Review: Effect of essential fatty acids and conjugated linoleic acid on the adaptive physiology of dairy cows during the transition period

Veshkini, Abbas; Ceciliani, Fabrizio; Bonnet, Muriel; Hammon, H.M.

doi:10.1016/j.animal.2023.100757

Cited by 9 publications

(3 citation statements)

References 79 publications

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“…The literature suggests that compared to milk obtained from feeding strategies reliant on maize silage and high proportions of concentrates, grass‐fed and pasture‐based milk contains higher levels of n‐3 PUFAs, primarily ALA, which are considered beneficial for health (Chilliard et al ., 2007; Elgersma, 2015). ALA is an essential fatty acid for cows, as mammals cannot synthetise it de novo (Veshkini et al ., 2023) and cows must introduce it through their diet. The ALA content in milk depends on the quantity and quality of forages (which contain approximately 75% ALA) and oil seeds supplied to cows through their feed, as a portion of ALA escapes the RBH reactions (Chilliard et al ., 2007).…”

Section: Discussionmentioning

confidence: 99%

Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market

Lopez,

Moretti,

Demartini

et al. 2024

Int J of Food Sci Tech

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SummaryIn the modern large‐scale retail trade, voluntary quality schemes play a fundamental role to communicate specific quality attributes of processes and products, from farms to the market. However, consumers are not always able to recognise such an added value for milk certifications. In this paper, we evaluated the differences in the lipid quality and sensory properties of four different commercial labels for retail milk by means of gas‐chromatographic analysis of fatty acids (FAs) and sensory assessment performed by a trained sensory panel. Meanwhile, we tested the effects of the four selected milk labels and information on consumers perception by means of an online experimental survey. Our results emphasised a different FAs composition of retail milk labelled under voluntary certifications. Polyunsaturated FAs of the n‐3 and n‐6 series (along with their ratios), branched chain FAs, trans isomers of C18:1 and conjugated isomers of linoleic acid were found at different concentrations in different milk labels, with the TSG Haymilk (HM) displaying the most favourable profile followed by the mountain product (MP) and then by High‐Quality fresh milk (HQ) and Extended Shelf‐Life milk (ESL) with no voluntary quality marks. Being strictly related to the farm production system, milk FAs revealed as natural markers of production system for certified milk. Quite no difference was found for the sensory properties, excepting for the overall aroma intensity, which was lower in MP. At the same time, we evidenced that the added value given by the distinct quality of fat for HM and MP is still not recognised by consumers, which perceived these milk labels as healthy, as tasty, as natural and as nutrient as HQ. This result highlighted that there is still room for producers aligned with the voluntary certifications HQ and MP to promote their products on the market and to raise consumer awareness about their quality attributes.

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Section: Discussionmentioning

confidence: 99%

Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market

Lopez,

Moretti,

Demartini

et al. 2024

Int J of Food Sci Tech

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“…15 Some studies suggested that the beneficial effects of TVA are possibly due to the formation of conjugated linoleic acid (CLA), which regulates multiple downstream metabolic pathways of metabolic-related diseases, including those associated with lipid metabolism, immune response and vascular function. [16][17][18][19] In addition, Çimen and colleagues suggested that oral supplementation with R-TFA (represented by 9t16:1, TPA) therapeutically induced overall lipid profile remodeling in both macrophages and animal tissues, thereby restraining the progression of atherosclerosis (AS). 20 According to previous studies, most research exploring the health effects of R-TFA has been focused on higher dosages.…”

Section: Introductionmentioning

confidence: 99%

Low intake of ruminant trans fatty acids ameliorates the disordered lipid metabolism in C57BL/6J mice fed a high-fat diet

Zhou,

Wei,

Tan

et al. 2024

Food Funct.

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“…FO is rich in n-3 long chain unsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [ 8 , 9 ]. Both n-3 and n-6 fatty acids are considered essential for the human diet, since they cannot be synthesized within the body, so need to be supplemented from external sources [ 10 ]. Numerous studies have indicated that consuming seafood rich in EPA and DHA can alleviate hyperlipidemia, cancer, inflammation, as well as neurological diseases [ 11 – 13 ].…”

Section: Introductionmentioning

confidence: 99%

Revealing the effect of sea buckthorn oil, fish oil and structured lipid on intestinal microbiota, colonic short chain fatty acid composition and serum lipid profiles in vivo

Song,

Li,

Wang

et al. 2024

Nat. Prod. Bioprospect.

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In this study, the effects of sea buckthorn oil (SBO), fish oil (FO) and an enzymatically synthesized structured lipid (SL) on serum, short-chain fatty acids (SCFAs) and intestinal microbiota in Sprague–Dawley (SD) rats were investigated. The results demonstrated that FO, SBO, and SL effectively reduced the levels of high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in the serum of SD rats. SBO increased serum triglyceride levels, while FO elevated total cholesterol levels. Furthermore, all three dietary lipids decreased short-chain fatty acid production and enhanced intestinal microbiota diversity. FO increased the abundance of intestinal microbiota including Romboutsia, Lactobacillus, Escherichia-Shigella, and Lachnospiraceae_NK4A136_group. Conversely, all three dietary lipids reduced the abundance of Klebsiella and Blautia. These findings provide a foundation for understanding the functionality of SBO and FO as well as their potential application in synthesizing novel SLs to regulate intestinal microbiota. Graphical Abstract

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Review: Effect of essential fatty acids and conjugated linoleic acid on the adaptive physiology of dairy cows during the transition period

Cited by 9 publications

References 79 publications

Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market

Fat quality, sensory properties and consumers preference towards different commercial labels for bovine milk from retail market

Low intake of ruminant trans fatty acids ameliorates the disordered lipid metabolism in C57BL/6J mice fed a high-fat diet

Revealing the effect of sea buckthorn oil, fish oil and structured lipid on intestinal microbiota, colonic short chain fatty acid composition and serum lipid profiles in vivo

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