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Toral PG, Hervás G, Frutos P. INVITED REVIEW: Research on ruminal biohydrogenation: Achievements, gaps in knowledge, and future approaches from the perspective of dairy science. J Dairy Sci 2024:S0022-0302(24)01070-1. [PMID: 39154717 DOI: 10.3168/jds.2023-24591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 07/18/2024] [Indexed: 08/20/2024]
Abstract
Scientific knowledge about ruminal biohydrogenation (BH) has improved greatly since this metabolic process was empirically confirmed in 1951. For years, BH had mostly been perceived as a process to be avoided to increase the post-ruminal flow of UFA from the diet. Two milestones changed this perception and stimulated great interest in BH intermediates themselves: In 1987, the in vitro anticarcinogenic properties of CLA were described, and in 2000, the inhibition of milk fat synthesis by trans-10 cis-12 CLA was confirmed. Since then, numerous BH metabolites have been described in small and large ruminants, and the major deviation from the common BH pathway (i.e., the trans-10 shift) has been reasonably well established. However, there are some less well-characterized alterations, and the comprehensive description of new BH intermediates (e.g., using isotopic tracers) has not been coupled with research on their biological effects. In this regard, the low quality of some published fatty acid profiles may also be limiting the advance of knowledge in BH. Furthermore, although BH seems to no longer be considered a metabolic niche inhabited by a few bacterial species with a highly specific metabolic capability, researchers have failed to elucidate which specific microbial groups are involved in the process and the basis for alterations in BH pathways (i.e., changes in microbial populations or their activity). Unraveling both issues may be beneficial for the description of new microbial enzymes involved in ruminal lipid metabolism that have industrial interest. From the perspective of diary science, other knowledge gaps that require additional research in the coming years are evaluation of the relationship between BH and feed efficiency and enteric methane emissions, as well as improving our understanding of how alterations in BH are involved in milk fat depression. Addressing these issues will have relevant practical implications in dairy science.
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Affiliation(s)
- P G Toral
- Instituto de Ganadería de Montaña (CSIC-University of León), Finca Marzanas s/n, 24346 Grulleros, León, Spain.
| | - G Hervás
- Instituto de Ganadería de Montaña (CSIC-University of León), Finca Marzanas s/n, 24346 Grulleros, León, Spain
| | - P Frutos
- Instituto de Ganadería de Montaña (CSIC-University of León), Finca Marzanas s/n, 24346 Grulleros, León, Spain
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Ayala L, Gómez-Cortés P, Hernández F, Madrid J, Martínez-Miró S, de la Fuente MA. Comparison of the Fatty Acid Profiles of Sow and Goat Colostrum. Vet Sci 2024; 11:341. [PMID: 39195795 PMCID: PMC11359291 DOI: 10.3390/vetsci11080341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 07/12/2024] [Accepted: 07/16/2024] [Indexed: 08/29/2024] Open
Abstract
Currently, the utilization of hyperprolific sows has stimulated the search for supplements aimed at enhancing piglet survival, as these sows yield more offspring than they can adequately feed with their colostrum production. In contrast, intensive goat farming often yields surplus colostrum, thus necessitating its removal, since kids are exclusively fed colostrum through lactation solely within the initial day of birth. The objective of this study was to examine and compare the fatty acid (FA) profiles of colostrum from sows and goats, together with possible influencing factors such as sow parity and the postpartum day of the goat, for possible use as an energy supplement for neonatal piglets. Swine colostrum was collected from sows with a 0-5 parity. In addition, samples of goat colostrum were collected on their first (D1) and second (D2) days of postpartum milking. The FA profiles of the colostrum were analyzed via gas chromatography. The parity value of the sows did not affect (p > 0.05) the FA colostrum composition. High proportions of palmitic, oleic, and linoleic acids were found in both types of colostrum. Levels of palmitic, oleic, and linoleic acids were significantly higher in D1 goat colostrum, whereas saturated FAs of less than 14 carbons (4:0, 6:0, 8:0, 10:0, and 12:0) were found in higher proportions in D2. These FAs play an important role in colostrum as they are a readily available source of energy and have also been attributed strong antibacterial activity. Therefore, goat colostrum, especially D2, could be used as an alternative energy supplement for newborn piglets, in particular for the weakest and smallest of the litter, which are the most in need.
