6533b855fe1ef96bd12b08b0
RESEARCH PRODUCT
Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile
Francesca MazzaGiuseppe ManiaciJudith L. CapperMarco AlabisoCristina GiosuèDale E. Baumansubject
chemistry.chemical_classificationBovine milkJennet milk Foal Milk yield Fatty acidSettore AGR/19 - Zootecnica SpecialebiologyMilk proteinfood and beveragesFatty acidMilkingfluids and secretionsMilk yieldchemistryFoalbiology.animalAnimal Science and Zoologylcsh:Animal cultureMare milkFood sciencelcsh:SF1-1100Olive oildescription
TwelveRagusanajennetswerestudiedtoinvestigatetheeffectsof dietaryextra Twelve Ragusana jennets were studiedtoinvestigatetheeffectsof dietaryextra studied to investigatetheeffectsof dietaryextra the effects of dietaryextra dietary extra virgin olive oil and thepresenceofthefoal duringmilkingonmilkfattyacids(FA)profile.At20, 50 thepresenceofthefoal duringmilkingonmilkfattyacids(FA)profile.At20, 50 he presence of the foal during milking on milk fatty acids (FA) profile. At 20, 50 and 90 days post-foaling, each jennet was milked 4 times per day. The feeding system and the milking procedures are given by Alabiso et al. (2009). FA profiles of the composites from milkings without foals (1MNF+3MNF) and with foals (2MYF+4MYF) were analyzed by gas chromatography. Dietary oil had no significant effect on milk yield or fat content but increased the proportion of C18:1 (n-9) in milk. Jen- net milk had a beneficial FA profile compared to bovine milk and thus would be suitable for consump- tion by infants suffering from cows milk protein allergy, however, augmentation of the long-chain n-3 polyunsaturated FA content warrants further study.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 |