Conjugated linoleic acid content of milk from buffaloes fed a mustard oil‐based diet

Kathirvelan, C.; Tyagi, Amrish Kumar

doi:10.1111/j.1471-0307.2009.00475.x

Cited by 11 publications

(23 citation statements)

References 21 publications

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“…Results showed a significant increase in solids as buffalo milk ratio increased, because of high solids content in buffalo milk (Han et al 2007;Ahmad et al 2008). Group B samples have higher fat content than other groups (P < 0.05), reflecting the higher fat content of buffalo milk itself (Han et al 2007;Kathirvelan and Tyagi 2009). The fat content of yoghurts made with goat milk ratios above 70% was lower than the others (P < 0.05) and slightly higher than the 2.25% content found by Park (1994)for yoghurts sold in the United States.…”

Section: Compositional Analysis and Synaeresismentioning

confidence: 94%

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

Bezerra

Souza

Correia³

2012

Int J of Dairy Tech

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Five formulations of set‐type yoghurt were produced using different caprine–bubaline milk ratios. They were investigated in regard to the acidification kinetics, yoghurt composition, rheology and sensory attributes. The acidification profile of all five experimental groups was similar, but the maximum acidification rate was higher for yoghurts of milk mixtures. The addition of buffalo milk increased total solids, fat and overall acceptance of yoghurt, besides decreasing synaeresis. Yoghurts made from caprine–bubaline milk mixtures reached good sensory scores and yoghurt prepared with 30% of goat milk and 70% of bubaline milk received the best sensory scores.

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Section: Compositional Analysis and Synaeresismentioning

confidence: 94%

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

Bezerra

Souza

Correia³

2012

Int J of Dairy Tech

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“…The relative increase in milk RA after oil supplementation (127% and 188%) was higher than the obtained by Oliveira et al (2009) in buffaloes supplemented with soybean grain (+13.3%) or soybean oil (+102%). The average RA concentration obtained after oil supplementation (4.35g/100g, Table 2) was higher than the total CLA concentration of 1.95g/100g when 2% of mustard oil was added to the diet of Murrah buffaloes (Kathirvelan and Tyagi, 2009). The relative increase in H oil treatment (188%, Table 2) was near to that informed (185%) by Kathirvelan and Tyagi (2009).…”

Section: Discussionmentioning

confidence: 99%

“…The average RA concentration obtained after oil supplementation (4.35g/100g, Table 2) was higher than the total CLA concentration of 1.95g/100g when 2% of mustard oil was added to the diet of Murrah buffaloes (Kathirvelan and Tyagi, 2009). The relative increase in H oil treatment (188%, Table 2) was near to that informed (185%) by Kathirvelan and Tyagi (2009). In their experiment the average total CLA contents (g/100g milk fat) was 0.684, 1.212 and 1.95 when animals were fed groundnut cakebased concentrate, mustard cake-based concentrate and 2% of mustard oil respectively.…”

Section: Discussionmentioning

confidence: 99%

“…After this period the animals were supplemented with a blend (70:30, wt/wt) of soybean and linseed oils at a low (L, 276g/d) and a high (H, 572g/d) doses mixed to the concentrate. Oil represented about 2.21 and 4.42% of total DM intake if a maximum DM intake of 12.5 kg/animal/day is assumed (Kathirvelan and Tyagi, 2009). Oils were manually mixed to the concentrate and thoroughly consumed during milking time in the morning.…”

Section: Methodsmentioning

confidence: 99%

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Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils

Gagliostro

Patiño²,

Negrette³

et al. 2015

Arq. Bras. Med. Vet. Zootec.

