The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk

Abstract

Dietary intervention is a well-recognised approach to modifying milk yield and physicochemical characteristics. This study aimed to evaluate the effects of supplementing ewes' diet with tannin and/or linseed oil on the physicochemical characteristics and fatty acid profile of milk, as well as the antioxidant status of dairy ewes. The study involved 36 3-year-old lactating Moghani sheep randomly assigned to six treatment groups. Results demonstrated that tannin extract and linseed oil changed the fatty acid content of milk. In particular, unsaturated fatty acids and conjugated linoleic acid were increased by the treatments (P < 0.05). Generally, groups receiving tannin extracts and/ or oil showed higher concentrations of unsaturated fatty acids in their milk, especially polyunsaturated fatty acids including C18:3n3, C20:2, C20:3n3, C20:4n6, CLA cis-9 trans-11, CLA trans-10 cis-12, C22:2 and total unsaturated fatty acids.

Fresh Phyllanthus emblica (Amla) Fruit Supplementation Enhances Milk Fatty Acid Profiles and the Antioxidant Capacities of Milk and Blood in Dairy Cows

“…Conversely, total proportion of MUFA, PUFA, and UFA were increased at 200 or 400 g/d FAF dose with the greatest increment measured at 400 g/d (+24.3, +35.4, and +26.4%, respectively) which reduced at 600 g/d (−5.1, −9.9, and −5.8%, respectively) compared to controls. These results are similar to those reported by Buccioni et al [47] and Valizadeh Yonjalli et al [48]. Therefore, the high concentration of UFA in the milk at 200 or 400 g of amla fruit supplementation might be related to the effect of amla polyphenols on the rumen microbial population involved in ruminal biohydrogenation.…”

Koyun ve keçi sütlerinde inek sütünün TaqMan Real-Time PCR ile tespit edilmesi

“…Koyun sütü üretimi de genellikle küçük işletmelerde yapılmaktadır. Koyun sütünün protein ve yağ dahil olmak üzere toplam kuru madde düzeyinin inek ve keçi sütünden daha yüksek olduğu bilinmektedir (16)(17)(18). Ancak koyun sütü sahip olduğu duyusal özellikleri (örn., lezzet, koku) nedeniyle tüketiciler tarafından keçi veya inek sütü gibi doğrudan tüketilmek için tercih edilmemekte ve genellikle yoğurt, peynir gibi ürünlerin üretiminde kullanılmaktadır.…”

Reactive eco-friendly dyeing of natural fabrics using a novel herbal composite containing extracts of Hemigraphis colorata and Bacopa monnieri

“…The organization instructs the researchers to use rich reservoirs of useful compounds from nature to replace chemical and synthetic antibacterial agents (Bulut et al, 2021). The natural compounds shall be processed in the pharmaceutical industry for the production of natural antimicrobials with the very negligible side effects (Yonjalli et al, 2020).…”