Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

Kazama, Daniele Cristina da Silva; Santos, Geraldo Tadeu dos; Matumoto‐Pintro, Paula Toshimi; Visentainer, Jesuí Vergílio; Kazama, Ricardo; Petit, H.V.; Marchi, Francilaine Eloise De

doi:10.1590/s1516-35982010001000028

Cited by 6 publications

(4 citation statements)

References 24 publications

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“…In our study, Palmitic acid content of Pa and Tr butters respectively, were 33.9% and 34.8% greater than that of butter of cows fed on flaxseed (25.8%) with no changes that occurred after one month of storage (Silva-Kazama et al, 2010). On the other hand, the value of stearic acid, which it is a waxy saturated fatty acid, was decreased after 45 days from 16.88% to 16.34% (Silva-Kazama et al, 2010) in comparison with this study represented 11.50% and 12.27% after 30 days with no remarkable changes against the initial day.…”

Section: Physicochemical Testscontrasting

confidence: 44%

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

et al. 2022

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This article focuses on increasing the shelf life of both pasteurized (Pa) and traditional (Tr) butters wrapped in Ag-Low Density Polyethylene (LDPE) film in concentration of 2.5%, 7.5%, 12.5%, and 17.5% at refrigerated temperature up to one month. Silver nanoparticles were synthesized (20.63 nm) through the chemical reduction followed by the melt mixing method to produce Ag-LDPE films. A mixed model-ANOVA Repeated Measurement presented that total bacteria, S. aureus and E. coli were eliminated from the Pasteurized butter samples wrapped with 17.5% Ag/LDPE films. In comparison, psychrophilic bacteria can be eradicated by 2.5-17.5% Ag/LDPE films after 30d. Peroxide value showed a slight fall from 0.50 and 0.28 meq/kg, respectively for Pa and Tr butters on the 1st day in the control group to 0.31 and 0.24 meq/kg, respectively in the butter wrapped with 17.5% Ag-LDPE film at the end of the storage with no significant difference (p > 0.05) with other treatments. Iodine value was decreased after 30d. It is concluded that the use of 17.5% Ag/LDPE as a coating of butter can safely preserve pasteurized butter at least a month.

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Section: Physicochemical Testscontrasting

confidence: 44%

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

et al. 2022

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“…Differences in the firmness of butter occur, for example, when there is a change in the pastures grazed during summer versus silage intake during winter, which is directly related to the change in fatty acid composition of milk fat ( Couvreur et al, 2006 ). Considering that the process of butter production does not alter the fatty acid composition ( da Silva-Kazama et al, 2010 ; Hurtaud et al, 2010 ; Oeffner et al, 2013 ), we expected an improvement of the butter texture and spreadability. However, the changes in the fatty acid profile were not sufficient to yield those improvements.…”

Section: Discussionmentioning

confidence: 98%

Pelleting in Associated with Sodium Monensin Increases the Conjugated Linoleic Acids Concentration in the Milk of Dairy Cows Fed Canola Seeds

Marchi¹,

Romero²,

Damasceno³

et al. 2015

Asian Australas. J. Anim. Sci

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To evaluate the effects of the pelleting and the addition of sodium monensin on production, the chemical and lipid composition of milk and butter physical characteristics, 4 Holstein dairy cows (135 days of lactation) with an average milk production of 14.7 kg/d, were supplemented with a concentrate containing ground canola seeds. The cows were assigned to a 4×4 Latin square design with a 2×2 factorial arrangement of treatments: i) ground maize, soybean meal, mineral and vitamin supplements, and ground canola seeds (CG); ii) CG concentrate with 31.5 mg of monensin added per kg of dry matter (DM); iii) CG pelleted concentrate; iv) CG concentrate with monensin addition pelleted. There was no difference in milk production and composition. The addition of monensin increased milk concentration of polyunsaturated fatty acids (PUFA), the PUFA/saturated fatty acids (SFA) ratio, and omega 6. The pelleting increased the concentration of monounsaturated fatty acids, the PUFA/SFA ratio, and the omega 6/omega 3 ratio, but decreased the concentration of SFA. The association between pelleting and the addition of monensin increased the concentration of conjugated linoleic acids by 46.9%. The physical characteristics of butter were not affected by the evaluated diets. We concluded that the concentrate with 31.5 mg of monensin added per kg DM basis combined with the pelleting improves the lipid composition of milk from Holstein cows that are on pasture and supplemented with ground canola seeds, without changing the production, milk composition, and spreadability of butter.

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“…The collected milk was packaged in a plastic bucket and stored at 4C for 24 h for cream precipitation. After 24 h, the cream was removed and stored in plastic containers for further pasteurization at 75C for 30 min according to Kazama et al (2010). After pasteurization, the samples were immediately cooled to 4C for 20 h and beaten in a separate mixer until they turned into butter.…”

Section: Methodsmentioning

confidence: 99%

Fatty Acid Profile in Butter from Cows Fed with Sunflower Seeds with or Without Lignosulfonate

Santos

Kazama

et al. 2020

American Journal of Animal and Veterinary Sciences

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The objective of this study was to evaluate the fatty acid composition of butter from Holstein cows fed diets containing ground sunflower seeds or ground and pelleted sunflower seeds, with or without the addition of lignosulfonate. The butter was produced from milk collected from eight Holstein cows multiparous, with 100±62.6 days in milk, with a mean weight of 556±39.8 kg Body Weight (BW) and producing 15.6±0.12 kg of Milk/day. The cows were distributed in a double Latin square, with 4 periods of 21 days each, with 14 days for adaptation and seven days for data collection. Diets containing pelleted sunflower seeds altered the fatty acids profile of the butter, with an increase in the fatty acids 16:1n-11, 18:1trans and CLA18:2 c9 t11. However, decreased the amounts of fatty acids 18:0 and 20:0. The amounts of Saturated Fatty Acids (SFA) decreased, while the Polyunsaturated Fatty Acids (PUFA) and the amount of total Conjugated Linoleic Acid (CLA) increased with the pelleted diet. Thus, the use of diets with pelleted sunflower seeds is possible to obtain butter with desirable nutritional value in dairy products, which are beneficial for consumer health.

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Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

Cited by 6 publications

References 24 publications

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

Pelleting in Associated with Sodium Monensin Increases the Conjugated Linoleic Acids Concentration in the Milk of Dairy Cows Fed Canola Seeds

Fatty Acid Profile in Butter from Cows Fed with Sunflower Seeds with or Without Lignosulfonate

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