Influence de la mise à l'herbe des vaches laitières sur les indices de la matière grasse du beurre et sur les teneurs en différents acides gras poly-insaturés

Kuzdzal-Savoie, S.; Kuzdzal, W.

doi:10.1051/lait:196140712

Cited by 9 publications

(1 citation statement)

References 2 publications

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“…It is widely recognized that diet plays a major role in modulating the fatty acid composition of ruminant milk as recently reviewed with specific focus on cattle (Jensen, 2002), goats (Chilliard et al, 2003), and sheep (Bocquier and Caja, 2001). It has also been recognized for some time that the intake of fresh forages either cut and offered in trough or grazed has an influence on milk fat as well as on milk fatty acid composition compared with diets based on conserved forage and concentrates (Kuzdal-Savoie and Kuzdal, 1961). However, it is unclear whether the "herbage effect" depends upon the forage species.…”

Section: Introductionmentioning

confidence: 99%

Milk and Cheese Fatty Acid Composition in Sheep Fed Mediterranean Forages with Reference to Conjugated Linoleic Acid cis-9,trans-11

Addis

Cabiddu

Pinna

et al. 2005

Journal of Dairy Science

166

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Two experiments were undertaken to evaluate the effect on milk and cheese fatty acid composition of feeding different fresh forages to dairy sheep both in winter (experiment 1, growing stage of the forages, early lactating ewes) and in spring (experiment 2, reproduction stage of the forages, midlactating ewes). Four forage species were compared: annual ryegrass (RY, Lolium rigidum Gaudin), sulla (SU, Hedysarum coronarium L.), burr medic (BM, Medicago polymorpha L.), and a daisy forb (CH, Chrysanthemum coronarium L.). The forages were cut twice daily and offered ad libitum to 4 replicate groups of Sarda dairy sheep (groups RY, SU, BM, and CH). The CH forage was particularly rich in linoleic acid in both periods, whereas BM and SU forages were rich in linolenic acid in winter and spring, respectively. Milk fatty acid composition was affected by the forage in both experiments. Milk conjugated linoleic acid and vaccenic acid contents were higher in CH and BM groups (winter) and CH group (spring) than in the other groups. No differences were observed when comparing fatty acid profile between milk, 1-d-old cheeses, and 60-d-old cheeses within experimental groups, suggesting that the fatty acid recovery rates during cheese making and ripening were not affected by the feeding regimens. After stepwise discriminant analyses of the pooled data, the milks and cheeses sourced in the different feeding regimens differed among them. Based on these results, we conclude that it is possible to manipulate the fatty acid profile of sheep dairy produce to maximize the content of beneficial fatty acids by the use of appropriate fresh forage-based regimens.

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Section: Introductionmentioning

confidence: 99%

Milk and Cheese Fatty Acid Composition in Sheep Fed Mediterranean Forages with Reference to Conjugated Linoleic Acid cis-9,trans-11

Addis

Cabiddu

Pinna

et al. 2005

Journal of Dairy Science

166

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Changes in ewe milk fatty acids following turning out to pasture

Biondi

Valvo

Gloria

et al. 2008

Small Ruminant Research

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Changes in goat milk fatty acids during abrupt transition from indoor to pasture diet

Renna

Lussiana

Cornale

et al. 2012

Small Ruminant Research

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14Goal of this study was to evaluate the kinetics of goat milk fatty acids during abrupt 15 transition from indoor to pasture-based diets. Twelve Valdostana goats in mid-lactation 16 reared indoors and fed hay and concentrates for 40 days were abruptly brought outdoors 17 on natural pasture and fed fresh grass ad libitum. Feed samples and individual milk 18 samples were collected for fatty acids analysis on the last day of indoor feeding (day 0) 19 and after 1, 2, 3, 4, 6, 9, 13, 18 and 23 days of fresh grass feeding. Milk fatty acid 20 composition was significantly affected by sampling day. Significant changes already took 21 place few days after transition. The most marked and consistent variations occurred at the 22 expense of some unsaturated fatty acids. Total trans-octadecenoic and trans-23 octadecadienoic acids, conjugated linoleic acids (CLA) and omega-3 fatty acids constantly 24 increased, reaching concentrations 4.0, 3.0, 3.9, and 2.2 times higher at the end of the trial 25 than at its beginning, respectively. On the last sampling day the omega-6/omega-3 fatty 26 *Manuscript 2 acids ratio was two times lower than its initial value. Considering individual fatty acids, 27 the most consistent and remarkable increasing trends throughout the trial were observed 28 for C18:1 t6-11, C18:1 t12-14+c6-8, C18:1 c14+t16, C18:2 t11c15, C18:2 c9t13+t8c12, 29 CLA isomers c9t11+t7c9+t8c10 and t11c13+c9c11. Alpha-linolenic and eicosapentaenoic 30 acids also increased significantly, but to a lesser extent. In view of the many beneficial 31 biological effects that have been attributed to vaccenic acid (C18:1 t11), rumenic acid 32 (C18:2 c9t11), and omega-3 fatty acids, results showed that, from a human health 33 perspective, goat milk fatty acid composition consistently improved after transition from 34 indoor to pasture feeding. Such improvements, mainly due to the high content of -35 linolenic acid in pasture plants, were already significant after two or three days of fresh 36 grass feeding. Further increases of beneficial fatty acids in milk fat were observed till 37 about thirteen (vaccenic acid and CLA) or twenty-three (omega-3 fatty acids) days after 38 transition. These results show that pasture can be considered a natural feeding strategy to 39 quickly enhance the healthfulness of goat milk fat. The positive effects of fresh grass-based diets on the fatty acid (FA) profile and the 45 nutritional quality of dairy fat have been recognized broadly (Morand-Fehr et al., 2007). 46 Such improvement is related to both increased milk concentrations of polyunsaturated FA 47 (e.g., omega-3 FA and conjugated linoleic acid) which are known to exert many putative 48 beneficial effects for human health (Barcelo-Coblijn and Murphy, 2009; Benjamin and 49 Spener, 2009) and decreased concentrations of saturated FA (particularly lauric, myristic, 50 and palmitic acids) able to raise risk factors for cardiovascular diseases (Ohlsson, 2010). 51Modifications and persistency of ruminant milk FA concentrations determined by ...

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Influence de la mise à l'herbe des vaches laitières sur les indices de la matière grasse du beurre et sur les teneurs en différents acides gras poly-insaturés

Cited by 9 publications

References 2 publications

Milk and Cheese Fatty Acid Composition in Sheep Fed Mediterranean Forages with Reference to Conjugated Linoleic Acid cis-9,trans-11

Milk and Cheese Fatty Acid Composition in Sheep Fed Mediterranean Forages with Reference to Conjugated Linoleic Acid cis-9,trans-11

Changes in ewe milk fatty acids following turning out to pasture

Changes in goat milk fatty acids during abrupt transition from indoor to pasture diet

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