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Affiliation(s)
- Lucía Ayala
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Pilar Gómez-Cortés
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM+CSIC), 28049 Madrid, Spain;
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Miguel Angel de la Fuente
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM+CSIC), 28049 Madrid, Spain;
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Della Badia A, Frutos P, Toral PG, Hervás G. Susceptibility to milk fat depression in dairy sheep and goats: Individual variation in ruminal fermentation and biohydrogenation. J Dairy Sci 2022; 106:245-256. [DOI: 10.3168/jds.2022-22248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022]
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Toral PG, Hervás G, Frutos P. Effect of lipid supplementation on the endogenous synthesis of milk cis-9,trans-11 conjugated linoleic acid in dairy sheep and goats: A tracer assay with 13C-vaccenic acid. J Dairy Sci 2021; 105:255-268. [PMID: 34763909 DOI: 10.3168/jds.2021-20728] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 09/25/2021] [Indexed: 12/14/2022]
Abstract
A major proportion of milk rumenic acid (RA; cis-9,trans-11 CLA) is synthesized through mammary Δ9-desaturation of vaccenic acid (VA; trans-11 18:1). Diet composition may determine the relative contribution of this endogenous synthesis to milk RA content, with effects that might differ between ruminant species. However, this hypothesis is mostly based on estimated values, proxies of stearoyl-CoA desaturase (SCD) activity, and indirect comparisons between publications in the literature. With the aim of providing new insights into this issue, in vivo Δ9-desaturation of 13C-labeled VA (measured via milk 13C-VA and -RA secretion) was directly compared in sheep and goats fed a diet without lipid supplementation or including 2% of linseed oil. Four Assaf sheep and 4 Murciano-Granadina goats were used in a replicated 2 × 2 crossover design to test the effects of the 2 dietary treatments during 2 consecutive 25-d periods. On d 22 of each period, 500 mg of 13C-VA were i.v. injected to each animal. Dairy performance, milk fatty acid profile, including isotope analysis, and mammary mRNA abundance of genes coding for SCD were examined on d 21 to 25 of each period. Supplementation with linseed oil improved milk fat concentration and increased the content of milk VA and RA. However, the isotopic tracer assay suggested no variation in the relative proportion of VA desaturated to milk RA, and the percentage of this CLA isomer deriving from SCD activity would remain constant regardless of dietary treatment. These results put into question a major effect of lipid supplementation on the endogenous synthesis of milk RA and support that mammary Δ9-desaturation capacity would not represent a limiting factor when designing feeding strategies to increase milk RA content. The lack of diet-induced effects was common to caprines and ovines, but inherent interspecies differences in mammary lipogenesis were found. Thus, the higher proportions of VA desaturation and endogenous synthesis of milk RA in sheep supported a greater SCD activity compared with goats, a finding that was not associated with the similar mRNA abundance of SCD1 in the 2 species. On the other hand, transfer efficiency of the isotopic tracer to milk was 37% higher in caprine than in ovine, suggesting a greater efficiency in mammary fatty acid uptake from plasma in caprine.
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Affiliation(s)
- P G Toral
- Instituto de Ganadería de Montaña (CSIC-University of León), Finca Marzanas s/n, 24346 Grulleros, León, Spain
| | - G Hervás
- Instituto de Ganadería de Montaña (CSIC-University of León), Finca Marzanas s/n, 24346 Grulleros, León, Spain
| | - P Frutos
- Instituto de Ganadería de Montaña (CSIC-University of León), Finca Marzanas s/n, 24346 Grulleros, León, Spain.
