scholarly journals Effects of repeated gestation and lactation on milkn-6 fatty acid composition in rats fed on a diet rich in 18:2n-6 or 18:3n-6

1992 ◽  
Vol 68 (2) ◽  
pp. 337-347 ◽  
Author(s):  
Yung-Sheng Huang ◽  
Peter R. Redden ◽  
David F. Horrobin ◽  
Sandra Churchill ◽  
Barbara Parker ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Maternal Diet ◽  
Lactation Period ◽  
Sprague Dawley ◽  
Milk Fatty Acids ◽  
Evening Primrose ◽  
Sprague Dawley Rats ◽  
Long Chain

The present study examined the effect of repeated gestation and lactation on the levels of long-chainn-6 polyunsaturated fatty acids in rat milk fat, and examined whether such levels might be modulated by supplementing the diet of the lactating dams with either (g/kg) 50 safflower oil (SFO; containing 800 g 18:2n-6/kg), or 50 evening primrose oil (EPO; containing 720 g 18:2n-6 and 90 g 18:3n-6/kg). The milk was collected at three different times (days 1, 8 and 15) in each given lactation period from female Sprague-Dawley rats which were successively bred for four pregnancies and lactations. Results showed that dietary fat and breeding frequency had no significant effects on milk triacylglycerol content, but they modified the pattern of milk fatty acids in both triacylglycerol and phospholipid fractions. After three or four successive breedings rats fed on EPO produced milk containing less saturated but more monounsaturated and polyunsaturated fatty acids compared with those fed on SFO. During the course of lactation the levels ofn-6 metabolites, e.g. 18:3n-6, 20:3n-6 and 20:4n-6, in milk fat declined progressively. However, they were consistently higher in the EPO group than in the SFO group. These findings suggest that the levels of long-chainn-6 metabolites in the milk fat may be increased through supplementing the maternal diet with 18:3n-6.

scholarly journals Milk quality characteristics from Greek indigenous goats

2018 ◽  
Vol 67 (4) ◽  
pp. 243
Author(s):  
I. SKOUFOS ◽  
A. TZORA ◽  
A. KARAMOUTSIOS ◽  
G. TSANGARIS ◽  
I. GIANNENAS ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Goat Milk ◽  
Short Chain Fatty Acids ◽  
Viable Count ◽  
Lactation Period ◽  
Stage Of Lactation ◽  
Cell Counts ◽  
Long Chain ◽  
Chain Fatty Acids

The aim of this study was to assess the chemical and microbiological characteristics of goat milk from indigenous Greek breeds, domestic (Capra prisca) and Skopelos. Εach breed’s milk yield was recorded three times during lactation (early, mid and late stage of lactation) for two consecutive years. No significant differences were observed for fat, protein, lactose, casein and solids-non-fat contents of milk from both breeds. The dominant fatty acids (FA) in milk for both breeds were: palmitic (C16:0) and oleic (C18:1). Other abundant FA was stearic (C18:0), myristic (C14:0), capric (C10:0) and lauric (C12:0). The conjugated linoleic acid (CLA) content was similar in both breeds. Linolenic acid content in milk of Capra prisca breed was higher than in Skopelos.A high number of minor short chain fatty acids (SCFA), medium chain fatty acids (MCFA) and long chain fatty acids (LCFA) was also observed in milk fat. SCFA’s increased in mid lactation in goats of Capra prisca breed, while no significant differences were noted during early, mid or late lactation period in medium or long chain FA. In Skopelos breed, SCFA’s increased gradually from early to late lactation, while LCFAs followed a descending order. Enumeration of bacteria presented similar numbers of total viable count in milk of both breeds and higher number of Psychrotrophic ones in milk from Skopelos goats to domestic. Somatic cell counts (SCC) values were significant lower in Skopelos breed compared to Capra prisca. Caprine milk can be an important sourceof health promoting substances and deserves further investigation with specific investigation on milk of indigenous local breeds.

scholarly journals The relationships between dietary α-linolenic: linoleic acid and rat platelet eicosapentaenoic and arachidonic acids

1996 ◽  
Vol 76 (3) ◽  
pp. 447-452 ◽  
Author(s):  
Elizabeth A. Leece ◽  
Margaret A. Allman
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Total Energy ◽  
Abdominal Aorta ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Arachidonic Acids

