Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk

Ruiz, Juan Pablo Avilez; Alonzo, Marcelo Wladimir; Pertíñez, Manuel Delgado

doi:10.1590/0103-9016-2015-0051

Cited by 6 publications

(4 citation statements)

References 29 publications

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“…In this study, rumenic acid varied between 68-71% of the total CLA. Previous work indicated that the C18:2 cis-9 trans-11 content in mozzarella cheese can account for more than 80% of the CLA in milk (Romano et al, 2011), but factors, such as milk origin and processing, may determine variations (Martini et al, 2016;Ruiz et al, 2016).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

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Section: Fatty Acid Compositionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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“…The cows' diet is the key to modifying the nutritional value of milk. Pasture-based feeding of cows has been shown to positively influence the fatty acid profile of milk [5][6][7]. However, on large-scale farms keeping cows with high production potential, animal feeding is usually mainly based on hay and maize silage year-round.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Investigation of Humic-Mineral Substances from Oxyhumolite: Effects on Fatty Acid Composition and Health Lipid Indices in Milk and Cheese from Holstein-Friesian Cows

Teter,

Domaradzki,

Kędzierska-Matysek

et al. 2023

Applied Sciences

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The objective of this study was to determine the effect of the oxyhumolite supplementation in the feed of cows on the profile and the nutritional indices of fatty acids (FA) in milk and cheese. To the diet of 30 cows, a 100 g/per cow/per day humic-mineral supplement with 65% humic acids was included. Milk was sampled three times: control (0 day, before the dietary modification) and on days 30 and 60 after the introduction of the supplement. For chemical analyses, samples from each cow and for cheese manufacture samples of bulk milk were taken. Fat content in the milk and the cheese, and partial sums of fatty acids profile, nutritional fatty acid ratios and indices were determined. The indicated changes in milk fat quality are difficult to unequivocally assess from a dietary point of view. Negative changes were found in the increase in the proportion of hypercholesterolemic acids (HSFA), atherogenic (AI) and thrombogenic (TI) indices, and a decrease in the hypocholesterolemic/hypercholesterolemic (h/H) ratio, the proportion of desired (DFA) and monounsaturated (MUFA) FA over time of supplementation. Positive changes were also found: the increase in polyunsaturated (PUFA), branched-chain (BCFA), short- and medium-chain (SCSFA) and long-chain (LCSFA) FA percentages, and also content was reported. The cheese (30 and 60 d) showed an increase in the content (mg/100 g) of SFA (including SCFA and LCSFA), OCFA (odd-chain FA), BCFA, MUFA, and DFA. Adverse changes were observed with an increase in PUFA n6, the n6/n3 ratio, and HSFA and TI. No significant differences were found for the AI index. The preliminary results obtained are promising, although further research is needed.

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“…About 70% of the fatty acids in milk triacylglycerols are saturated, 25% are monounsaturated fatty acids (MUFA), and 5% are polyunsaturated fatty acids (PUFA) (Lopes et al, 2016;Abd El-Salam & El-Shibiny, 2020). Studies have shown nutritional components of milk fat, with an emphasis on conjugated linoleic acid (CLA), which consists of a group of fatty acids found predominantly in the milk (Agiral et al, 2020) and meat of ruminant animals, such as cows' (Ruiz et al, 2016), sheep (Nudda et al, 2014, Madruga et al, 2020, and goat (Apás et al, 2015). In milk, fatty acids can come from the diet, transported to the mammary gland or synthesized by the mammary epithelial cells (Vargas-Bello-Perez et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of tannic acid on milk lipid composition of cows

et al. 2022

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The study aimed to evaluate tannic acid's influence on lactating cows' diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasing tannic acid (hydrolyzable tannin). The diets were composed of 35 kg of corn silage as bulking and 6.38 kg of concentrate. The treatments consisted of increasing levels of tannic acid added to diets (0%, 1.3%, 2.6%, 3.9% and 5.2%). It was observed a decreasing linear effect (P<0.05) of the inclusion of tannic acid in the concentration of saturated butyric fatty acids (C4:0) presenting a mean of (2.99), and quadratic effect in the concentration of saturated fatty acids lauric (C12:0) presenting mean (26.74). The addition of tannic acid had effects on saturated fatty acids, decreasing the concentrations of butyric acid and increasing the concentrations of lauric acid. Atherogenicity and thrombogenicity rates reveal the potential for the prevention of coronary heart disease. However, the observed changes do not compromise the milk's chemical composition and nutritional quality,the y nutritional quality of the milk, presenting possibilities of human health benefits, thus enabling the aggregation of value for these products.

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Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk

Cited by 6 publications

References 29 publications

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Comprehensive Investigation of Humic-Mineral Substances from Oxyhumolite: Effects on Fatty Acid Composition and Health Lipid Indices in Milk and Cheese from Holstein-Friesian Cows

Influence of tannic acid on milk lipid composition of cows

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