Changes in fatty acid profile of goat butter from goats fed algae.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F15%3A%23BO61" target="_blank" >RIV/26722861:_____/15:#BO61 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes in fatty acid profile of goat butter from goats fed algae.

Popis výsledku v původním jazyce

Poster.The feed is one of the most important factors affecting goat milk composition. The purpose of this study was to investigate the influence of freshwater algae Chlorella vulgaris addition and marine algae Japanochytrium sp. addition into goat diet on the fatty acid profile of goat butter. Forty-five White Shorthaired dairy goats during their second lactation were divided into three groups of fifteen animals. The feed in the experimental group E1 was enriched by the addition of 10 g/day of granulated Chlorella vulgaris and by 5 g/day of granulated Japanochytrium sp. in the experimental group E2 respectively. The control group C was fed a standard diet without algae supplementation. Additionally, for nutritional reasons, the fatty acid profile of butter blends (goat : cow 50 : 50, and 25 : 75) were also studied. Fatty acids were re-esterified into the corresponding methyl esters and analyzed by gas chromatography with a flame ionization detector. Our results suggest that the feed supplementation with Japanochytrium sp. led to an increased content of vaccenic acid (by 16%), conjugated linoleic acid (by 5%), cis-8,11,14-eicosatrienoic (by 140%) and docosahexaenoic acid (by 80%) in the goat butter compared with the control group. Chlorella vulgaris supplementation hasn’t increased the content of these fatty acids in the butter. The addition of cow cream into butter made from goat cream of Japanochytrium group caused a decrease of saturated fatty acids (by 5% in 25:75 butter, and by 3% in 50:50 butter respectively) and polyunsaturated fatty acids (by 17% in 25:75 butter, and by 10% in 50:50 butter respectively). On the other hand, monounsaturated fatty acids increased significantly in both butters (by 23% in 25:75 butter, and by 13% in 50:50 butter respectively). Algae supplementation to the goat diet may increase the content of nutritionally beneficial polyunsaturated fatty acids (PUFAs) in goat butter which is dependent on the type of algae and their composition.

Název v anglickém jazyce

Changes in fatty acid profile of goat butter from goats fed algae.

Popis výsledku anglicky

Poster.The feed is one of the most important factors affecting goat milk composition. The purpose of this study was to investigate the influence of freshwater algae Chlorella vulgaris addition and marine algae Japanochytrium sp. addition into goat diet on the fatty acid profile of goat butter. Forty-five White Shorthaired dairy goats during their second lactation were divided into three groups of fifteen animals. The feed in the experimental group E1 was enriched by the addition of 10 g/day of granulated Chlorella vulgaris and by 5 g/day of granulated Japanochytrium sp. in the experimental group E2 respectively. The control group C was fed a standard diet without algae supplementation. Additionally, for nutritional reasons, the fatty acid profile of butter blends (goat : cow 50 : 50, and 25 : 75) were also studied. Fatty acids were re-esterified into the corresponding methyl esters and analyzed by gas chromatography with a flame ionization detector. Our results suggest that the feed supplementation with Japanochytrium sp. led to an increased content of vaccenic acid (by 16%), conjugated linoleic acid (by 5%), cis-8,11,14-eicosatrienoic (by 140%) and docosahexaenoic acid (by 80%) in the goat butter compared with the control group. Chlorella vulgaris supplementation hasn’t increased the content of these fatty acids in the butter. The addition of cow cream into butter made from goat cream of Japanochytrium group caused a decrease of saturated fatty acids (by 5% in 25:75 butter, and by 3% in 50:50 butter respectively) and polyunsaturated fatty acids (by 17% in 25:75 butter, and by 10% in 50:50 butter respectively). On the other hand, monounsaturated fatty acids increased significantly in both butters (by 23% in 25:75 butter, and by 13% in 50:50 butter respectively). Algae supplementation to the goat diet may increase the content of nutritionally beneficial polyunsaturated fatty acids (PUFAs) in goat butter which is dependent on the type of algae and their composition.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310107" target="_blank" >QJ1310107: Vliv genetického polymorfizmu lipogenických enzymů na složení mléčného tuku a obsah mastných kyselin v mléce malých přežvýkavců (kozy a ovce).</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů