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Influence of linseed variety on fatty acid profile in cow's milk
Author(s) -
Puppel Kamila,
Kuczyńska Beata,
NałęczTarwacka Teresa,
Grodzki Henryk
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6037
Subject(s) - food science , linseed oil , chemical composition , casein , fatty acid , chemistry , composition (language) , polyunsaturated fatty acid , cow milk , biochemistry , organic chemistry , linguistics , philosophy
Background The aim of this study was to examine the influence of linseed variety on the concentration of cow's milk constituents, particularly fatty acids. The experiment was conducted on 30 Polish Holstein Friesian cows whose diet was supplemented with two varieties of crude linseed, Opal and Szafir . Results After 21 days of linseed supplementation, the Szafir variety proved to be a better supplement than the Opal variety, particularly in relation to the concentration of saturated fatty acids, C20 :5 (69.2% higher) and C22 :6 (147.1% higher) and also because of improved chemical composition of the milk (19.7% higher fat, 2.9% higher protein and 39.9% higher casein content) . Conclusion Linseed variety significantly influenced the lipid fraction level and the basic chemical composition of cow's milk. Linseed variety should therefore be taken into consideration in subsequent experiments in addition to the quantity and physical form of linseed. The results showed that the use of a diet supplemented with linseed, especially the Szafir variety, was effective in reducing saturation, atherogenic and thrombogenic indices, yielding benefits for consumers by improving the nutritional quality of cow's milk. © 2013 Society of Chemical Industry