scholarly journals The Effect of Fatty Acids in Goat Milk on Health

10.5772/50769 ◽  
2012 ◽  
Author(s):  
Dragomir Kompan ◽  
Andreja Komprej
Keyword(s):  
Fatty Acids ◽  
Goat Milk

scholarly journals Branched chain fatty acids in the flavour of sheep and goat milk and meat: a review

2021 ◽  
pp. 106398
Author(s):  
Peter J. Watkins ◽  
Jerad R. Jaborek ◽  
Fei Teng ◽  
Li Day ◽  
Hardy Z. Castada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Goat Milk ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

scholarly journals Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

2017 ◽  
Vol 65 (5) ◽  
pp. 1585-1593
Author(s):  
Klára Novotná ◽  
Milena Fantová ◽  
Lenka Nohejlová ◽  
Markéta Borková ◽  
Luděk Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Chlorella Vulgaris ◽  
Milk Fat ◽  
Goat Milk ◽  
Control Group ◽  
Basic Composition ◽  
Experimental Group

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

scholarly journals Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats

2016 ◽  
Vol 8 (6) ◽  
pp. 149 ◽  
Author(s):  
Cunfang Wang ◽  
Xinman Lou ◽  
Jianmin Wang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sedimentation Rate ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Functional Product ◽  
Significant Difference

<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>

scholarly journals Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 471
Author(s):  
Guillermo Ripoll ◽  
María Jesús Alcalde ◽  
Anastasio Argüello ◽  
María de Guía Córdoba ◽  
Begoña Panea
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Goat Milk ◽  
Lower Percentage ◽  
Dairy Goat ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Milk Replacers ◽  
Fatty Acid Compositions ◽  
Chain Fatty Acids

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

scholarly journals A Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) Method for the Determination of Free Hydroxy Fatty Acids in Cow and Goat Milk

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3947 ◽  
Author(s):  
Maroula G. Kokotou ◽  
Christiana Mantzourani ◽  
Asimina Bourboula ◽  
Olga G. Mountanea ◽  
George Kokotos
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
High Resolution ◽  
High Resolution Mass Spectrometry ◽  
Goat Milk ◽  
Cow Milk ◽  
Hydroxystearic Acid ◽  
Resolution Mass

A liquid chromatography–high resolution mass spectrometry (LC-HRMS) method for the direct determination of various saturated hydroxy fatty acids (HFAs) in milk was developed for the first time. The method involves mild sample preparation conditions, avoids time-consuming derivatization procedures, and permits the simultaneous determination of 19 free HFAs in a single 10-min run. This method was validated and applied in 17 cow milk and 12 goat milk samples. This work revealed the existence of various previously unrecognized hydroxylated positional isomers of palmitic acid and stearic acid in both cow and goat milk, expanding our knowledge on the lipidome of milk. The most abundant free HFAs in cow milk were proven to be 7-hydroxystearic acid (7HSA) and 10-hydroxystearic acid (10HSA) (mean content values of 175.1 ± 3.4 µg/mL and 72.4 ± 6.1 µg/mL in fresh milk, respectively). The contents of 7HSA in cow milk seem to be substantially higher than those in goat milk.

Influence of canola oil on the fatty acid profile in goats’ milk

2003 ◽  
Vol 83 (2) ◽  
pp. 323-325 ◽  
Author(s):  
E. K. Okine ◽  
L. A. Goonewardene ◽  
Z. Mir ◽  
P. Mir ◽  
Z. Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Key Words ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Latin Square ◽  
Goat Milk ◽  
Milk Fatty Acid ◽  
Milk Fatty Acids ◽  
Four Levels

Four Alpine does were used in a 4 × 4 Latin square design to determine the effects of feeding canola oil at four levels: 0, 2, 4 and 6% on milk fatty acid profile. The sum of C12:0 + C14:0 + C16:0 (hypercholesterolemic fatty acids) decreased linearly and C18:0 + C18:1: C16:0 (indicator of cholesterolemic tendency of fat source) increased linearly (P < 0.01) with increased canola oil intake. Key words: Goat, milk, fatty acids, canola oil

scholarly journals Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk

2016 ◽  
Vol 11 (4) ◽  
pp. 125-133
Author(s):  
Anita Juric ◽  
Ivancica Delas ◽  
Tomislava Vukusic ◽  
Slobodan Milosevic ◽  
Anet Rezek Jambrak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Phase ◽  
High Power ◽  
Goat Milk ◽  
Power Ultrasound ◽  
High Power Ultrasound

scholarly journals Profile of Bacteria and Short Chain Fatty Acids of Caecal Digesta in Malnourished Rat Fed Goat Milk Yoghurt

2014 ◽  
Vol 2 (12) ◽  
pp. 1015-1020 ◽  
Author(s):  
N Nurliyani ◽  
BJ. Istiti Kandarina ◽  
Sari Kusuma ◽  
Yunita Dewi Trisnasari ◽  
Feny Prabawati
Keyword(s):  
Fatty Acids ◽  
Goat Milk ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

2018 ◽  
Vol 85 (4) ◽  
pp. 465-471 ◽  
Author(s):  
Ce Wang ◽  
Cuina Wang ◽  
Feng Gao ◽  
Yanyang Xu ◽  
Mingruo Guo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Synergistic Effect ◽  
Whey Protein ◽  
Apparent Viscosity ◽  
Goat Milk ◽  
Consumer Acceptance ◽  
Texture Properties ◽  
Texture Parameters

Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.

scholarly journals Comparative Nutrient Profiling of Retail Goat and Cow Milk

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2282 ◽  
Author(s):  
Sokratis Stergiadis ◽  
Natalja P. Nørskov ◽  
Stig Purup ◽  
Ian Givens ◽  
Michael R. F. Lee
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Vaccenic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Omega 3 ◽  
Nutrient Profiling ◽  
Nutritional Profiling

Goat milk is globally consumed but nutritional profiling at retail level is scarce. This study compared the nutrient composition of retail cow and goat milk (basic solids, fatty acids, minerals, and phytoestrogens) throughout the year and quantified the potential implications on the consumers’ nutrient intakes. When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P and I, although the latter may be less desirable in cases of high milk intakes. However, in contrast with nutritional targets, it had lower concentrations of omega-3 PUFA, vaccenic acid, lignans, Ca, S and Zn. The extent of these differences was strongly influenced by season and may demonstrate a combination of differences on intrinsic species metabolism, and farm breeding/husbandry practices.

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