Nutritional quality indices of milk fat from goats on diets supplemented with different roughages

Osmari, E. K.; Cecato, Ulysses; Macedo, F.A.F.; Souza, Nilson Evelázio de

doi:10.1016/j.smallrumres.2011.03.030

Cited by 44 publications

(48 citation statements)

References 12 publications

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“…The average values of the nutritional indices were 2.71 and 2.95 for AI and TI, respectively, in agreement with previous stud- ies performed on goats milk (Bouattour et al, 2008;Osmari et al, 2011). Low values of these indices are usually observed in foods that provide a low intake of undesirable fats and are therefore associated with a reduced risk of cardiovascular disease (Ulbricht and Southgate, 1991).…”

Section: Discussionsupporting

confidence: 89%

Survey on the fatty acids profile of fluid goat milk

et al. 2013

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Fluid goat milk submitted to thermal treatment has interesting nutritional properties and a potential expanding market. The present study was aimed to conduct fatty acids profile characterisation of goat milk placed on market. Forty-nine fluid milk samples were collected: 12 pasteurised, 12 pasteurised at high temperature, 11 ultrahigh temperature (UHT) whole milk and 14 UHT semi-skimmed milk. Milk samples were collected at retail level from 7 different companies and from different production batches. After extraction and methilation, fatty acids (FAs) profile was determined on each sample using a gas chromatograph with flame ionisation detector (GC-FID) with high-polarity capillary column. The concentration (g/100mL) of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), trans fatty acids (t-FAs), and isomers of conjugated linoleic acid (CLA) was determined. N-6/n-3 ratio, atherogenic index (AI) and thrombogenic index (TI) were also assessed. Fluid goat milk lipid profile was characterised by SFAs (68.4% of total FAs), PUFAs (5.3%), MUFAs (21.3%), tFAs (3.6%) and CLA (0.8%). The most represented fatty acids were: 16:0 (24.5%), 9cis-18:1 (18.2%), 18:0 (9.6%), 14:0 (9.5%), 10:0 (9.3%) and 12:0 (4.5%). Nutritional indices were 2.8-6.8 for n-6/n-3 ratio; 2.3-2.9 for AI; and 2.7-3.2 for TI. Milk produced by small scale plants, with no milk fat standardisation, showed greater differences in fatty acid profile as compared to industrial plants milk. Large scale production is characterised by commingled bulk tank milk of different origins and then is more homogeneous. The whole goat milk supply chain should be controlled to obtain milk with fatty acids of high nutritional value.

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Section: Discussionsupporting

confidence: 89%

Survey on the fatty acids profile of fluid goat milk

et al. 2013

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“…For this reason, Ulbrich and Southgate () introduced the atherogenic (AI) and thrombogenic (TI) indices. Low values of AI and TI (0.4–0.6) were recommended for a healthy diet (Osmari, Cecato, Macedo, & Souza, ). Saturated FAs, such as myristic (C 14:0 ) and palmitic (C 16:0 ) acids, are known to be the most atherogenic, while oleic acid (C 18:0 ) is considered thrombogenic (Osmari et al, ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

Achouri¹,

Smichi

Kharrat³

et al. 2017

J Food Biochem

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The increase in world fish lipid request has made necessary the search for new fish species rich in polyunsaturated fatty acid (PUFA) that could be used as raw material for oil production. In this study, liver oils from the deep-sea sharks Mustelus mustelus, Squalus acanthias, and Rhinobatos cemiculus were extracted and analyzed to describe their lipids characteristics. Lipid contents of shark livers ranged from 64.245 to 69.57%. Among minerals, potassium and sodium were the most abundant while unsaturated fatty acids (FAs) were dominant exceeding 55% of the total FAs.Omega-3 PUFA (x-3 PUFA) profiles exhibited a dominance of eicosapentaenoic acid and docosahexaenoic acid. This study suggests that shark livers, actually considered as waste, may be an attractive source of x-3 PUFAs and a good source of carotenoids and phenolic compounds. Practical applicationsThe production of EPA and DHA concentrates from residual sources of marine oils has unexplored potential of use in food industry and oil-based nutraceutical production for obtaining health benefits can be achieved. The economic activities of fish residues can reduce inappropriate excessive fishing, reducing imports of fish oils while contributing to the ecosystem balance.in vitro digestibility, lipids, nutritional quality, polyunsaturated fatty acids, radical scavenging activity, sharks by-products

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“…A level of lower than 0.4–0.5 is considered beneficial for human health. Saturated FAs such as myristic (C 14:0 ) and palmitic (C 16:0 ) acids are known to be the most atherogenic, while the oleic acid (C 18:0 ) is considered to be thrombogenic (Osmari et al, ). Interestingly, AI and TI calculated for both eels oils showed desirable low values (0.35–0.46) (Table ), which are recommended by the FAO/WHO Expert Consultation on fats and Fatty Acids in Human Nutrition (Food & Agriculture Organization of the United Nations, ).…”

Section: Resultsmentioning

confidence: 99%

“…For such reason, Ulbricht and Southgate (1991) have introduced the AI and the TI. It was established that low values of AI and TI are recommended for a healthy diet (Osmari et al, 2011). A level of lower than 0.4-0.5 is considered beneficial for human health.…”

Section: Lipids Nutritional Qualitymentioning

confidence: 99%

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Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla)

Achouri¹,

Kharrat²,

Smichi

et al. 2017

J Food Process Preserv

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In this study, physicochemical composition of the wild and breeding eel's muscles were compared. Lipid profiles and scavenging activities were also evaluated. Lipid content of wild eel muscle had the highest oil yield (22.29%) than the breeding one (16.11%). Interestingly, the fatty acids (FA) profiles exhibited a dominance of unsaturated ones exceeding 60% of the total FA content. The omega‐3 polyunsaturated FA (PUFA) profiles exhibited a dominance of eicosapentaenoic acid and docosahexaenoic acid in eel samples. The lipid health indexes and the predominance of PUFAs acids in both studied eel muscle samples could meet people's needs. Interestingly, a higher stability of peroxide values was observed during the storage for 30 days at −20 °C, which allows higher oils stability. In vitro digestibility model showed that eel oils were efficiently hydrolyzed by a pancreatic lipase, which suggests the higher assimilation of these oils in the human digestive tract. Practical applications The production of eicosapentaenoic acid and docosahexaenoic acid concentrates from residual sources of marine oils obtained from discarded parts of fish processing have unexplored potential of use in food industry, and oil‐based nutraceutical production for obtaining the health benefits can be achieved. The economic activities of fish residues can reduce inappropriate extractive fishing, reducing imports of fish oils while contributing to the ecosystem balance.

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Nutritional quality indices of milk fat from goats on diets supplemented with different roughages

Cited by 44 publications

References 12 publications

Survey on the fatty acids profile of fluid goat milk

Survey on the fatty acids profile of fluid goat milk

Characterization of liver oils from three species of sharks collected in Tunisian coasts: In vitro digestibility by pancreatic lipase

Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (Anguilla anguilla)

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