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Buccioni A, Mannelli F, Daghio M, Rapaccini S, Scicutella F, Minieri S. Influence of milk quality and cheese-making procedure on functional fatty acid transfer in three Italian dairy products: Mozzarella, Raveggiolo and Ricotta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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2
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Semeniuc CA, Mandrioli M, Socaci BS, Socaciu MI, Fogarasi M, Podar AS, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Toschi TG. Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105427] [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]
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Paszczyk B, Polak-Śliwińska M, Zielak-Steciwko AE. Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons. Animals (Basel) 2022; 12:198. [PMID: 35049820 PMCID: PMC8773190 DOI: 10.3390/ani12020198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 12/11/2022] Open
Abstract
The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow's milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n - 3, lower n - 6/n - 3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.
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Affiliation(s)
- Beata Paszczyk
- Department of Commodity and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
| | - Magdalena Polak-Śliwińska
- Department of Commodity and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
| | - Anna E. Zielak-Steciwko
- Department of Cattle Breeding and Milk Production, Wroclaw University of Environmental and Life, 51-630 Wrocław, Poland;
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Paszczyk B, Czarnowska-Kujawska M. Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market. Animals (Basel) 2022; 12:96. [PMID: 35011202 PMCID: PMC8749727 DOI: 10.3390/ani12010096] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow's milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.
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Affiliation(s)
| | - Marta Czarnowska-Kujawska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
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Contreras-Dávila CA, Zuidema N, Buisman CJN, Strik DPBTB. Reactor microbiome enriches vegetable oil with n-caproate and n-caprylate for potential functionalized feed additive production via extractive lactate-based chain elongation. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:232. [PMID: 34872602 PMCID: PMC8647473 DOI: 10.1186/s13068-021-02084-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 11/21/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Biotechnological processes for efficient resource recovery from residual materials rely on complex conversions carried out by reactor microbiomes. Chain elongation microbiomes produce valuable medium-chain carboxylates (MCC) that can be used as biobased starting materials in the chemical, agriculture and food industry. In this study, sunflower oil is used as an application-compatible solvent to accumulate microbially produced MCC during extractive lactate-based chain elongation. The MCC-enriched solvent is harvested as a potential novel product for direct application without further MCC purification, e.g., direct use for animal nutrition. Sunflower oil biocompatibility, in situ extraction performance and effects on chain elongation were evaluated in batch and continuous experiments. Microbial community composition and dynamics of continuous experiments were analyzed based on 16S rRNA gene sequencing data. Potential applications of MCC-enriched solvents along with future research directions are discussed. RESULTS Sunflower oil showed high MCC extraction specificity and similar biocompatibility to oleyl alcohol in batch extractive fermentation of lactate and food waste. Continuous chain elongation microbiomes produced the MCC n-caproate (nC6) and n-caprylate (nC8) from L-lactate and acetate at pH 5.0 standing high undissociated n-caproic acid concentrations (3 g L-1). Extractive chain elongation with sunflower oil relieved apparent toxicity of MCC and production rates and selectivities reached maximum values of 5.16 ± 0.41 g nC6 L-1 d-1 (MCC: 11.5 g COD L-1 d-1) and 84 ± 5% (e- eq MCC per e- eq products), respectively. MCC were selectively enriched in sunflower oil to concentrations up to 72 g nC6 L-1 and 3 g nC8 L-1, equivalent to 8.3 wt% in MCC-enriched sunflower oil. Fermentation at pH 7.0 produced propionate and n-butyrate instead of MCC. Sunflower oil showed stable linoleic and oleic acids composition during extractive chain elongation regardless of pH conditions. Reactor microbiomes showed reduced diversity at pH 5.0 with MCC production linked to Caproiciproducens co-occurring with Clostridium tyrobutyricum, Clostridium luticellarii and Lactobacillus species. Abundant taxa at pH 7.0 were Anaerotignum, Lachnospiraceae and Sporoanaerobacter. CONCLUSIONS Sunflower oil is a suitable biobased solvent to selectively concentrate MCC. Extractive reactor microbiomes produced MCC with improved selectivity and production rate, while downstream processing complexity was reduced. Potential applications of MCC-enriched solvents may include feed, food and biofuels purposes.
