Atherogenicity index and health-related fatty acids in different stages of lactation from Friesian, Jersey and Friesian×Jersey cross cow milk under a pasture-based dairy system

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

“…Similarly, the sum of medium-chain FA (C8:0-C13:0) showed a significant (P<0.05) decrease, diminishing from 21.62 to 22.2% at early lactation to 15.7 and 15.76% at late lactation, respectively (data calculated from Tables 2 and 3). These results are in agreement with those reported by Strzałkowska et al (2009) for goat milk fat and by Nantapo et al (2014) for cow milk fat. Myristic acid (C14:0) proportion showed the highest (P<0.001) increase at mid lactation, and palmitic acid (C16:0) at late lactation (P<0.001), whereas lauric acid (C12:0) proportion showed the highest (P<0.05) decrease at late lactation.…”

“…standard error of mean, SFA saturated fatty acids, TI thrombogenic index, UFA unsaturated fatty acids, UFA/SFA unsaturated fatty acids/ saturated fatty acids, ω-6/ω-3 omega-6 fatty acids/omega-3 fatty acids ) in the same row represent significant differences between breeds with P<0.05 in *, with P<0.01 in ** and with P<0.001 in *** atherogenic index (AI) showed significantly (P < 0.05) higher values than the thrombogenic index (TI) in raw milk and cream fat (Tables 2 and 4). Therefore, atherogenic index values of sheep raw milk fat were found to be almost half of those reported by Nantapo et al (2014) for cow milk fat, similar to those reported by Soják et al (2013) for ewe milk fat and lower to those reported by Mierlita et al (2011) for Spanca ewe milk fat. The most interesting features in raw milk and cream fat, according to the above data, were the high proportions of short-and medium-chain fatty acids (SCFA and MCFA), as well as the existence of CLA isomers and PUFA even at low proportions.…”

“…The fatty acid profile of milk fat is affected by a number of genetic (breed, genotype), physiological (age, stage of lactation, season) and environmental (feeding, grazing) factors as well as their interactions (De La Fuente et al 2009). The majority of studies in milk lipids has been conducted on cow milk (Arnould and Soyeurt 2009;Roca Fernandez and Gonzalez Rodriguez 2012;Nantapo et al 2014) focusing primarily on the effect of diet on the fatty acid profile of milk fat. The effect of other factors in milk fat, such as breed or stage of lactation, has been much less studied.…”

Fatty acid profile and health lipid indices in the raw milk of Simmental and Holstein-Friesian cows from an organic farm

“…The proportions of each fatty acid (FA) that is produced determine the lipid fraction's health impact (Muchenje et al, 2009;Palladino et al, 2010;Nantapo et al, 2014). Recent studies have linked the whole lipid content to the emergence of chronic disorders such as diabetes and cardiovascular diseases (Williams, 2000).…”

“…The unsaturated fatty acids (UFAs) are usually called 'healthy fats', especially for their impact on the level of cholesterol in blood (Haug et al, 2007;Arnould & Soyeurt, 2009). Milk contains a low concentration of beneficial UFAs, including conjugated linoleic acid (CLA) (C18:2cis9trans11), α-linolenic (LNA, 18:3n-3) and oleic acids (C18:1cis9), which could be improved in milk through pasture feeding (Simopoulos, 2002;Nantapo et al, 2014). The potential benefits of CLA include the lowering of blood total (low-density lipoprotein and high-density lipoprotein) cholesterol content, anticarcinogenic, antidiabetic and immunomodulation effects (Mills et al, 2011).…”