Estimación de las relaciones genéticas entre razas caprinas españolas y criollas utilizando microsatélites

We have analyzed three Creole goat populations from Peru, Mexico and Chile using microsatellite markers. We have also analyzed the genetic relationship between them and Murciano-Granadina and Malagueña Spanish goat breeds. The average number of alleles per locus was similar in all populations (7.3) except the Chilean Creole (5.1). This Creole goat population has presented the lowest value of observed (Ho) (0.53) and expected (He) heterozygosis (0.59). The Peruvian Creole has presented the highest values of Ho (0.70) and He (0.71). We have found a scarce level of genetic differentiation between goat populations (FST= 0.069) being more important the individual genetic differences due to crossbreed with several breeds. The Peruvian Creole was closed to analyzed Spanish breeds, followed by Mexican Creole. Finally the Chilean Creole was the most distant to the others populations

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

Effect of extruded whole soybean dietary concentrate on conjugated linoleic acid concentration in milk in Jersey cows under pasture conditions

Contradictory results has been found on the effects of soybean supplementation and conjugated linoleic acid (CLA) content in milk on feeding systems based on fresh forage The objective of the study was to evaluate the effect of a dietary supplement with different quantities of extruded whole soybean on the production and composition of milk, and CLA concentration or their isomers in Jersey cows under pasture conditions. Twenty-one Jersey cows were randomly assigned into 3 groups of 7 animals each. The cows were supplemented with a dietary concentrate (5 kg d(-1)), and each group received one of the three next treatments: control without soybean (0-SB), with extruded whole soybean at 0.5 kg d(-1) (0.5-SB) or at 1 kg d(-1) (1-SB). The basic diet was a pasture composed of Lolium perenne (70%), Trifblium repens (25%) and other species. The duration of the study was 75 d. Milk production (p = 0.706) and protein production (p = 0.926) were not affected by treatments. Fat (p = 0.015) and protein (p = 0.045) content as well as fat production (p = 0.010) were lower in the 1-SB group. There was no effect of the inclusion of extruded soybean on total CLA content (p = 0.290) or the content of cis-9, trans-11 (p = 0.582), trans-10, cis-12 (p = 0.136) and cis-10, cis-12 (p = 0.288) isomers. However, concentrations of all isomers were affected by the nutritional quality of the pasture, with low values observed at greater maturity stages of pasture

Olive leaves (Olea europaea L.) versus alpha-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids

BACKGROUND Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were given a corn/soybean-based diet supplemented with 30gkg1 fish oil. Two other groups were given the same diet further supplemented with olive leaves at 5 (OL5) and 10 (OL10) gkg1 respectively, while the diet of the fourth group was supplemented with -tocopheryl acetate (TOC) at 200mgkg1. Eggs were analysed for lipid hydroperoxide and malondialdehyde (MDA) contents, fatty acid profile, -tocopherol content and susceptibility to iron-induced lipid oxidation. RESULTS Neither OL nor TOC supplementation affected (0.05) the fatty acid composition. Dietary supplementation with OL10 or TOC reduced (P0.05) the lipid hydroperoxide content but exerted no (0.05) effect on the MDA content of fresh eggs compared with controls. Eggs submitted to iron-induced lipid oxidation from the OL5 group presented higher (P0.05) MDA levels than the control but lower (P0.05) than the OL10 group. Eggs from the TOC group presented lower (P0.05) MDA levels compared with all groups at all incubation time points. CONCLUSION The results of this study suggested that dietary supplementation with both OL10 and TOC could protect n-3 fatty acids in eggs from deterioration

Olive leaves (Olea europea L.) and -tocopheryl acetate as feed antioxidants for improving the oxidative stability of -linolenic acid-enriched eggs

