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Gündoğdu E, Beşer M. Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters. Heliyon 2024; 10:e35656. [PMID: 39220901 PMCID: PMC11363851 DOI: 10.1016/j.heliyon.2024.e35656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/26/2024] [Accepted: 08/01/2024] [Indexed: 09/04/2024] Open
Abstract
This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 mg/100 g, and β-carotene contents ranged from 4.46 to 15.60 μg/g. Fatty acid composition analysis showed variations, with palmitic acid ranging from 26.11 % to 44.25 %, oleic acid from 19.55 % to 29.80 %, and linoleic acid from 1.63 % to 3.04 %. A total of 44 aroma components were identified. Traditional butter samples exhibited differences in aroma components and fatty acid composition compared to commercial butter. Notably, traditional butter had higher concentrations of octanoic and n-decanoic acids than commercial butter. Moreover, some aroma components such as N-butanoic acid 2-ethylhexyl ester, decanoic acid, and pentadecane were found exclusively in traditional butters. Traditional butter showed higher α-tocopherol and β-carotene contents. These findings underscore the distinct chemical profiles of traditional and commercial butter samples, influenced by production methods and possibly geographical origin.
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Affiliation(s)
- Engin Gündoğdu
- Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 29100, Gümüşhane, Turkey
| | - Musa Beşer
- Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 29100, Gümüşhane, Turkey
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2
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Paiva NML, Ribeiro SC, Rosa HJD, Silva CCG. Comparative study of the bacterial community of organic and conventional cow's milk. Food Microbiol 2024; 120:104488. [PMID: 38431314 DOI: 10.1016/j.fm.2024.104488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/01/2024] [Accepted: 02/04/2024] [Indexed: 03/05/2024]
Abstract
Agricultural practises such as conventional and organic farming can potentially affect the microbial communities in milk. In the present study, the bacterial diversity of milk was investigated using high-throughput sequencing on ten organic and ten conventional farms in the Azores, a region where milk production is largely based on year-round grazing systems. The microbiota of milk from both production systems was dominated by Bacillota, Pseudomonadota, Actinomycetota and Bacteroidota. The organic milk showed greater heterogeneity between farms, as reflected in the dispersion of diversity indices and the large variation in the relative abundances of the dominant genera. In contrast, conventionally produced milk showed a high degree of similarity within each season. In the conventional production system, the season also had a strong influence on the bacterial community, but this effect was not observed in the organic milk. The LEfSe analysis identified the genus Iamia as significantly (p < 0.05) more abundant in organic milk, but depending on the season, several other genera were identified that distinguished organic milk from conventionally produced milk. Of these, Bacillus, Iamia and Nocardioides were associated with the soil microbiota in organic farming.
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Affiliation(s)
- Nuno M L Paiva
- School of Agrarian and Environmental Sciences, University of the Azores, Angra do Heroísmo, Azores, Portugal
| | - Susana C Ribeiro
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Angra do Heroísmo, Azores, Portugal
| | - Henrique J D Rosa
- School of Agrarian and Environmental Sciences, University of the Azores, Angra do Heroísmo, Azores, Portugal; Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Angra do Heroísmo, Azores, Portugal
| | - Célia C G Silva
- School of Agrarian and Environmental Sciences, University of the Azores, Angra do Heroísmo, Azores, Portugal; Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Angra do Heroísmo, Azores, Portugal.
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3
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Tian Y, Ding B, Ma ZR, Yang JT, Ding GT, Liu HN. Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions. J Dairy Sci 2023; 106:7419-7431. [PMID: 37641279 DOI: 10.3168/jds.2023-23300] [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: 01/25/2023] [Accepted: 05/26/2023] [Indexed: 08/31/2023]
Abstract
Due to the lack of basic information on Chinese ghee and the increasing demand of consumers for natural oils, this study aims to explore and distinguish the quality characteristics of ghee in different regions of China. Ghee samples from 16 regions of Qinghai Province, Gansu Province, Xinjiang Uyghur Autonomous Region, and Tibet Autonomous Region were selected and their physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities were determined. The results showed that: (1) The physicochemical properties of ghee were different from different regions, but the freshness and fat content are generally high. The results of iodine value and saponification value suggest that the fatty acid composition is good; (2) The unsaturated fatty acid/saturated fatty acid content of ghee in Tibet and Xinjiang ranges from 63.05% to 79.13%, which is better than that in other regions; (3) Gansu Diebu ghee has the highest hardness (40.69 N); (4) Ghee from different regions has good antioxidant activity, DPPH free radical scavenging activity is 30.45% to 58.06%, ABTS free radical scavenging activity is 41.14% to 65.53%, and has varying degrees of inhibition on gram-positive bacteria. In addition, yak ghee, cattle-yak ghee and cow ghee have better fatty acid composition and antibacterial ability than scalper ghee. The results of this study distinguish the differences in the quality characteristics of yak ghee in different geographical regions. Therefore, it can provide a theoretical basis for the origin tracing and quality-oriented improvement of yak ghee.
