Influence of organic systems on milk fatty acid profile and CLA in goats

Tudisco, Raffaella; Cutrignelli, Monica Isabella; Calabrò, Serena; Piccolo, Giovanni; Bovera, Fulvia; Guglielmelli, A.; Moniello, Giuseppe; Infascelli, F.

doi:10.1016/j.smallrumres.2009.12.023

Cited by 52 publications

(55 citation statements)

References 23 publications

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“…The authors justify the results for a higher amount of both C18:2 and C18:3 ingested by organic group than the stable group, as registered in previous research (34,35), thus probably resulting in an up-regulation of the SCD expression.…”

supporting

confidence: 81%

Regulation of Stearoyl Coenzyme A Desaturase 1 Gene Promoter in Bovine Mammary Cells

Martino

Troiano

Addi

et al. 2015

Animal Biotechnology

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Stearoyl-Coenzyme A desaturase 1 (SCD1) belongs to the fatty acid family of desaturases. In lactating ruminants, the SCD1 protein is highly expressed in the mammary gland and is relevant for the fatty acid composition of milk and dairy products. Bovine mammary epithelial cells (BME-UV1), cultured in vitro, have been proposed as a model to reproduce the biology of the mammary gland. The present study was designed to investigate the responsiveness of bovine SCD1 promoter to serum, insulin, oleic acid, and NFY transcription factor in BME-UV1 cells. A luciferase-based reporter assay was used to monitor the transcriptional activity of the SCD1 promoter region in BME-UV1 cells treated or not with insulin and/or oleic acid. The level of endogenous SCD1 mRNA was evaluated by Real time PCR. Insulin (20 ng/mL) induced a 2.0 to 2.5-fold increase of SCD1 promoter activity. Additionally, the effect of insulin was inhibited by oleic acid, serum components, and NFY enforced expression. Serum and NFY showed no synergistic or additive effect on SCD1 promoter activity suggesting that they repress SCD1 transcription through the same responsive element.

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supporting

confidence: 81%

Regulation of Stearoyl Coenzyme A Desaturase 1 Gene Promoter in Bovine Mammary Cells

Martino

Troiano

Addi

et al. 2015

Animal Biotechnology

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“…Malissiove et al (2015) found no significant differences. On the other hand, Tudisco et al (2010) and Bovera et al (2007) recorded higher fat content in organic milk, while Pajor et al (2014) apart from the fat, found higher protein content and nonfat dry matter in organic goat milk.…”

Section: Introductionmentioning

confidence: 90%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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Technology of hard goat cheese and whey production from organic goat's milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat's milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.

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“…and 40% graminee (Bromus catharticus, Festuca arundinacea, Lolium perenne). In previous trials (Infascelli et al, 2005;Tudisco et al, 2010;Tudisco et al, 2012) carried out in the same area, the protein content of pasture was close to 16% dry matter (DM), thus groups H and L received alfalfa hay selected to guarantee the same protein intake for all the groups. The daily intake of alfalfa hay, measured subtracting the refusals to the administered amounts, was 1.2 kg as fed/head.…”

Section: Methodsmentioning

confidence: 99%

“…In particular, many researches have focussed on the antioxidant and anticarcinogenic properties of a class of the conjugated linoleic acids (CLA) (Parodi, 1999) which come from the rumen biohydrogenation of linoleic and linolenic acids. According to some authors (Nudda et al, 2006;Tudisco et al, 2010;Tudisco et al, 2012) the levels of both these acids in animal diet could affect milk CLA contents. The aim of present trial was to evaluate the effect of pasture and linseed intake on the fatty acid profile and CLA content of milk yielded by an autochthonous goat population called "Cilentana", extensively bred in Cilento (Salerno province, Southern Italy).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profile and CLA Content of Goat Milk: Influence of Feeding System

Tudisco¹,

Grossi²,

Addi³

et al. 2014

JFR

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There is great interest in producing bioethanol from biomass and there is much emphasis on exploiting The effect of pasture and of diet linseed supplementation on fatty acid profile of milk was evaluated using 45 pluriparous goats, equally divided after kidding into three homogeneous groups (H, P and L). Group H (control) and L were housed in a stall receiving alfalfa hay, while group P was led to pasture. The groups received concentrate which for group L had linseed as ingredient. Average milk yield did not statistically differ between the groups. Groups P showed significantly higher fat content than group H and L (4.62% vs 3.70%, and 3.90% respectively for groups P, H and L; P < 0.01). On the contrary, milk from goats of group H and L had significantly higher content of lactose (4.65% and 4.61% vs 4.57%, respectively for groups H, L and P; P < 0.05). The levels of C18:1 cis9, C18:1 trans11 and MUFA in milk were significantly (P < 0.05) increased by both the pasture and linseed, while linoleic acid (C18:2) and PUFA were significantly (P < 0.05) higher in group P compared either to H or to L groups. The highest values of CLAs, either as t11 CLA and t10 c12 CLA or as CLA, have been registered in milk of group P, the lowest in group H. These parameters in milk of group L were significantly (P < 0.05) lower or higher than those of group P and H, respectively.

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Influence of organic systems on milk fatty acid profile and CLA in goats

Cited by 52 publications

References 23 publications

Regulation of Stearoyl Coenzyme A Desaturase 1 Gene Promoter in Bovine Mammary Cells

Regulation of Stearoyl Coenzyme A Desaturase 1 Gene Promoter in Bovine Mammary Cells

Production of hard goat cheese and goat whey from organic goat’s milk

Fatty Acid Profile and CLA Content of Goat Milk: Influence of Feeding System

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