (C18:3 n3) was significantly (p<0.001) higher in cow milk than in camel one.

scholarly journals A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2158
Author(s):  
Ibrahim A. Bakry ◽  
Lan Yang ◽  
Mohamed A. Farag ◽  
Sameh A. Korma ◽  
Ibrahim Khalifa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Comprehensive Review ◽  
Milk Fat Globules ◽  
Health Promoting ◽  
Nutritional Benefits

Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.

scholarly journals Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

2017 ◽  
Vol 17 (1) ◽  
pp. 23-40 ◽  
Author(s):  
Jan Knapik ◽  
Katarzyna Ropka-Molik ◽  
Marek Pieszka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Meat Production ◽  
Quality Traits ◽  
Omega 3 ◽  
Nutritional Factors ◽  
Expression Of Genes

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals Fatty acid profile variations after exposure to textile industry effluents in Indian Major Carps

2024 ◽  
Vol 84 ◽  
Author(s):  
Zulqurnain ◽  
S. Sultana ◽  
T. Sultana ◽  
S. Mahboob
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Fish Species ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Water Bodies ◽  
Untreated Wastewater ◽  
Indian Major Carps ◽  
Major Carps

Abstract Indian major carps are the widely consumed fish species of Pakistan, being a cheap source of proteins and unsaturated fatty acids, they are good for cardiovascular health. Water pollution due to discharge of untreated industrial waste water into water bodies contaminates this precious source of nutrients. The present study therefore, was aimed to assess deterioration of fatty acid profile of three Indian major carp species due to different concentrations of industrial wastes. The water samples were collected from the river Chenab at the site where it receives industrial wastewater via Chakbandi drain. After exposure to 1.5%, 3.0%, and 4.5% dilutions of collected water in different aquaria it was observed that proportion of unsaturated fatty acids in selected fish species were decreased significantly as the intensity of the dose increased (P < 0.05). Conversely the level of saturated fatty acids increased with the increasing dose of treatment (P < 0.05). These findings suggest that untreated wastewater not only deteriorate the fatty acid profile of aquatic animals but also these toxic substances can reach human body through fish meat and pose further health hazards. Therefore, it is highly recommended that industrial effluents should be treated before they are dumped into water bodies.

scholarly journals Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 32-41
Author(s):  
Siti Resita Dijayanti ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
National Standard ◽  
Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

scholarly journals Seasonal differences in fatty acid content of white brine cheese offered at the Bulgarian market

2019 ◽  
Vol 22 (1) ◽  
pp. 105-113
Author(s):  
G. Kalinova ◽  
Zh. Dimitrov ◽  
H. Daskalov ◽  
D. Mladenova ◽  
P. Mechkarova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Scientific Information ◽  
Cow Milk ◽  
Official Control

The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012–2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brine cheese. The seasonal changes in the concentration of lauric, myristic, palmitic, stearic, oleic and α-linolenic acids have largely contributed to the variation of fatty acid composition of cheese. Saturated fatty acids (SFAs) were in the range 68.39–71.53% of total FAs and the proportion of unsaturated fatty acids (UFA) was 28.44–31.61% of total FAs. Fourty-five out of examined samples have exhibited different fatty acid profile than that established in the present study for cow milk cheese. The determined SFAs were 44.7–57.5% and UFA varied from 42.5% to 55.3%. The fatty acids with short chain (C4:0 ÷ C10:0) were not detected or in traces, lauric and myristic acids were in small amounts, while palmitic and oleic acids predominated in the fatty acid composition of cheese analogues.

scholarly journals Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246357
Author(s):  
Mauricio X. S. Oliveira ◽  
Andre S. V. Palma ◽  
Barbara R. Reis ◽  
Camila S. R. Franco ◽  
Alessandra P. S. Marconi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Human Consumption ◽  
Omega 3 ◽  
Omega 6

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

scholarly journals The Study of Variation in Fatty Acids Composition for Animal Fats

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Flavia POP ◽  
Cornel LASLO
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Animal Fats ◽  
Poultry Fat

In this article the chemical composition of 2 types of animal fats (cow milk fat and poultry fat) following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For milk fat was determined the following chemical composition: saturated fatty acids 68.35%, monounsaturated fatty acids 29.25%, polyunsaturated fatty acids 2.4%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased to 70.41%, monounsaturated fatty acids content decreased to 28.23%, and polyunsaturated fatty acids content decreased to 1.35% due to oxidation process when decreased the degree of unsaturation due to unsaturated fatty acids oxidation. In the case of poultry fat there was also an increase of saturated fatty acids (30.71%) and a decrease for monounsaturated (43.47%) and polyunsaturated (24.81%) fatty acids content.

Alteration of the Fatty Acid Content of Milk Fat

1991 ◽  
Vol 54 (5) ◽  
pp. 383-386 ◽  
Author(s):  
ROBERT J. BAER
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Bovine Somatotropin ◽  
Energy Status ◽  
Stage Of Lactation

Milk fatty acid composition can be influenced by several factors, many of which are interactive. These include stage of lactation, seasonal variation, low milk fat syndrome, feeding, genetic variation, and changes in the energy status of the cow due to administration of bovine somatotropin. Utilization of feeding, genetic variation, and bovine somatotropin should produce a milk fat lower in saturated and higher in unsaturated fatty acids. This may be beneficial to consumers, as many health professionals are recommending diets lower in saturated fatty acids. Giving consumers the option of purchasing low saturated fatty acid dairy products may also assist in alleviating the current milk fat surplus in the dairy industry.

scholarly journals Nutrients balances and milk fatty acid profile of mid lactation dairy cows supplemented with unsaturated fatty acid

2013 ◽  
Vol 14 (2) ◽  
pp. 322-335
Author(s):  
Jose Esler de Freitas Júnior ◽  
Francisco Palma Rennó ◽  
Jefferson Rodrigues Gandra ◽  
Luciana Navajás Rennó ◽  
Gustavo Henrique Rodrigues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Unsaturated Fatty Acid ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Energetic Efficiency ◽  
Milk Fatty Acid

The objective was to evaluate the effect of unsaturated fatty acid sources supplementation on nutrients balances and milk fatty acid profile of mid lactation dairy cows. Twelve Brazilian Holstein cows in the mid lactation (mean of 128 days) and (580 ± 20kg of weight; mean ± SD) with milk yield of 25kg/d were assigned randomly into three 4 x 4 Latin square, fed the following diets: control (C); refined soybean oil; (SO); whole soybean raw (WS) and; calcium salts of unsaturated fatty acids (CSFA). Milk yield was 26.6; 26.4; 24.1 and 25.7 to the diets CO, SO, WS and CSFA respectively. Cows fed the WS treatment produced less milk (1.95kg/d of milk), fat and lactose than did cows fed the SO and CSFA. Cows fed the CSFA treatment showed less blood, urine (g/d) concentrations of N more energetic efficiency and intake of energy than did cows fed the SO treatment. Cows fed the unsaturated fatty acids sources showed more C18:2 cis-9, trans-11 CLA and trans-C18:1 FA concentration in milk than did cows fed the CO treatment. Diets with whole soybeans and soybeans oil provide more efficient digestive processes, and increase milk composition of unsaturated fatty acids.

Sign in / Sign up

Export Citation Format

Share Document