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Effect of supplementation of cows diet with linseed and fish oil and different variants of β ‐lactoglobulin on fatty acid composition and antioxidant capacity of milk
Author(s) -
Puppel Kamila,
Kuczyńska Beata,
NałęczTarwacka Teresa,
Gołębiewski Marcin,
Sakowski Tomasz,
Kapusta Aleksandra,
Budziński Arkadiusz,
Balcerak Marek
Publication year - 2016
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.7341
Subject(s) - fish oil , linseed oil , food science , composition (language) , antioxidant capacity , chemistry , antioxidant , fish <actinopterygii> , polyunsaturated fatty acid , beta lactoglobulin , fatty acid , biology , biochemistry , whey protein , fishery , linguistics , philosophy
Abstract BACKGROUND The aim of this study was to determine the influence of polymorphic variants of β ‐lactoglobulin in cows supplemented with linseed and fish oil on the fatty acid composition and antioxidant capacity of milk. From the herd of 320 Polish Holstein Friesian cows three groups of cows were selected according to the variants of β ‐ LG ( β ‐ LG AA , β ‐ LG BB , β ‐ LG AB ). During the first 7 days (the initial period) all the cows were fed the same total mixed ration ( TMR ) diet. From day 8 to 28,150 g fish oil and 250 g linseed ( FOL ) was added to the TMR diet of each cow. RESULTS The results showed that the diet supplemented with FOL was effective in reducing atherogenic and thrombogenic indices. Introducing supplementation improved the antioxidant capacity: higher concentration of C18 :2 cis ‐9 trans ‐11, C20 :5 n ‐3, C22 :6 n ‐3, bioactive whey proteins and vitamin soluble in fat has been recorded. The results showed that β ‐ LG AA was associated with lower levels of atherogenic and thrombogenic indices and higher concentration of C22 :5 n ‐6, phospholipids and β ‐carotene. β ‐ LG BB favours a higher content of C18 :1 trans ‐11, C18 :2 cis ‐9 trans ‐11 and lactoferrin. β ‐ LG AB was associated with higher concentrations of C20 :5 n ‐3, Lysozyme, α ‐retinol, α ‐tocopherol and total antioxidant status. CONCLUSION Modification of the diet of cows with fish oil and linseed significantly influenced fatty acid composition and antioxidant properties of milk. The effect of β ‐ LG phenotype on the fatty acid composition and antioxidant capacity of milk is variable, which could partly be the result of a β ‐ LG phenotype × diet interaction. © 2015 Society of Chemical Industry