The effect of supplementation with gold of pleasure (&lt;i&gt;Camelina sativa&lt;/i&gt;) cake on the fatty acid profile of ewe milk and yoghurt produced from it

Danków, R.; Pikul, J.; Wójtowski, Jacek; Cais‐Sokolińska, Dorota; Teichert, Joanna; Bagnicka, Emilia; Cieślak, Adam; Szumacher-Strabel, M.

doi:10.22358/jafs/65624/2015

Cited by 6 publications

(3 citation statements)

References 25 publications

(28 reference statements)

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“…Similar to cows, addition of CS in grazing versus part‐time grazing dairy ewes increased milk fat content and fat yield . Moreover, dietary supplements of camelina added as seed or cake generated a higher concentration of MUFA, especially trans ‐11 C18:1, in milk fat, and resulted in an increase in the concentration of C18:3 and cis ‐9, trans ‐11 CLA. As observed in ewes, the administration of camelina cake to goats caused an increase in the proportion of PUFA, including CLA and n‐3 FA …”

Section: Effects Of Dietary Feedstuffs Rich In N‐3 Pufa On the Milk Lmentioning

confidence: 98%

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Bernard

Bonnet

Delavaud

et al. 2018

Euro J Lipid Sci & Tech

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Recent knowledge is presented on the composition of ruminant milk fat fractions and the nutritional strategies known to alter their amount. The development of lipidomic and proteomic analyses has allowed for the characterization of minor components, such as proteins, liposoluble vitamins, and phospholipids of the milk fat globule (MFG), in addition to the triacylglycerols (TAG), which are the major constituents of the MFG core. Few differences in these components among ruminant species exist, and they have been outlined mainly on the fatty acids (FA) profile of the TAG, whereas comparative data are still lacking on vitamins and proteins. The effects of dietary treatments enriched in n‐3 polyunsaturated FA (PUFA) on the composition of the milk fat fraction are explored. In particular, pasture and plant oilseeds increase milk n‐3 PUFA and cis‐9,trans‐11 CLA and decrease saturated FA, whereas data with new feed resources, such as algae, are still rare. The peculiarities of the response of the milk fat to diets that induce a milk fat depression in cows but in lesser extent in small ruminants are described. The potential effects of polar lipids, proteins, and liposoluble vitamins of the MFG on human health are reviewed, highlighting the nutraceutical properties of milk. Practical Applications: This review provides an overview of the different components of the milk fat fraction in ruminant species and on nutritional strategies to alter their amounts to improve the nutritional quality of milk. Furthermore, this review presents recent data on species peculiarities of the milk fat fraction composition and of its response to nutritional factors, which offers a promising model to identify news levers of regulation of this fraction and foster the identification of new feeding strategies to better control milk fat composition and feed efficiency. This review synthesizes data on the composition of the milk fat fraction in ruminant species, reports advances in nutritional strategies to alter their amounts and species‐specific responses to nutrition, as well as the potential effects on human health of the major and minor components of this fraction.

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Section: Effects Of Dietary Feedstuffs Rich In N‐3 Pufa On the Milk Lmentioning

confidence: 98%

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Bernard

Bonnet

Delavaud

et al. 2018

Euro J Lipid Sci & Tech

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“…Sheep or goat milk with increased fatty acid content resulted in increased fermentation time and alterations in the resulting kefir, and altered its aroma [ 216 ]. Additional studies validated these effects and showed that supplementation of sheep diets with varying amounts of C. sativa seed meal increased the mono- and/or poly-unsaturated fatty acids content and oxidative stability of the milk, resulting in a healthier milk for human consumption [ 217 , 218 , 219 , 220 ].…”

Section: Uses Of C Sativamentioning

confidence: 99%

Realizing the Potential of Camelina sativa as a Bioenergy Crop for a Changing Global Climate

Neupane

Lohaus

Solomon

et al. 2022

Plants

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Camelina sativa (L.) Crantz. is an annual oilseed crop within the Brassicaceae family. C. sativa has been grown since as early as 4000 BCE. In recent years, C. sativa received increased attention as a climate-resilient oilseed, seed meal, and biofuel (biodiesel and renewable or green diesel) crop. This renewed interest is reflected in the rapid rise in the number of peer-reviewed publications (>2300) containing “camelina” from 1997 to 2021. An overview of the origins of this ancient crop and its genetic diversity and its yield potential under hot and dry growing conditions is provided. The major biotic barriers that limit C. sativa production are summarized, including weed control, insect pests, and fungal, bacterial, and viral pathogens. Ecosystem services provided by C. sativa are also discussed. The profiles of seed oil and fatty acid composition and the many uses of seed meal and oil are discussed, including food, fodder, fuel, industrial, and medical benefits. Lastly, we outline strategies for improving this important and versatile crop to enhance its production globally in the face of a rapidly changing climate using molecular breeding, rhizosphere microbiota, genetic engineering, and genome editing approaches.

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“…Healthy human nutrition largely demands natural food. Sheep’s milk enjoys significant popularity and has greater nutritional and biological values than cow’s milk [ 1 ]. After cattle, sheep are the most important species for milk and dairy production in Europe, which is usually intended for cheese manufacturing [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage

Czyżak-Runowska

Wójtowski

Łęska

et al. 2022

Animals

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The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep’s milk kefirs at 4 °C was 21 and 14 days, respectively.

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The effect of supplementation with gold of pleasure (<i>Camelina sativa</i>) cake on the fatty acid profile of ewe milk and yoghurt produced from it

Cited by 6 publications

References 25 publications

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species

Realizing the Potential of Camelina sativa as a Bioenergy Crop for a Changing Global Climate

Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage

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