Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system

Borba, Karla Kalígia Silva; Santi-Gadelha, Tatiane; Sant’Ana, A.M.S.; Pacheco, Maria Teresa Bertoldo; Pinto, Luciano S.; Madruga, Marta Suely; Medeiros, Ariosvaldo Nunes de; Bessa, Rui J.B.; Alves, Susana P.; Magnani, Marciane; Pimentel, Tatiana Colombo; Queiroga, Rita de Cássia Ramos do Egypto

doi:10.1016/j.smallrumres.2022.106842

Cited by 4 publications

(2 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amino acid composition of whey and whey protein depends mainly on the original composition of the starting milk and the processing techniques used in cheese production. 20–22 Taking the above into consideration, the amino acid composition of the whey (W) used in this study, as well as that of the local whey protein (L-WP) extracted from cheese whey, were analyzed and compared to that of a commercial whey protein (C-WP). As can be seen in Table 2, the amino acids with the highest presence were glutamic acid, aspartic acid, alanine and leucine, while arginine, histidine and cysteine were present in the lowest amounts in all the analysed samples.…”

Section: Resultsmentioning

confidence: 99%

Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting

Uribarrena,

Rovira-Cal,

Urbina

et al. 2024

Green Chem.

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting

Uribarrena,

Rovira-Cal,

Urbina

et al. 2024

Green Chem.

View full text Add to dashboard Cite

show abstract

“…Living organisms require protein for normal development since it is a major source of essential amino acids (Borba et al, 2022 ). It was found that replacing a certain percentage of commercial feed with fermented rice bran resulted in protein deposition in chicken meat (Al‐Arif et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Raza

Gui

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Palm kernel meal (PKM) has been shown to be a high‐quality protein source in ruminant feeds. This study focused on the effects of feed, supplemented with different amounts of PKM (ZL‐0 as blank group, and ZL‐15, ZL‐18, and ZL‐21 as treatment group), on the quality and flavor profile of Tibetan sheep meat. Furthermore, the deposition of beneficial metabolites in Tibetan sheep and the composition of rumen microorganisms on underlying regulatory mechanisms of meat quality were studied based on ultra‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry as well as 16S rDNA sequencing. The results of the study showed that Tibetan sheep in the ZL‐18 group exhibited superior eating quality and flavor profile while depositing more protein and fat relative to the other groups. The ZL‐18 group also changed significantly in terms of the concentration and metabolic pathways of meat metabolites, as revealed by metabolomics. Metabolomics and correlation analyses finally showed that PKM feed mainly affected carbohydrate metabolism in muscle, which in turn affects meat pH, tenderness, and flavor. In addition, 18% of PKM increased the abundance of Christensenellaceae R‐7 group, Ruminococcaceae UCG‐013, Lachnospiraceae UCG‐002, and Family XIII AD3011 group in the rumen but decreased the abundance of Prevotella 1; the above bacteria groups regulate meat quality by regulating rumen metabolites (succinic acid, DL‐glutamic acid, etc.). Overall, the addition of PKM may improve the quality and flavor of the meat by affecting muscle metabolism and microorganisms in the rumen.

show abstract

Preparation and structural characterization of pullulan and whey protein isolate-based electrospun nanofiber

Ali,

Jiang,

Chen

et al. 2023

Food Bioscience

View full text Add to dashboard Cite

Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system

Cited by 4 publications

References 50 publications

Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting

Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Preparation and structural characterization of pullulan and whey protein isolate-based electrospun nanofiber

Contact Info

Product

Resources

About