Fatty acid composition of Mediterranean buffalo milk fat

Varricchio, M; Francia, Antonio Di; Masucci, Felicia; Romano, Raffaele; Proto, V.

doi:10.4081/ijas.2007.1s.509

Cited by 40 publications

(36 citation statements)

References 4 publications

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“…In addition, the percentages of polyunsaturated fatty acids (PUFA) were close to each other in the B-LFS and C-LFS samples although our results were in contrast with those observed by Varricchio et al (2007), because they found that buffalo milk fat contained higher amounts of SFA and lower amounts of unsaturated fatty acids than cow milk fat. However, results of the previous authors were from other breeds which are different from the breed of Egyptian buffalo animals.…”

Section: Effects Of Ph Values On the Fac Of B-lfs And C-lfscontrasting

confidence: 68%

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

et al. 2014

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SUMMARY:The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7) on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation occurred with pH 6, 6.5 and 7. The differences in peroxide values and oil stability index among the samples compared to the control samples were slight, while peroxide values and oil stability index decreased during the storage periods. Changes in fatty acid composition among the pH treatments and during the storage periods were detected. Differences in solid fat contents among pH treatments separately and during the storage periods were negligible. A decline in the hardness and viscosity of the samples were accompanied by an increase in pH values, and the treatments had increased effects during the storage periods. Generally, an increase of pH values did not affect the melting profiles of the spreads. Additionally, changes between the melting profiles of buffalo and cow butter-based low-fat spreads were detected. KEYWORDS: Buffalo butter; Cow butter; Fatty acids composition; Low fat spreads; Melting behavior; Sensory evaluation; ViscosityRESUMEN: Efecto del pH en las propiedades de mantequillas para untar baja en grasa de búfalos y vacas. El objetivo fue determinar los efectos del pH (5, 5.5, 6, 6.5 y 7) en las propiedades de mantequillas para untar bajas en grasa de búfalos y vacas. La puntuación sensorial de las muestras disminuyó con el aumento del pH y durante los períodos de almacenamiento, además, la separación de fases se produjo con pH de 6, 6,5 y 7. Se observaron diferencias en los valores de peróxido e índice de estabilidad de la grasa de las muestras en comparación con las muestras control, mientras que los valores de peróxido incrementaron, el índice de estabilidad de la grasa disminuyó durante los períodos de almacenamiento. Se observan cambios en la composición de ácidos grasos entre los tratamientos de pH y durante los períodos de almacenamiento. Las diferencias en el contenido de grasa sólida entre los tratamientos de pH por separado y durante los períodos de almacenamiento fueron no significativas. La disminución en la dureza y la viscosidad de las muestras fueron proporcionales al incremento del pH, y los tratamientos aumentan los efectos durante los períodos de almacenamiento. En general, un aumento de los valores de pH no afectó a los perfiles de fusión de los untables. Además, se observaron cambios entre los perfiles de fusión de los untables bajos en grasa a base de mantequilla búfalos y vacas. PALABRAS CLAVE: Comportamiento de fusión; Composición en ácidos grasos; Evaluación sensorial; Mantequilla de búfalo; Mantequilla de vaca; Untable bajo en grasa; ViscosidadCitation/Cómo citar este artículo: Abdeldaiem AM, Jin Q, Liu R,Wang X. 2014. Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads. Grasas Aceites 65 (3): e038. doi: http://dx.doi.

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Section: Effects Of Ph Values On the Fac Of B-lfs And C-lfscontrasting

confidence: 68%

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

et al. 2014

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“…This does not meet the expectation for diminished biohydrogenation as a result of lower pH (Talpur, 2007) in response to silage feeding (Jalč et al, 2013), but in the buffaloes this is confirmed. In the present study the values of stearic acid in the buffalo milk are higher in comparison not only to the bovine milk but also to other results for the Bulgarian Murrah (Naydenova, 2005;Mihaylova and Peeva, 2007) and other breeds Varricchio et al, 2007). While in bovine milk worldwide the content of C18:0 varies in wide ranges (Samková et al, 2012;Beyero et al, 2015), on national scale the findings concerning mostly herds of Bulgarian Black and White cattle and other breeds are quite consistent (Mihaylova, 2007;Dimitrov, 2007), including our results.…”

Section: Discussionmentioning

confidence: 53%

Fatty acid composition of buffalo and bovine milk as affected by roughage source - silage versus hay

Penchev¹,

Ilieva²,

Ivanova³

et al. 2016

Emir. J. Food Agric

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“…In fact, a possible dilution effect of milk protein was not observed as milk production increased. Average basal values of fat (7.43-7.71%, Table 1) were below the normal concentration (8.3%) reported by Varrichio et al (2007). The lower milk fat content after oil supplementation (L= -1.64g/100g and H= -2.49g/100g, Table 1) could be explained in part by a dilution effect as milk yield increased (Table 1) and was not reported for confined buffaloes supplemented with soybean oil at a rate of 2.21% of total DM intake (Oliveira et al, 2009).…”

Section: Discussionmentioning

confidence: 96%

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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Fatty acid composition of Mediterranean buffalo milk fat

Cited by 40 publications

References 4 publications

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

Fatty acid composition of buffalo and bovine milk as affected by roughage source - silage versus hay

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

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