Milk Fat Depression and Trans-11 to Trans-10 C18:1 Shift in Milk of Two Cattle Farming Systems

Milk fat depression (MFD) syndrome, a consistent decrease in milk fat content, is related to important changes in fatty acid composition due to feed imbalances and the consequent ruminal metabolism alteration. Milk produced in two different farming systems was compared: Holstein Friesian fed with unified in intensive production and Podolica raised on a pasture in an extensive system. Milk chemical characteristics and fatty acid composition were determined comparing milk with a normal fat level (>3.8%) to milk with a low fat level (<3.2%) in each breeding system. Holstein Friesian milk showed the decrease in trans-11 and increase in trans-10 C18:1 (shift from trans-11 to trans-10 C18:1) in low fat with respect to normal fat milk with a consequent decrease in the trans-11/trans-10 C18:1 ratio. Even conjugated linoleic acid (CLA), C18:2 cis-9, trans-11, was lower while CLA trans-10, cis-12 was higher in low fat milk than in normal fat milk from Holstein Friesian. These changes, that are indicators of MFD syndrome, were not found in Podolica milk between fat levels. Holstein Friesian milk showed less short-chain fatty acids (9.48 % vs. 11.05%, p < 0.001), trans vaccenic acid (C18:1 trans-11, 0.51% vs. 3.39%, p < 0.001), rumenic acid (CLA C18:2 cis-9, trans-11, 0.32% vs. 1.45%, p < 0.001) and total CLA (0.53% vs. 1.91%, p < 0.001) contents than Podolica milk. Further losses of these human healthy nutrients in low fat Friesian milk reduced the nutritional quality of the milk, while the milk from animals raised on the pasture was of better quality even when the level of fat was low.

The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

Identifying dietary pattern associated with adiposity among Malaysian young adults

BACKGROUND: Recognizing food groups consumption in young adults offers an opportunity to improve dietary pattern in early adulthood. OBJECTIVE: Hence, this cross-sectional study aimed to determine food groups’ intake of young adults and to identify food groups associated with adiposity. METHODS: Youths aged 18–25 years old from private universities in Klang Valley, Malaysia, participated in the study (n = 294). Three days 24-hour dietary recall assessed youths’ food groups intake. Adiposity (BMI, body fat percentage, visceral fat level, waist circumference) was determined based on standard protocol. Height was measured using SECA 206 body meter, while weight, body fat percentage, and visceral fat level were measured using the Omron HBF-356 Body Fat Analyzer. Waist circumference was determined using a measuring tape. RESULTS: In total, 49.3% and 34.7% of youths were overweight/obese and abdominally obese, respectively. The median visceral fat level was 4 (6). Youths consumed 214 (247) kcal of ultra-processed foods daily and exceeded the sugar [32.43 (41.20) g] and sodium recommendation [2425.26 (1455.18) mg]. Fruits [0.29±0.72 servings/day], vegetables [0.95±0.77 servings/day] and milk [0.24±0.38 servings/day] were below recommendations. Increased intake of meat and sodium were associated with higher BMI, waist circumference, body fat percentage, and visceral fat (p < 0.001). Greater intake of ultra-processed food was associated with high BMI (p = 0.009), waist circumference (p = 0.046), and visceral fat (p = 0.014). Besides, high sugar intake was associated with greater BMI (p = 0.003), body fat percentage (p = 0.020), and visceral fat (p = 0.027). CONCLUSIONS: Meat, sugar, sodium, and ultra-processed foods were high-risk foods associated with adiposity among young adults. There is a need to improve education and support to promote healthy eating for chronic disease prevention related to metabolic abnormalities.

Dietary Fats Are Vital For Human Long-Term Health

Lipids are the major contributors of taste, texture and energy of a diet. Changes in the intake of dietary fats bring about varied serum cholesterol levels as well the other factors that cause risk of chronic diseases. It has been established over years that the risk of CAD and other chronic health problems are not significantly influenced by the dietary saturated fatty acids (SFAs). Many recent researches also reported that the SFAs present in dairy products and coconut oil are very helpful in improving the health of an individual. Even though enhancement of inflammation and augmentation of the chronic ailments by V6 polyunsaturated fatty acids (PUFAs) have been reported widely, the V3 PUFA’s take the other side and act to counter the ill effects. Obesity and other associated health issues arise mainly due to the use of diets rich in carbohydrates instead of saturated fats. The benefits of replacing these carbohydrates and others with alternative nutrients have been well established with known mechanisms which bring down the adverse effects. The quality of fat may bring about chronic degenerative effects in the later stages. The use of fat and its types is shifted towards a pattern of healthy diet wherein the food may include a variety of different fats even at high levels. The present scenario of the researches in public health is mainly centered with the analysis of the association between dietary fat, level and quality, its impact on the risk of chronic diseases and cure. Thus, this review focuses on the need to re-examine the use of dietary fats and their clinical implications.

