Variation among individuals, breeds, parities and milk fatty acid profile and milk yield of ewes grazed on pasture

Soják, Ladislav; Blaško, Jaroslav; Kubinec, Róbert; Górová, Renáta; Addová, Gabriela; Ostrovský, Ivan; Margetín, M.

doi:10.1016/j.smallrumres.2012.07.017

Cited by 25 publications

(28 citation statements)

References 21 publications

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“…standard error of mean, SFA saturated fatty acids, TI thrombogenic index, UFA unsaturated fatty acids, UFA/SFA unsaturated fatty acids/ saturated fatty acids, ω-6/ω-3 omega-6 fatty acids/omega-3 fatty acids ) in the same row represent significant differences between breeds with P<0.05 in *, with P<0.01 in ** and with P<0.001 in *** atherogenic index (AI) showed significantly (P < 0.05) higher values than the thrombogenic index (TI) in raw milk and cream fat (Tables 2 and 4). Therefore, atherogenic index values of sheep raw milk fat were found to be almost half of those reported by Nantapo et al (2014) for cow milk fat, similar to those reported by Soják et al (2013) for ewe milk fat and lower to those reported by Mierlita et al (2011) for Spanca ewe milk fat. The most interesting features in raw milk and cream fat, according to the above data, were the high proportions of short-and medium-chain fatty acids (SCFA and MCFA), as well as the existence of CLA isomers and PUFA even at low proportions.…”

Section: Discussionsupporting

confidence: 68%

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

Sinanoglou

Koutsouli

Fotakis

et al. 2015

Dairy Sci. & Technol.

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Information on fatty acid (FA) profile is critical for the production and promotion of sheep milk and derivative dairy products. The presence of the essential ω-3 and ω-6 FA in milk fat as well as other less common FA, like linoleic acid isomers, has gained an increasing interest due to the consumer demand for a healthy diet. This research assesses the FA profile and estimates the lipid quality indices (ratio between hypocholesterolaemic and hypercholesterolaemic fatty acids, peroxidisability index, atherogenic index, and thrombogenic index) of raw milk and cream fat from two indigenous Greek sheep breeds (Karagouniko and Chios) at different lactation stages. Raw milk and cream fat presented a favorable ω-6/ω-3 ratio below 4:1. Atherogenic and thrombogenic indices of all studied milk fat fluctuated in sufficiently low levels (<3). The FA profile and lipid quality indices in both raw milk and cream samples differed significantly depending more on the lactation stage compared to the breed type. Raw milk fat from late lactation had more beneficial fatty acid profile compared to early and middle lactation stages. Differences among breeds were highlighted when raw milk and cream samples were compared within the same lactation stage. Raw milk and cream fat from Karagouniko breed were characterised by higher ω-3 proportion, lower ω-6/ω-3 ratio and lower thrombogenic index value compared to those from Chios breed.

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Section: Discussionsupporting

confidence: 68%

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

Sinanoglou

Koutsouli

Fotakis

et al. 2015

Dairy Sci. & Technol.

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“…The reason for the variations as observed in the different studies may not be clearly understood, but could be linked to the different goat breeds used in these studies. Several studies have reported the effect of breeds on the fatty acid profiles of goats' milk (Tsiplakou et al 2006), ewes' milk (Mierlita et al 2011;Soják et al 2013) and cows' milk (Nantapo et al 2014). Another possible reason for the variations in the milk fat content (fatty acids) as reported by different authors could be attributed to the variations in the botanical and chemical compositions of the pastures grazed by the different goat breeds (Atașo lu et al 2009).…”

Section: Discussionmentioning

confidence: 99%

Comparative fatty-acid profile and atherogenicity index of milk from free grazing Nguni, Boer and non-descript goats in South Africa

et al. 2019

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This study aimed to determine and compare the fatty acid composition and atherogenecity index of milk fat from Nguni, Boer and non-descript at two different sampling periods. The goats (n = 10 for each goat genotypes) were raised under an extensive system of husbandry. Milk samples were collected from each individual goat to determine fatty acids, as methyl esters, using gas chromatography. The result revealed significant differences (P < 0.05) in fatty acid profiles among the three goat genotypes for butyric, caproic, myristic, palmitic, stearic, vaccenic, linoleic, conjugated linoleic, α-linolenic, arachidic, eicosatrienoic and docosapentaenoic acids, among other milk fats. The time of milk sampling also had a significant effect (P < 0.05) on caproic, lauric, myristic, palmitic, palmitoleic, margaric, stearic, linoleic, arachidonic, docosapentaenoic and conjugated linoleic acids of milk fat. In addition, Nguni goats' milk fat had a healthier fatty acid than those of Boer and non-descript goats, characterized by a lower content in saturated fatty acid (68.65, 73.77 and 71.73 (P < 0.05), respectively). Goat genotypes and milk sampling time had an influence on the fatty acid composition of goat milk. These findings support the fact that goat milk is an important source of healthpromoting substances and support the sustainable use of animal genetic resources to improve goat milk fat quality, and hence deserve further investigation with local indigenous goat breeds.

