| Registro completo |
| Provedor de dados: |
R. Bras. Zootec.
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| País: |
Brazil
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| Título: |
Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin
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| 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
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| Data: |
2010-10-01
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| Ano: |
2010
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| Palavras-chave: |
Butter
Dairy cow
Fatty acid
Flaxseed
Oxidation
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010001000028
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| Editor: |
Sociedade Brasileira de Zootecnia
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| Relação: |
10.1590/S1516-35982010001000028
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| Formato: |
text/html
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| Fonte: |
Revista Brasileira de Zootecnia v.39 n.10 2010
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| Direitos: |
info:eu-repo/semantics/openAccess
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