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Jaeger I, Köhn CR, Evans JD, Frazzon J, Renault P, Kothe CI. Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market. Food Res Int 2024; 191:114724. [PMID: 39059920 DOI: 10.1016/j.foodres.2024.114724] [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: 04/13/2024] [Revised: 06/30/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
Abstract
Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples. Compared to dairy cheeses, plant-based cheeses share similarities in lipid content, but their fatty acid profiles diverge significantly, with higher ratio of mono- and polyunsaturated fatty acids such as oleic and linoleic acids. We also investigated the microbiota of these analog products, employing a culture-dependent and -independent approaches. We identified a variety of microorganisms in the plant-based cheeses, with Lactococcus lactis and Leuconostoc mesenteroides being the dominant bacterial species, and Geotrichum candidum and Penicillium camemberti the dominant fungal species. Most of the species characterized are similar to those present in dairy cheeses, suggesting that they have been inoculated as culture starters to contribute to the sensorial acceptance of plant-based cheeses. However, we also identify several species that are possibly intrinsic to plant matrices or originate from the production environment, such as Pediococcus pentosaceus and Enterococcus spp. This coexistence of typical dairy-associated organisms with plant associated species highlights the potential microbial dynamics inherent in the production of plant-based cheese. These findings will contribute to a better understanding of plant-based cheese alternatives, enable the development of sustainable products, and pave the way for future research exploring the use of plant-based substrates in the production of cheese analogues.
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Affiliation(s)
- Isabela Jaeger
- Food Science Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil; Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France
| | - Cecília R Köhn
- Food Science Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Joshua D Evans
- Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark
| | - Jeverson Frazzon
- Food Science Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Pierre Renault
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France; Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark.
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2
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Yao M, Chang L, Xu S, Zhang J, Li P, Tian B, Luo L, Yang D, Long Q, Zou X. Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari Goats. Sci Rep 2024; 14:18608. [PMID: 39127724 PMCID: PMC11316849 DOI: 10.1038/s41598-024-69174-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH45-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).
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Affiliation(s)
- Min Yao
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Lingle Chang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Sciences and College of Animal Science, Guizhou University, Guiyang, 500025, Guizhou Province, China
| | - Suyun Xu
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
| | - Jing Zhang
- Institute of Animal Husbandry and Veterinary Sciences, Guiyang, 550005, Guizhou Province, China
| | - Ping Li
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Bing Tian
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Li Luo
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
| | - Danpin Yang
- Guizhou Kalahari Goat Breeding Company, Qianxinan, 562400, Guizhou Province, China
| | - Qingmeng Long
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China.
| | - Xiao Zou
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China.
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3
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José Machado de Abreu D, Pereira F, Sérgio Lorenço M, Juliana Martinez S, Nara Batista N, Elena Nunes Carvalho E, Freitas Schwan R, Hilsdorf Piccoli R. Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies. Food Res Int 2024; 190:114597. [PMID: 38945613 DOI: 10.1016/j.foodres.2024.114597] [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: 12/04/2023] [Revised: 06/01/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The Minas artisanal cheese from the Serra da Canastra (MAC-CM) microregion is a traditional product due to its production and ripening process. Artisanal chesses manufactured with raw cow's milk and endogenous dairy starters ("also known as pingo") have distinctive flavors and other sensory characteristics because of the unknown microbiota. The aim of this study was to evaluate the microbiota during 30 days of ripening, the physicochemical changes, and their relation in MACs produced in two different microregions located in the Serra da Canastra microregion through culture-dependent and culture-independent methods. The MACs were collected in the cities of Bambuí (MAC-CMB) and Tapiraí (MAC-CMT) in the Canastra microregion (n = 21). Cheeses uniqueness was demonstrated with the multivariate analysis that joined the microbiota and physicochemical characteristics, mainly to the proteolysis process, in which the MAC-CMT showed deeper proteolysis (DI -T0:14.18; T30: 13.95), while the MAC-CMB reached only a primary level (EI -T0:24.23; T30: 31.10). Abiotic factors were responsible for the differences in microbial diversity between the cheese farms. Different microbial groups: the prokaryotes, like Corynebacterium variabile, Lactococcus lactis, and Staphylococcus saprophyticus; and the eukaryotes, like Kluyveromyces lactis and Diutina catenulata dominated ripening over time. The microbial community and proteolysis were responsible for the predominance of volatile groups, with alcohols predominating in MAC-CMB and free fatty acids/acids and esters in MAC-CMT.
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Affiliation(s)
| | - Fernanda Pereira
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Mario Sérgio Lorenço
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Silvia Juliana Martinez
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Nádia Nara Batista
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | | | - Rosane Freitas Schwan
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Roberta Hilsdorf Piccoli
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
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Czerwonka M, Białek A, Skrajnowska D, Bobrowska-Korczak B. Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market. Foods 2024; 13:1571. [PMID: 38790871 PMCID: PMC11121015 DOI: 10.3390/foods13101571] [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: 04/10/2024] [Revised: 05/14/2024] [Accepted: 05/16/2024] [Indexed: 05/26/2024] Open
Abstract
All over the world, birds' eggs are an important and valuable component of the human diet. This study aimed to compare the content of lipid components and their nutritional value as well as iron and zinc levels in chicken and quail eggs commonly available on the market. In egg lipids, unsaturated fatty acids were dominant, especially oleic acid, the content of which was about 40% of the total fatty acids (TFAs). Linoleic acid was the major polyunsaturated fatty acid. Compared to other products of animal origin, eggs were characterized by favorable values of lipid quality indices, especially the index of atherogenicity, thrombogenicity, and the hypocholesterolemic-to-hypercholesterolemic ratio. In the present study, no differences were found in the content of tested nutrients between eggs from different production methods (organic, free-range, barn, cages). Based on linear discriminant analysis, inter-breed differences were noticed. Cluster analysis showed that eggs enriched in n3 PUFAs (according to the producers' declarations) differed from other groups of chicken eggs. However, in eggs from one producer only, the amount of EPA and DHA exceeds 80 mg per 100 g, entitling the use of the nutrition claim on the package. Quail eggs differed from chicken eggs in FA profile and cholesterol and iron levels.
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Affiliation(s)
- Małgorzata Czerwonka
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland;
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (D.S.); (B.B.-K.)
| | - Agnieszka Białek
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland;
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
| | - Dorota Skrajnowska
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (D.S.); (B.B.-K.)
| | - Barbara Bobrowska-Korczak
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (D.S.); (B.B.-K.)
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5
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Purkiewicz A, Pietrzak-Fiećko R. Determination of the Fatty Acid Profile and Lipid Quality Indices in Selected Infant Formulas. Molecules 2024; 29:2044. [PMID: 38731536 PMCID: PMC11085564 DOI: 10.3390/molecules29092044] [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: 03/25/2024] [Revised: 04/26/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
The quality of fat in infant milk is determined by the fatty acid profile and selected indices describing nutritional value. The aim of this study was to analyze the fatty acid profile and lipid quality indices of infant formulas and compare these data with breast milk. The study material included seven types of cow's milk-based follow-on infant formulas and samples of mature breast milk. The determination of fatty acids was performed using the gas chromatography (GC) technique. Lipid quality indices were calculated based on the relevant equations. Infant formulas contained more medium-chain fatty acids (MCFAs) and oleic acid. Moreover, they contained more than 30% more linoleic acid and more than twice as much α-linolenic acid and docosahexaenoic acid. In contrast, significant amounts of trans fatty acids (TFAs) were noted in breast milk, while infant formulas contained trace amounts. Infant formulas were characterized by a lower AI (Index of Atherogenicity) (0.49-0.98) and TI (Index of Thrombogenicity) (0.48-0.60) and a higher H/H (hypocholesterolemic/hypercholesterolemic) ratio (1.93-2.30) compared with breast milk (1.47, 1.60, and 1.21, respectively). The composition of infant formulas depended on the type of fat added at the production stage and differed significantly from breast milk, particularly in terms of polyunsaturated fatty acids and lipid quality indices.
