The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk
Robert Bodkowski , Katarzyna Czyż , Ewa Sokoła-Wysoczańska , Marzena Janczak , Paulina Cholewińska , Anna Wyrostek
AbstractThe study aimed to investigate the effect of supplementation of fish oil after the process of low-temperature crystallization (LTC-FO) enriched with long-chain polyunsaturated fatty acids (LC-PUFAs) on cow milk parameters. The experiment was carried out on 24 Polish Holstein Friesian cows. For 4 weeks, experimental (EXP) group animals (n = 12) were fed LTC-FO (1% of dry matter). Milk was collected two times: on days 14 and 30. LTC-FO supplementation decreased milk fat yield and concentration (p < 0.01). Higher levels of polyunsaturated fatty acids (PUFAs), including these with beneficial biological properties, i.e., eicosapentaenoic (EPA), docosahexaenoic (DHA), docosapentaenoic (DPA), CLA, alpha-linolenic acid (ALA), and TVA (p < 0.01), and lower levels of SFAs, especially short- (p < 0.01) and medium-chain ones (p < 0.05, p < 0.01), were found in the EXP group. The addition of LTC-FO reduced the value of atherogenic and thrombogenic indices as well as SFA/UFA and n-6/n-3 ratios and increased the content of n-3 PUFA and functional fatty acids (p < 0.01). The addition of LTC-FO also increased the delta-9 desaturase index for CLA/TVA and decreased it for pairs C14:1/C14:0 and C16:1/C16:0 (p < 0.05, p < 0.01).
|Journal series||Animals, ISSN 2076-2615, e-ISSN 2076-2615, (N/A 100 pkt)|
|Publication size in sheets||0.8|
|Keywords in English||milk; fish oil enriched with n-3 FAs; DHA; EPA and CLA; desaturase index; atherogenic and thrombogenic indices|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 04-12-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2018 = 1.148; : 2019 = 2.323 (2)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.