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Quick changes of milk fatty acids after inclusion or suppression of linseed oil in the diet of goats
Author(s) -
GómezCortés Pilar,
Cívico Alfonso,
de la Fuente Miguel Angel,
Núñez Sánchez Nieves,
Juárez Manuela,
Peña Blanco Francisco,
Martínez Marín Andrés L
Publication year - 2018
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.9065
Subject(s) - linseed oil , polyunsaturated fatty acid , ruminant , food science , milking , fatty acid , chemistry , linolenic acid , saturated fatty acid , zoology , biology , biochemistry , pasture , linoleic acid , agronomy
BACKGROUND Lipid supplementation of ruminant diet is an excellent tool to improve the nutritional quality of dairy fat. The purpose of this research was to monitor in detail the goat milk fatty acid (FA) profile during the first 24 h after linseed oil (LO) supplementation or suppression in the diet. Particular emphasis was placed in the changes of FA with bioactive properties. Milk fat was analysed by gas chromatography from milkings at 0, 1, 3, 6, 12 and 24 h after diet shift. RESULTS The α ‐linolenic acid levels increased 12 h after LO incorporation in the diet and decreased 3 h after oil suppression. Most of the milk 10:0 to 16:0 saturated FA decreased 24 h after LO supplementation, whereas oil suppression raised their levels after 6 h. Similarly, raising of mono‐ and polyunsaturated trans ‐FA after LO inclusion was delayed in comparison with their decrease after oil suppression. CONCLUSION This study supports that ruminal bacteria and mammary glands would exhibit a fast responsiveness after the inclusion or suppression of LO in ruminant rations. Milk with an improved FA profile could be collected between 12 h after LO supplementation and the last milking before LO suppression in the diet. © 2018 Society of Chemical Industry