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Abstract
The determination of C18 fatty acids (FAs) is a key and difficult aspect in FA profiling, and a qualified method with good chromatographic separation and high sensitivity, as well as easy methylation, is required. A GC-MS method was established to simultaneously determine C18 FAs in milk. To simplify the methylation protocol for milk samples, besides a base-catalyzation methylation (50 °C for 20 min), the necessity of an additional acid-catalyzation was also studied using different temperatures (60 °C, 70 °C, 80 °C, and 90 °C) and durations (90 min and 150 min). The results showed that the chromatographic resolution was improved, although three co-eluted peaks existed. The base-catalyzation was sufficient, and an additional acid-catalyzation was not necessary. The proposed method was validated with good sensitivity, linearity, accuracy, and precision, and then applied in determining C18 FAs in 20 raw milk and 30 commercial milk samples. UHT milk presented a different profile of C18 FAs from raw milk and PAS milk samples, which indicated that excessive heating could change the profile. Overall, the proposed method is a high-throughput and competent approach for the determination of C18 FAs in milk, and which presents an improvement in chromatographic resolution and sensitivity, as well as a simplification of methylation.
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Esmaeilzadeh P, Ehsani MR, Mizani M, Givianrad MH. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics. J Food Sci 2021; 86:3303-3321. [PMID: 34287875 DOI: 10.1111/1750-3841.15830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 05/19/2021] [Accepted: 06/03/2021] [Indexed: 11/30/2022]
Abstract
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties. principal component analysis (PCA) indicated that butanoic acid, butyl hexanoate, and 2,3-butanediol were as key VCs. Protein contents, pH (based on FFA and OA), salt in the moisture (S/M), and water activity (aw ) (based on VC and SA) were highly correlated with PC2, resulted in two distinct groups. Based on lipolysis and glycolysis studies, early-ripened cheese samples showed lipolysis and lactate metabolism more intensely compared to medium and old-ripened ones. Based on the data of VC and SA, the samples may be classified into three groups: (1) early-ripened cheeses with a salty taste, waxy to cheesy odor, and rubbery texture, (2) medium-ripened cheese with a sweet taste and cheesy odor, and (3) old-ripened cheese with a bitter taste, cheesy to pungent odor, a firm and fragile texture. Textural attributes were highly correlated with proteolysis indices and pH. The results of sensory desirability indicated a significant correlation with pungency, bitterness, and OAs. The cheese samples ripened on the day 127 were selected as the most desirable product. Ripening time had a significant effect on the chemical composition, especially on S/M, pH, and aw parameters, which determine the pattern as well as the intensity of biochemical pathways and the final sensory attributes. PRACTICAL APPLICATION: The current study intends to characterize and develop a standardized procedure for producing a traditional cheese called "Kope cheese" by determining the appropriate duration time for the ripening process, determining the main chemical/biochemical compounds that are highly correlated with its unique flavor and texture and distinguishing the key processing factors (such as curd salting, pH values during brining) that have to be altered or controlled carefully during the manufacturing process. The data would help cheese manufacturers determine the optimum time of ripening in order to achieve the best flavor and texture attributes in the final product.
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Affiliation(s)
- Peiman Esmaeilzadeh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Maryam Mizani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Ochoa-Flores AA, Hernández-Becerra JA, Velázquez-Martínez JR, Piña-Gutiérrez JM, Hernández-Castellano LE, Toro-Mujica P, Chay-Canul AJ, Vargas-Bello-Pérez E. Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk. J Dairy Sci 2021; 104:7457-7465. [PMID: 33838891 DOI: 10.3168/jds.2020-19301] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 02/27/2021] [Indexed: 01/29/2023]
Abstract
This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and Panela cheese made from hair sheep milk and compared these with both types of cheese manufactured with cow milk as a reference. In addition, this study aimed to determine differences in sensory characteristics between Manchego type cheeses manufactured with either hair sheep milk or cow milk. A total of 25 and 14 Manchego type cheeses from hair sheep milk and cow milk were manufactured, respectively. In addition, 30 and 15 Panela cheeses from hair sheep milk and cow milk were manufactured, respectively. The chemical composition and FA profile were determined in all cheeses. In addition, a sensory analysis was performed in Manchego type cheeses manufactured from either hair sheep milk or cow milk. Moisture content was lower in Manchego type cheeses (37.5 ± 1.26 and 37.5 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively) than in Panela cheeses (54.0 ± 1.26 and 56.1 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively). Ash, protein, and sodium contents were higher in Manchego type cheeses than in Panela cheeses. Manchego type cheese manufactured from hair sheep milk contained more C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C18:2 cis-9,cis-12, total saturated FA, total short-chain FA, total medium-chain FA, total polyunsaturated FA, and de novo FA than Manchego type cheeses from cow milk. Total content of short-chain FA was higher in hair sheep cheeses (24.4 ± 1.30 and 19.6 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively) than in cow cheeses (8.89 ± 1.30 and 8.26 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively). Manchego type cheeses from hair sheep milk obtained higher scores for odor (7.05), texture (6.82), flavor (7.16), and overall acceptance (7.16) compared with those made from cow milk (6.37, 6.12, 6.17, and 6.83, respectively). In conclusion, both Manchego type cheese and Panela cheese manufactured with hair sheep milk had a similar chemical composition and contained higher levels of short-chain FA, total polyunsaturated FA, and de novo FA than those manufactured with cow milk.
