Fatty acid content, health and risk indices, physicochemical composition, and somatic cell counts of milk from organic and conventional farming systems in tropical south-eastern Mexico

Delgadillo-Puga, Claudia; Sánchez-Muñoz, Bernardo; Nahed-Toral, José; Cuchillo-Hilario, Mario; Díaz-Martínez, Margarita; Solis-Zabaleta, Roman; Reyes-Hernández, Aurora; Castillo-Domíguez, Rosa Maria

doi:10.1007/s11250-014-0581-x

Cited by 13 publications

(16 citation statements)

References 18 publications

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“…Polyunsaturated fatty acids (PUFA), trans fatty acids (TFA), and omega-3 FAs were significantly higher in organic butters than in conventional butters. For PUFA and omega-3 FAs, this has been described before for conventional and organic milk [25]. The results for grass butters were, again, less obvious which is likely due to its relatively flexible production specifications.…”

Section: Resultsmentioning

confidence: 65%

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Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling

Pustjens

Boerrigter-Eenling

Koot

et al. 2017

Foods

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In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional (n = 28), organic (n = 14), and grass (n = 12) full-fat butters were collected during the winter and summer seasons. Samples were analyzed for their fat content, free fatty acid (FFA) content, and triglyceride (TG) and fatty acid (FA) profiles. The fat content was significantly lower in conventional butters than in organic butters and the FFA content was significantly lower in conventional butters compared with grass butters. Also, organic butters differed significantly from their conventional counterparts with regard to their TG and FA profiles. The TG profiles of the organic and grass butters did not differ significantly. The FA profiles of grass butters were less distinct, since only a few FAs differed significantly from conventional (six FAs) and organic (eight FAs) butters.

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Section: Resultsmentioning

confidence: 65%

“…Delgadillo-Puga also described a significant difference between samples collected in January and June in SFA and MUFA in conventional raw milk and for PUFA in organic raw milk [25]. An increase in PUFA and omega-3 in grass-fed dairy was expected, since these groups of FAs are more abundant in grass than in conventional feed [26].…”

Section: Resultsmentioning

confidence: 99%

Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling

Pustjens

Boerrigter-Eenling

Koot

et al. 2017

Foods

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“…oils and meals from oleaginous, would be good option for this purpose (13,28) . The occurrence of these metabolites in rabbit meat may contribute to its shelf life and improved human health as was reported in other animal products (11,(32)(33)(34) . Daily intake recommendation for eicosapentanoic (C20:5) and docosahexanoic (C22:6) acids, which belong to the family n3, is 500 mg to maintain a healthy cardiovascular system in humans.…”

Section: Discussionmentioning

confidence: 71%

Dietary supplementation of inulin or flavomycin and type of cut of rabbit meat: changes on fatty acid profile and sensorial characteristics

Juárez-Silva¹,

Cuchillo-Hilario

Villarreal-Delgado

2019

Rev. Mex. Cienc. Pecu.

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The demand for meat from animals raised with the minimum use of antibiotics is growing. Also, the use of prebiotics, antibiotics, type of cut of meat to modify the fatty acid profile and the effects on consumer preferences are still not clear. The present study investigated the fatty acid profile, the health, and risk fatty acid indices and the consumer sensory evaluation of rabbit's meat fed inulin and flavomycin as additives. Forty-eight (48) New Zealand rabbits were randomly arranged into 4 treatments of 12 animals each. The control group did not receive antibiotic or inulin supplementation. The second group was supplemented with inulin (2.5 g of inulin/kg of feed) while the third group received flavomycin as supplement (0.1 g of flavomycin/kg of feed). The fourth group received both inulin and flavomycin. Inulin addition in rabbit's diet increases beneficial fatty acids (CLA, P=0.0001; and n3-PUFA, P=0.0001) and enables a better health-promoting index (P=0.0004) while reducing the atherogenic (P=0.001) and thrombogenic indices (P=0.042) of meat. The type of cut of meat (loin, fore legs and hind legs) had a minor impact on changing the fatty acid profile. In contrast, inulin or flavomycin addition showed larger modifications than type of cut of meat on this respect. Flavomycin reduced hedonic properties of meat (taste, P=0.0001; color, P=0.01; and aroma, P=0.0001). Loin tended to be the most preferred cut of meat (P=0.01). Inulin is a good alternative to avoid the utilization of antibiotics in rabbit's feeding.

