Data/hora: 10/06/2024 05:31:14

Provedor de dados: | 96
País: | Brazil
Título: | Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin
Autores: | Silva-Kazama,Daniele Cristina da; Santos,Geraldo Tadeu dos; Pintro,Paula Toshimi Matumoto; Visentainer,Jesuí Vergílio; Kazama,Ricardo; Petit,Hélène Véronique; Marchi,Francilaine Eloise de.
Data: | 2010-10-01
Ano: | 2010
Palavras-chave: | Butter; Dairy cow; Fatty acid; Flaxseed; Oxidation.
Resumo: | Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010001000028
Editor: | Sociedade Brasileira de Zootecnia
Relação: | 10.1590/S1516-35982010001000028
Formato: | text/html
Fonte: | Revista Brasileira de Zootecnia  v.39 n.10 2010
Fonte: | info:eu-repo/semantics/openAccess