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Affiliation(s)
- Angélica A Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, 86280 Tabasco, México
| | - Josafat A Hernández-Becerra
- División de Tecnología de Alimentos, Universidad Tecnológica de Tabasco, 86288 Villahermosa, Tabasco, México
| | | | | | - Lorenzo E Hernández-Castellano
- Animal Production and Biotechnology group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Spain; Department of Animal Science, AU-Foulum, Aarhus University, 8830 Tjele, Denmark
| | - Paula Toro-Mujica
- Instituto de Ciencias Agroalimentarias, Animales y Ambientales (ICA3), Universidad de O'Higgins, 3070000 San Fernando, Chile
| | - Alfonso J Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, 86280 Tabasco, México.
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Gr⊘nnegårdsvej 3, DK-1870 Frederiksberg C, Denmark.
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Hervás G, Frutos P, Toral P. Endogenous synthesis of milk cis-9,trans-11 conjugated linoleic acid in dairy ewes: Quantification using 13C-labeled vaccenic acid and comparison with estimates based on cobalt administration. J Dairy Sci 2020; 103:368-378. [DOI: 10.3168/jds.2019-17050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Accepted: 10/01/2019] [Indexed: 01/16/2023]
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Renes E, Gómez-Cortés P, de la Fuente MA, Fernández D, Tornadijo ME, Fresno JM. Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat. J Dairy Sci 2019; 103:63-71. [PMID: 31629509 DOI: 10.3168/jds.2019-17062] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 09/01/2019] [Indexed: 01/14/2023]
Abstract
The high nutritional value of sheep milk can be advantageous in the manufacture of cheese, and fat plays an important role in sheep cheese properties. The aim of this study was to investigate the effect of feeding common hay or silage diets used in commercial farms on the nutritional value of sheep cheese fat. We also monitored the effect of cheese ripening period on the fatty acid profile. Cheeses were produced from milk of sheep fed hay and silage diets from 8 farms, on 4 separate occasions (February, May, August, and November) over a 1-yr period. Eighty-four individual fatty acids were determined and identified by gas chromatography. Ripening time (100 and 180 d) significantly reduced moisture, acidity, and water activity of cheeses but did not affect the fatty acid content. However, hay feeding, compared with silage feeding, led to cheeses with 1.5- and 1.3-fold higher contents of vaccenic acid and conjugated linoleic acid, without detrimental changes in saturated and n-3 (omega-3) fatty acid composition. Hay forages could be a low-cost alternative for producing cheese with a fatty acid profile suitable for human health, which is an aspect of great interest to the food industry.
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Affiliation(s)
- E Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - P Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049, Madrid, Spain
| | - M A de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049, Madrid, Spain
| | - D Fernández
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - M E Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - J M Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain.
