Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration
| Autor: | Stefania La Terra, M. Manenti, Vita Maria Marino, Giuseppe Licitra, Stefania Carpino |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
chemistry.chemical_classification
Vitamin food and beverages Vaccenic acid Fatty acid Biology Biochemistry Eicosapentaenoic acid chemistry.chemical_compound chemistry Docosahexaenoic acid lipids (amino acids peptides and proteins) Dry matter Food science Dairy cattle Food Science Polyunsaturated fatty acid |
| Popis: | Polyunsaturated fatty acids and lipo-soluble vitamins in the milk are considered as neutraceutical compounds due to their beneficial effects on human health. The aim of the present study was to evaluate the changes in fatty acid composition and fat-soluble antioxidant content in plasma and milk from cows fed with different dietary proportions from pasture. Cows from a farm in the Hyblean mountain region in Italy were randomly divided into three groups (12 animals per group): CTRL fed only a total mix ration (TMR); 30P fed a TMR supplemented with 30% dry matter (DM) from pasture and 70P fed a TMR supplemented with 70% DM of pasture. Blood and milk samples were collected, stored and analysed for their content of fatty acids and fat-soluble antioxidants. Fatty acid profiles were significantly modified by different diets. CLA, vaccenic acid (VA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) significantly (P < 0.05) increased in plasma as a function of the proportion of pasture added to the diet. In agreement with these data, a progressively significant (P < 0.05) increase in concentrations of VA, CLA and EPA was observed in the milk. Such changes in fatty acid composition were accompanied by a concomitant increase in the concentrations of α-tocopherol and β-carotene in both plasma and milk. The increase in EPA, DHA and CLA, β-carotene and α-tocopherol in plasma may not only have a beneficial impact for milk and meat quality, but may also result in an increased protection against inflammatory events. |
| Databáze: | OpenAIRE |
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