Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

Abstract

Chia seed (Salvia hispanica L.) is the greatest known plant source of n-3 α-linolenic acid. The present study evaluated the effects of 3 inclusion levels of chia seed [zero (control); low, 2.7% (CLow); and high, 5.5% (CHigh)] in diets of dairy goats on milk yield and fatty acid profile. Nine Saanen dairy goats in the last third of lactation period, live weight 38 ± 8.7 kg, housed in metabolic cages, were fed iso-proteic and iso-energetic (160 g of crude protein/d and 11 MJ of metabolizable energy/d) diets. Gas chromatography was used to analyze fatty acid profile and total conjugated linoleic acid (CLA). Silver ion HPLC was used to analyze the isomeric profile of CLA. The results were subjected to variance analysis using a Latin square design repeated 3 × 3. The CHigh treatment was higher for dry matter, neutral detergent fiber, and acid detergent fiber intake compared with CLow and control diets. Digestibility was not affected by the inclusion of chia seeds. The CHigh diet improved N intake with respect to the control and CLow diet. Milk yield and chemical composition were not affected by the treatment. The milk fatty acid profile of C18:0, C18:1, C18:2, and C:20 was higher for CHigh than the other treatments. The in vitro gas production (mL of gas/g of dry matter) was lower in CHigh than the control diet. In conclusion, the addition of chia seeds at the CHigh level in dairy goat diets negatively affected in vitro rumen fermentation, but increased the milk fatty acid profile of C18:0, C18:1n-9 cis, and C:20, monounsaturated fatty acids, and polyunsaturated fatty acids. The total CLA content increased from 0.33 to 0.73% with the supplementation of chia to the diet, as well as the isomers cis-9,trans-11, trans-7,cis-9, trans-11,cis-13, and trans-12,trans-14.

Fodder Yield, Quality and Growth of Chia (Salvia hispanica L.) as Affected by Sowing Density and Top-Dressing Nitrogen Fertilization

“…Many studies demonstrated that even small amounts of chia seeds in animal diets can dramatically improve the omega-3 content of eggs [11,19,73] and of poultry and lamb meat [12,74]. Nevertheless, data on lactating goats fed with chia seeds [13] show that the FA profile of milk is improved but that ALA undergoes a substantial biohydrogenation in the rumen. The effect of including chia forage in the diet of ruminants remains to be ascertained, but it is possible that leaf antioxidants would play a role in protecting polyunsaturated fatty acids (PUFA).…”

Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation

“…In particular, in all samples α-linolenic acid represented > 49% of the total fatty acids fraction, being this compound an essential omega-3 polyunsaturated fatty acid. This fatty acid is defined as a fundamental factor for brain and visual function in humans (Sakayori et al, 2016), and its deficiency could led to many health problems, because it cannot be synthesized in humans, therefore it must be supplied through the diet (Schettino et al, 2017). For tocopherols composition, wild cardoon presented all the different isoforms of tocopherol (α-, β-, γand δ) and, as expected, the highest amount of total tocopherol (9.6 ± 0.1 mg/100 g dw), being δtocopherol the most abundant isoform followed by γ-tocopherol (2.8 ± 0.1 and 2.36 ± 0.01 mg/100 g dw, respectively).…”

Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk

“…Among these fatty acids, Oleic acid (C18:1n9c) was the most abundant fatty acid (1,536.12 ± 0.12) in untreated samples, followed by Palmitic acid (C16:0) (1,048.38 ± 0.14) and Stearic acid (C18:0) (809.13 ± 0.11). The prominent Oleic acid (C18:1n9c) content was partly correlated to the biohydrogenation process in the goat milk fatty acid like Linoleic acid (Schettino et al, 2017). Individual SFA including Butyric, Caproic, Caprylic, Capric, Lauric, Myristic, Pentadecanoic, and Palmitic acid were found slightly changed ( p > .05) than those in the untreated sample.…”

“…and Stearic acid (C18:0) (809.13 ± 0.11). The prominent Oleic acid (C18:1n9c) content was partly correlated to the biohydrogenation process in the goat milk fatty acid like Linoleic acid (Schettino et al, 2017 (Lopez et al, 2019). The position of fatty acid in the triacylglycerols determines their rate of oxidations (Ghnimi et al, 2017).…”