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Toral P, Hervás G, Frutos P. In vitro biohydrogenation of 13C-labeled α-linolenic acid in response to ruminal alterations associated with diet-induced milk fat depression in ewes. J Dairy Sci 2019; 102:1213-1223. [DOI: 10.3168/jds.2018-15536] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 10/10/2018] [Indexed: 01/19/2023]
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Renes E, Gómez-Cortés P, de la Fuente M, Linares D, Tornadijo M, Fresno J. CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat. Food Res Int 2019; 116:819-826. [DOI: 10.1016/j.foodres.2018.09.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 09/06/2018] [Accepted: 09/08/2018] [Indexed: 10/28/2022]
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Short term evolution of nutritionally relevant milk fatty acids of goats fed a cereal-based concentrate enriched with linseed oil. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.03.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gómez-Cortés P, Galisteo OO, Ramírez CA, Blanco FP, Angel de la Fuente M, Sánchez NN, Marín ALM. Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17885] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The effect of concentrates based on unconventional ingredients on the intramuscular fatty acid profile of lambs was evaluated. A total of 105 lambs were assigned to one of three treatments: Control (concentrate based on cereals and soybean meal like commercial concentrates), Camelina (where 50% of crude protein from soybean meal was replaced by camelina meal), and Fibrous (concentrate based on several fibrous by-products, such as soybean hulls and wheat bran, as well as camelina meal and other unconventional ingredients). After 42 days in feedlot, the lambs were sacrificed, and the fatty acid profile of intramuscular fat was determined by gas chromatography. Total meat lipids (1.25 g/100 g of meat) were not modified by the treatments. The Camelina treatment showed minor effects on the intramuscular fat composition. In contrast, the Fibrous treatment showed the highest contents of trans-11 18:1 (vaccenic acid), cis-9 trans-11 18:2 (rumenic acid) and α-linolenic acid. Thus, the non-traditional Fibrous concentrate assayed in the present study might improve the meat quality of light lambs from a nutritional point of view.
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Gómez-Cortés P, Cívico A, de la Fuente MA, Núñez Sánchez N, Juárez M, Peña Blanco F, Martínez Marín AL. Quick changes of milk fatty acids after inclusion or suppression of linseed oil in the diet of goats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5269-5277. [PMID: 29652436 DOI: 10.1002/jsfa.9065] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/27/2018] [Accepted: 04/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Lipid supplementation of ruminant diet is an excellent tool to improve the nutritional quality of dairy fat. The purpose of this research was to monitor in detail the goat milk fatty acid (FA) profile during the first 24 h after linseed oil (LO) supplementation or suppression in the diet. Particular emphasis was placed in the changes of FA with bioactive properties. Milk fat was analysed by gas chromatography from milkings at 0, 1, 3, 6, 12 and 24 h after diet shift. RESULTS The α-linolenic acid levels increased 12 h after LO incorporation in the diet and decreased 3 h after oil suppression. Most of the milk 10:0 to 16:0 saturated FA decreased 24 h after LO supplementation, whereas oil suppression raised their levels after 6 h. Similarly, raising of mono- and polyunsaturated trans-FA after LO inclusion was delayed in comparison with their decrease after oil suppression. CONCLUSION This study supports that ruminal bacteria and mammary glands would exhibit a fast responsiveness after the inclusion or suppression of LO in ruminant rations. Milk with an improved FA profile could be collected between 12 h after LO supplementation and the last milking before LO suppression in the diet. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pilar Gómez-Cortés
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Alfonso Cívico
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
| | - Miguel Angel de la Fuente
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | | | - Manuela Juárez
- Departamento de Bioactividad y Análisis de Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
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Gómez-Cortés P, Cívico A, de la Fuente MA, Núñez Sánchez N, Peña Blanco F, Martínez Marín AL. Effects of dietary concentrate composition and linseed oil supplementation on the milk fatty acid profile of goats. Animal 2018; 12:2310-2317. [PMID: 29528030 DOI: 10.1017/s1751731118000381] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Milk fat composition can be modulated by the inclusion of lipid supplements in ruminant diets. An interaction between the lipid supplement and the forage to concentrate ratio or the type of forage in the rations may affect milk fat composition. However, little is known about the effects of the starch-to-non-forage NDF ratio in the concentrate and lipid supplementation of goat diets. The aim of this work was to determine the role of dietary carbohydrates in goats rations supplemented with linseed oil on animal performance and milk fatty acid (FA) profile. A total of 16 dairy goats were allocated to two simultaneous experiments (two treatments each), in a crossover design with four animals per treatment and two experimental periods of 25 days. In both experiments alfalfa hay was the sole forage and the forage to concentrate ratio (33:67) remained constant. The concentrate in experiment 1 consisted of barley, maize and soybean meal (concentrate rich in starch), whereas it included soybean hulls replacing 25% of barley and 25% maize in experiment 2 (concentrate rich in NDF). As a result, the starch-to-non-forage NDF ratio was 3.1 in experiment 1 and it decreased to 0.8 in experiment 2. Both concentrates were administered either alone or in combination with 30 g/day of linseed oil. Animal performance parameters were not affected by experimental treatments. In contrast, major changes were observed in milk FA profile due to lipid supplementation and the type of concentrate. Linseed oil significantly raised vaccenic and rumenic acids as well as α-linolenic acid and its biohydrogenation intermediates while decreased medium-chain saturated FA (12:0 to 16:0) in milk fat. Milk fat contents of odd and branched-chain FA and trans-10 18:1 responded differently to linseed oil supplementation according to the concentrate fed.
