Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses

Abstract

The inverse association between the groups of odd-chain (OCFA) and branched-chain (BCFA) and the development of diseases in humans have generated interest in the scientific community. In experiment 1, the extent of the passage of odd- and branched-chain fatty acids (OBCFA) from milk fat to fresh cheese fat was studied in sheep and goats. Milk collected in two milk processing plants in west Sardinia (Italy) was sampled every 2 weeks during spring (March, April and May). In addition, a survey was carried out to evaluate the seasonal variation of the OBCFA concentrations in sheep and goats’ cheeses during all lactation period from January to June. Furthermore, to assess the main differences among the sheep and goat cheese, principal component analysis (PCA) was applied to cheese fatty acids (FA) profile. Concentrations of OBCFA in fresh cheese fat of both species were strongly related to the FA content in the unprocessed raw milk. The average contents of OBCFA were 4.12 and 4.13 mg/100 mg of FA in sheep milk and cheese, respectively, and 3.12 and 3.17 mg/100 mg of FA in goat milk and cheese, respectively. The OBCFA concentration did no differed between milk and cheese in any species. The content of OBCFA was significantly higher in sheep than goats’ dairy products. The OBCFA composition of the cheese was markedly affected by the period of sampling in both species: odd and branched FA concentrations increased from March to June. The seasonal changes of OBCFA in dairy products were likely connected to variations in the quality of the diet. The PCA confirmed the higher nutritional quality of sheep cheese for beneficial FA, including OBCFA compared to the goat one, and the importance of the period of sampling in the definition of the fatty acids profile.

Inclusion of Cocoa Bean Shell in the Diet of Dairy Goats: Effects on Milk Production Performance and Milk Fatty Acid Profile

“…When compared to the CTRL-fed goats, the CBS-fed goats ingested lower amounts of PUFA from the diet (Table 2). As PUFA are known to exert toxic effects on the rumen microflora, particularly on cellulolytic bacteria, a reduced PUFA intake from the diet may have determined a quantitative increase of bacteria biomass inside the rumen (82), and a subsequent higher availability of BCFA for milk fat synthesis in the mammary gland (83). In addition, the higher fiber content of the CBS diet (Table 1) may also partly explain the observed increase of BCFA in the CBS-fed goats, as a positive association has been previously reported between dietary fiber and FA of microbial origin (83).…”

Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat

“…Noteworthy FA in suckling lamb meat are the odd-chain FA (OCFA) and BCFA. These FA are considered biomarkers of rumen microbial fermentation and their amount in the meat of suckling lambs, which are still functional monogastric, is likely related to their concentration in the maternal milk [ 13 ]. The odd- and branched-chain fatty acids (OBCFA), not considered for a long time because of their low content in the total fat, have recently received increasing attention in human nutrition due to their potential health properties.…”

“…A recent study demonstrated that C15:0 has a direct role in attenuating multiple comorbidities in humans as inflammation, anemia, and dyslipidemia [ 56 ]. Lamb meat, together with dairy foods, represents the main source of both OCFA and BCFA in the human diet [ 13 ].…”

“…The fat and fatty acids (FA) profiles of maternal milk strongly affect meat FA profile with consequences on its nutritional and sensory characteristics. Sheep milk is rich in potentially healthy FA, especially rumenic (RA; C18:2c9,t11; also named c9,t11-conjugated linoleic acid or c9,t11-CLA), vaccenic (VA; C18:1t11), linolenic (ALA; C18:3n3) [ 12 ], and branched-chain fatty acids (BCFA) [ 13 ].…”

Innovation Meets Tradition in the Sheep and Goat Dairy Industry

“…Seasonality of milk composition is characterized by periods of "peak" milk production, after which milk yield declines in summer, as animals go from the mid to late stages of their lactation, and this is more marked in extensive breeding systems, due to changes in the quality and availability of natural pasture. Seasonality of milk fatty acid (FA) composition was studied by Nudda et al [4], which turned their attention from the amply studied health beneficial omega-3 FA and conjugated linoleic acid (CLA) to the odd and branched chain classes of FA. The latter, long neglected, have recently sparked interest in the scientific community due to an inverse relationship with the development of human diseases.…”