Fatty acid composition of summer and winter cows milk and butter
2010
Blaško, J. | Kubinec, R., Comenius Univ., Bratislava (Slovak Republic) | Górová, R. | Fábry, I. | Lorenz, W. | Soják, L.
Fatty acid (FA) composition of summer and winter cows milk and butter as well as pasture forage samples were analysed by gas chromatography. The FA contents in butter fat were very similar to those in milk fat from which butters were produced. The higher average contents of FA in the summer milk compared with the winter milk (P less than 0.001) were found for health-beneficial FA, e.g. cis-9, trans-11 conjugated linoleic acid 8.0 mg per g vs 4.1 mg per g, trans vaccenic acid 17.8 mg per g vs 8.5 mg per g, a-linolenic acid 6.4 mg per g vs 4.4 mg per g, alpha -linoleic acid 20.4 mg per g vs 18.4 mg per g (P less than 0.01), oleic acid 218 mg per g vs 194 mg per g, and for non-atherogenic stearic acid 102 mg per g vs 90 mg per g of total FA. On the other hand, the contents of health-risky palmitic acid and myristic acid were lower in the summer milk: 293 mg per g vs 331 mg per g (P less than 0.001) and 102 mg per g vs 112 mg per g FA (P less than 0.01), respectively. In comparison to the winter diet, the summer diet improved the rheological and nutritional properties of butter. The summer butter showed lower palmitic/oleic acids content ratio 1.34 compared with 1.71 (P less than 0.01) for the winter butter, and improved nutrition value due to quartile reduction of atherogenicity index from 2.72 to 2.19 (P less than 0.001).
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