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Affiliation(s)
- Aleksandra Purkiewicz
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-719 Olsztyn, Poland;
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6
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Sionek B, Okoń A, Łepecka A, Zielińska D, Jaworska D, Kajak-Siemaszko K, Neffe-Skocińska K, Trząskowska M, Karbowiak M, Szymański P, Dolatowski ZJ, Kołożyn-Krajewska D. The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study. Foods 2024; 13:392. [PMID: 38338527 PMCID: PMC10855195 DOI: 10.3390/foods13030392] [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] [Revised: 01/19/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow's milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43-69.70%) and monounsaturated fatty acids (MUFA) (25.85-26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.
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Affiliation(s)
- Barbara Sionek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Anna Okoń
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland; (A.O.); (A.Ł.); (P.S.); (Z.J.D.)
| | - Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland; (A.O.); (A.Ł.); (P.S.); (Z.J.D.)
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Danuta Jaworska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Katarzyna Kajak-Siemaszko
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Katarzyna Neffe-Skocińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Marcelina Karbowiak
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland; (A.O.); (A.Ł.); (P.S.); (Z.J.D.)
| | - Zbigniew J. Dolatowski
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland; (A.O.); (A.Ł.); (P.S.); (Z.J.D.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland; (D.Z.); (D.J.); (K.K.-S.); (K.N.-S.); (M.T.); (M.K.); (D.K.-K.)
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7
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Tao Z, Wang Y. The health benefits of dietary short-chain fatty acids in metabolic diseases. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 38189336 DOI: 10.1080/10408398.2023.2297811] [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: 01/09/2024]
Abstract
Short-chain fatty acids (SCFAs) are a subset of fatty acids that play crucial roles in maintaining normal physiology and developing metabolic diseases, such as obesity, diabetes, cardiovascular disease, and liver disease. Even though dairy products and vegetable oils are the direct dietary sources of SCFAs, their quantities are highly restricted. SCFAs are produced indirectly through microbial fermentation of fibers. The biological roles of SCFAs in human health and metabolic diseases are mainly due to their receptors, GPR41 and GPR43, FFAR2 and FFAR3. Additionally, it has been demonstrated that SCFAs modulate DNMTs and HDAC activities, inhibit NF-κB-STAT signaling, and regulate G(i/o)βγ-PLC-PKC-PTEN signaling and PPARγ-UCP2-AMPK autophagic signaling, thus mitigating metabolic diseases. Recent studies have uncovered that SCFAs play crucial roles in epigenetic modifications of DNAs, RNAs, and post-translational modifications of proteins, which are critical regulators of metabolic health and diseases. At the same time, dietary recommendations for the purpose of SCFAs have been proposed. The objective of the review is to summarize the most recent research on the role of dietary SCFAs in metabolic diseases, especially the signal transduction of SCFAs in metabolic diseases and their functional efficacy in different backgrounds and models of metabolic diseases, at the same time, to provide dietary and nutritional recommendations for using SCFAs as food ingredients to prevent metabolic diseases.
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Affiliation(s)
- Zhipeng Tao
- Cutaneous Biology Research Center, Massachusetts General Hospital, Harvard Medical School, Charlestown, Massachusetts, USA
- Department of Nutrition Sciences, Texas Woman's University, Denton, Texas, USA
| | - Yao Wang
- Diabetes Center, University of California San Francisco, San Francisco, California, USA
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Rodrigues LS, da Silva JAR, Lourenço-Júnior JDB, Maciel e Silva AG, Rodrigues TCGDC, da Silva WC, da Silva TC, de Castro VCG, Alfaia CM, de Almeida AM, Prates JAM. Evaluation of the Composition of the Cholesterol, Tocopherols, β-Carotene and Fatty Acids Profile of the Liver Tissue of Male Water Buffaloes ( Bubalus bubalis) Managed in Different Ecosystems of the Eastern Amazon. Animals (Basel) 2023; 13:3785. [PMID: 38136822 PMCID: PMC10740842 DOI: 10.3390/ani13243785] [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: 09/07/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 12/24/2023] Open
Abstract
The diet offered to animals has a great influence on the composition of tissues and, consequently, the quality. The objective of this study was to evaluate the influence of Amazonian ecosystems, in the dry and rainy periods of the year, on the composition of cholesterol, tocopherols, β-carotene and the fatty acid profile of the livers of water buffaloes (Bubalus bubalis) reared in the Eastern Amazon, in an extensive or intensive system. Total lipid content was influenced by the location and time of year (p < 0.05). Ninety-six male water buffaloes were used (12 per sampling period), aged between 24 and 36 months, with average weights of 432 kg (end of the rainy season) and 409 kg (end of the dry season). Total cholesterol, α-tocopherol and γ-tocopherol influenced the relationship between extensive vs intensive ecosystems, location, periods and the interaction between the location and period of the year (p < 0.05). Animals raised in a pasture ecosystem had the highest values of omega-3, and those raised in confinement, the highest values of omega-6 (p < 0.05). The proportions of n-6/n-3 and hypocholesterolemia (7.14) and hypercholesterolemia (3.08%) (h/H) were found in greater amounts in animals raised in confinement (p < 0.05). The atherogenic index (AI) had a higher value in the rainy season, in animals raised in Santarém (2.37%), with no difference between pasture and feedlot ecosystems, except in animals raised in the rainy season in Nova Timboteua, with a lower AI (1.53%). The thrombogenicity index (TI) was higher in the livers of confined animals (0.32%) and lower (0.18%) in those raised in Nova Timboteua (rainy season). Amazonian ecosystems influence the nutritional values of buffalo liver, with the best nutritional values in animals in the extensive system.
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Affiliation(s)
- Laurena Silva Rodrigues
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - Jamile Andrea Rodrigues da Silva
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belem 66077-830, Brazil; (J.A.R.d.S.); (T.C.d.S.)
| | - José de Brito Lourenço-Júnior
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - André Guimarães Maciel e Silva
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - Thomaz Cyro Guimarães de Carvalho Rodrigues
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), Castanhal 68746-360, Brazil; (L.S.R.); (J.d.B.L.-J.); (A.G.M.e.S.); (T.C.G.d.C.R.)
| | - Welligton Conceição da Silva
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belem 66077-830, Brazil; (J.A.R.d.S.); (T.C.d.S.)
| | - Thiago Carvalho da Silva
- Institute of Animal Health and Production, Federal Rural University of the Amazônia (UFRA), Belem 66077-830, Brazil; (J.A.R.d.S.); (T.C.d.S.)
