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Connolly C, Timlin M, Hogan SA, Murphy EG, O'Callaghan TF, Brodkorb A, Hennessy D, Fitzpartick E, O'Donavan M, McCarthy K, Murphy JP, Yin X, Brennan L. Impact of dietary regime on the metabolomic profile of bovine buttermilk and whole milk powder. Metabolomics 2024; 20:93. [PMID: 39096405 PMCID: PMC11297810 DOI: 10.1007/s11306-024-02157-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Accepted: 07/20/2024] [Indexed: 08/05/2024]
Abstract
INTRODUCTION Bovine milk contains a rich matrix of nutrients such as carbohydrates, fat, protein and various vitamins and minerals, the composition of which is altered by factors including dietary regime. OBJECTIVES The objective of this research was to investigate the impact of dietary regime on the metabolite composition of bovine whole milk powder and buttermilk. METHODS Bovine whole milk powder and buttermilk samples were obtained from spring-calving cows, consuming one of three diets. Group 1 grazed outdoors on perennial ryegrass which was supplemented with 5% concentrates; group 2 were maintained indoors and consumed a total mixed ration diet; and group 3 consumed a partial mixed ration diet consisting of perennial ryegrass during the day and total mixed ration maintained indoors at night. RESULTS Metabolomic analysis of the whole milk powder (N = 27) and buttermilk (N = 29) samples was preformed using liquid chromatography-tandem mass spectrometry, with 504 and 134 metabolites identified in the samples respectively. In whole milk powder samples, a total of 174 metabolites from various compound classes were significantly different across dietary regimes (FDR adjusted p-value ≤ 0.05), including triglycerides, of which 66% had their highest levels in pasture-fed samples. Triglycerides with highest levels in pasture-fed samples were predominantly polyunsaturated with high total carbon number. Regarding buttermilk samples, metabolites significantly different across dietary regimes included phospholipids, sphingomyelins and an acylcarnitine. CONCLUSION In conclusion the results reveal a significant impact of a pasture-fed dietary regime on the metabolite composition of bovine dairy products, with a particular impact on lipid compound classes.
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Affiliation(s)
- Claire Connolly
- UCD School of Agriculture and Food Science, Institute of Food and Health, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
- UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, D04 V1W8, Ireland
- Food for Health Ireland, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
| | - Mark Timlin
- UCD School of Agriculture and Food Science, Institute of Food and Health, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
- Food for Health Ireland, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
| | - Sean A Hogan
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
| | - Eoin G Murphy
- Food for Health Ireland, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
| | - Tom F O'Callaghan
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, T12 Y337, Co. Cork, Ireland
| | - André Brodkorb
- UCD School of Agriculture and Food Science, Institute of Food and Health, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 P302, Co. Cork, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 P302, Co. Cork, Ireland
- School of Biological, Earth and Environmental Sciences, University College Cork, Cork, T23 N73K, Co. Cork, Ireland
| | - Ellen Fitzpartick
- Teagasc, Environmental Research Centre, Johnstown Castle, Y35 Y521, Co. Wexford, Ireland
| | - Michael O'Donavan
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 P302, Co. Cork, Ireland
| | - Kieran McCarthy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 P302, Co. Cork, Ireland
| | - John P Murphy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 P302, Co. Cork, Ireland
| | - Xiaofei Yin
- UCD School of Agriculture and Food Science, Institute of Food and Health, UCD, Belfield, Dublin 4, D04 V1W8, Ireland
- UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, D04 V1W8, Ireland
| | - Lorraine Brennan
- UCD School of Agriculture and Food Science, Institute of Food and Health, UCD, Belfield, Dublin 4, D04 V1W8, Ireland.
- UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, D04 V1W8, Ireland.
- Food for Health Ireland, UCD, Belfield, Dublin 4, D04 V1W8, Ireland.
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Jang Y, Elnar AG, Hur SJ, Kim GB. Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 39041900 DOI: 10.1080/10408398.2024.2376111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/24/2024]
Abstract
Conjugated linoleic acid (CLA), a bioactive fatty acid that provides various physiological benefits, has gained increasing attention in the food industry, and various studies have focused on enhancing its content in dairy products. The factors influencing CLA content in dairy products vary significantly, including lactation stage, breed type, seasonality, feed, management methods of the animals, the manufacturing processes, storage, and ripening periods of the product. Additionally, the incorporation of CLA-producing probiotic bacteria, such as Lactobacillus, Lactococcus, Bifidobacterium, and Propionibacterium, is an emerging study in this field. Studies have revealed that factors affecting the CLA content in milk affect that in dairy products as well. Furthermore, the species and strains of CLA-producing bacteria, fermentation conditions, ripening period, and type of dairy product are also contributing factors. However, production of CLA-enhanced dairy products using CLA-producing bacteria while maintaining their optimal viability and maximizing exposure to free linoleic acid remains limited. The current review emphasized the factors affecting the CLA content and related mechanisms, challenges in the application of CLA-producing probiotic bacteria, and strategies to address these challenges and enhance CLA production in dairy products. Therefore, the development of functional dairy products with enhanced CLA levels is expected to be possible.
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Affiliation(s)
- Yujin Jang
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Arxel G Elnar
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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de Castro VCG, Budel JCDC, Rodrigues TCGDC, Silva BA, Joset WCL, de Lima ACS, Souza SM, Bessa RJB, Alves SPA, da Silva JAR, Joele MRSP, Maciel e Silva AG, Lourenço-Júnior JDB. Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile. PLoS One 2023; 18:e0293897. [PMID: 38113204 PMCID: PMC10729964 DOI: 10.1371/journal.pone.0293897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 10/20/2023] [Indexed: 12/21/2023] Open
Abstract
The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.
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Affiliation(s)
| | | | | | - Bruna Almeida Silva
- Institute of Veterinary Medicine, Federal University of Pará, Castanhal, Pará, Brazil
| | | | | | - Shirley Motta Souza
- Federal Institute of the South of Minas Gerais, Machado, Minas Gerais, Brazil
| | - Rui José Branquinho Bessa
- Faculty of Veterinary Medicine, CIISA, Center for Interdisciplinary Research in Animal Health, University of Lisbon, Lisboa, Portugal
| | - Suzana Paula Almeida Alves
- Faculty of Veterinary Medicine, CIISA, Center for Interdisciplinary Research in Animal Health, University of Lisbon, Lisboa, Portugal
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Effects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study was planned to determine the effects of ethanol extract of propolis on the fermentation quality, fatty acid profile, aerobic stability, and in vitro digestibility of alfalfa silages. The ethanol extract of propolis was added to alfalfa at levels of 1000 mg/kg (PROP1), 2000 mg/kg (PROP2), and 3000 mg/kg (PROP3); propolis was not added to the control (CON) group. After the propolis was added, the pH value of the alfalfa silage declined, and the crude protein content was effectively preserved (p < 0.05). Adding propolis to alfalfa silages caused crude fiber, neutral detergent fiber, and acid detergent fiber (p < 0.05) to decrease. The ethanol extract of propolis significantly improved the lactic acid content and reduced the NH3-N content (p < 0.05). Propolis significantly improved the unsaturated fatty acid content (p < 0.05) and reduced the saturated fatty acid content (p < 0.05). In addition, propolis significantly improved the relative feed value, the digestibility of the organic matter, and the in vitro metabolic energy content (p < 0.05). These results show that the ethanol extract of propolis improves the silage quality of last cutting alfalfa silages, and has potential as an antimicrobial silage additive.
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