5 research outputs found
Conjugated linoleic acid content in milk of Chilean Black Friesian cows under pasture conditions and supplemented with canola seed (Brassica napus) concentrate
At present, there is limited and contradictory information about the effects of the use of canola (Brassica napus) seed
as supplement on the contents of conjugated linoleic acid (CLA) in milk of grazing cows. The objective of this study
was to evaluate the effect of a dietary supplement with canola seed on the production and composition of milk, and
CLA concentration in Chilean Black Friesian cows under pasture conditions. Three experiments were done. Experiment
1: control group was fed 5 kg dâ1 of commercial concentrate without canola (0-TC1) and treatment group that was fed
3.75 kg of commercial concentrate plus 1.16 kg of whole canola seed (1.16-TC1). Experiment 2: Control group was
fed 8 kg dâ1 commercial concentrate without canola (0-TC2) and treatment group that was fed 6.2 kg of commercial
concentrate plus 1.2 kg of ground canola seed (1.2-TC2). Experiment 3: control group was fed 6 kg dâ1 commercial
concentrate without canola (0-TC3) and treatment group was fed 6 kg of commercial concentrate with 20% of whole
canola seed (1.2 kg dâ1, 1.2-TC3). The duration of each experiment was 60 days. No differences in milk production and
quality were observed among the experimental groups in every assay. The CLA isomers trans-10, cis-12 and cis-10,
cis-12 were higher than those normally found in the scientific literature. There was no effect of the inclusion of canola
seed on total CLA content or the content of cis-9, trans-11, trans-10, cis-12 and cis-10, cis-12 isomers
Conjugated linoleic acid of dairy foods is affected by cows' feeding system and processing of milk
The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system utilized by the dairy farm: 1) grazing based systems (Los Lagos region); and 2) housing systems using total mixed ration (TMR) diets (Los Angeles region). Simultaneously, commercial samples of condensed milk, powdered milk, butter and Gouda cheese were analyzed. Furthermore, samples of raw milk and processed products (powdered and sweetened condensed milk) were also analyzed. Dairy farms based on grazing systems had higher levels of CLA in raw milk than TMR farms. In addition, average values of CLA were 1.72 g 100 g(-1) of total fatty acids, in spring milk in the Los Lagos region, and 0.42 g 100 g(-1) in summer milk, in the Los Angeles region. Similarly, the CLA content of dairy products was higher than that of raw milk. Milk processing affected the transferring of CLA from fresh milk into the final products. Sweetened condensed milk presented lower CLA values than raw and powdered milk. In conclusion, this study indicates the importance of the production systems to the CLA content as well as the effects of milk processing into dairy products. To sum up, more research is needed to elucidate the exact effect of the processing conditions of dairy products on the CLA content
Conjugated linoleic acid of dairy foods is affected by cowsâ feeding system and processing of milk
ABSTRACT The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system utilized by the dairy farm: 1) grazing based systems (Los Lagos region); and 2) housing systems using total mixed ration (TMR) diets (Los Angeles region). Simultaneously, commercial samples of condensed milk, powdered milk, butter and Gouda cheese were analyzed. Furthermore, samples of raw milk and processed products (powdered and sweetened condensed milk) were also analyzed. Dairy farms based on grazing systems had higher levels of CLA in raw milk than TMR farms. In addition, average values of CLA were 1.72 g 100 gâ1 of total fatty acids, in spring milk in the Los Lagos region, and 0.42 g 100 gâ1 in summer milk, in the Los Angeles region. Similarly, the CLA content of dairy products was higher than that of raw milk. Milk processing affected the transferring of CLA from fresh milk into the final products. Sweetened condensed milk presented lower CLA values than raw and powdered milk. In conclusion, this study indicates the importance of the production systems to the CLA content as well as the effects of milk processing into dairy products. To sum up, more research is needed to elucidate the exact effect of the processing conditions of dairy products on the CLA content
Conjugated linoleic acid of dairy foods is affected by cowsâ feeding system and processing of milk
The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system utilized by the dairy farm: 1) grazing based systems (Los Lagos region); and 2) housing systems using total mixed ration (TMR) diets (Los Angeles region). Simultaneously, commercial samples of condensed milk, powdered milk, butter and Gouda cheese were analyzed. Furthermore, samples of raw milk and processed products (powdered and sweetened condensed milk) were also analyzed. Dairy farms based on grazing systems had higher levels of CLA in raw milk than TMR farms. In addition, average values of CLA were 1.72 g 100 gâ1 of total fatty acids, in spring milk in the Los Lagos region, and 0.42 g 100 gâ1 in summer milk, in the Los Angeles region. Similarly, the CLA content of dairy products was higher than that of raw milk. Milk processing affected the transferring of CLA from fresh milk into the final products. Sweetened condensed milk presented lower CLA values than raw and powdered milk. In conclusion, this study indicates the importance of the production systems to the CLA content as well as the effects of milk processing into dairy products. To sum up, more research is needed to elucidate the exact effect of the processing conditions of dairy products on the CLA content