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Affiliation(s)
- Carlos A. Contreras-Dávila
- Environmental Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Norwin Zuidema
- Environmental Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Cees J. N. Buisman
- Environmental Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - David P. B. T. B. Strik
- Environmental Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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Dopieralska P, Barłowska J, Teter A, Król J, Brodziak A, Domaradzki P. Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids. Animals (Basel) 2020; 10:E2103. [PMID: 33198354 PMCID: PMC7696590 DOI: 10.3390/ani10112103] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 11/22/2022] Open
Abstract
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.
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Affiliation(s)
| | - Joanna Barłowska
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (P.D.); (J.K.); (A.B.); (P.D.)
| | - Anna Teter
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (P.D.); (J.K.); (A.B.); (P.D.)
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Dragsted LO, Gao Q, Scalbert A, Vergères G, Kolehmainen M, Manach C, Brennan L, Afman LA, Wishart DS, Andres Lacueva C, Garcia-Aloy M, Verhagen H, Feskens EJM, Praticò G. Validation of biomarkers of food intake-critical assessment of candidate biomarkers. GENES & NUTRITION 2018; 13:14. [PMID: 29861790 PMCID: PMC5975465 DOI: 10.1186/s12263-018-0603-9] [Citation(s) in RCA: 139] [Impact Index Per Article: 23.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Accepted: 04/19/2018] [Indexed: 12/12/2022]
Abstract
Biomarkers of food intake (BFIs) are a promising tool for limiting misclassification in nutrition research where more subjective dietary assessment instruments are used. They may also be used to assess compliance to dietary guidelines or to a dietary intervention. Biomarkers therefore hold promise for direct and objective measurement of food intake. However, the number of comprehensively validated biomarkers of food intake is limited to just a few. Many new candidate biomarkers emerge from metabolic profiling studies and from advances in food chemistry. Furthermore, candidate food intake biomarkers may also be identified based on extensive literature reviews such as described in the guidelines for Biomarker of Food Intake Reviews (BFIRev). To systematically and critically assess the validity of candidate biomarkers of food intake, it is necessary to outline and streamline an optimal and reproducible validation process. A consensus-based procedure was used to provide and evaluate a set of the most important criteria for systematic validation of BFIs. As a result, a validation procedure was developed including eight criteria, plausibility, dose-response, time-response, robustness, reliability, stability, analytical performance, and inter-laboratory reproducibility. The validation has a dual purpose: (1) to estimate the current level of validation of candidate biomarkers of food intake based on an objective and systematic approach and (2) to pinpoint which additional studies are needed to provide full validation of each candidate biomarker of food intake. This position paper on biomarker of food intake validation outlines the second step of the BFIRev procedure but may also be used as such for validation of new candidate biomarkers identified, e.g., in food metabolomic studies.
