Variations in fatty acid composition of Laoshan goat milk from partum to 135 days postpartum

Lou, Xinman; Li, Jing; Zhang, Xuexi; Wang, Jianmin; Wang, Cunfang

doi:10.1111/asj.13098

Cited by 13 publications

(10 citation statements)

References 48 publications

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“…Literature comparing fatty acids of goat colostrum and milk is scarce. Lou et al [40] reported higher values of SFAs and lower values of MUFAs in milk than in colostrum of Laoshan breeds, which agreed with our results. Additionally, these latter authors [39] reported that the SFA proportion in colostrum ranged from 70% to 80%, in agreement with our results, while Marziali et al [41] reported that the SFA proportion in colostrum of Murciano-Granadina ranged from 48% to 58%.…”

Section: Milksupporting

confidence: 93%

“…As reported by previous researchers [42,43], cis-and trans-C18:1 acids are often detected in goat milk, with a preeminent occurrence of C18:1 t11. However, from a sensory point of view, C8:0, C10:0 and 4-methyloctanoic fatty acids were the most influential in the flavor of milk and more predominant in caprine than in bovine or ovine milk [40,44]. Monomethyl-branched substitutions on short-chain fatty acids (C4-C6) are found only in goat milk and are implicated in goat-like flavors [45].…”

Section: Milkmentioning

confidence: 99%

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Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Ripoll

Aldea

Argüello

et al. 2020

Foods

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Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n-6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n-6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.Foods 2020, 9, 471 2 of 19 who use autochthonous breeds, believe that early separation decreases both milk yield and growth of the kids. In addition, they also believe that meat from kids reared with milk replacers is tough [6] and, as a consequence, they are opposed to this practice. This belief could be explained because most of the kid meat with high pH, which may induce tough meat, comes from kids raised on milk replacers [7]. On the other hand, the meat of kids reared with milk replacers was preferred by consumers according to visual appraisal, and consequently, as the purchase intention of these consumers was high [8,9]. Another advantage of meat from suckling kids fed natural milk is that it has a high percentage of hexanal, which has been positively related to both the flavor and overall acceptability [10].On the other hand, goat meat is considered healthy because it has fewer calories and fat than meat from other meat species, such as pork or lamb [11] and because its fatty acid profile complies with the recommendation of the World Health Organization, which states that trans fatty acid intake should not reach more than 5% [12]. In addition, goat meat is rich in branched chain fatty acids (BCFAs), and BCFAs are of interest for two main reasons: first, BCFAs, particularly short chain BCFAs, have an impact on the characteristic flavor of meat and dairy products [13][14][15][16]. Second, some authors have described health advantages with BCFA consumption. Additionally, the intake of BCFAs is related to the correct function of the newborn gut [17] and the induction of apoptosis in breast cancer cells [18]. Considering these benefits, BCFAs could be considered bioactive compounds and deserve deep insight. BCFAs are mainly satura...

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Section: Milksupporting

confidence: 93%

Section: Milkmentioning

confidence: 99%

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Ripoll

Aldea

Argüello

et al. 2020

Foods

View full text Add to dashboard Cite

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“…The disease is characterized histologically steatosis and other parenchymal changes, ranging from inflammation to hepatocyte apoptosis/necrosis to fibrosis. NAFLD has become a globally occurring chronic disease that threatens the health of both humans and animals [20,21,96]. However, there is no efficacious drug available that can directly be used to treat NAFLD.…”

Section: Discussionmentioning

confidence: 99%

Identification of Crucial Genetic Factors, Such as PPARγ, that Regulate the Pathogenesis of Fatty Liver Disease in Dairy Cows Is Imperative for the Sustainable Development of Dairy Industry

Shi

et al. 2020

Animals

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Frequently occurring fatty liver disease in dairy cows during the perinatal period, a typical type of non-alcoholic fatty liver disease (NAFLD), results in worldwide high culling rates of dairy cows (averagely about 25%) after calving. This has been developing into a critical industrial problem throughout the world, because the metabolic disease severely affects the welfare and economic value of dairy cows. Findings about the molecular mechanisms how the fatty liver disease develops would help scientists to discover novel therapeutic targets for NAFLD. Studies have shown that PPARγ participates or regulates the fat deposition in liver by affecting the biological processes of hepatic lipid metabolism, insulin resistance, gluconeogenesis, oxidative stress, endoplasmic reticulum stress and inflammation, which all contribute to fatty liver. This review mainly focuses on crucial regulatory mechanisms of PPARγ regulating lipid deposition in the liver via direct and/or indirect pathways, suggesting that PPARγ might be a potential critical therapeutic target for fatty liver disease, however, it would be of our significant interest to reveal the pathology and pathogenesis of NAFLD by using dairy cows with fatty liver as an animal model. This review will provide a molecular mechanism basis for understanding the pathogenesis of NAFLD.

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“…Goat milk is widely used in dairy products because it is highly digestible, is hypoallergenic, and has high nutritional value (Lou et al, 2018;Chen et al, 2019a). The lower content of α S1 -casein and lactose in goat milk might allow β-LG and lactose to have better digestion and be less allergenic than cow milk (Bevilacqua et al, 2001;Lara-Villoslada et al, 2004;Chen et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

Change in the structural and functional properties of goat milk protein due to pH and heat

Cheng

et al. 2020

Journal of Dairy Science

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This study was carried out to investigate the effects of pH and heat on the structure and function of milk proteins by comparing goat milk treated under different pH and temperature conditions. The results showed that pH had a significant effect on the thermal stability of goat milk proteins, and the proteins were least thermally stable at pH 7.7. Except for the pH 6.9 goat milk, the surface hydrophobicities of the milk proteins at various pH values reached their maxima at 85°C. The particle size, zeta potential, and content of regular secondary structure also decreased significantly at 85°C, and the turbidity of milk proteins under alkaline pH conditions was lower than that under acidic conditions. It was concluded that alkaline conditions resulted in better emulsion stability and oil-holding capacity, and acidic conditions offered better foaming ability, foam stability, and water-holding capacity for goat milk protein during heat processing. It can also be seen that 85°C was the key temperature for milk proteins after changing the pH of the milk. This paper provides a theoretical basis for optimizing the processing conditions for goat milk and the applications of goat milk proteins.

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Variations in fatty acid composition of Laoshan goat milk from partum to 135 days postpartum

Cited by 13 publications

References 48 publications

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Identification of Crucial Genetic Factors, Such as PPARγ, that Regulate the Pathogenesis of Fatty Liver Disease in Dairy Cows Is Imperative for the Sustainable Development of Dairy Industry

Change in the structural and functional properties of goat milk protein due to pH and heat

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