Probiotic supplementation effects on milk fatty acid profile in ewes

Payandeh, Shahab; Kafilzadeh, F.; Juárez, Manuela; Fuente, Miguel Ángel de la; Ghadimi, Darab; Marín, Andrés Luis Martínez

doi:10.1017/s0022029917000115

Cited by 12 publications

(7 citation statements)

References 10 publications

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“…The FA concentrations of the milk analysed herein are similar to those reported by Payandeh et al (2017), who found the SFAs palmitic (16:0), stearic (18:0), myristic (14:0), capric (10:0), and butyric (4:0) acids at concentrations of 23.437, 11.847, 8.540, 5.880, and 3.667 g/100 g of fat, respectively. They also found oleic acid (18:1 n-9) to be the most abundant MUFA (23.232 g/100 g).…”

Section: Characterisation Of Milksupporting

confidence: 89%

Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin

Sardiñas-Valdés¹,

Hernández‐Becerra²,

García-Galindo³

et al. 2021

IFRJ

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The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical and sensory properties was investigated. Nanoemulsified curcumin was prepared by the thin-film hydration-emulsification and ultrasonication methods, and added to Pelibuey sheep milk at 5, 7.5, and 10 ppm of curcumin to make enriched Manchego-type cheeses. The curcumin content of the enriched cheeses was determined by high-performance liquid chromatography. The average curcumin retention coefficient was 0.83 ± 0.03. The total phenolic content and antioxidant activity according to the FRAP and DPPH assays increased in the curcumin-enriched cheeses as compared to the control cheese. No significant differences were observed in the moisture, protein, fat, and ash contents, nor in water activity and yield; however, significant differences were observed in the soluble nitrogen and free fatty acid contents and colour. According to surveyed panellists, the addition of nanoemulsified curcumin to cheese modified its colour, odour, and appearance, but not its flavour, texture, and overall acceptability. The present work highlights the potential of incorporating nanoemulsified curcumin in Manchego-type cheese to enhance its beneficial health effects.

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Section: Characterisation Of Milksupporting

confidence: 89%

Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin

Sardiñas-Valdés¹,

Hernández‐Becerra²,

García-Galindo³

et al. 2021

IFRJ

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“…Greater milk 18:2n-6 and 18:3n-3 proportions were also found in the two latter studies. Conversely, a multi-strain product containing Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium thermophilum and E. faecium slightly decreased t11-18:1, c9t11-CLA and 18:2n-6 in ovine milk (Payandeh et al, 2017), and available data in lactating cows and beef (using mostly Propionibacterium spp. and Saccharomyces cerevisiae) do not seem very positive ( Supplementary Table S7).…”

Section: Plant Secondary Compoundsmentioning

confidence: 89%

Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities

Toral

Monahan

Hervás

et al. 2018

Animal

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Growth in demand for foods with potentially beneficial effects on consumer health has motivated increased interest in developing strategies for improving the nutritional quality of ruminant-derived products. Manipulation of the rumen environment offers the opportunity to modify the lipid composition of milk and meat by changing the availability of fatty acids (FA) for mammary and intramuscular lipid uptake. Dietary supplementation with marine lipids, plant secondary compounds and direct-fed microbials has shown promising results. In this review, we have compiled information about their effects on the concentration of putative desirable FA (e.g. c9t11-CLA and vaccenic, oleic, linoleic and linolenic acids) in ruminal digesta, milk and intramuscular fat. Marine lipids rich in very long-chain n-3 polyunsaturated fatty acids (PUFA) efficiently inhibit the last step of C18 FA biohydrogenation (BH) in the bovine, ovine and caprine, increasing the outflow of t11-18:1 from the rumen and improving the concentration of c9t11-CLA in the final products, but increments in t10-18:1 are also often found due to shifts toward alternative BH pathways. Direct-fed microbials appear to favourably modify rumen lipid metabolism but information is still very limited, whereas a wide variety of plant secondary compounds, including tannins, polyphenol oxidase, essential oils, oxygenated FA and saponins, has been examined with varying success. For example, the effectiveness of tannins and essential oils is as yet controversial, with some studies showing no effects and others a positive impact on inhibiting the first step of BH of PUFA or, less commonly, the final step. Further investigation is required to unravel the causes of inconsistent results, which may be due to the diversity in active components, ruminant species, dosage, basal diet composition and time on treatments. Likewise, research must continue to address ways to mitigate negative side-effects of some supplements on animal performance (particularly, milk fat depression) and product quality (e.g. altered oxidative stability and shelf-life).

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“…The present study is part of a trial conducted to investigate the use of probiotics in lactating Sanjabi ewes. In a previous article, we reported the effects of probiotics on milk fatty acid composition (Payandeh et al 2017). In the current article, we focused on the effects of probiotics on productive results and blood biochemical indicators in an attempt to add information to the little published research on the matter.…”

Section: Discussionmentioning

confidence: 99%

“…Milk of Sanjabi ewes, besides used for lamb rearing, is consumed fresh or as cheese, yoghurt and other dairy products by the nomadic shepherds. Payandeh et al (2017) reported the effects of bacterial probiotics on milk fatty acid composition of Sanjabi ewes during lactation. The aim of the present work was to report the effects observed in the same experiment on milk yield, milk composition and blood plasma metabolite profile and enzyme activities.…”

Section: Introductionmentioning

confidence: 99%

Effects of probiotic supplementation on milk production, blood metabolite profile and enzyme activities of ewes during lactation

Kafilzadeh

Payandeh

Gómez‐Cortés

et al. 2018

Italian Journal of Animal Science

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There is scarce information regarding the effects of probiotics in the diet of lactating ewes on milk yield and composition as well as on metabolite concentrations and enzyme activities in blood. Sixteen Sanjabi ewes, kept under the same feeding and management practices, were divided in two equal groups. The ewes in the first group were fed a diet without probiotics, while the ewes of the second group were fed the same diet supplemented with two grams of commercial probiotics (PrimaLac V R 454 Feed grade, containing Lactobacillus acidophilus, 2.5 Â 10 7 CFU/g; Lactobacillus casei, 2.5 Â 10 7 CFU/g; Bifidobacterium thermophilum, 2.5Â 10 7 CFU/g; Enterococcus faecium, 2.5 Â 10 7 CFU/g). Milk yield measurements, milk composition and blood plasma analyses were carried out at the fourth, eighth and twelfth week of lactation. Probiotics had no effects (p>.05) on any of the examined variables during the first two-thirds of lactation. In the last third of lactation, probiotic supplemented ewes showed an increase (p<.05) of aspartate aminotransferase activity in blood plasma (209 versus 98 U/L) as well as higher (p<.05) yields of milk (503 versus 312 g/d), fat (34.8 versus 22.2 g/d), protein (33.1 versus 20.3 g/d) and lactose (22.4 versus 13.9). In conclusion, probiotics barely affected blood plasma metabolite contents and enzyme activities, but positive effects on milk yield and its components were observed during the last third of lactation. Further research would be needed to determine whether the supplementation of ewe diet with probiotics is advisable for sustainable livestock farming systems.

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Probiotic supplementation effects on milk fatty acid profile in ewes

Cited by 12 publications

References 10 publications

Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin

Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin

Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities

Effects of probiotic supplementation on milk production, blood metabolite profile and enzyme activities of ewes during lactation

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