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Affiliation(s)
- L. O. Dragsted
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Q. Gao
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - A. Scalbert
- International Agency for Research on Cancer (IARC), Nutrition and Metabolism Section, Biomarkers Group, Lyon, France
| | - G. Vergères
- Agroscope, Federal Office of Agriculture, Berne, Switzerland
| | | | - C. Manach
- INRA, Human Nutrition Unit, Université Clermont Auvergne, F63000 Clermont-Ferrand, France
| | - L. Brennan
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - L. A. Afman
- Division of Human Nutrition, Wageningen University and Research, Wageningen, The Netherlands
| | - D. S. Wishart
- Department of Biological Sciences, University of Alberta, Edmonton, Canada
| | - C. Andres Lacueva
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - M. Garcia-Aloy
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - H. Verhagen
- European Food Safety Authority (EFSA), Parma, Italy
- University of Ulster, Coleraine, NIR UK
| | - E. J. M. Feskens
- Division of Human Nutrition, Wageningen University and Research, Wageningen, The Netherlands
| | - G. Praticò
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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Effect of Dietary Chestnut or Quebracho Tannin Supplementation on Microbial Community and Fatty Acid Profile in the Rumen of Dairy Ewes. BIOMED RESEARCH INTERNATIONAL 2017; 2017:4969076. [PMID: 29457028 PMCID: PMC5804114 DOI: 10.1155/2017/4969076] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 10/19/2017] [Accepted: 12/04/2017] [Indexed: 11/25/2022]
Abstract
Ruminants derived products have a prominent role in diets and economy worldwide; therefore, the capability to control the rumen microbial ecosystem, for ameliorating their quality, is of fundamental importance in the livestock sector. The aim of this study was to evaluate the effect of dietary supplementation with chestnut and quebracho tannins on microbial community and fatty acid profile, in the rumen fluid of dairy ewes. Multivariate analysis of PCR-DGGE profiles of rumen microbial communities showed a correlation among the presence of chestnut or quebracho in the diet, the specific Butyrivibrio group DGGE profiles, the increase in 18:3 cis9, cis12, and cis15; 18:2 cis9 and cis12; 18:2 cis9 and trans11; 18:2 trans11 and cis15; and 18:1 trans11 content, and the decrease in 18:0 concentration. Phylogenetic analysis of DGGE band sequences revealed the presence of bacteria representatives related to the genera Hungatella, Ruminococcus, and Eubacterium and unclassified Lachnospiraceae family members, suggesting that these taxa could be affected by tannins presence in the diets. The results of this study showed that tannins from chestnut and quebracho can reduce the biohydrogenation of unsaturated fatty acids through changes in rumen microbial communities.
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9
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Comparative effects of organic, traditional, and intensive production with probiotics on the fatty acid profile of cow’s milk. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.08.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Buccioni A, Pauselli M, Minieri S, Roscini V, Mannelli F, Rapaccini S, Lupi P, Conte G, Serra A, Cappucci A, Brufani L, Ciucci F, Mele M. Chestnut or quebracho tannins in the diet of grazing ewes supplemented with soybean oil: Effects on animal performances, blood parameters and fatty acid composition of plasma and milk lipids. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2017.05.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Teng F, Wang P, Yang L, Ma Y, Day L. Quantification of Fatty Acids in Human, Cow, Buffalo, Goat, Yak, and Camel Milk Using an Improved One-Step GC-FID Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0852-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Minieri S, Buccioni A, Serra A, Galigani I, Pezzati A, Rapaccini S, Antongiovanni M. Nutritional characteristics and quality of eggs from laying hens fed on a diet supplemented with chestnut tannin extract (Castanea sativa Miller). Br Poult Sci 2016; 57:824-832. [PMID: 27636857 DOI: 10.1080/00071668.2016.1216944] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The trial was performed with 80 laying hens belonging to two Tuscan autochthonous breeds: 40 birds of the Mugellese (MU) breed and 40 of the White Leghorn (WL) breed. The animals were allotted to 4 groups of individually caged 20 hens each: two groups were fed on a commercial diet and worked as the control groups (MUC and WLC); the other two groups received the same diet, integrated with 2 g of chestnut tannin (CT) extract per kg of diet (MUT and WLT). A sample of 70 eggs were randomly collected and analysed for cholesterol content, fatty acid (FA) profile, weight, thickness of shell and colour of yolk. Physical parameters, including yolk colour, and indices of egg quality were not affected by the treatments. The concentration of unsaturated FAs increased, whereas cholesterol was significantly decreased: -17% in WLT and -9% in MUT. Dietary supplementation with CT extract resulted in a modification of lipid composition, towards a more healthy quality of eggs.