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Affiliation(s)
- P Gómez-Cortés
- 1Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM),Universidad Autónoma de Madrid,Nicolás Cabrera 9,28049 Madrid,Spain
| | - A Cívico
- 2Departamento de Producción Animal,Universidad de Córdoba,Ctra. Madrid-Cádiz km 396,14071 Córdoba,Spain
| | - M A de la Fuente
- 1Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM),Universidad Autónoma de Madrid,Nicolás Cabrera 9,28049 Madrid,Spain
| | - N Núñez Sánchez
- 2Departamento de Producción Animal,Universidad de Córdoba,Ctra. Madrid-Cádiz km 396,14071 Córdoba,Spain
| | - F Peña Blanco
- 2Departamento de Producción Animal,Universidad de Córdoba,Ctra. Madrid-Cádiz km 396,14071 Córdoba,Spain
| | - A L Martínez Marín
- 2Departamento de Producción Animal,Universidad de Córdoba,Ctra. Madrid-Cádiz km 396,14071 Córdoba,Spain
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16
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Gómez-Cortés P, Guerra-Rivas C, Gallardo B, Lavín P, Mantecón AR, de la Fuente MA, Manso T. Grape pomace in ewes diet: Effects on meat quality and the fatty acid profile of their suckling lambs. Food Res Int 2018; 113:36-42. [PMID: 30195529 DOI: 10.1016/j.foodres.2018.06.052] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 06/20/2018] [Accepted: 06/22/2018] [Indexed: 01/22/2023]
Abstract
Grape pomace (GP) is an inexpensive natural antioxidant promising as animal feed supplement due to its high content of phenolic compounds. In order to evaluate its effect in lactating ewe rations on meat quality and fat composition of their suckling lambs, 48 Churra ewes were divided into 4 treatments. All animals were fed a ration containing linseed oil (Control) supplemented with Vitamin E or two levels of GP. Lambs were nourished exclusively by suckling until they were slaughtered. Dietary GP did not generate adverse effects on carcasses or lambs meat quality when compared with Control or Vit-E diets. GP improved the water holding capacity of the meat. In addition, lambs meat FA profile was not nutritionally affected with the diets assayed. Hence, the use of GP as a dietary supplement in ewe rations would not have negative effects on meat from suckling lambs.
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Affiliation(s)
- P Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - C Guerra-Rivas
- ETS Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain
| | - B Gallardo
- ETS Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain
| | - P Lavín
- Instituto de Ganadería de Montaña (CSIC-ULE), 24346 Grulleros, León, Spain
| | - A R Mantecón
- Instituto de Ganadería de Montaña (CSIC-ULE), 24346 Grulleros, León, Spain
| | - M A de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - T Manso
- ETS Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain.