| | - Vinicius Costa Gomes de Castro
- Postgraduate Program in Animal Health and Production in the Amazon (PPGSPAA), Federal Rural University of the Amazon (UFRA), Belem 66077-830, Brazil;
| | - Cristina Mateus Alfaia
- Center for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
| | - André Martinho de Almeida
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - José António Mestre Prates
- Center for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
- Associate Laboratory for Animal and Veterinary Science (AL4Animals), 1300-477 Lisboa, Portugal
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9
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Kasapidou E, Iliadis IV, Mitlianga P, Papatzimos G, Karatzia MA, Papadopoulos V, Amanatidis M, Tortoka V, Tsiftsi E, Aggou A, Basdagianni Z. Variations in Composition, Antioxidant Profile, and Physical Traits of Goat Milk within the Semi-Intensive Production System in Mountainous Areas during the Post-Weaning to End-of-Lactation Period. Animals (Basel) 2023; 13:3505. [PMID: 38003123 PMCID: PMC10668865 DOI: 10.3390/ani13223505] [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: 09/26/2023] [Revised: 11/08/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Dairy products from mountain-origin milk are known for their superior composition and quality. This study aimed to examine changes in composition, nutritional quality, and antioxidant properties of milk from semi-intensively managed goats in mountainous regions during the post-weaning to end-of-lactation period. Bulk tank milk samples from 10 farms were collected bi-weekly in the period from March to September. The farms were situated in regions with an average altitude of 772.20 m above sea level. The results revealed significant variations in milk composition, with fluctuations in fat, protein, lactose, and total solids. Milk yield per doe showed seasonal differences, with the highest yield in April and the lowest in September. Fatty acid composition exhibited changes throughout the sampling period, with variations in polyunsaturated fatty acids. Nutritional indices, such as the atherogenicity index and thrombogenicity index, remained within the recommended values. Antioxidant properties, including total phenolic content, DPPH, FRAP, and ABTS, showed significant differences, with higher values toward the end of the study. Milk pH, electrical conductivity, brix value, and refractive index also exhibited variations, while density and freezing point remained relatively stable. The study provided valuable information that can be used to develop breeding and feeding plans to achieve uniform milk quality in mountainous regions.
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Affiliation(s)
- Eleni Kasapidou
- Department of Agriculture, University of Western Macedonia, 53100 Florina, Greece (V.P.)
| | | | - Paraskevi Mitlianga
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece (P.M.)
| | - Georgios Papatzimos
- Department of Agriculture, University of Western Macedonia, 53100 Florina, Greece (V.P.)
| | | | - Vasileios Papadopoulos
- Department of Agriculture, University of Western Macedonia, 53100 Florina, Greece (V.P.)
| | - Michail Amanatidis
- Department of Agriculture, University of Western Macedonia, 53100 Florina, Greece (V.P.)
| | - Vasiliki Tortoka
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece (P.M.)
| | - Ekaterini Tsiftsi
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece (P.M.)
| | - Antonia Aggou
- School of Agriculture, Department of Animal Production, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece (Z.B.)
| | - Zoitsa Basdagianni
- School of Agriculture, Department of Animal Production, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece (Z.B.)
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10
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Chen DK, Metherel AH, Rezaei K, Parzanini C, Chen CT, Ramsden CE, Horowitz M, Faurot KR, MacIntosh B, Zamora D, Bazinet RP. Analysis of omega-3 and omega-6 polyunsaturated fatty acid metabolism by compound-specific isotope analysis in humans. J Lipid Res 2023; 64:100424. [PMID: 37572791 PMCID: PMC10507585 DOI: 10.1016/j.jlr.2023.100424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/07/2023] [Accepted: 08/08/2023] [Indexed: 08/14/2023] Open
Abstract
Natural variations in the 13C:12C ratio (carbon-13 isotopic abundance [δ13C]) of the food supply have been used to determine the dietary origin and metabolism of fatty acids, especially in the n-3 PUFA biosynthesis pathway. However, n-6 PUFA metabolism following linoleic acid (LNA) intake remains under investigation. Here, we sought to use natural variations in the δ13C signature of dietary oils and fatty fish to analyze n-3 and n-6 PUFA metabolism following dietary changes in LNA and eicosapentaenoic acid (EPA) + DHA in adult humans. Participants with migraine (aged 38.6 ± 2.3 years, 93% female, body mass index of 27.0 ± 1.1 kg/m2) were randomly assigned to one of three dietary groups for 16 weeks: 1) low omega-3, high omega-6 (H6), 2) high omega-3, high omega-6 (H3H6), or 3) high omega-3, low omega-6 (H3). Blood was collected at baseline, 4, 10, and 16 weeks. Plasma PUFA concentrations and δ13C were determined. The H6 intervention exhibited increases in plasma LNA δ13C signature over time; meanwhile, plasma LNA concentrations were unchanged. No changes in plasma arachidonic acid δ13C or concentration were observed. Participants on the H3H6 and H3 interventions demonstrated increases in plasma EPA and DHA concentration over time. Plasma δ13C-EPA increased in total lipids of the H3 group and phospholipids of the H3H6 group compared with baseline. Compound-specific isotope analysis supports a tracer-free technique that can track metabolism of dietary fatty acids in humans, provided that the isotopic signature of the dietary source is sufficiently different from plasma δ13C.
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Affiliation(s)
- Daniel K Chen
- Temerty Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Adam H Metherel
- Temerty Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Kimia Rezaei
- Temerty Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Camilla Parzanini
- Temerty Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Chuck T Chen
- Temerty Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Christopher E Ramsden
- Lipid Peroxidation Unit, Laboratory of Clinical Investigation, National Institute on Aging and National Institute on Alcohol Abuse and Alcoholism, NIH, Baltimore, MD, USA
| | - Mark Horowitz
- Lipid Peroxidation Unit, Laboratory of Clinical Investigation, National Institute on Aging and National Institute on Alcohol Abuse and Alcoholism, NIH, Baltimore, MD, USA
| | - Keturah R Faurot
- Department of Physical Medicine and Rehabilitation, Program on Integrative Medicine, University of North Carolina-Chapel Hill, Chapel Hill, NC, USA
| | - Beth MacIntosh
- Department of Physical Medicine and Rehabilitation, Program on Integrative Medicine, University of North Carolina-Chapel Hill, Chapel Hill, NC, USA; Metabolic and Nutrition Research Core, UNC Medical Center, University of North Carolina-Chapel Hill, Chapel Hill, NC, USA
| | - Daisy Zamora
- Lipid Peroxidation Unit, Laboratory of Clinical Investigation, National Institute on Aging and National Institute on Alcohol Abuse and Alcoholism, NIH, Baltimore, MD, USA; Department of Psychiatry, UNC School of Medicine, University of North Carolina-Chapel Hill, Chapel Hill, NC, USA
| | - Richard P Bazinet
- Temerty Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada.
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11
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Narloch I, Wejnerowska G. A Comparative Analysis on the Environmental Impact of Selected Methods for Determining the Profile of Fatty Acids in Cheese. Molecules 2023; 28:4981. [PMID: 37446643 DOI: 10.3390/molecules28134981] [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: 05/31/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
The fatty acid profile of cheese influences its sensory parameters, such as color, texture, or flavor. Examining the fatty acid profile also helps to assess the nutritional value of the cheese that is being tested. However, the determination of fatty acids in cheese samples is a multi-stage and time-consuming task. In addition, large amounts of toxic organic solvents are used to prepare samples for analysis purposes. This paper presents the results of a study to determine the fatty acid profile of yellow cheese samples. Six different methods of sample preparation were compared for analysis purposes. The profile of fatty acids was determined using gas chromatography with flame ionization detection (GC-FID). The study showed significant differences (p > 0.05) in the resulting fatty acid profile between the methods used. It was found that the most reliable fatty acid profile results were obtained using methods derived from the Folch method. In addition, tools such as the Analytical Eco-Scale tool and the Analytical Greenness Metric for Sample Preparation (AGREEprep) tool were used to assess the greenness of the methods used. In the case of the Analytical Eco-Scale tool, all six methods scored 'acceptable green analysis' with scores ranging from 61 to 73. However, an evaluation of methods using the AGREEprep metric showed that the results of the methods (0.13-0.27) did not show the "greenness" of the analytical methods.