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“…The CLA milk fat content after sunflower oil supplementation found in our study was slightly lower than that presented by Zhang et al (2006) (2.0 vs 2.5 g/100 g FAME) probably doi: 10.17221/8241-CJAS due to different WBR composition as both studies found a similar increase of CLA content in milk fat after sunflower supplementation (by 1.4 g/100 g FAME) compared with uWBR. Figure 2F shows that the CLA content in milk fat of the ewes from the group still fed uWBR differed on the first day (uWBR group 0.53, LO group 0.62, and SO group 0.77 g/100 g FAME) suggesting the effect of individual ewes on the CLA production in milk (Sojak et al 2013). Unexpectedly, the CLA content in milk fat for uWBR increased from 0.5 to 1.2 g/100 g and correspondingly for VA from 0.8 to 1.7 g/100 g FAME from day 1 to 4, and then it steeply decreased toward the initial values on day 6 ( Figure 2F).…”

Section: Temporal Changes In Fa Composition In Ewes' Milk During Wintmentioning

confidence: 98%

“…Three experimental groups of ewes were randomly chosen from the herd of 328 ewes fed a winter diet. Later in the summer season the CLA content in milk fat of individual grazing ewes of this herd varied in a wide range (0.5-2.6 g/100 g FAME) for milk sampled on the same day (Sojak et al 2013). The selection of ewes into more homogeneous experimental groups based on a similar CLA content in milk fat should lead to more representative results of the effect of oil supplementation on milk FA composition.…”

Section: Temporal Changes In Fa Composition In Ewes' Milk During Wintmentioning

confidence: 99%

Time-dependent changes in milk fatty acid composition of ewes fed a winter ration supplemented with linseed or sunflower oils

Soják¹,

Blaško²,

Kubinec³

et al. 2015

CZECH J ANIM SCI

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ABSTRACT:The effects of adding sunflower and linseed oils to a standard winter ration with a lower concentrate content on the milk fatty acid composition in lactating ewes were investigated. Eighteen dairy ewes randomly chosen from the ewe flock were divided into three groups: the first group was fed a winter ration, the second one a winter ration supplemented with sunflower oil, and the third a winter ration supplemented with linseed oil for a period of 12 days. In the treatment groups, the concentrate was partially replaced by 3.0 g/100 g sunflower or linseed oils. Milk samples were taken daily from morning milking for the analysis of fatty acid composition to determine their temporal daily variations. The responses to sunflower oil compared with linseed oil addition after the end of experiment were slightly higher for conjugated linoleic acid (CLA) (P < 0.05), linoleic acid (P < 0.001), trans-10 18:1 (P < 0.001), 6:0 to 16:0 (P ≈ 0.05 -P < 0.001), whereas a higher content of α-linolenic acid (ALA) (3-fold) (P < 0.001), oleic acid (P < 0.001), and 18:0 (P < 0.001) was found in milk after linseed oil addition. The responses to both oil additions were relatively sustainable with regard to CLA, trans-11 18:1 (vaccenic acid, VA), and ALA content after the last 6 days of supplementation. The winter ration supplementation with sunflower or linseed oil led to a 3-fold increase in CLA milk fat content (0.6-2.0 or 1.8 g/100 g fatty acid methyl esters (FAME), P < 0.001) and a 3-fold increase in VA milk fat content (1.2-3.8 or 4.1 g/100 g FAME, P < 0.001), however the content of trans-10 18:1 was 5-6-fold higher, compared with unsupplemented winter ration. Plant oil supplementation enhanced the total content of CLA, VA, ALA by 5.0 and 3.9 g/100 g FAME (P < 0.001) for linseed and sunflower oil supplementation, and decreased the total content of 12:0, 14:0, and 16:0 by 9.3 and 5.8 g/100 g FAME (P < 0.001) compared to winter diet, respectively.

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Variation among individuals, breeds, parities and milk fatty acid profile and milk yield of ewes grazed on pasture

Cited by 25 publications

References 21 publications

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

Assessment of lactation stage and breed effect on sheep milk fatty acid profile and lipid quality indices

Comparative fatty-acid profile and atherogenicity index of milk from free grazing Nguni, Boer and non-descript goats in South Africa

Time-dependent changes in milk fatty acid composition of ewes fed a winter ration supplemented with linseed or sunflower oils

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