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Affiliation(s)
- S Minieri
- a Department of Veterinary Science , University of Pisa , Pisa , Italy
| | - A Buccioni
- b Department of Agrifood Production and Enviromental Sciences, Animal Science Section , University of Florence , Florence , Italy
| | - A Serra
- c Department of Agricultural, Food and Agro-environmental , University of Pisa , Pisa , Italy
| | - I Galigani
- b Department of Agrifood Production and Enviromental Sciences, Animal Science Section , University of Florence , Florence , Italy
| | - A Pezzati
- b Department of Agrifood Production and Enviromental Sciences, Animal Science Section , University of Florence , Florence , Italy
| | - S Rapaccini
- b Department of Agrifood Production and Enviromental Sciences, Animal Science Section , University of Florence , Florence , Italy
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Bovenhuis H, Visker M, Poulsen N, Sehested J, van Valenberg H, van Arendonk J, Larsen L, Buitenhuis A. Effects of the diacylglycerol o-acyltransferase 1 (DGAT1) K232A polymorphism on fatty acid, protein, and mineral composition of dairy cattle milk. J Dairy Sci 2016; 99:3113-3123. [DOI: 10.3168/jds.2015-10462] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Accepted: 12/29/2015] [Indexed: 11/19/2022]
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Lanza M, Scerra M, Bognanno M, Buccioni A, Cilione C, Biondi L, Priolo A, Luciano G. Fatty acid metabolism in lambs fed citrus pulp. J Anim Sci 2016; 93:3179-88. [PMID: 26115304 DOI: 10.2527/jas.2014-8708] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In the present study, we have hypothesized that replacing barley with high proportions of dried citrus pulp in a concentrate-based diet for lambs could increase the intake of unsaturated fatty acids and could reduce the rate of the ruminal biohydrogenation of PUFA, with a consequent improvement of the intramuscular fatty acid composition. To test this hypothesis, 26 Comisana lambs were divided into 3 groups and for 56 d were fed a barley-based concentrate diet (CON; 8 lambs) or 2 diets in which barley was replaced with 24% (CIT24; 9 lambs) or 35% (CIT35; 9 lambs) dried citrus pulp. An overall improvement of the fatty acid composition of LM from lambs fed citrus pulp-containing diets was found. The PUFA/SFA ratio was lower (P < 0.05) in the LM from lambs in the CON group compared with both the CIT24 and CIT35 groups. The thrombogenic index was lower (P < 0.05) in meat from lambs fed the CIT35 diet compared with those fed the CON diet. The CIT35 diet increased the proportion of C20:5 n-3 in the LM (P < 0.05), whereas the CIT24 diet enhanced that of C22:6 -3 (P < 0.05) compared with the CON diet. Some of these results might be explained considering that feeding the CIT24 and CIT35 diets increased the intake of total fatty acids (P < 0.05) and of C18:3 n-3 (P < 0.01) compared with feeding the CON treatment. On the other hand, phenolic compounds present in citrus pulp could have inhibited the ruminal biohydrogenation of PUFA. This is supported by the fact that regardless of the level of inclusion in the diet, citrus pulp increased the proportion of rumenic acid (P < 0.001) in LM compared with the CON diet. The plasma from lambs fed both CIT24 and CIT35 diets had a greater percentage of vaccenic acid (VA; < 0.001) compared with that from lambs fed the CON diet, and the CIT35 diet increased the proportion of rumenic acid in plasma compared with the CON treatment (P < 0.05). In the ruminal fluid, stearic acid (SA) tended to decrease, and the sum of CLA tended to increase (P = 0.09) with increasing level of citrus pulp in the diets. Furthermore, the SA/(SA + VA) ratio tended to be lower (P = 0.10) in the ruminal fluid from lambs fed the CIT35 diet compared with that of the CON group. In conclusion, our results support the hypothesis that replacing barley with citrus pulp in the diet of growing lambs improves intramuscular fatty acid composition and underline the need for specific studies to clarify the mechanisms by which feeding citrus pulp affects the fatty acid metabolism in ruminants.