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Affiliation(s)
- Izabela Narloch
- Department of Food Analysis and Environmental Protection, Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, 85-326 Bydgoszcz, Poland
| | - Grażyna Wejnerowska
- Department of Food Analysis and Environmental Protection, Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, 85-326 Bydgoszcz, Poland
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12
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Lesser mealworm (Alphitobius diaperinus L.) larvae oils extracted by pure and binary mixed organic solvents: Physicochemical and antioxidant properties, fatty acid composition, and lipid quality indices. Food Chem 2023; 408:135209. [PMID: 36563624 DOI: 10.1016/j.foodchem.2022.135209] [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: 08/05/2022] [Revised: 11/11/2022] [Accepted: 12/10/2022] [Indexed: 12/15/2022]
Abstract
Insect oil is one of the most sustainable lipid sources with remarkable health effects. Herein, the type of organic solvents (i.e., n-hexane, ethanol, and isopropanol) and their binary mixtures was evaluated based on the quantity (e.g., yield extraction) and quality (e.g., bioactive compounds, thermal stability, DPPH scavenging rate, fatty acid profile, and nutritional indices) of lesser mealworm oils. The oils extracted by ethanol/isopropanol and ethanol/n-hexane significantly showed the highest extraction yield and efficiency, lightness, accelerated thermal stability, phenolics, tocopherols, vitamin D, campesterol, β-sitosterol, phosphatidylinositol and phosphatic acid, linoleic acid, and hypocholesterolemic/hypercholesterolemic ratio, while these organic mixtures meaningfully extracted lipids with the lowest peroxide value, free fatty acid, and atherogenicity and thrombogenicity indices. These solvents compared to pure ones could dissolve membrane and internal lipids with the complete disintegration of external structures. The ethanol/isopropanol mixture would be a promising solvent for n-hexane substitution to extract this oil on an industrial scale.
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13
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Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. DAIRY 2023. [DOI: 10.3390/dairy4010016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.
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14
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Oxidative stability and health-related indices of anhydrous milk fat and vegetable oil blends. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Rehim MA, Zahran HA, Al-Moghazy M. Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese. Sci Rep 2023; 13:1647. [PMID: 36717620 PMCID: PMC9886960 DOI: 10.1038/s41598-023-28173-3] [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: 11/06/2022] [Accepted: 01/13/2023] [Indexed: 01/31/2023] Open
Abstract
The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the researchers to seek for bio-based alternatives. In this context, active packaging film made of a composite composed of Lepidium sativum extract (LSE), polyvinyl alcohol (PVA), and a fixed amount of hyperbranched polyamide amine (PAMAM) were prepared. The chemical, thermal, and mechanical properties of the film were investigated. Moreover, we examined the extract's constituents and antioxidant properties. Cheddar cheese samples were coated with films of different compositions. The samples coated with active packaging films showed a longer preservation time of up to 4 weeks compared to other samples, which noticeably deteriorated. The films showed potent antimicrobial activity against five food-borne bacteria: three gram-negative bacteria including Escherichia coli O157.H7, Pseudomonas aeruginosa, and Salmonella Typhimurium, and two gram-positive bacteria, Listeria monocytogenes, and Staphylococcus aureus. Applying PVA films containing LSE improved the microbiological quality and delayed the visible decay of cheddar cheese. The oxidizability of the fat extracted from different cheese samples was 0.40-0.98, confirming oxidation resistance. Finally, cheese samples coated with treated films were protected from forming trans fats compared to other samples, demonstrating the effectiveness of modified films as antioxidant, antimicrobial, and food-preserving packaging.
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Affiliation(s)
- Mona Abdel Rehim
- Packing and Packaging Materials Department, National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Hamdy A Zahran
- Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Marwa Al-Moghazy
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, 12622, Cairo, Egypt.
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16
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Abdel Shakour ZT, El-Akad RH, Elshamy AI, El Gendy AENG, Wessjohann LA, Farag MA. Dissection of Moringa oleifera leaf metabolome in context of its different extracts, origin and in relationship to its biological effects as analysed using molecular networking and chemometrics. Food Chem 2023; 399:133948. [DOI: 10.1016/j.foodchem.2022.133948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 10/15/2022]
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17
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Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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18
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Khan A, Nadeem M, Imran M, Gulzar N, Ahmad MH, Tayyab M, Rahim MA, Awuchi CG. Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2130356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Awais Khan
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Tayyab
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Abdul Rahim
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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19
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Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet. Animals (Basel) 2022; 12:ani12233424. [PMID: 36496944 PMCID: PMC9741069 DOI: 10.3390/ani12233424] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/22/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (p < 0.05) content of n-3 fatty acids. Lower values of the n-6/n-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (p < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (p < 0.05) content of CLA and total content of trans C18:1.
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20
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Tzora A, Voidarou C(C, Giannenas I, Bonos E, Fotou K, Nelli A, Grigoriadou K, Karamoutsios A, Basdagianni Z, Dokou S, Tsinas A, Skoufos I. Effects of Dietary Omega-3 Enrichment on the Chemical Composition and the Pathogenic Microbiota of Ovine Milk. Foods 2022; 11:foods11223736. [PMID: 36429328 PMCID: PMC9689586 DOI: 10.3390/foods11223736] [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: 08/30/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
The demand for ovine milk and ovine dairy products is constantly increasing due to their exceptional sensorial characteristics and their health benefits for consumers. However, dairy fat content and composition are of particular concern for consumers as well as the medical community, as there are risk factors for coronary disease, diabetes mellitus, cancer, and other serious diseases. For this reason, attempts have been made to control/regulate the fat composition of ovine milk by modifying sheep dietary intake of polyunsaturated fatty acids. In this experimental trial, a group of sheep were fed for 30 days a diet enriched in flaxseeds and lupines, feed ingredients rich in omega-3 fatty acids, aiming to investigate the effects on fat composition and the microbiota of ovine milk. Chemical analysis of the collected milk showed that the omega-3 and omega-6 content was increased. On the opposite, the atherogenic and thrombogenic indexes decreased. Of importance was the semi-protective effect on the udder by the increased omega-3 dietary intake, as depicted by its impact on the biodiversity of the pathogenic microbiota. These findings suggest that ovine milk could be modified under specific conditions to be more appropriate for the consumption by people belonging to high-risk groups for various diseases.