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Affiliation(s)
- Y Tian
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China; College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - B Ding
- College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - Z R Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - J T Yang
- College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - G T Ding
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - H N Liu
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China; College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China.
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4
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Liu Z, Li H, Gao D, Su J, Su Y, Ma Z, Li Z, Qi Y, Ding G. Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds. Open Life Sci 2022; 17:1629-1640. [PMID: 36567720 PMCID: PMC9746701 DOI: 10.1515/biol-2022-0516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/21/2022] [Accepted: 09/24/2022] [Indexed: 12/14/2022] Open
Abstract
Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the Lactobacillus genus, and further used metabolomic techniques to compare the differences in metabolites in yak ghee at different altitudes. The results showed that the increase in altitude had a significant and generally inhibitory effect on the microbial community diversity in milk ghee, and yak milk at high altitude was abundant in nutrients, which could antagonize the negative impact of increased altitude. Using non-targeted metabolomics, we infer the composition of flavor compounds in ghee: nine kinds of carboxylic acids, 11 kinds of esters, six kinds of ketones, two kinds of alcohols, and four kinds of alkene compounds, among which the key flavor compounds are dl-2-(acetylamino)-3-phenylephrine acid, 1-(4-methoxyphenyl)-2-propanone, sebacic acid, Lysope 18:1, and uracil 1-beta-d-arabinofuranoside. These flavor substances are found in Lactococcus, Lactobacillus, and Streptococcus. With the participation of Lactobacillus, it is synthesized through biosynthesis of alkaloids derived from ornithine, lysine, and nicotine acid and glyoxylate and decarboxylate metabolism, among which Lactococcus plays a key role. In this study, a variety of lactic acid bacteria related to ghee fermentation were screened out, revealing the composition of volatile flavor compounds in Gannan yak milk ghee in the Qinghai-Tibet Plateau and providing a reference for further key volatile flavor compounds and the formation mechanism of flavor compounds.
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Affiliation(s)
- Zewen Liu
- Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
- Ganan Research Institute of Yak Milk, Hezuo, 747000, PR China
| | - Huixia Li
- Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Dandan Gao
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Junhong Su
- Department of Gastroenterology and Hepatology, Erasmus MC-University Medical Center, Rotterdam, Netherlands
| | - Yuxin Su
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Zhongren Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Zhiqiang Li
- Department of Dentistry, Key Laboratory of Oral Diseases of Gansu Province, Key Laboratory of Stomatology of State Ethnic Affairs Commission, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Yanjiao Qi
- Key laboratory for utility of environment-friendly composite materials and biomass in universities of Gansu Province, Lanzhou, 730030, PR China
| | - Gongtao Ding
- Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
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Teixeira M, Silva S, Domingos-Lopes M, Bessa R, Prates J, Rosa H, Silva C. Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads. Food Chem 2022; 393:133419. [DOI: 10.1016/j.foodchem.2022.133419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 06/01/2022] [Accepted: 06/05/2022] [Indexed: 11/04/2022]
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Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats. Foods 2022; 11:foods11101466. [PMID: 35627035 PMCID: PMC9140812 DOI: 10.3390/foods11101466] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 12/31/2022] Open
Abstract
The saponification value of fats and oils is one of the most common quality indices, reflecting the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic resonance (1H-NMR) spectra of fats and oils display specific resonances for the protons from the structural patterns of the triacylglycerols (i.e., the glycerol backbone), methylene (-CH2-) groups, double bonds (-CH=CH-) and the terminal methyl (-CH3) group from the three fatty acyl chains. Consequently, chemometric equations based on the integral values of the 1H-NMR resonances allow for the calculation of the mean molecular weight of triacylglycerol species, leading to the determination of the number of moles of triacylglycerol species per 1 g of fat and eventually to the calculation of the saponification value (SV), expressed as mg KOH/g of fat. The algorithm was verified on a series of binary mixtures of tributyrin (TB) and vegetable oils (i.e., soybean and rapeseed oils) in various ratios, ensuring a wide range of SV. Compared to the conventional technique for SV determination (ISO 3657:2013) based on titration, the obtained 1H-NMR-based saponification values differed by a mean percent deviation of 3%, suggesting the new method is a convenient and rapid alternate approach. Moreover, compared to other reported methods of determining the SV from spectroscopic data, this method is not based on regression equations and, consequently, does not require calibration from a database, as the SV is computed directly and independently from the 1H-NMR spectrum of a given oil/fat sample.