Ninety-six brown Lohmann laying hens were equally assigned into four groups with six replicates. Hens within the control group were fed a corn-soybean-based diet supplemented with 4% linseed oil. Two other groups were given the same diet further supplemented with 5 or 10g ground olive leaves/kg feed, while the diet of the fourth group was further supplemented with 200mg -tocopheryl acetate/kg. Supplementing diets with olive leaves had no effect on egg production, feed intake and egg traits. Eggs collected 28days after feeding the experimental diets were analysed for lipid hydroperoxides and malondialdehyde (MDA) content, fatty acid profile, -tocopherol concentrations and susceptibility to iron-induced lipid oxidation. Olive leaves were also analysed for total and individual phenolics, and total flavonoids, whereas their antioxidant capacity was determined using both the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-azinobis3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity assays. Results showed that neither -tocopheryl acetate nor olive leaves supplementation exerted (p>0.05) any effect on the fatty acid composition of n-3 eggs. Supplementing the diet with 5g olive leaves/kg had no (p>0.05) effect on the hydroperoxide levels of n-3 eggs, while supplementing with 10g olive leaves/kg or 200mg -tocopheryl acetate/kg, the lipid hydroperoxide levels were reduced (p0.05) compared to control. However, although hydroperoxides were reduced, MDA, a secondary lipid oxidation product, was not affected (p>0.05). Iron-induced lipid oxidation increased MDA values in eggs from all groups, the increase being higher (p0.05) in the control group and the group supplemented with 5g olive leaves/kg. The group supplemented with 10g olive leaves/kg presented MDA values lower (p0.05) than the control but higher (p0.05) than the -tocopheryl acetate group, which presented MDA concentrations lower (p0.05) than all other experimental diets at all incubation time points

Comparative evaluation of dietary oregano, anise and olive leaves in laying Japanese quails

Aim of the present study was the comparative evaluation of the effect of ground oregano, anise and olive leaves as feed additives on performance and some egg quality characteristics of laying Japanese quails. A total of 189 Coturnix japonica quails (126 females and 63 males), 149 days old, were randomly allocated into seven equal groups with three subgroups of 9 birds each (6 females and 3 males). A commercial laying diet was fed to the control group. The remaining six groups were fed the same diet supplemented with oregano at 10 g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/kg or at 20 g/kg. The birds were offered feed and water ad libitum for a period of 29 days, while being kept under commercial conditions. During the experiment, egg production, feed intake and mortality were recorded daily. At the end of the feeding period egg weight, egg yolk, albumen and eggshell weight percentages, egg yolk color (using the L*a*b* color space) and blood serum triglycerides were determined. The diets supplemented with olive leaves (10 g/kg or 20 g/kg) resulted in a tendency (p = 0.054) for higher egg production percentage. Also, the color parameter a* was significantly (p = 0.001) higher in the eggs of quails that consumed oregano (10g/kg or 20 g/kg) or olive leaves (10g/kg or 20 g/kg)

The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves

Natural foods and food-related antioxidants such as phenolic phytochemicals are of great interest due to their preventive properties against oxidative damage. Olive tree leaves contain high quality and amount of phenolic compounds including oleuropein and therefore considered as nutraceutically valuable materials. The composition of olive leaves, its phenolics and antioxidant power are influenced by numerous factors causing great variation among samples. Additionally, traditional analytical methods performed to quantify these parameters in each product entail long and complicated sample preparation procedures, the use of toxic chemicals, skilled labors, instrumentation and sophisticated laboratory conditions. One appealing alternative is the use of infrared spectroscopy since it gives information about the food composition quickly and it is a multi-parametric and environmentally friendly choice. Therefore, we investigated the oleuropein, total phenolic content, total flavonoid content and antioxidant activity levels of 23 common cultivars of olive leaves harvested from Turkey and Italy using traditional reference methods and also developed near and mid-infrared based partial least squares regression (PLSR) models to predict these parameters without the need of sample preparation. Internal validations of the PLSR calibration models were done using full cross-validation and yielded very high correlation coefficients (0.95) and low errors in predictions (% standard error of cross-validation for parameters were lower than 7.54%). The levels of all the parameters of interest could be successfully predicted using both NIR and MIR instrumentation within seconds. Overall, infrared spectroscopy along with chemometrics exhibited great potential for future olive leave studies