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Affiliation(s)
- Athina Tzora
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
- Correspondence:
| | - Chrysoula (Chrysa) Voidarou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Ilias Giannenas
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Eleftherios Bonos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Konstantina Fotou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Aikaterini Nelli
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Katerina Grigoriadou
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—DEMETER, Thermi, 570 01 Thessaloniki, Greece
| | - Achilleas Karamoutsios
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Zoitsa Basdagianni
- Laboratory of Animal Husbandry, Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Stella Dokou
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Anastasios Tsinas
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Ioannis Skoufos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
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21
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Ceyhan A, Avcı M, Tanrıkulu M, Yılmaz B, Ul Hassan M. The effect of different management systems on milk yield and milk quality in Awassi sheep. Arch Anim Breed 2022; 65:407-416. [PMID: 36420254 PMCID: PMC9677337 DOI: 10.5194/aab-65-407-2022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 10/11/2022] [Indexed: 07/29/2023] Open
Abstract
This study aimed to evaluate the effect of concentrate-based feeding (CF) and artificial pasture-based grazing (APG) management systems on milk yield, fatty acids, nutritional indices, and milk physicochemical characteristics of Awassi ewes. The research involved 300 heads of Awassi ewes, which were divided into two groups. Awassi sheep were managed in a CF and APG system to test the milk yield characteristics. The results showed a significant ( P < 0.01 ) difference in milk yield and lactation length between CF and APG management systems of ewes. The average daily milk yield showed a nonsignificant difference for both management systems, and no significant changes ( P > 0.05 ) in the chemical composition of CF and APG management systems were observed. Palmitic (C16:0), myristic (C14:0), stearic (C18:0) capric (C10:0), and lauric (C12:0) acids were the major saturated fatty acids found in milk from both management systems. The level of linoleic acid (C18:2 n-6) was significantly different in both treatments ( P < 0.05 ), but the linolenic (C18:3 n-3) acid level was nonsignificant in milk from the CF and APG management systems. The hypocholesterolemic / hypercholesterolemic (h / H) fatty acid and thrombogenicity (TI) ratios were significantly different ( P < 0.05 ); however, the atherogenicity (AI) had no significant difference between confined and grazing systems. In conclusion, it can be said that the lactation length and lactation milk yield were prolonged by the APG management system, though the milk composition and quality were not significantly affected.
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Affiliation(s)
- Ayhan Ceyhan
- Faculty of Agricultural
Sciences and Technologies, Department of Animal Production and Technologies, Niğde Omer Halisdemir University,
51240, Niğde, Turkey
| | - Mustafa Avcı
- Faculty of Agricultural
Sciences and Technologies Plant Production and Technologies, Niğde Omer Halisdemir University, 51240, Niğde, Turkey
| | - Mehmet Mustafa Tanrıkulu
- Memuta Milk and Dairy Products, Meat, Agriculture and Livestock
Food Industry and Trade Company, Konya, Turkey
| | - Beyza Yılmaz
- Faculty of Agricultural
Sciences and Technologies, Department of Animal Production and Technologies, Niğde Omer Halisdemir University,
51240, Niğde, Turkey
| | - Mubeen Ul Hassan
- Faculty of Agricultural
Sciences and Technologies, Department of Animal Production and Technologies, Niğde Omer Halisdemir University,
51240, Niğde, Turkey
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22
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Gałgowska M, Pietrzak-Fiećko R. Evaluation of the Nutritional and Health Values of Selected Polish Mushrooms Considering Fatty Acid Profiles and Lipid Indices. Molecules 2022; 27:molecules27196193. [PMID: 36234742 PMCID: PMC9570797 DOI: 10.3390/molecules27196193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/15/2022] [Accepted: 09/16/2022] [Indexed: 11/21/2022] Open
Abstract
Imleria badia, Boletus edulis, and Cantharellus cibarius are popular mushrooms of economic importance in Poland. Since physical and mental development of a person and the maintenance of good health entail providing the body with adequate nutrients, including plant and animal fats, the aim of this study was to determine the fatty acid profiles of three mushroom species from Poland and to assess their nutritional and health values using lipid indices. Studied mushrooms have a favorable fatty acid composition due to the high percentage of polyunsaturated fatty acids. Low values of the atherohenic index (AI) and the thrombogenic index (TI) prove that the consumption of the fungi may decrease the risk of coronary heart disease. Products with a high hypocholesterolemic/hypercholesterolemic ratio (H/H) and health-promoting index value are assumed to be more beneficial to human health, granting the possibility for using mushrooms in the nutrition of people with hypertension and in the prevention of cardiovascular diseases.
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Affiliation(s)
- Michalina Gałgowska
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-719 Olsztyn, Poland
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7 Str., 10-719 Olsztyn, Poland
- Correspondence: (M.G.); (R.P.-F.)
| | - Renata Pietrzak-Fiećko
- Department of Commodity Sciences and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-719 Olsztyn, Poland
- Correspondence: (M.G.); (R.P.-F.)
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23
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Khalili Tilami S, Kouřimská L. Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices. Nutrients 2022; 14:nu14183795. [PMID: 36145171 PMCID: PMC9502718 DOI: 10.3390/nu14183795] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/18/2022] Open
Abstract
Dietary lipids derived from plants have different compositions of individual fatty acids (FA), providing different physical and chemical properties with positive or adverse health effects on humans. To evaluate the nutritional value and assess the FA composition of various plants, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated and reviewed for nine different categories of fats and oils. This included common oils, unconventional oils, nut oils originating from temperate regions, Amazonian and tropical fats and oils, chia seed oil, traditional nuts originating from temperate regions, unconventional nuts, seeds, and fruits, and their products. The main factors influencing fatty acid composition in plants are growth location, genotype, and environmental variation, particularly temperature after flowering, humidity, and frequency of rainfall (exceeding cultivar variation). The lowest AI was calculated for rapeseed oil (0.05), whereas the highest value was obtained for tucuman seeds (16.29). Chia seed oil had the lowest TI (0.04), and murumuru butter had the highest (6.69). The differences in FA composition and subsequent changes in the lipid health indices of the investigated fats and oils indicate their importance in the human diet.
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Dumuta A, Vosgan Z, Mihali C, Giurgiulescu L, Kovacs M, Sugar R, Mihalescu L. The influence of unconventional ultrasonic pasteurization on the characteristics of curds obtained from goat milk with the low cholesterol content. ULTRASONICS SONOCHEMISTRY 2022; 89:106155. [PMID: 36113207 PMCID: PMC9482135 DOI: 10.1016/j.ultsonch.2022.106155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 06/15/2023]
Abstract
This study aimed to evaluate the influence of different power-time ultrasound regimes of pasteurization on the physical, chemical, organoleptic properties, and lipid quality indices of goat curds characterized by a low cholesterol level. Cholesterol was eliminated by a percentage of 92.1 % by treating the raw goat milk with beta-cyclodextrin in the proportion of 0.6 %. Afterward, the goat milk was subjected to the following ultrasound regimes: 320 W for 1 (PA1), 3 (PA3), and 6 min (PA6) and 881 W for 1 (PP1), 3 (PP3), and 6 min (PP6) and then used for the curds production. Due to the ultrasound treatment, the milk suffered a concentration phenomenon, the most accentuated being registered for the PP6 sample. Considering the sensory properties, the most appreciated curd was the one obtained by the PP6 regime which recorded the highest scores for color and taste. Regarding the microbiological aspects, the ability of ultrasounds to inactivate microorganisms is observed and the most accentuated phenomenon is reported in the PP6 case. Thus, in comparison with the control sample, the total number of germs is reduced by a proportion of 91.85 %, the β-glucuronidase-positive Escherichia coli decreased by 93.15 %, while the coagulase-positive staphylococci were completely inactivated for the PP6 curd. The curds obtained for the PA6 and PP6 regimes registered the highest dry matter values as a cause of an accentuated syneresis process. The acidity values were higher for the curds obtained for PA1, PA3, and PA6 regimens due to more pronounced lactose hydrolysis and lower in the cases of PP3 and PP6 regimens compared to the control cheese. Twenty-five saturated, monounsaturated, and polyunsaturated fatty acids were identified in the curd samples and a rise in the unsaturated fatty acids proportion as the intensity of the applied ultrasound regime increased was observed. Also, AI, TI, and H/H lipid quality indices recorded better values as the power and time of the ultrasound action increased.