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17
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González-García A, Paz-Rodríguez B, Aboal-Somoza M, Domínguez-González MR, Bermejo-Barrera P. A gas chromatographic study of the conjugated linoleic acid and other fatty acid contents of raw milk samples from Galicia (NW Spain). INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Araceli González-García
- Group of Trace Elements, Speciation and Spectroscopy (GETEE) - Health Research Institute of Santiago de Compostela (IDIS); Department of Analytical Chemistry, Nutrition and Bromatology; Faculty of Chemistry; Universidade de Santiago de Compostela; Avda. de las Ciencias, s/n. E-15782 Santiago de Compostela (La Coruña) Spain
| | - Beatriz Paz-Rodríguez
- Group of Trace Elements, Speciation and Spectroscopy (GETEE) - Health Research Institute of Santiago de Compostela (IDIS); Department of Analytical Chemistry, Nutrition and Bromatology; Faculty of Chemistry; Universidade de Santiago de Compostela; Avda. de las Ciencias, s/n. E-15782 Santiago de Compostela (La Coruña) Spain
| | - Manuel Aboal-Somoza
- Group of Trace Elements, Speciation and Spectroscopy (GETEE) - Health Research Institute of Santiago de Compostela (IDIS); Department of Analytical Chemistry, Nutrition and Bromatology; Faculty of Chemistry; Universidade de Santiago de Compostela; Avda. de las Ciencias, s/n. E-15782 Santiago de Compostela (La Coruña) Spain
| | - María Raquel Domínguez-González
- Group of Trace Elements, Speciation and Spectroscopy (GETEE) - Health Research Institute of Santiago de Compostela (IDIS); Department of Analytical Chemistry, Nutrition and Bromatology; Faculty of Chemistry; Universidade de Santiago de Compostela; Avda. de las Ciencias, s/n. E-15782 Santiago de Compostela (La Coruña) Spain
| | - Pilar Bermejo-Barrera
- Group of Trace Elements, Speciation and Spectroscopy (GETEE) - Health Research Institute of Santiago de Compostela (IDIS); Department of Analytical Chemistry, Nutrition and Bromatology; Faculty of Chemistry; Universidade de Santiago de Compostela; Avda. de las Ciencias, s/n. E-15782 Santiago de Compostela (La Coruña) Spain
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18
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Yurchenko S, Sats A, Tatar V, Kaart T, Mootse H, Jõudu I. Fatty acid profile of milk from Saanen and Swedish Landrace goats. Food Chem 2018; 254:326-332. [PMID: 29548460 DOI: 10.1016/j.foodchem.2018.02.041] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 01/02/2018] [Accepted: 02/08/2018] [Indexed: 01/09/2023]
Abstract
Recent years have had an increased demand for goat milk and its products. The quality of goat milk is determined, in part, by the fatty acid (FA) profile, but there is little information about breed influence on the FA profile of goat milk. The aim of this study was to describe and compare FA profiles of goat milk produced by Saanen and Swedish Landrace breeds. FA profiles were analysed by gas chromatography with a flame ionisation detector using 100 m capillary column coated with ionic liquids of extreme polarity (SLB-IL111). The amounts of 19 FAs were measured. Analyses indicated that FA profile in the milk of Saanen goats differs from that of Swedish Landrace goats with the first having higher proportions of most SFA-s and the second having lower proportions of C16:0, C16:1 and C18:1. This knowledge enables the improvement of the quality of goat milk and goat milk-derived products.
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Affiliation(s)
- S Yurchenko
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia.
