Fatty acid profile of milk
2019
Autori
Đorđević, JasnaLedina, Tijana
Baltić, Milan Ž.
Trbović, Dejana
Babić, Milijana
Bulajić, Snežana
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk.... Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid.
Izvor:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012057-Izdavač:
- Iop Publishing Ltd, Bristol
DOI: 10.1088/1755-1315/333/1/012057
ISSN: 1755-1307
WoS: 000509758800057
Scopus: 2-s2.0-85074663478
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - CONF AU - Đorđević, Jasna AU - Ledina, Tijana AU - Baltić, Milan Ž. AU - Trbović, Dejana AU - Babić, Milijana AU - Bulajić, Snežana PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1682 AB - Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk. Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Fatty acid profile of milk VL - 333 SP - UNSP 012057 DO - 10.1088/1755-1315/333/1/012057 ER -
@conference{ author = "Đorđević, Jasna and Ledina, Tijana and Baltić, Milan Ž. and Trbović, Dejana and Babić, Milijana and Bulajić, Snežana", year = "2019", abstract = "Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk. Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Fatty acid profile of milk", volume = "333", pages = "UNSP 012057", doi = "10.1088/1755-1315/333/1/012057" }
Đorđević, J., Ledina, T., Baltić, M. Ž., Trbović, D., Babić, M.,& Bulajić, S.. (2019). Fatty acid profile of milk. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012057. https://doi.org/10.1088/1755-1315/333/1/012057
Đorđević J, Ledina T, Baltić MŽ, Trbović D, Babić M, Bulajić S. Fatty acid profile of milk. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012057. doi:10.1088/1755-1315/333/1/012057 .
Đorđević, Jasna, Ledina, Tijana, Baltić, Milan Ž., Trbović, Dejana, Babić, Milijana, Bulajić, Snežana, "Fatty acid profile of milk" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012057, https://doi.org/10.1088/1755-1315/333/1/012057 . .