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Affiliation(s)
- Anca Dumuta
- Technical University of Cluj Napoca, North University Center of Baia Mare, No. 76 Victoriei Street, Baia Mare, Romania.
| | - Zorica Vosgan
- Technical University of Cluj Napoca, North University Center of Baia Mare, No. 76 Victoriei Street, Baia Mare, Romania
| | - Cristina Mihali
- Technical University of Cluj Napoca, North University Center of Baia Mare, No. 76 Victoriei Street, Baia Mare, Romania
| | - Liviu Giurgiulescu
- Technical University of Cluj Napoca, North University Center of Baia Mare, No. 76 Victoriei Street, Baia Mare, Romania
| | - Melinda Kovacs
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation ICIA, Cluj-Napoca, No. 67 Donath Street, CP 717, OP 5, Cluj-Napoca 400293, Romania.
| | - Radu Sugar
- Technical University of Cluj Napoca, North University Center of Baia Mare, No. 76 Victoriei Street, Baia Mare, Romania.
| | - Lucia Mihalescu
- Technical University of Cluj Napoca, North University Center of Baia Mare, No. 76 Victoriei Street, Baia Mare, Romania.
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Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece. Animals (Basel) 2022; 12:ani12172204. [PMID: 36077924 PMCID: PMC9454797 DOI: 10.3390/ani12172204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/19/2022] [Accepted: 08/22/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary The consumption of goat milk is constantly increasing. However, there are not many studies on the nutritional profile of retail goat milk. This study examined the effects of production systems (conventional and organic) and seasons (spring, summer, autumn and winter) on the fatty acid composition and nutritional indices related to the healthy fat consumption of fluid goat milk sold in the supermarkets. The production system did not significantly affect milk fatty-acid composition nor its nutritional value, whereas seasonal effects were observed. Overall, retail goat milk had a desirable nutritional value, irrespective of production system and season. Abstract An increased consumer interest in goat milk has been registered in recent years due to its health-related benefits. This study aimed to investigate the effects of production systems and seasons on fatty-acid composition and nutritional indices for the healthy fat consumption of retail goat milk. The study lasted one year, and milk samples (n = 160) from 14 brands (10 conventional and 4 organic) were collected on a monthly basis. Organic milk had a marginally lower fat and protein content compared with conventionally produced milk according to the declared chemical composition. The production system did not significantly affect milk fatty-acid composition and its nutritional value, indicating that there were no major differences in the feeding strategies between conventionally and organically raised ewes. Seasonal effects were observed in the fatty-acid profile and the nutritional indices. Lower content of saturated fatty acids (SFAs), hypocholesterolemic/hypercholesterolemic ratio (h/H) and linoleic acid/α-linolenic acid (LA/ALA) ratio values were observed in summer. Retail goat milk had a desirable nutritional value, irrespective of production system and season, due to the following characteristics: low atherogenic index (AI) and LA/ALA ratio values, and high h/H ratio, desirable fatty acid (DFA) values and health-promoting index values. In conclusion, neither production nor season significantly impacted the fatty-acid composition and the fat-consumption nutritional indices of retail goat milk produced in Greece.
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Özcan MM, Uslu N. Comparision of bioactive properties, phenolic compounds and fatty acid profiles of outer and iner parts of blue‐green moldy cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
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Optimizing accelerated solvent extraction combined with liquid chromatography-Orbitrap mass spectrometry for efficient lipid profile characterization of mozzarella cheese. Food Chem 2022; 394:133542. [PMID: 35759836 DOI: 10.1016/j.foodchem.2022.133542] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 06/14/2022] [Accepted: 06/19/2022] [Indexed: 11/21/2022]
Abstract
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese. Response Surface Methodology and Pareto front, using a Central Composite Design (CCD), were employed to define the optimised combination of extraction temperature, number of extraction cycles and mix of solvents. LipidSearch™ software was used for a reliable and accurate lipid identification. A total of 13 subclasses, including ceramides, diacylglycerols, triacylglycerols, lysophosphatidylcholines, lysophosphatidylethanolamines, phosphatidylcholines, phosphatidylethanolamines, phosphatidylinositols, sphingomyelins, bismethyl phosphatidic acids, cholesterol ester, zymosterol ester, hexosyl ceramides were measured. The elaboration of the CCD showed that the solvents ratio was the main factor affecting the extraction efficiency. The optimised ASE method, together with the Folch extraction, synergistically contributed to a complete characterization of lipid profile of mozzarella cheese, confirming ASE technique, associated with high resolution mass spectrometry detection, as an efficient tool for Lipidomics in food science.
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Reis LG, da Silva TH, Salles MSV, Andrade AFC, Martins SMMK, Takeuchi PL, Vidal AMC, Netto AS. Effect of cow's milk with different PUFA n-6: n-3 ratios on performance, serum lipid profile, and blood parameters of grower gilts. PLoS One 2022; 17:e0258629. [PMID: 35617293 PMCID: PMC9135250 DOI: 10.1371/journal.pone.0258629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Accepted: 05/10/2022] [Indexed: 11/23/2022] Open
Abstract
The concern with human health has increased the interest in producing foods enriched with polyunsaturated fatty acids (PUFA), directly or naturally, by inclusion in the animals' diet. The positive effects such as antithrombotic, anti-inflammatory, and hypolipidemic have been observed in pigs and rats, used as human models for study. The present study evaluated the effect of cow's milk with different lipid profiles on performance, serum fatty acid profile, biochemical analysis, and a complete blood count of gilts used as a human model. At 34 days, thirty gilts were equally distributed in three treatments. Experimental treatments were milk from cows without the oil supplementation (C), milk from cows fed an enriched diet with linseed oil (n-3), and milk from cows fed an enriched diet with soybean oil (n-6). Milk supplementation was performed until 190 days old, provided once in the morning. The n-3 and n-6 milk reduced the concentration of myristic acid in the blood and increased the leukocytes. Milk enriched with n-3 compared to n-6 reduced the stearic acid. In conclusion, milk with a better PUFA profile can reduce saturated fatty acids in the blood and alter the concentration of cells in the defense system.
