Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil

Pereira, R.A.G.; Oliveira, Celso José Bruno de; Medeiros, Ariosvaldo Nunes de; Costa, Roberto Germano; Bomfim, M. A. D.; Queiroga, Rita C.R.E.

doi:10.3168/jds.2009-2315

Cited by 24 publications

(15 citation statements)

References 20 publications

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“…Castor is currently cultivated on a commercialized scale for the seeds and oils that are used in the manufacturing of high-grade lubricants and also in traditional medicine. Recently, Pereira et al (2010) studied the composition of milk from goats fed castor oil at 3% and obtained an increase in milk fat content and a decrease in the lactose content. As far as we know, there are few reports on the use of castor oil in ruminants.…”

Section: Discussionmentioning

confidence: 99%

Ricinoleic acid inhibits methanogenesis and fatty acid biohydrogenation in ruminal digesta from sheep and in bacterial cultures1,2

Morales

Espinosa

McKain

et al. 2012

Journal of Animal Science

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Ricinoleic acid (RA; 12-hydroxy-cis-9-18:1) is the main fatty acid component of castor oil. Although a precursor for CLA synthesis in lactic acid bacteria, RA was found previously not to form CLA in ruminal digesta but to have some inhibitory properties. The present study was undertaken to evaluate the potential of RA to modulate ruminal biohydrogenation and methanogenesis. Ruminal digesta from 4 sheep receiving a mixed hay-concentrate diet was incubated in vitro with 0.167 g/L of linoleic acid (LA; cis-9,cis-12-18:2) or with a combination of LA and RA or LA and castor oil (LA, RA, and castor oil added to a final concentration of 0.167 g/L) in the presence and absence of lipase. The CLA rumenic acid (cis-9,trans-11-18:2) accumulated when either RA or castor oil and lipase was present. Vaccenic acid (VA; trans-11-18:1) also accumulated, and a decrease of the rate of production of stearic acid (SA; 18:0) was observed. When LA was incubated with castor oil in the absence of lipase, no effects on biohydrogenation were observed. Ricinoleic acid at 0.02 g/L did not affect growth of Butyrivibrio fibrisolvens but it inhibited growth of Butyrivibrio proteoclasticus. Butyrivibrio proteoclasticus but not B. fibrisolvens metabolized RA to 12-hydroxystearate. Linoleic acid metabolism by B. proteoclasticus appeared to be unaffected by RA addition whereas rumenic acid accumulation increased (P = 0.015 at 12 h) when RA was added. A 28% decrease (P = 0.004) in methane was obtained in 24 h in vitro incubations of diluted buffered ruminal fluid with added 0.2 g RA/L. There was no effect on the total concentration of VFA after 24 h as a result of RA addition, but the molar proportions of acetate and butyrate were decreased (P = 0.041 and P < 0.001, respectively) whereas that of propionate increased (P < 0.001). It was concluded that, at least in vitro, RA or the combination of castor oil and lipase inhibit biohydrogenation, causing the accumulation of rumenic acid and VA, with potential health benefits for ruminant products. The effect appeared to be mediated via an inhibitory effect on the biohydrogenating activity of B. proteoclasticus. An added environmental benefit could be a concomitant decrease in methane emissions. In vivo studies are now required to confirm the potential of these additives.

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Section: Discussionmentioning

confidence: 99%

Ricinoleic acid inhibits methanogenesis and fatty acid biohydrogenation in ruminal digesta from sheep and in bacterial cultures1,2

Morales

Espinosa

McKain

et al. 2012

Journal of Animal Science

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“…More scarce are the studies on the effects of castor oil on milk FA composition. It was reported that feeding 2 g/d of ricinoleic acid to dairy cows increased milk yield and milk fat content (Gandra et al, 2014); in contrast, Pereira et al (2010) found that inclusion of 3% of castor oil in goats diet reduced milk fat content and density compared with the control. However, neither study reported the milk FA composition.…”

