Feeding a concentrate rich in rapeseed oil improves fatty acid composition and flavor in Norwegian goat milk
| Autor: | Gerd E. Vegarud, R.A. Inglingstad, T.G. Devold, M. Eknæs, Yves Chilliard, Siv Borghild Skeie |
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| Přispěvatelé: | Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences ( NMBU ), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Faculty of Biosciences, Norwegian Research Council (NFR, Lysaker, Norway), TINE BA (Oslo, Norway), Norwegian University of Life Sciences (NMBU), Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Rapeseed huile de palme [SDV]Life Sciences [q-bio] composition en acide gras Fatty Acids Nonesterified Palmitic acid chemistry.chemical_compound norvège goat milk Lactation Food science Globules of fat acide gras libre Flavor 2. Zero hunger Lipoprotein lipase palm oil biology Goats Fatty Acids food and beverages 04 agricultural and veterinary sciences Norwegian goat medicine.anatomical_structure Milk Taste Composition (visual arts) Female free fatty acid biology.animal_breed lait de chèvre rapeseed oil 03 medical and health sciences Genetics medicine Animals Glycoproteins [ SDV ] Life Sciences [q-bio] huile de colza 0402 animal and dairy science Lipid Droplets 040201 dairy & animal science Diet Lipoprotein Lipase 030104 developmental biology chemistry Animal Science and Zoology Glycolipids Food Science |
| Zdroj: | Journal of Dairy Science Journal of Dairy Science, American Dairy Science Association, 2017, 100 (9), pp.7088-7105. 〈10.3168/jds.2016-12383〉 Journal of Dairy Science, American Dairy Science Association, 2017, 100 (9), pp.7088-7105. ⟨10.3168/jds.2016-12383⟩ |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2016-12383〉 |
| Popis: | Impaired quality due to a high content of free fatty acids (FFA) and off-flavors has caused challenges in the development of Norwegian goat milk products. The present study aimed to examine the effect of lipid-supplemented concentrates on milk fat content, fatty acid composition, FFA, lipoprotein lipase activity, sensory properties, and size of milk fat globules of goat milk. Thirty goats assigned to 3 experimental groups were fed different concentrates from 60 d in milk (DIM) until late lactation (230 DIM). The diets were (1) control concentrate (no added fat); (2) control concentrate with 8% (added on air-dry basis) hydrogenated palm oil enriched with palmitic acid (POFA); and (3) control concentrate with 8% (added on air-dry basis) rapeseed oil (RSO). The POFA group produced milk with the highest fat content, and fat content was positively correlated with the mean size of milk fat globules. Goats in the RSO group had a higher content of long-chain and unsaturated fatty acids, whereas milk from goats in the POFA group had a higher content of palmitic and palmitoleic acids (C16:0 and C16:1 cis). The control group produced milk with a higher content of short-, medium-, odd-, and branched-chain fatty acids compared with the 2 other groups. The content of FFA in milk was low in early and late lactation and peaked in mid lactation (90 DIM). A high content of FFA was correlated with poor sensory properties (tart/rancid flavor). The RSO group produced milk with lower content of FFA and off-flavors in mid lactation and a higher proportion of unsaturated fatty acids. Therefore, replacement of palm oil with rapeseed oil as a lipid source in dairy goat feed would be favorable. |
| Databáze: | OpenAIRE |
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