Effects of feeding UFA-rich cold-pressed oilseed cakes and sainfoin on dairy ewes’ milk fatty acid profile and curd sensory properties

Pascual, A.; Pineda-Quiroga, C.; Goiri, Idoia; Atxaerandio, Raquel; Ruíz, R.; García-Rodriguez, A.

doi:10.1016/j.smallrumres.2019.04.009

Cited by 14 publications

(32 citation statements)

References 37 publications

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“…The increase of this FA would specifically corroborate the hypothesis suggested by some authors that, due to its elevated PUFA content, CPSC can reduce the extent of the last step of C18 UFA biohydrogenation, increasing the ruminal outflow of C18:1 trans-11 to be deposited in ruminant products [10]. In fact, the measurements of milk FA composition ascertained that CPSC feeding significantly enhanced the VA concentration of dairy sheep milk fat [11,13]. This positive effect of CPSC on ruminal or milk concentration of VA agrees with the effects observed in other studies using sunflower oil [8,34].…”

Section: Discussionsupporting

confidence: 78%

“…The adoption of feeding systems based on the utilization of PUFA-rich plant by-products in animal diets instead of fats used in human food would represent a good strategy to improve the nutritional value of milk fat, while reducing food-feed competition and livestock feeding costs. Cold-pressed sunflower cake (CPSC) is a cheap by-product of oil-manufacturing which can constitute an important human-inedible fat resource for livestock production [10,11]. This oily cake can be obtained on-farm after simple mechanical extraction of the oil.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Feeding Cold-Pressed Sunflower Cake on Ruminal Fermentation, Lipid Metabolism and Bacterial Community in Dairy Cows

Zubiria

García-Rodriguez

Atxaerandio

et al. 2019

Animals

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Simple SummaryThe use of cold-pressed sunflower cake, a by-product of small-scale biodiesel manufacturing, as a substitute for prilled palm fat in dairy cows’ diet, can reduce the extent of unsaturated fatty acid biohydrogenation This favors an accumulation of vaccenic acid in the rumen concomitant with a greater daily duodenal microbial N flow and all without impairing ruminal fermentation, microbial diversity or abundance of dominant populations. In the present study, only changes in relative abundances of less-representative genera were induced.AbstractCold-pressed sunflower cake (CPSC), by-product of oil-manufacturing, has high crude fat and linoleic acid concentrations, being a promising supplement to modulate rumen fatty acid (FA) profile. This trial studied CPSC effects on ruminal fermentation, biohydrogenation and the bacterial community in dairy cows. Ten cows were used in a crossover design with two experimental diets and fed during two 63-day periods. The cows were group fed forage ad libitum and the concentrate individually. The concentrates, control and CPSC, were isoenergetic, isoproteic and isofat. The ruminal samples collected at the end of each experimental period were analyzed for short-chain fatty acid, FA and DNA sequencing. CPSC decreased butyrate molar proportion (4%, p = 0.005). CPSC decreased C16:0 (28%, p < 0.001) and increased C18:0 (14%, p < 0.001) and total monounsaturated FA, especially C18:1 trans-11 (13%, p = 0.023). The total purine derivative excretion tended to be greater (5%, p = 0.05) with CPSC, resulting in a 6% greater daily microbial N flow. CPSC did not affect the diversity indices but increased the relative abundances of Treponema and Coprococcus, and decreased Enterococcus, Ruminococcus and Succinivibrio. In conclusion, the changes in ruminal fermentation and the FA profile were not associated with changes in microbial diversity or abundance of dominant populations, however, they might be associated with less abundant genera.

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Section: Discussionsupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Effect of Feeding Cold-Pressed Sunflower Cake on Ruminal Fermentation, Lipid Metabolism and Bacterial Community in Dairy Cows

Zubiria

García-Rodriguez

Atxaerandio

et al. 2019

Animals

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“…The levels of casein and whey fractions are affected, among others, by ambient temperature and animal diet [22]. Moreover, protein fraction shares are also determined by polymorphisms in genes, including: α-lactalbumin (LALBA), αS1-casein (CSN1S1), β-casein (CSN2), κ-casein (CSN3), β-lactoglobulin (BLG), annexin 9 (ANXA9), diacylglycerol O-acyltransferase (DGAT1) [19,[23][24][25][26][27]. However, in the present study, the analysed polymorphisms, SNP1, SNP2, SNP3, and SNP4 in the SLC27A3 gene, did not affect the profile of protein fractions in sheep milk.…”

Section: Discussionmentioning

confidence: 99%

“…The fatty acid profile of mammary gland secretion is characterised by a higher level of SFAs and a slightly lower level of UFAs [19,20]. The composition of milk fatty acids depends on breed, lactation stage, environment, and animals' diet [10,27]. Moreover, fatty acid profile is affected by genetic factors, such as polymorphism of BLG, DGAT1, and Stearoyl-CoA Desaturase 1 (SCD1) genes [28][29][30].…”

Section: Discussionmentioning

confidence: 99%

Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

Pecka-Kiełb

Kowalewska-Łuczak

Czerniawska-Piątkowska

et al. 2020

Animals

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The current research was undertaken to use the genetic potential of animals to obtain high-quality dairy products. Single nucleotide polymorphisms (SNPs) in SLC27A3 gene were identified in Zošľachtená valaška sheep using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Correlations between genotypes and milk composition and nutritional value were analysed This study showed that milk from sheep with TT genotype in the SNP4 locus was characterised by higher (p < 0.01) fat and dry matter content and lower lactose concentration, compared to sheep with AA and TA genotypes, respectively. Moreover, it was found that animals with GG genotype in SNP1 produced milk with higher C18:1n9c, C18:1n7t, CLA, and other unsaturated fatty acids (UFAs) content than sheep with TT. Additionally, milk from animals with CC at the SNP3 locus had significantly higher (p < 0.01) levels of UFAs than milk from sheep with other genotypes in the SNP3. In summary, it may be concluded that milk from animals with TT genotype of SNP4 is characterised by higher fat and dry matter content. Whereas, milk from sheep with GG in SNP1 and with CC in SNP3 is characterised by higher content of UFAs, which increases milk value as material for functional food production.

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“…In addition, it has been shown that the total amount of bacteria and the growth of lactogenic bacteria are not inhibited even in a group with high added oil, which confirms their hypothesis that adding oil may not affect the normal maturation process. Pascual et al, (2019) observed that sensory properties of fatty acids of milk and curd cheese as a result of the addition of cold pressed oil seeds to dairy sheep rations. Meadow grass and sainfoin grass were used as roughage sources in the rations of animals, and ground palm oil, coldpress sunflower, coldpress rapeseed were used as oil sources in concentrated feeds.…”

Section: The Effect Of Essential Oils On Milk Fat Contentmentioning

confidence: 99%

The Influence of Essential oils Supplementation on Yield and Quality of Sheep milk

Ozcinar¹,

Bayram²

2021

JSTR

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Throughout the world major proportion of milk is obtained from large dairy animals, cows and buffaloes, however there is a considerable proportion of milk yield obtained from small dairy animals, sheep and goats. The share of milk production by sheep in total milk yield of the world is small because of different breeds having different genetic potential of milk production, managemental factors, environmental factors, nutritive factors, etc. The sheep milk is important because of cheese making. Due to microbial resistance, risk of drug residues either in milk, meat, or in eggs are dangerous for humans beings. So therefore the use of these synthetic compounds to improve immunity, health (antibiotics are used for growth promotion), and productivity (hormones are used to boost the milk production) in dairy animals is discouraged and the European Union has banned the use of these synthetic compunds in animals. So the phytobioactive compounds, essential oils, are used in feeds or rations of dairy animals to increase their production. These compounds are added not only to improve the milk yield but also to improve fat, protein and lactose contents of milk. The essential oils added in the diets of small dairy animals are usefull to counter the negative energy balance as well as the fatty acid profie to increase the quality of sheep milk.

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Effects of feeding UFA-rich cold-pressed oilseed cakes and sainfoin on dairy ewes’ milk fatty acid profile and curd sensory properties

Cited by 14 publications

References 37 publications

Effect of Feeding Cold-Pressed Sunflower Cake on Ruminal Fermentation, Lipid Metabolism and Bacterial Community in Dairy Cows

Effect of Feeding Cold-Pressed Sunflower Cake on Ruminal Fermentation, Lipid Metabolism and Bacterial Community in Dairy Cows

Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

The Influence of Essential oils Supplementation on Yield and Quality of Sheep milk

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