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“…The isotopic characteristics of biophilic elements in milk composition, as well as other products of animal origin, largely depend on specific characteristics of the feed [39,40,41,42,43,44]. Consequently, milk from cows, grazing on pastures of a certain geographical region will have unique isotopic composition and elemental profile characteristic to this zone [45].…”

Section: Main Partmentioning

confidence: 99%

Modern Analysis Methods Use in Order to Establish the Geographic Origin of Food Products

et al. 2020

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KEY WORDS: controlled origin place, isotopic mass spectrometry, elemental profile, stable isotope ratio A BST R ACT Food products with controlled geographical origin place are in special demand among consumers because of their specific properties, due to climatic, soil characteristics or other factors. The article provides an analysis of regulatory framework for legal goods protection with an indication of their origin place on the territory of the Russian Federation and in other countries. Existing authentication methods for this type of product are reviewed. Based on the analysis of scientific literature, the authors noted the most significant works aimed at confirming the authenticity of food products' origin place on the example of honey and meat products, which were carried out in the countries of the European Union, Australia, China, Brazil, South Africa, the USA and other countries. It is shown that the most widespread researches aimed at studying values of isotopic ratios of hydrogen ( 2 H/ 1 H), carbon ( 13 C/ 12 C), oxygen ( 18 O/ 16 O), nitrogen ( 15 N/ 14 N) and sulfur ( 34 S/ 32 S) in compounds contained in products that reflect the distribution of «light» and «heavy» isotopes during biological and geochemical processes within a single region. The analysis of the works aimed at studying the qualitative and quantitative composition of trace elements and rare earth metals (As, B, Ba, Cd, Li, Mn, Pd, Rb, Se, Te, Tl, Dy, U, etc.), as well as research of isotopic relations values of some elements ( 87 Sr/ 86 Sr, 207 Pb/ 206 Pb, etc.) in product samples and soils of studied region. The advantages of an integrated research approach, which includes the creation of data array of various indicators values and its in-depth analysis using chemometric algorithms and mathematical modeling methods, are shown.Despite the fact that values of such isotopic ratios as 87 Sr/ 86 Sr, 207 Pb/ 206 Pb, 208 Pb/ 206 Pb, and 204 Pb/ 206 Pb are also quite informative indicators when determining food products territorial affiliation, their scientists use much less often [65]. ConclusionThe results of numerous researches show that studying isotopic ratios of the main biophilic elements and elemental profile are powerful tools in confirming geographical origin place of food products. The values of isotopic ratios of hydrogen ( 2 H/ 1 H), carbon ( 13 C/ 12 C), oxygen ( 18 O/ 16 O), nitrogen ( 15 N/ 14 N) and sulfur ( 34 S/ 32 S) in compounds that make up food products are largely determined by climatic and geographical conditions of raw materials growth region. The qualitative and quantitative composition of trace elements and rare-earth metals (As, B, Ba, Cd, Li, Mn, Pd, Rb, Se, Te, Tl, Dy, U, etc.), as well as values of isotopic ratios of some metals ( 87 Sr/ 86 Sr, 207 Pb/ 206 Pb, etc.) reflect the specific terroir of researched region. Using the described research methods in combination with the methods of mathematical results processing (ANOVA, PCA, LDA, etc.) allows to confirm with high accuracy of the product belongs to spe...

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Fatty acid content, health and risk indices, physicochemical composition, and somatic cell counts of milk from organic and conventional farming systems in tropical south-eastern Mexico

Cited by 13 publications

References 18 publications

Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling

Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling

Dietary supplementation of inulin or flavomycin and type of cut of rabbit meat: changes on fatty acid profile and sensorial characteristics

Modern Analysis Methods Use in Order to Establish the Geographic Origin of Food Products

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