Effect of dietary fat source on fatty acid composition of cow's milk

1995 ◽  
Vol 69 (1) ◽  
pp. 101-107 ◽  
Author(s):  
Tilak R Dhiman ◽  
Klaas V Zanten ◽  
Larry D Satter
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Cow’S Milk ◽  
Cow's Milk

ANALYSIS OF THE FATTY ACID COMPOSITION OF COW’S MILK AGAINST THE BACKGROUND OF MODIFIED DIATOMITE ADDITIVES

2020 ◽  
pp. 246-250
Author(s):  
V. V. Akhmetova ◽  
◽  
S. V. Merchina ◽  
А.Z. Mukhitov ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Complex Additive ◽  
Experimental Group ◽  
Modified Diatomite

The article presents the results of studying the effect of modified diatomite as part of a complex additive at the ratio of saturated and unsaturated fatty acids in cow’s milk. Production and physiological tests were carried out on the basis of a dairy farm LLC “Agrofirma Tetyushskoe” in the Ulyanovsk region on black-and-white cows of 2...3 lactation. For the physiological experiment, animals were selected by the method of analogues by live weight, number and month of lactation, pregnancy, and physiological state. The complex additive included modified diatomite, diacetophenonyl selenide containing organic selenium (DAFS), sunflower oil, and feed yeast. Additive based on 250 g/head/day mixed with feed once a day was administered in the diet of animals of the experimental group, the other group was a control and received no additive. The additive had an effect on the fatty acid composition of milk and contributed to an increase in the fraction of saturated fatty acids with a short chain. In the fat fraction, the amount of saturated short-chain fatty acids increases by 4.0% due to an increase in the content of capric (by 6.7%), lauric (by 12.3%, P<0.05), myristic (by 13.3%, P<0.05), palmitic (by 17.1%, P<0.05), which is a positive factor and indicates an active synthesis of volatile fatty acids, primarily acetate and 3-hydroxybutyrate. At the same time, there was a sharp decline in the content of stearic (27.3%, P<0.05) and arachinic (27.6%, P<0.05) acids. The milk of cows in the experimental group showed a decrease in the level of monounsaturated fatty acids by 7.4%.

The fatty acid composition of Iraqi ewe's, goat's and cow's milk fat

Nahrung/Food ◽  
1985 ◽  
Vol 29 (3) ◽  
pp. 241-245 ◽  
Author(s):  
I. G. Abo-Elnaga ◽  
A. S. El-Dahan ◽  
S. H. Ridha
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Cow’S Milk ◽  
Cow's Milk

Comparison between Holstein Cow’s Milk and Japanese-Saanen Goat’s Milk in Fatty Acid Composition, Lipid Digestibility and Protein Profile

2006 ◽  
Vol 70 (11) ◽  
pp. 2771-2774 ◽  
Author(s):  
Hiroyuki TOMOTAKE ◽  
Ryoko OKUYAMA ◽  
Mitsuaki KATAGIRI ◽  
Masaru FUZITA ◽  
Masayuki YAMATO ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Protein Profile ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Lipid Digestibility

scholarly journals FATTY ACID COMPOSITION OF LIVNO CHEESE

2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Amina HRKOVIĆ-POROBIJA ◽  
Aida HODŽIĆ ◽  
Mensur VEGARA ◽  
Lejla VELIĆ ◽  
Aida KAVAZOVIĆ ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Plant Cover ◽  
Climatic Conditions ◽  
Cow’S Milk ◽  
Ambient Conditions ◽  
Cow's Milk ◽  
Positive Effect

During its 132-year production, the characteristics of Livno cheesechanged, first because of the transition from sheep to cow’s milk, or their mixture.Livno cheese is specific primarly due to the presence of a specific plant cover inmountain area, climatic conditions and milk of autochthonous sheep. The purposeof this work is to determine the fatty acid composition of Livno cheese, with specialreference to the contenct of bioactive components that have a positive effect onhuman health, and to tracking any changes in their content depending on thesampling or feeding period. For the production of Livno cheese, which was sampledafter 90 days of ripening at ambient conditions, sheep’s milk was used, mentioningthat the cow’s milk was added in proportion (80:20), which is commonly used in thetraditional production of this cheese. Samples were analyzed by gas chromatographyin As Vitas laboratory in Oslo Innovation Center, according to the proceduredescribed in Luna and al. (2005). A total of 24 fatty acids were determined during thethree sampling periods (July, August and September) In cheese samples, saturatedfatty acid content (SFAs) was higher in relation to monounsaturated(MUFAs) andpolyunsaturated (PUFAs) fatty acids. The fatty acid composition of the tested cheesesamples is specific, because it contains fatty acids which have been proven to havean extremely beneficial effect on human health.

Fatty Acid Composition of Fulani ‘Butter Oil’ Made from Cow's Milk

1999 ◽  
Vol 12 (3) ◽  
pp. 235-240 ◽  
Author(s):  
Robert H. Glew ◽  
Seline N. Okolo ◽  
Lu-Te Chuang ◽  
Yung-Sheng Huang ◽  
Dorothy J. VanderJagt
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cow’S Milk ◽  
Butter Oil ◽  
Cow's Milk
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