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Affiliation(s)
- Leriana Garcia Reis
- Department of Animal Science, School of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, Pirassununga, SP, Brazil
| | - Thiago Henrique da Silva
- Department of Animal Science, School of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, Pirassununga, SP, Brazil
| | | | - André Furugen Cesar Andrade
- Department of Animal Reproduction, School of Veterinary and Animal Science, University of São Paulo, Avenida Duque de Caxias Norte, Pirassununga, Brazil
| | - Simone Maria Massami Kitamura Martins
- Department of Animal Science, School of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, Pirassununga, SP, Brazil
| | - Paula Lumy Takeuchi
- Department of Internal Medicine, School of Medicine of Ribeirão Preto, University of São Paulo, Avenida Bandeirantes, Ribeirão Preto, Brazil
| | - Ana Maria Centola Vidal
- Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, Pirassununga, SP, Brazil
| | - Arlindo Saran Netto
- Department of Animal Science, School of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, Pirassununga, SP, Brazil
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Rul F, Béra-Maillet C, Champomier-Vergès MC, El-Mecherfi KE, Foligné B, Michalski MC, Milenkovic D, Savary-Auzeloux I. Underlying evidence for the health benefits of fermented foods in humans. Food Funct 2022; 13:4804-4824. [PMID: 35384948 DOI: 10.1039/d1fo03989j] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world. Historically, fermentation has been used to preserve food and render certain raw materials edible. As our food systems evolve towards more sustainability, the health benefits of FFs have been increasingly touted. Fermentation generates new/transformed bioactive compounds that may occur in association with probiotic bacteria. The result can be specific, advantageous functional properties. Yet, when considering the body of human studies on the topic, whether observational or experimental, it is rare to come across findings supporting the above assertion. Certainly, results are lacking to confirm the widespread idea that FFs have general health benefits. There are some exceptions, such as in the case of lactose degradation via fermentation in individuals who are lactose intolerant; the impact of select fermented dairy products on insulin sensitivity; or the benefits of alcohol consumption. However, in other situations, the results fail to categorically indicate whether FFs have neutral, beneficial, or detrimental effects on human health. This review tackles this apparent incongruity by showing why it is complex to test the health effects of FFs and what can be done to improve knowledge in this field.
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Affiliation(s)
- F Rul
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - C Béra-Maillet
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - M C Champomier-Vergès
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
| | - K E El-Mecherfi
- INRAE, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - B Foligné
- Univ. Lille, Inserm, CHU Lille, U1286 - INFINITE - Institute for Translational Research in Inflammation, F-59000 Lille, France
| | - M C Michalski
- Univ-Lyon, CarMeN Laboratory, Inserm, U1060, INRAE, UMR1397, Université Claude Bernard Lyon 1, 69310 Pierre Bénite, France
| | - D Milenkovic
- Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France. .,Department of Nutrition, University of California, Davis, Davis, CA, USA
| | - I Savary-Auzeloux
- Université Clermont Auvergne, INRAE, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France.
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Maia ML, Almeida A, Soares C, Silva LM, Delerue-Matos C, Calhau C, Domingues VF. Minerals and fatty acids profile of Northwest Portuguese Coast Shrimps. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Szterk A, Ofiara K, Strus B, Abdullaev I, Ferenc K, Sady M, Flis S, Gajewski Z. Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses. Foods 2022; 11:foods11081116. [PMID: 35454702 PMCID: PMC9028068 DOI: 10.3390/foods11081116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/29/2022] [Accepted: 04/06/2022] [Indexed: 12/14/2022] Open
Abstract
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was highly differentiated and depended on the sort and type of cheese. The content of fatty acid groups in milk fat varied within the limits: SFA, 55.2–67.2%; SCSFA, 10.9–23.4%; BCFA, 1.6–2.9%; MUFA, 15.2–23.4%; PUFA, 1.9–4.3%; trans-MUFA, 1.8–6.0%; and CLA, 1.0–3.1%. From among the examined cheeses, the seasonal sheep cheeses (Oscypek) and mountain cow cheeses were characterized by the highest content of health-promoting fatty acids. The content of health-promoting fatty acids in the fat fraction of these cheeses was CLA 2.1–3.1%, trans-MUFA 3.5–6%, BCFA 2.7–2.9%, and SCSFA 12–18%.
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Affiliation(s)
- Arkadiusz Szterk
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
- Correspondence:
| | - Karol Ofiara
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Bartosz Strus
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Ilkhom Abdullaev
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Karolina Ferenc
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Maria Sady
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Sylwia Flis
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Zdzisław Gajewski
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
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32
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Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101564] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese. Foods 2022; 11:foods11060843. [PMID: 35327266 PMCID: PMC8954529 DOI: 10.3390/foods11060843] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/01/2022] [Accepted: 03/11/2022] [Indexed: 02/04/2023] Open
Abstract
Kefalograviera is a well-known hard Greek cheese. The aim of this study was to determine how milk produced from ewes fed omega-3-enriched diets could influence the microbiota as well as the chemical composition of Kefalograviera cheese. At the start of the trial, 30 dairy ewes (Lesvos and Chios crossbreed) were selected and fed a conventional diet, based on alfalfa hay, straw and concentrate feed that contained soybean meal for a period of thirty days. Then, for a period of sixty days the same ewes were fed an omega-3-enriched concentrate feed with a lower level of soybean meal that contained 10% flaxseed and 10% lupins. Milk yield was collected individually on Days 30, 60 and 90 and used to produce three different batches of Kefalograviera cheeses, at the same cheese factory, by using a traditional recipe and identical preparation conditions (pasteurization of milk, salt, rennet and culture). Sample analysis was done after six months of Kefalograviera cheese ripening. MALDI-TOF-MS (matrix-assisted laser desorption/ionization time of flight mass spectrometry) identification was performed by contrasting the samples’ mass spectra with the corresponding reference database. The correlation between the different Kefalograviera cheeses revealed the predominant species being Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Enterococcus faecium and Enterococcus faecalis, with significant quantitative differences between the experimental groups and the controls. Pediococcus spp. was isolated only from the experimental groups’ cheeses and Staphylococcus spp. only from the controls’ cheese, suggesting—among other differences—a bacterial microbiota distinction between the groups. Moreover, increased levels of alpha-linolenic acid and total polyunsaturated omega-3 fatty acids were noted in the enriched Kefalograviera cheeses. These promising findings suggest that enriched Kefalograviera cheese could be manufactured via enriching the ewes’ diets, with potential benefits for the consumers’ health.
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Łepecka A, Okoń A, Szymański P, Zielińska D, Kajak-Siemaszko K, Jaworska D, Neffe-Skocińska K, Sionek B, Trząskowska M, Kołożyn-Krajewska D, Dolatowski ZJ. The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031097. [PMID: 35164362 PMCID: PMC8838525 DOI: 10.3390/molecules27031097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/30/2022] [Accepted: 02/04/2022] [Indexed: 12/04/2022]
Abstract
The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.
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Affiliation(s)
- Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
- Correspondence: ; Tel.: +48-225097025
| | - Anna Okoń
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Katarzyna Kajak-Siemaszko
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Danuta Jaworska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Katarzyna Neffe-Skocińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Barbara Sionek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Zbigniew J. Dolatowski
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
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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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Kawęcka A, Pasternak M. Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2021.2020125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aldona Kawęcka
- Department of Sheep and Goat Breeding, National Research Institute of Animal Production, Kraków, Poland
| | - Marta Pasternak
- Department of Sheep and Goat Breeding, National Research Institute of Animal Production, Kraków, Poland
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Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake. Foods 2021; 11:foods11010006. [PMID: 35010131 PMCID: PMC8750288 DOI: 10.3390/foods11010006] [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: 11/11/2021] [Revised: 12/14/2021] [Accepted: 12/17/2021] [Indexed: 11/17/2022] Open
Abstract
The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.