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Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production. Microorganisms 2021; 10:microorganisms10010017. [PMID: 35056468 PMCID: PMC8778680 DOI: 10.3390/microorganisms10010017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/25/2022] Open
Abstract
Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called “Malga”, located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a “core dominance” of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.
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C. Garvey E, Sander T, O’Callaghan TF, Drake M, Fox S, G. O’Sullivan M, Kerry JP, Kilcawley KN. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods 2020; 9:E1767. [PMID: 33260555 PMCID: PMC7761244 DOI: 10.3390/foods9121767] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/19/2020] [Accepted: 11/25/2020] [Indexed: 12/23/2022] Open
Abstract
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.
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Affiliation(s)
- Emer C. Garvey
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Thorsten Sander
- Department of Food, Nutrition, Facilities, FH Münster, Corrensstraße 25, D-48149 Münster, Germany;
- Innovationsmanagement, Sensorische Produktevaluation und Consumer Trends, Marie-Jahn-Str.20, 30177 Hannover, Germany
| | - Tom F. O’Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland;
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA;
| | - Shelley Fox
- St. Angela’s Food Technology Centre, Lough Gill, 999928 Sligo, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
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9
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Alothman M, Hogan SA, Hennessy D, Dillon P, Kilcawley KN, O'Donovan M, Tobin J, Fenelon MA, O'Callaghan TF. The "Grass-Fed" Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk. Foods 2019; 8:E350. [PMID: 31426489 PMCID: PMC6723057 DOI: 10.3390/foods8080350] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 02/07/2023] Open
Abstract
Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal's diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resultant alterations to the nutritional profile of "Grass-Fed" milk resonate with consumers that desire healthy, "natural", and sustainable dairy products. This review provides a comprehensive comparison of the impact that pasture and non-pasture feeding systems have on bovine milk composition from a nutritional and functional (processability) perspective, highlighting factors that will be of interest to dairy farmers, processors, and consumers.
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Affiliation(s)
- Mohammad Alothman
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Sean A Hogan
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Kieran N Kilcawley
- Department of Food Quality & Sensory Science, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Michael O'Donovan
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - John Tobin
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Mark A Fenelon
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Tom F O'Callaghan
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland.
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Jing B, Chen W, Wang M, Mao X, Chen J, Yu X. Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition. J Oleo Sci 2019; 68:827-835. [PMID: 31413239 DOI: 10.5650/jos.ess19031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fifty traditional Tibetan ghee (TTG) varieties were collected and analyzed their systematic characteristic indices, including physicochemical parameters, minerals, fatty acid composition, and thermal behavior. Results show that TTG contains a large amount of fat (71.68%-93.3%) and a small quantity of protein (0.51%-1.81%). The acid and peroxide values of TTG vary from 0.02 to 1.30 mg/g and 0.07 to 5.93 meq/kg, respectively. The content of minerals varied with altitude level and region significantly (p < 0.05), and the regional variations of fatty acids in TTG were also observed significantly, these differences may be due to the high unsaturated fatty acids level in the cow diets.
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Affiliation(s)
- Bingyu Jing
- College of Food Science and Engineering, Northwest A and F University
| | - Wenjie Chen
- Hybrid Rape Research Center of Shaanxi Province
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A and F University
| | - Xiaohui Mao
- College of Food Science and Engineering, Northwest A and F University
| | - Jia Chen
- College of Food Science and Engineering, Northwest A and F University
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A and F University
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