The influence of feed supplementation with linseed oil and linseed extrudate on fatty acid profile in goat yoghurt drinks

Abstract

Feed composition is one of the most influential factors affecting fatty acid profile of milk products. The aim of this study was to investigate the influence of linseed oil and linseed extrudate supplementation on fatty acid composition of goat prebiotic and probiotic yogurt drinks. Thirty six White Shorthaired dairy goats at the beginning of their third lactation period were divided into two experimental and one control group, each comprising twelve animals. Goats in the experimental groups were given either 55 mL/day of linseed oil or 120 g/day of linseed extrudate over a three week period. The results suggest that feed supplementation with linseed oil and linseed extrudate caused considerable changes in fatty acid profile of goat yoghurt drinks. The most important nutritional change which was observed was increased n-3 fatty acid content (P<0.001) and decreased saturated fatty acid content (P<0.001). α-linolenic acid was significantly elevated (P<0.001) in both groups (in particular in goats which feed was supplemented with linseed oil).

Fatty acids stability in goat yoghurt

“…Changes in the FA profile of goat milk and the fermented products (kefir, yoghurt, yoghurt drink) manufactured from it were also found out (CAIS-SOKOLIŃSKA et al, 2015;SUMARMONO et al, 2015;BORKOVA et al, 2018). Moreover, the study on FA composition of kefir (CAIS-SOKOLIŃSKA et al, 2015) showed that it remains relatively stable during both the manufacturing and storage for 21 days (as compared to the FA composition of raw material).…”

“…- In yoghurt, both the volatile FA proportion (VFA; 15.39% (milk) vs. 14.81% (yoghurt)) and short-chain FA proportion (SCFA; 21.61% (milk) vs. 21.03% (yoghurt)) decreased. This could be explained by the fermentation activity of lactic acid bacteria (JIA et al, 2016) or due to an effect of the fermentation process because of the volatile character of VFAs and SCFAs (BORKOVÁ et al, 2015;CAIS-SOKOLIŃSKA et al, 2015). The proportion of FA groups in milk corresponded with their proportion in yoghurt.…”

“…Minor differences between FA profile in milk and yoghurt were observed also for individual FAs. These changes can be explained by enzymatic activities of lactic acid bacteria during the fermentation (BORKOVÁ et al, 2015;SUMARMONO et al, 2015). Noticeable differences included the 9c-14:1 proportion (0.47% (milk) vs. 0.50% (yoghurt) - Figure 2) and the 9c-16:1 proportion (0.66% (milk) Table 3 -Mean, standard deviation (SD), minimum and maximum of selected groups of fatty acids (FA; % of total FAs) in raw material (Anglo-Nubian goat milk) and manufactured yoghurt samples, and relative percentage difference (RPD) and coefficient of correlation (r) between raw material (Anglo-Nubian goat milk) and manufactured yoghurt samples.…”

Milk Quality, Somatic Cell Count, and Economics of Dairy Goats Farm in the Czech Republic

“…In 2013, only the goats in first lactation were included; in 2014, the animals in second lactation were selected; in the following years (2015-2017), only the animals in third lactation were included. The methodology for determining the FA content has been described by Borková et al [1]. Based on the obtained results, the atherogenic index (AI) [AI = (C12:0 + 4 × C14:0 + C16:0) / (monounsaturated fatty acid + polyunsaturated fatty acid)] was calculated.…”

The influence of lipoprotein lipase gene polymorphism in Czech East Friesian sheep on the fatty acid profile in milk and yoghurt drinks – a preliminary study

“…The fat in yoghurt drinks was extracted according to the Czech national standard ČSN EN ISO 1211 (2011). Fatty acids were then re-esterified into the corresponding methyl esters (FAMEs) and analysed by gas chromatography (GC) according to the method and GC parameters described by Borková et al (2018). Thirty-seven FAMEs were identified using external analytical standards (Supelco -Merck KGaA, Darmstadt, German).…”