Increased dietary intake of α-linolenic acid (ALA) may be desirable to enrich tissue eicosapentaenoic acid (EPA; 20:5n-3) but competition between n-3 and n-6 fatty acids for enzymes involved in elongation and subsequent acylation will determine the relative proportions of phospholipid fatty acids. The aim of the present study was to examine the effects of altering the dietary ALA: linoleic acid (LA) ratio on rat platelet EPA and arachidonic acid (AA; 20:4n-6) concentrations. Sprague Dawley rats were fed on diets containing 30% total energy as fat with approximately 10% each of saturated, monounsaturated and polyunsaturated fatty acids with one of the following ALA:LA values; 1:7, l:4, l:1 or 1.3:1 (nine rats per group). After 4 weeks, blood was withdrawn from the abdominal aorta and platelet fatty acids analysed. The proportion of EPA was greater at the 1:1 and 1·3:1 ratios compared with the 1:7 and 1:4 (P < 0·05), and a decrease in AA was observed (P < 0·05) at the higher ratios. It was established that the platelet EPA:AA value increased (P < 0·05) as the dietary ALA:LA value increased

The effect of whole linseed or xylose treated whole linseed on dairy cow performance and level of the fatty acids C18:3, C20:5 and C22:6 in milk fat

2000 ◽  
Vol 25 ◽  
pp. 131-136 ◽  
Author(s):  
R.J. Mansbridge ◽  
J.S. Blake ◽  
C.A. Collins
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Dairy Cows ◽  
Linolenic Acid ◽  
Milk Fat ◽  
Bovine Milk ◽  
Docosahexaenoic Acids ◽  
Long Chain

AbstractThe Committee on Medical Aspects of Food Policy report Nutritional Aspects of Cardiovascular Disease recommended increased dietary intakes of the long chain polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid to help protect against cardiovascular disease. There is some evidence that a-linolenic acid can be elongated and desaturated by mammalian enzyme systems to produce small amounts of eicosapentaenoic and docosahexaenoic acids. Whole linseeds are rich in a–linolenic acid, and it has been suggested that feeding this oilseed to dairy cows may result in higher levels of the long chain polyunsaturated fatty acids in bovine milk. To examine this hypothesis, the effect of feeding whole ground linseed and xylose treated whole ground linseed on the performance and milk composition of dairy cows was investigated.Either form of whole linseed reduced dry matter intakes and milk protein concentration. The xylose treated whole linseed increased milk yield, but neither linseed source changed milk fat concentration. Levels of milk a-linolenic acid increased to 1.2 g/100 g fatty acid when whole ground linseed was fed, and to 1.5 g/100 g fatty acid with the xylose treated linseed compared with 0.7 g/100 g fatty acid for cows fed the control diet. The efficiency of incorporation of additional dietary a-linolenic acid into milk fat was estimated to be 1.6 and 3.4% for the whole ground and xylose treated whole ground linseed respectively. Feeding whole ground linseed increased the proportion of a-linolenic acid in milk fat, but there was no evidence of eicosapentaenoic and docosahexaenoic acids in milk fat, suggesting that if any elongation and desaturation of a-linolenic acid occurs in dairy cows, none is transferred to milk.

Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E

1994 ◽  
Vol 74 (4) ◽  
pp. 657-664 ◽  
Author(s):  
E. Charmley ◽  
J. W. G. Nicholson
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Meal ◽  
Milk Fat ◽  
Latin Square ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Milk Fatty Acids ◽  
Fat Supplementation

Fifteen primiparous Holsteins were used in a latin square design with three periods and three treatments to assess the effect of fat source on milk flavour, yield and composition, and composition of milk fat. A basal diet was supplemented with one of three concentrates offered twice daily: soybean meal (no supplemental fat); cracked, micronized soybeans (containing 20 g kg−1 oil); and soybean meal plus CSFA which supplies an amount of fat similar to that of the soybeans. Periods lasted 6 wk, and each cow received 6000 IU dL α-tocopheryl acetate d−1 for the last 2 wk of each period. Measurements of milk yield, composition and flavour were made at the end of weeks 4 and 6 of each period. Feeding CSFA reduced DM intake (P = 0.064), but fat supplemented diets tended to supply more NE1 than the unsupplemented diet (P = 0.085). Yields of milk (P < 0.001), fat (P < 0.001) and energy (P = 0.003) were increased by fat supplementation. Protein yield was reduced (P = 0.003) when CSFA were fed. Soybeans reduced fat concentration in milk, but only before supplemental vitamin E was given. Soybeans increased α-tocopherol output in milk (P < 0.05). Milk from cows fed soybeans was most susceptible to oxidation (P < 0.01). Intensity of oxidized flavour was similar before and during vitamin E supplementation. Fat supplementation reduced the proportion of short- and medium-chain fatty acids (P < 0.001) and increased the proportion of C18 fatty acids in milk (P < 0.001). Soybeans increased the proportion of polyunsaturated fatty acids in milk but CSFA did not. Soybeans can escape biohydrogenation in the rumen and render milk susceptible to oxidation by increasing the proportion of polyunsaturated fatty acids. At the levels fed, vitamin E did not prevent oxidation due to its low transfer to milk. Key words: Oxidized milk, fatty acids, soybeans, tocopherol, dairy cow

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