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The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffaloes fed either low (L, 276g/d) or high (H, 572g/d) doses of a blend (70:30, wt/wt) of soybean and linseed oils. Fourteen multiparous Mediterranean buffaloes grazing on a native pasture were fed 4 kg/day of a commercial concentrate containing no supplemental oil over a pre-experimental period of ten days. The baseline milk production and composition and milk FA profile were measured over the last three days. After this pre-experimental period the animals received the same concentrate added with either the L or H oil doses for 26 additional days. Milk yield (g/animal/day) did not differ at the start (1776 ± 522 and 1662 ± 291 for L and H, respectively, P<0.622) or at the end of the trial (4590 ± 991 and 4847 ± 447 in L and H, respectively, P<0.543). Baseline milk fat content (g/kg) averaged 77.1 (±20.5) in L and 74.3 (±9.9) in H (P<0.10) and was reduced (P<0.031) to 60.7 (±23.6) and 49.4 (±11.2) (P<0.0031) respectively after L and H with no differences between treatments (P<0.277). Baseline milk protein content (L=43.2 ± 3.4 and H= 44.3 ± 6.9g/kg) increased after oil supplementation (P<0.0001) in both L (73.2 ± 6.0g/kg) and H (68.4 ± 4.9g/kg) without differences between oil doses (P<0.123). Milk fat content of 14:0 decreased after oil supplementation only in the H treatment (5.29 to 4.03, P<0.007) whereas that of 16:0 was reduced (P<0.001) at both L (24.49 to 19.75g/100g FA) and H (25.92 to 19.17g/100g FA) doses. The reduction of total content of 12:0 to 16:0 was higher (P<0.052) in H (32.02 to 23.93g/100g FA) than L (30.17 to 25.45g/100g FA). Vaccenic acid content increased (P<0.001) from 5.70 to 13.24g/100g FA in L and from 5.25 to 16.77 in H, with higher results in the in H treatment (P<0.001). Baseline rumenic acid was sharply increased (P<0.001) in L (1.80 to 4.09g/100g FA, +127%) and H (1.60 to 4.61g/100g FA, +187%) with no differences between L and H (P<0.19). Overall, these results indicate a pronounced improvement in the nutritional value of milk fat from grazing buffaloes fed little amounts (0.276g/day) of a blend of soybean and linseed oils.

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“…Disminuir los niveles de ácidos grasos saturados (AGS) e incrementar los insaturados (AGI) como oleico (C18:1 ω9), ruménico (cis-9, trans-11 C18:2), vaccénico (trasn-11 C18:1) y α-linolénico (C18:3 ω3) en la leche y sus productos, ha reportado efectos saludables en las personas 10,18,19,25 . Estas modificaciones en el perfil de ácidos grasos (AG) de la leche han sido explorados en vacas 22,24 , cabras 4,7 , ovejas 26 y búfalas 9,16 mediante suplementación lipídica con diferentes aceites vegetales, solos o en combinación con aceite de pescado.…”

Section: Introductionunclassified

Perfil de ácidos grasos en leche de búfalas alimentadas con pastura natural y suplementadas con aceites de girasol y pescado

et al. 2017

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<p>El objetivo del estudio fue evaluar el perfil de ácidos grasos (AG) y la calidad nutricional de la leche de búfalas suplementadas con aceites de girasol y pescado. Ocho búfalas de raza Mediterránea fueron suplementadas con 300 ml/día de una mezcla de aceites de girasol y pescado (210 y 90 ml, respectivamente), durante 60 días. Se tomaron muestras de leche los días 0, 24 y 60 y se analizó el perfil de AG mediante cromatografía gaseosa. La suplementación durante 24 días indujo un significativo aumento de las concentraciones de ácidos ruménico, vaccénico y α-linolénico en 398, 420 y 29%, respectivamente. Las concentraciones de ácidos grasos saturados (AGS) se redujeron 26%; la reducción de los ácidos láurico, mirístico, palmítico y esteárico fue del 45, 49, 22 y 33%, respectivamente. La suplementación lipídica de 60 días redujo de manera significativa (p=0,0089) las concentraciones de ácido ruménico, cuando se comparó con el día 24. En cuanto a los índices de calidad de la grasa, la suplementación con aceites durante 24 días redujo los índices basales de aterogenicidad (IA) y trombogenicidad (IT) (p<0,0001), aumentó la relación basal de AG hipo/hipercolesterolémicos (h/H) (p=0,0008) y no modificó la relación ω6/ω3 (p=0,2443). Luego de 60 días de suplementación IA, IT y Rh/H aumentaron de manera significativa (p=0,0159, 0,0016 y 0,0301 respectivamente) cuando se compararon con el día 24. Se concluye que la suplementación ensayada produjo una leche con un perfil de AG más adecuada para el consumo humano, con menor contenido de AGS y tenores elevados de ácidos grasos insaturados (vaccénico, rumémico y α-linolénico). Los cambios del perfil de AG fueron acompañados con IA e IT reducidos, e incremento en la relación h/H. Sin embargo, los altos niveles de ácido ruménico y vaccénico declinaron con la suplementación prolongada, al mismo tiempo que aumentaron IA e IT.</p>

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Conjugated linoleic acid content of milk from buffaloes fed a mustard oil‐based diet

Cited by 11 publications

References 21 publications

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils

Perfil de ácidos grasos en leche de búfalas alimentadas con pastura natural y suplementadas con aceites de girasol y pescado

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