Ultrasound homogenization of milk cream at low temperature

Ultrasonication has been identified as a particularly promising technology for homogenization of dairy products. Homogenization of cream, by reducing fat globule size, can be utilized to inhibit creaming. The homogenization of cream usually leads to increased viscosity. Cream with fat level greater than 17% cannot be homogenized with satisfactory results since conventional homogenization methods cause coalescence and mostly agglomeration. The aim of this study was to investigate the influence of ultrasonication on milk cream (5-30% fat) and to study the phenomenon of formation of fat clusters during sonication (0.5-15 mins) at low temperature (2°C). The results showed that ultrasonication can reduce the fat globule size, although it resulted in the formation of fat clusters at short time (<1min), but at longer time, fat clusters can be broken. On the other hand, ultrasound homogenization tends to increase the viscosity of cream at various fat contents. Microstructure of solid phase showed that there was formation of double emulsions and partial fat coalescence. Ultrasound homogenization with the addition of SDS as small-molecule surfactant can prevent the formation of fat clusters. Fatty acid composition in solid phase shows that it consists of long-chain fatty acids in higher amount compared to that present in the liquid fraction. Whereas the concentration of short and medium chain fatty acids in the liquid phase was higher compared to that in solid phase. The utilization and optimization of ultrasound for cream homogenization has a potency to solve the limitation of conventional method (pressure homogenizer) which commonly used in dairy industry.

Milk productivity of holstein cows at optimization of fat levels in their diets

The work is devoted to determining the optimal level of fat in concentrate-senage diets for high-yield cows and studying the effect of various levels of fat in the dry matter of the diet on milk productivity and chemical composition of milk. Studies have shown the insufficiency of household diets of highly productive cows with a dry diet content of 3.2% raw fat. This deterred the potential for dairy productivity. Addition of fat in cow diets by equivalent energy and protein replacement of a portion of the compound feed with a rapeseed cake up to a level of 4.2% of the dry substance provides an increase in milk productivity in relation to the control group receiving 3.2% fat. Optimization of the fat level in the dry substance of the diet up to 4.2% in the nutrition system of cows increases the functional activity of the breast in their body, which is expressed in the growth of breast productivity by 6.78%, improvement of the chemical composition and technological properties of milk. A further increase in dietary fat to 5.2% has a less pronounced effect on the change in milk productivity.

Growth Performance, Carcass Characteristics and Meat Quality of Organically Reared Broiler Chickens Depending on Sex

Given the growing interest of consumers in naturally produced meat, we decided to examine the muscles of Ross 308 broiler chickens kept in an ecological system, with the division into two research groups depending on sex. All the analyses were carried out using the appropriate methods recommended by the AOAC and in accordance with the Polish standards (PN), which are described in detail in the relevant section of the publication. The aim of the experiment was to investigate the effect of sex on the growth performance, carcass traits and meat quality, as well as the fatty acid profile and histological parameters, of the pectoral muscles from organic broiler chickens. A total of 60 one-day-old Ross 308 chickens (half males and half females) were divided into two groups, according to the sex, and reared under organic conditions (Org.) until 82 days of age (ten birds, i.e., five males and five females in each of three pens; replications for experimental groups). Compared with the female group, the male group had a higher final BW and carcass weight (p < 0.05). The males had a better growth and slaughter performance than the females. The meat quality traits and fatty acids content were also affected by sex. The meat from females showed a significantly higher (p < 0.05) protein, dry matter, fiber diameter and shear force and a significantly lower (p < 0.05) fat level than the male group. In this research, the suitability of these fast-growing broilers for natural and organic production systems has been researched with regard to the performance, meat quality and histological characteristics of the muscles.

The interactions between dietary fats intake and Caveolin 1 rs 3807992 polymorphism with fat distribution in overweight and obese women: a cross-sectional study

Background It has been reported that dietary fats and genetic factors in individuals are associated with the pattern of fat distribution. This study aimed to evaluate the interaction between dietary fats intake and Caveolin1 (CAV-1) rs 3807s992 polymorphism with fat distribution in overweight and obese women. Methods A total of 221 participants were included in the current cross-sectional study. Body composition, biochemical parameters were evaluated by body composition analyzer and Pars Azmoon kits and genotypes determination was performed by PCR–RFLP, dietary fats were measured using a validated semi-quantitative food frequency questionnaire (FAQ). Results The frequency of GG, AA and AG genotypes were 53.1, 24.6, and 22.3%, respectively, and the mean intake of total dietary fat intake was 97.47 ± 36.87 g. There was positive significant interaction between total fat intake and AA genotype on visceral fat level (p = 0.001), trunk fat (p = 0.01) and waist circumference (p = 0.05), positive significant interaction between total fat intake and AG genotype on the waist to hip ratio (WHR) (p = 0.02) and visceral fat level (p = 0.05), positive borderline significant interaction between saturated fatty acid and AA genotype on the trunk fat (p = 0.06), and between trans-fatty acids and AG genotype on WHR (p = 0.04), visceral fat level (p = 0.01), and between monounsaturated fatty acid and AG genotype on WHR (p = 0.04), and a borderline interaction between polyunsaturated fatty acid and AA genotypes on visceral fat level (p = 0.06), negative significant interaction between AG genotypes and linolenic acid on WHR (p = 0.04), borderline significant interaction between ALA and AG genotype on WHR (p = 0.06). Conclusions Our findings showed that CAV-1 rs 3807992 polymorphism and dietary fats were associated with fat distributions in individuals.

Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P &lt; 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P &lt; 0.05) juicy, softer (P &lt; 0.05), and lower (P &lt; 0.05) for beef flavor and odor intensity and higher (P &lt; 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P &lt; 0.05) change in shape through cooking and a lower (P &lt; 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P &lt; 0.05) shear force and PJP values than the GB. The color of the GBA differed (P &lt; 0.05) from the GB, with the GB samples being more (P &lt; 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems

The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.