Study of Nutritive Utilization of Protein and Magnesium in Rats with Resection of the Distal Small Intestine. Beneficial Effect of Goat Milk

López-Áliaga, Inmaculada; Alférez, M. J. M.; Barrionuevo, M.; Nestares, Teresa; Sampelayo, M.R. Sanz; Campos, Mercedes

doi:10.3168/jds.s0022-0302(03)73893-4

Cited by 42 publications

(46 citation statements)

References 17 publications

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“…Notably, their nutritional value of component flavored goat cheese, but also for its sensory acceptability for children foods. This is agreed by [27] the consumption of goat milk produces a better protein efficiency ratio and food conversion efficiency values, particularly in rats with intestinal resection, together with a higher nutritive utilization of protein. pH value is indirectly affected in the microstructure and texture as well as sensory evaluation of cheese.…”

Section: Discussionsupporting

confidence: 52%

Production and Evaluation of Sweet Spreadable Goat Cheese

Attalla¹

2014

IJNFS

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Abstract:Goat milk is cheap and contains adequate quantities of iron, folate, vitamins C and D, thiamin, niacin, vitamin B6, and pantothenic acid to meet an infant's nutritional needs. The fat globules are smaller and easier to digest. New formula of goat cheese is formulated to develop a new economic producer contain a nourished flavored cheese. Fortification goat cheese with caramel, cocoa and cocoa with walnuts are corresponding high quality protein ingredient for sweet spreadable cheese. The ω-6/ ω-3 ratio was at level 6.00, 7.7 and 4.7 contribute to caramel sweet cheese, cocoa sweet cheese, and cocoa & walnut cheese, respectively. Methionine + cysteine and follows by tryptophan were the most limiting essential amino acids, in these ingredients. Different formulas' goat cheese could be improved their amino acids scores. The highest cohesiveness value was recorded for of cocoa and walnut sweet cheese treatment followed by caramel spreadable sweet cheese and cocoa spreadable sweet cheese appreciable differences between them. Revealing to microbiologic assays, sweet cheese samples is stable during storage against poising bacteria and other microorganisms. Conclusion, a fortified sweet goat cheese with cocoa and walnut could be regards as Egyptian economic products and nourished for human consumption especially for children feeding.

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Section: Discussionsupporting

confidence: 52%

Production and Evaluation of Sweet Spreadable Goat Cheese

Attalla¹

2014

IJNFS

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“…Flavour of milk samples enriched with lavender and mint was significantly different (p<0.05) from flavour of other enriched goat's milk samples. However, due to the highest bitterness and astringency of lavender extract, goat's milk containing lavender was also characterized by the highest intensity of these properties and thus conse- (1)(2)(3)(4)(5) for each attribute multiplied with an importance factor (IF) determined for each attribute (IF=2 for flavour, overall acceptability and aroma familiarity, IF=1.5 for sweetness, IF=1 for bitterness and astringency and IF=0.5 for colour). LB= lemon balm, M=mint, L=lavender, R=rosemary, S=sage, GM=plain goat's milk, GM+LB=GM enriched with lemon balm extract, GM+M=GM enriched with mint extract, GM+L=GM enriched with lavender extract, GM+R=GM enriched with rosemary extract, GM+S=GM enriched with sage extract quently low overall acceptability.…”

Section: Sensory Properties Of Plant Extracts and Formulated Enrichedmentioning

confidence: 99%

“…During past years, goat's milk has received increasing attention due to its specific, but highly valuable nutritive composition, biological and therapeutic values. Improved digestibility, higher mineral composition quality, buffering capacity, higher therapeutic efficiency and many other characteristics are significantly differing goat's milk from other milk types (5). Today goat's milk is regarded as a high-quality raw material used for production of food for infants and the elderly, for population with certain medical problems, as well as for production of a wide range of other food products, including beverages (low fat, fortified, or flavoured) and UHT (ultra high temperature) milk, fermented products (cheese, buttermilk or yogurt), frozen products (ice cream or frozen yogurt), but also butter, condensed/dried products, sweets and candies (6).…”

Section: Introductionmentioning

confidence: 99%

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Komes

Bušić

Belščak‐Cvitanović

et al. 2017

Food Technol. Biotechnol.

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SummaryRegardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.