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de la Fuente MA, Rodríguez-Pino V, Juárez M. Use of an extremely polar 100-m column in combination with a cyanoalkyl polysiloxane column to complement the study of milk fats with different fatty acid profiles. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.02.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Vyviurska O, Jánošková N, Jakubík T, Špánik I. Comprehensive Two-Dimensional Gas Chromatography–Mass Spectrometry Analysis of Different Types of Vegetable Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2635-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Buccioni A, Pauselli M, Viti C, Minieri S, Pallara G, Roscini V, Rapaccini S, Marinucci MT, Lupi P, Conte G, Mele M. Milk fatty acid composition, rumen microbial population, and animal performances in response to diets rich in linoleic acid supplemented with chestnut or quebracho tannins in dairy ewes. J Dairy Sci 2014; 98:1145-56. [PMID: 25434333 DOI: 10.3168/jds.2014-8651] [Citation(s) in RCA: 97] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Accepted: 10/17/2014] [Indexed: 11/19/2022]
Abstract
The aim of the study was to evaluate milk fatty acid (FA) profile, animal performance, and rumen microbial population in response to diets containing soybean oil supplemented or not with chestnut and quebracho tannins in dairy ewes. Eighteen Comisana ewes at 122±6 d in milking were allotted into 3 experimental groups. Diets were characterized by chopped grass hay administered ad libitum and by 800 g/head and day of 3 experimental concentrates containing 84.5 g of soybean oil/kg of dry matter (DM) and 52.8 g/kg of DM of bentonite (control diet), chestnut tannin extract (CHT diet), or quebracho tannin extract (QUE diet). The trial lasted 4 wk. Milk yield was recorded daily, and milk composition and blood parameters were analyzed weekly. At the end of the experiment, samples of rumen fluid were collected to analyze pH, volatile fatty acid profile, and the relative proportions of Butyrivibrio fibrisolvens and Butyrivibrio proteoclasticus in the rumen microbial population. Hepatic functionality, milk yield, and gross composition were not affected by tannin extracts, whereas milk FA composition was characterized by significant changes in the concentration of linoleic acid (CHT +2.77% and QUE +9.23%), vaccenic acid (CHT +7.07% and QUE +13.88%), rumenic acid (CHT -1.88% and QUE +24.24%), stearic acid (CHT + 8.71% and QUE -11.45%), and saturated fatty acids (CHT -0.47% and QUE -3.38%). These differences were probably due to the ability of condensed versus hydrolyzable tannins to interfere with rumen microbial metabolism, as indirectly confirmed by changes in the relative proportions of B. fibrisolvens and B. proteoclasticus populations and by changes in the molar proportions of volatile fatty acids. The effect of the CHT diet on the milk FA profile and microbial species considered in this trial was intermediate between that of QUE and the control diet, suggesting a differential effect of condensed and hydrolyzable tannins on rumen microbes. Compared with control animals, the presence of B. fibrisolvens increased about 3 times in ewes fed CHT and about 5 times in animals fed QUE. In contrast, the abundance of B. proteoclasticus decreased about 5- and 15-fold in rumen liquor of ewes fed CHT and QUE diets, respectively. The use of soybean oil and a practical dose of QUE or CHT extract in the diet of dairy ewes can be an efficient strategy to improve the nutritional quality of milk.
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Affiliation(s)
- A Buccioni
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy.
| | - M Pauselli
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - C Viti
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - S Minieri
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - G Pallara
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - V Roscini
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - S Rapaccini
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - M Trabalza Marinucci
- Dipartimento di Medicina Veterinaria, University of Perugia, Via S. Costanzo 4, 06126 Perugia, Italy
| | - P Lupi
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - G Conte
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - M Mele
- Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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