Section: Introductionmentioning

confidence: 92%

New insights on the metabolism of ricinoleic acid in ruminants

Alves

Araujo

Queiroga

et al. 2017

Journal of Dairy Science

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Dairy goats were fed a total mixed ration with or without the inclusion of castor oil [40 g/kg of dry matter (DM)] to study the metabolism of ricinoleic acid (12-OH,cis-9-18:1). Ten goats, at 39.7 ± 4.0 d in milk, were individually penned and allocated at random to the 2 experimental diets. Goats were manually milked twice a day. Milk fatty acids (FA) were analyzed as methyl esters and hydroxyl groups were derivatized in trimethylsilyl ethers. Apart from ricinoleic acid, 6 FA were only detected in the milk of the castor oil group. Ricinoleic acid composed 0.3% of total FA in milk of the castor oil group, whereas the hydroxy-FA (8-OH-14:0, 10-OH-16:0, and 12-OH-18:0) and oxo-FA (8-oxo-14:0, 10-oxo-16:0, and 12-oxo-18:0) reached 7.5% of total FA in milk. We anticipate that these FA were derived from the metabolism of ricinoleic acid, although it was not clear if they were produced in the rumen or in the tissues. To confirm that, we conducted in vitro batch incubations repeated for 3 consecutive weeks with castor oil (40 g/kg of DM) and strained rumen fluid from 2 fistulated sheep. To examine the products formed over time, incubation tubes were stopped at 0, 6, 12, 24, 48, and 72 h. The results of the in vitro experiment showed that ricinoleic acid was metabolized in the rumen at a slow rate and the main products formed were 12-OH-18:0 and 12-oxo-18:0, by hydrogenation of the cis-9 double bond, followed by oxidation of the hydroxyl group, respectively. Our results suggest that the 12-OH-18:0 and 12-oxo-18:0 escape rumen and are further metabolized through partial β-oxidation in ruminant tissues. We propose that the 10-OH-16:0 and 8-OH-14:0 found in goat milk of the castor oil group are successive products of the β-oxidation of 12-OH-18:0, and the 10-oxo-16:0 and 8-oxo-14:0 are successive products of the 12-oxo-18:0 in tissues. Overall, our results indicate that ricinoleic acid is extensively metabolized in the rumen and tissues, producing mainly oxo- and hydroxy-FA that are further excreted in milk.

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“…Resultados semelhantes a respeito das mudanças na composição do leite, como consequência da suplementação com óleo de soja na dieta de cabras foram relatados por Bouattour et al (2008), com particular au mento do nível de gordura e manutenção do teor de proteínas. Pereira et al (2010) relataram que a inclusão de óleo de rícino como um suplemento na alimentação de cabras leiteiras modificou os teores da composição química do leite, em especial os níveis de gordura, além de acentuar o sabor rançoso no perfil sensorial. Em contraste, a suplementação de óleos vegetais na dieta não afetou as característi-cas sensoriais de queijo de cabra, o que pode ter ocorrido devido a fatores tecnológicos resultantes do processo de fabricação.…”

Section: Composição Em áCidos Graxosunclassified

Perfil De Ácidos Graxos E Frações Proteicas Do Leite De Cabra

et al. 2015

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RESUMOObjetivou-se realizar um estudo sobre o perfil de ácidos graxos e frações proteicas do leite de cabra. A principal característica da gordura desse leite é o alto teor de ácidos graxos de cadeia curta e média, que tem pelo menos duas vezes mais ácidos graxos C4-C10 do que o leite de vaca. Esses ácidos graxos possuem metabolismo diferente dos ácidos graxos de cadeia longa. As proteínas do leite de cabra são constituídas em média de 71% de caseínas, 22% de proteínas do soro (proteínas solúveis) e 7% de nitrogênio não proteico. Em comparação com o leite de vaca, o leite de cabra contém menos caseínas, mais proteínas séricas e mais nitrogênio não proteico. A identificação dos componentes do leite de cabra e a caracterização de suas propriedades poderão servir como ponto inicial para elaboração e implantação de programas para melhoria da qualidade do leite de cabra e seus derivados.Palavras-chave: caprino; gordura; proteína. ABSTRACTThe aim of this study/reviewer was to evaluate the profile of fatty acids and protein fractions on the goat milk. The goat milk has as main characteristic the short and medium fatty acid chain (C4-C10) that is, at least as twice as much of that observed in cow milk. The protein fraction on the goat milk is composed in average by caseins (71%), whey proteins, 22% (soluble proteins) and non-proteic nitrogen (7%). When compared to cow's milk, the goat's milk has less casein, more serum proteins and non-proteic nitrogen. Compared with cow milk, goat milk contains less

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Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil

Cited by 24 publications

References 20 publications

Ricinoleic acid inhibits methanogenesis and fatty acid biohydrogenation in ruminal digesta from sheep and in bacterial cultures1,2

Ricinoleic acid inhibits methanogenesis and fatty acid biohydrogenation in ruminal digesta from sheep and in bacterial cultures1,2

New insights on the metabolism of ricinoleic acid in ruminants

Perfil De Ácidos Graxos E Frações Proteicas Do Leite De Cabra

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