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“…López-Aliaga et al [43] reported that the magnesium apparent digestibility coefficient was greater when goat milk was included in the diet of rats with resection of the distal small intestine, this effect being reflected in the greater quantity of this mineral stored in bone (femur and sternum). With respect to the levels of magnesium in the blood, the animals given the goat milk diet presented a higher quantity of magnesium in the erythrocytes, due to its greater digestive utilization.…”

Section: Magnesiummentioning

confidence: 99%

“…López-Aliaga et al [43] investigated the effect of dietary goat milk on the nutritive utilization of protein in rats with resection of 50% of the distal small intestine. They reported that goat milk consumption led to a better protein efficiency ratio and food conversion efficiency together with a higher digestibility of protein and high values of nitrogen balance values in comparison with cow milk, particularly in rats with distal small intestine resection.…”

Section: Effects Of the Consumption Of Goat Milk On The Nutritive Utimentioning

confidence: 99%

A review of the nutritional and health aspects of goat milk in cases of intestinal resection

López-Áliaga¹,

Díaz‐Castro²,

Alférez³

et al. 2010

Dairy Sci. Technol.

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-The objective of this paper is to review the beneficial effects of the dietary inclusion of goat milk on the utilization of protein, fat and minerals (Ca, P, Mg, Fe, Cu, Zn and Se), which affect malabsorption syndrome caused by resection of the intestine. The consumption of a goat milkbased diet, compared to bovine milk, has shown a higher protein efficiency ratio, protein digestibility, nitrogen balance and food conversion ratio in rats with resection of the distal small intestine. Goat milk diet also improves digestive utilization of fat, reduces fecal losses and decreases plasma triglycerides. Goat milk diet increases the biliary secretion of cholesterol and causes a decrease in plasma cholesterol levels, whereas the levels of bile phospholipids, biliary acid and lithogenic index remain normal. In relation to mineral bioavailability, apparent digestibility coefficients and the balance of calcium, phosphorus, magnesium, iron, copper and zinc are higher after the consumption of a goat milk diet compared to bovine milk diet in resected rats, despite the intestinal absorptive surface being reduced by 50% due to intestinal resection. Based on the particular biological, nutritional and metabolic characteristics, these reports suggest that goat milk can be an excellent natural food in cases of malabsorption syndrome, as an alternative to bovine milk.goat milk / protein / fat / minerals / intestinal resection Article published by EDP Sciences l'inclusion du lait de chèvre dans l'alimentation sur l'utilisation des protéines, des matières grasses et des minéraux (Ca, P, Mg, Cu, Zn et Se) dans le contexte du syndrome de malabsorption causé par la résection de l'intestin. La consommation d'un régime basé sur du lait de chèvre a montré un ratio d'efficacité protéique, une digestibilité des protéines, une balance azotée et un ratio de conversion alimentaire plus élevés chez les rats ayant subi une résection de la partie distale de l'intestin grêle, en comparaison au régime à base de lait de vache. Le régime à base de lait de chèvre améliore aussi l'utilisation digestive des matières grasses, réduit les pertes fécales et diminue les triglycérides dans le plasma. Le régime à base de lait de chèvre augmente la sécrétion biliaire du cholestérol et provoque une diminution des niveaux de cholestérol du plasma, alors que les niveaux de phospholipides de la bile, de l'acide biliaire et l'indice lithogénique restent normaux. En relation avec la biodisponibilité des minéraux, les coefficients de digestibilité apparente et les équilibres en calcium, phosphore, magnésium, fer, cuivre et zinc sont plus élevés après la consommation du régime à base de lait de chèvre en comparaison à celui à base de lait de vache chez les rats résectionnés, malgré une surface intestinale absorbante réduite de 50 % en raison de la résection intestinale. Sur la base des caractéristiques biologiques, nutritionnelles et métaboliques, ces études suggèrent que le lait de chèvre peut être un excellent aliment naturel dans les cas du syndrome de malabs...

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Study of Nutritive Utilization of Protein and Magnesium in Rats with Resection of the Distal Small Intestine. Beneficial Effect of Goat Milk

Cited by 42 publications

References 17 publications

Production and Evaluation of Sweet Spreadable Goat Cheese

Production and Evaluation of Sweet Spreadable Goat Cheese

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

A review of the nutritional and health aspects of goat milk in cases of intestinal resection

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