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Bodnár Á, Egerszegi I, Kuchtik J, Penksza K, Póti P, Pajor F. Effect of grazing on composition, fatty acid profile and nutritional
indices of the goat milk and cheese. JOURNAL OF ANIMAL AND FEED SCIENCES 2021. [DOI: 10.22358/jafs/144843/2021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Danchuk V, Ushkalov V, Midyk S, Vigovska L, Danchuk O, Korniyenko V. MILK LIPIDS AND SUBCLINICAL MASTITIS. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.15673/fst.v15i2.2103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This article deals with the process of obtaining quality raw milk by analyzing its lipid composition. The lipid composition of raw milk depends on many factors, among which, first of all, is the species, the composition of the diet and the physiological state of the breast. In recent years, a large amount of data has accumulated on the fluctuations of certain lipid parameters of milk depending on the type, age, lactation, diet, time of year, exercise, animal husbandry technology, physiological state of the lactating organism in general and breast status in particular. Factors of regulation of fatty acid composition of raw milk: genetically determined parameters of quality and safety; fatty acid composition of the diet; synthesis of fatty acids by microorganisms of the digestive tract; synthesis of fatty acids in the breast; physiological state of the breast. The milk of each species of productive animals has its own specific lipid profile and is used in the formulation of certain dairy products to obtain the planned technological and nutritional parameters. Diagnosis of productive animals for subclinical mastitis involves the use of auxiliary (thermometry, thermography, electrical conductivity) and laboratory research methods: counting the number of somatic cells; use of specialized tests; microbiological studies of milk; biochemical studies of milk. The biochemical component in the diagnosis of subclinical forms of mastitis is underestimated. An increase in body temperature implies an increase in the intensity of heat release during the oxidation of substrates, sometimes due to a decrease in the intensity of synthesis of energy-intensive compounds. There are simply no other sources of energy in the body. The situation is the same with certain parts of the metabolism, which are aimed at the development of protective reactions to the etiological factor aimed at the defeat of the breast. That is why the biochemical composition of breast secretions in the absence of clinical signs of mastitis undergoes biochemical changes and the task of scientists is to develop mechanisms for clear tracking of such changes, identification of animals with subclinical forms of mastitis and effective treatment.
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Kasapidou E, Basdagianni Z, Papadopoulos V, Karaiskou C, Kesidis A, Tsiotsias A. Effects of Intensive and Semi-Intensive Production on Sheep Milk Chemical Composition, Physicochemical Characteristics, Fatty Acid Profile, and Nutritional Indices. Animals (Basel) 2021; 11:ani11092578. [PMID: 34573544 PMCID: PMC8470749 DOI: 10.3390/ani11092578] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/04/2022] Open
Abstract
Simple Summary Intensive and semi-intensive sheep farming are the two farming systems usually employed in Greece. Several studies have been conducted on the effect of the farming system on sheep milk fatty acid composition. This study simultaneously examines milk basic composition, physicochemical characteristics, fatty acid composition, and nutritional value according to the production system. Bulk tank milk from farms using the intensive and semi-intensive production systems was analyzed. The results show that grazing can improve the fatty acid composition of milk. Thus, pasture-based feeding strategies could improve the fatty acid composition and the nutritional properties of sheep dairy products. Abstract Dairy sheep farming is a vital sector of the agricultural economy in Greece. Information on the effect of the farming system on sheep milk characteristics is critical for producing dairy products with improved nutritional value according to the current guidelines for healthy food consumption. This study aimed to investigate the basic composition, physicochemical characteristics, fatty acid composition, and nutritional indices of milk produced in intensive and semi-intensive sheep farms. Bulk tank milk samples from 20 intensive and 20 semi-intensive sheep farms were examined. Sheep in the intensive farms were kept indoors and were fed with roughage, silage, and concentrates. Sheep in the semi-intensive farms were kept indoors during the night and were moved to the pastures during the day. Sheep were fed with roughage, silage, and concentrates in combination with grazing. Milk composition and somatic cell count were determined with automatic analyzers. The physicochemical characteristics were determined with standard laboratory methods. The fatty acid composition was analyzed by gas chromatography. The farming system did not affect milk chemical composition and physicochemical characteristics. However, milk fatty acid composition and nutritional value were significantly improved in milk from farms using the semi-intensive production system, and this favorable effect was attributed to the inclusion of pasture in sheep diet.
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Affiliation(s)
- Eleni Kasapidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece; (V.P.); (A.K.); (A.T.)
- Correspondence:
| | - Zoitsa Basdagianni
- Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (Z.B.); (C.K.)
| | - Vasileios Papadopoulos
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece; (V.P.); (A.K.); (A.T.)
| | - Chrysoula Karaiskou
- Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (Z.B.); (C.K.)
| | - Anastasios Kesidis
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece; (V.P.); (A.K.); (A.T.)
| | - Arsenios Tsiotsias
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece; (V.P.); (A.K.); (A.T.)
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Margalho LP, Kamimura BA, Pimentel TC, Balthazar CF, Araujo JV, Silva R, Conte-Junior CA, Raices RS, Cruz AG, Sant’Ana AS. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103955] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties. Animals (Basel) 2021; 11:ani11061589. [PMID: 34071444 PMCID: PMC8229916 DOI: 10.3390/ani11061589] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/13/2021] [Accepted: 05/25/2021] [Indexed: 01/01/2023] Open
Abstract
The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and "goaty" flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.
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Vargas-Bello-Pérez E, Geldsetzer-Mendoza C, Ibáñez RA, Rodríguez JR, Alvarado-Gillis C, Keim JP. Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops. Animals (Basel) 2021; 11:ani11010107. [PMID: 33430319 PMCID: PMC7825774 DOI: 10.3390/ani11010107] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 12/30/2022] Open
Abstract
Simple Summary Brassica crops such as kales and swedes can be supplied to cow diets during winter. Little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics. Thus, the objective of this study was to determine the effect of including kale or swedes in the diet of pasture-fed lactating dairy cows on chemical composition, fatty acid (FA) profile and sensory characteristics of Chanco-style cheese. Kale or swedes can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition and cheese composition. However, with regard to cheese FA profiles, those elaborated from milks from kale and swedes increased total contents of saturated fatty acids. Abstract Brassica crops such as kale and swede can be supplied to cow diets during winter, however little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics of milk and cheese. This study evaluated the effect of including kale or swede in pasture-fed lactating dairy cow diets on chemical composition, fatty acid (FA) profile, and sensory characteristics of Chanco-style cheese. Twelve early-lactation cows were used in a replicated (n = 4) 3 × 3 square Latin square design. The control diet consisted of (DM basis) 10.0 kg of grass silage, 4.0 kg of fresh grass pasture, 1.5 kg soybean meal, 1.0 kg of canola meal, and 4.0 kg of cereal-based concentrate. The other treatments replaced 25% of the diet with swede or kale. Milk yield, milkfat, and milk protein were similar between treatments as were cheese moisture, fat, and protein. Swede and kale increased total saturated cheese FA while thrombogenic index was greater in swede, but color homogeneity and salty flavor were greater while ripe cheese aroma less than for kale. Kale or swede can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition, or cheese composition. However, kale and swede increased total cheese saturated FA.
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Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
- Correspondence: (E.V.-B.-P.); (J.P.K.)
| | - Carolina Geldsetzer-Mendoza
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
| | - Rodrigo A. Ibáñez
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - José Ramón Rodríguez
- Escuela de Graduados, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
| | - Christian Alvarado-Gillis
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Producción Animal, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
| | - Juan P. Keim
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Producción Animal, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
- Correspondence: (E.V.-B.-P.); (J.P.K.)
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