| | - A Sats
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia
| | - V Tatar
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia
| | - T Kaart
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia
| | - H Mootse
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia
| | - I Jõudu
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia
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19
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Gómez-Cortés P, Rodríguez-Pino V, Juárez M, de la Fuente M. Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase. Food Chem 2017; 231:11-18. [DOI: 10.1016/j.foodchem.2017.03.052] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 02/08/2017] [Accepted: 03/09/2017] [Indexed: 12/01/2022]
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20
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Gómez-Cortés P, Cívico A, de la Fuente MA, Juárez M, Sánchez NN, Blanco FP, Marín ALM. Dietary linseed oil increases trans-10,cis-15 18:2 in caprine milk fat. J Dairy Sci 2017; 100:4235-4240. [PMID: 28434741 DOI: 10.3168/jds.2016-12424] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Accepted: 02/26/2017] [Indexed: 12/17/2022]
Abstract
Trans-10,cis-15 18:2 has been recently detected and characterized in digestive contents and meat and adipose tissue of ruminants, but its presence in milk and dairy products is hardly known. The aim of this study was to quantify trans-10,cis-15 18:2 in milk fat, better understand its metabolic origin, and help to elucidate the mechanisms of rumen biohydrogenation when the diet composition might affect ruminal environment. To address these objectives, 16 dairy goats were allocated to 2 simultaneous experiments (2 groups of goats and 2 treatments in each experiment). Experimental treatments consisted of basal diets with the same forage-to-concentrate ratio (33/67) and 2 starch-to-nonforage neutral detergent fiber (NDF) ratios (0.8 and 3.1), which were supplemented or not with 30 g/d of linseed oil for 25 d in a crossover design. Trans-10,cis-15 18:2 contents in milk fat were determined by gas chromatography fitted with an extremely polar capillary column (SLB-IL111). Levels of trans-10,cis-15 18:2 in individual milk fat samples ranged from 0 to 0.2% of total fatty acids, and its content in milk fat increased 8 fold due to linseed oil supplementation, substantiating the predominant role of α-linolenic acid in its formation. The trans-10,cis-15 18:2 levels in milk fat were similar in both experiments, despite the fact starch-to-nonforage NDF ratio of their respective basal diets greatly differed. In conclusion, trans-10,cis-15 18:2 was clearly related to linseed oil supplementation, and its increase in milk fat was comparable when the basal diets were rich in either nonforage NDF or starch.
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Affiliation(s)
- P Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - A Cívico
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain
| | - M A de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Juárez
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - N Núñez Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain
| | - F Peña Blanco
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain
| | - A L Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain.
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21
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Cívico A, Núñez Sánchez N, Gómez-Cortés P, de la Fuente MA, Peña Blanco F, Juárez M, Schiavone A, Martínez Marín AL. Odd- and branched-chain fatty acids in goat milk as indicators of the diet composition. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1263547] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Alfonso Cívico
- Departamento de Producción Animal, Universidad de Córdoba, Ctra, Córdoba, Spain
| | | | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Miguel Angel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | | | - Manuela Juárez
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Achille Schiavone
- Dipartimento di Scienze Veterinarie, University of Torino, Grugliasco, Italy
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22
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Manso T, Gallardo B, Salvá A, Guerra-Rivas C, Mantecón A, Lavín P, de la Fuente M. Influence of dietary grape pomace combined with linseed oil on fatty acid profile and milk composition. J Dairy Sci 2016; 99:1111-1120. [DOI: 10.3168/jds.2015-9981] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Accepted: 10/20/2015] [Indexed: 02/02/2023]
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23
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Novel characterisation of minor α-linolenic acid isomers in linseed oil by gas chromatography and covalent adduct chemical ionisation tandem mass spectrometry. Food Chem 2016; 200:141-5. [PMID: 26830571 DOI: 10.1016/j.foodchem.2016.01.023] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2015] [Revised: 12/14/2015] [Accepted: 01/06/2016] [Indexed: 11/20/2022]
Abstract
Discrimination between polyunsaturated fatty acid isomers with three double bonds is a great challenge, due to structural similarities and similar polarities. In this study, we report the identification of four minor geometrical isomers of α-linolenic acid (ALA) present in linseed oil samples: (9E,12Z,15E)-, (9Z,12Z,15E)-, (9Z,12E,15Z)- and (9E,12Z,15Z)-octadeca-9,12,15-trienoic acids, chromatographically resolved by gas chromatography (GC) using a new and highly polar ionic phase column (SLB-IL111). Gas chromatography-electron ionisation mass spectrometry (GC-EIMS) determined that the four unknown compounds were C18:3 n-3 isomers. The positional 9-12-15 C18:3 configuration was achieved by covalent adduct chemical ionisation tandem mass spectrometry (CACI-MS/MS) while geometrical configuration was established with analytical standards based on relative retention. We hypothesised that these isomers are formed during linseed oil deodorisation and postulate preferred and unfavoured isomerisation pathways of ALA.
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