Search Results (33)

Measuring methane (CH₄) emissions from dairy systems is crucial for advancing sustainable agricultural practices aimed at mitigating climate change. However, current CH₄ measurement techniques are primarily designed for controlled research settings and are not readily scalable to diverse production environments. Thus, there is a need to develop accessible, production-level methods for estimating CH₄ emissions. This review examines the relationship between enteric CH₄ emissions and milk fatty acid (FA) composition, highlights key FA groups with potential as biomarkers for indirect CH₄ estimation, and outlines critical factors of predictive model development. Several milk FAs exhibit strong and consistent correlations to CH₄ emissions, supporting their utility as predictive biomarkers. Saturated and branched-chain FAs are generally positively associated with CH₄ emissions, while unsaturated FAs, including linolenic acid, conjugated linoleic acids, and odd-chain FAs, are typically negatively associated. Variability in the strength and direction of correlations across studies is often attributable to differences in diet or lactation stage. Similarly, differences in experimental design, data processing, and model development contribute to much of the variation observed in predictive equations across studies. Future research should aim to (1) identify milk FAs that consistently correlate with CH₄ emissions regardless of diet, (2) develop robust and standardized prediction models, and (3) prioritize the external validation of prediction models across herds and production systems. Full article

This study investigated the fatty acids (FA) profile of 54 actinomycete strains isolated from marine sediments collected off the Portugal continental coast, specifically from the Estremadura Spur pockmarks field, by GC/MS. Fatty acid methyl esters (FAMEs) were prepared from the ethyl acetate lipidic extracts of these strains and analyzed by gas chromatography–mass spectrometry (GC/MS), with FA identification performed using the NIST library. The identified FAs varied from C12:0 to C20:0, where 32 distinct FAs were identified, including 7 branched-chain fatty acids (BCFAs), 9 odd-chain fatty acids (OCFAs), 8 monounsaturated fatty acids (MUFAs), 6 saturated fatty acids (SFAs), 1 polyunsaturated fatty acid (PUFA), and 1 cyclic chain fatty acid (CCFA). The average expressed content was BCFA (47.54%), MUFA (28.49%), OCFA (26.93%), and SFA (22.16%), of which i-C16:0, C18:1ω9, and C16:0 were predominant, while PUFA (3.58%) and CCFA (0.41%) were identified as minor components. The identified BCFA were i-C16:0, a-C15:0, i-C15:0, i-C15:1ω6, a-C16:0, a-C14:0, and i-C17:0, which include combined branching and unsaturation and branching and odd. SFAs were present in all species, with C16:0 and C18:0 being the most representative. Rare OCFAs C19:1ω9, C17:1ω7, C15:0, and C17:0 were expressed. PUFA C18:1ω9 was detected; within this class, omega families ω9, ω7, ω6, and ω5 were identified, and no ω3 was detected. The only CCFA was benzene-butanoic acid (benzene-C4:0). These findings highlight the metabolic versatility of actinomycetes, providing valuable insights into microbial chemotaxonomy and offering promising biochemical leads for the development of biofuel, nutraceutical, and antifungal agents. Furthermore, these results underline the diversity and biotechnological potential of FAs in actinomycetes, uncovering their potential to be used as microbial cell factories, and paving the way for innovations in biofuels, pharmaceuticals, and eco-friendly industrial products. Full article

Our study investigated how different levels of antioxidants and contrasting proportions of native legumes in the diet affect lamb meat quality. Twenty-four male Texel lambs were randomly assigned to three groups: two groups on a natural pasture in southern Brazil (Pampa Biome), each at a different proportion of legumes: Low-legume (LL, 4.37%) and High-legume (HL, 14.01%); the other group was stall-fed (Control) to achieve the same growth rates as the grazing groups. Cold carcass yield from the Control lambs was higher than HL. The meat from pasture-fed animals had a higher deposition of muscle α-tocopherol and lower lipid oxidation (TBARS values) after 9 days of storage. LL lambs had higher subcutaneous fat thickness, which promoted better sensory quality of the meat, as assessed by a trained panel. Pasture-based diets enhanced odd- and branched-chain fatty acids (OBCFAs), trans vaccenic acid, and total conjugated linoleic acids (CLAs), while decreasing elaidic acid. Despite the lower ∆9-desaturase activity, the higher proportion of Desmodium incanum (condensed tannin-rich native legume) in the HL diet did not impact meat nutritional quality. Finishing lambs on the Pampa Biome grasslands is an option for improving the oxidative stability and beneficial fatty acid content of lamb meat, which improves product quality and human consumer health. Full article

Obesity disrupts glucose metabolism, leading to insulin resistance (IR) and cardiometabolic diseases. Consumption of cow’s milk and other dairy products may influence glucose metabolism. Within the complex matrix of cow’s milk, various carbohydrates, lipids, and peptides act as bioactive molecules to alter human metabolism. Here, we summarize data from human studies and rodent experiments illustrating how these bioactive molecules regulate insulin and glucose homeostasis, supplemented with in vitro studies of the mechanisms behind their effects. Bioactive carbohydrates, including lactose, galactose, and oligosaccharides, generally reduce hyperglycemia, possibly by preventing gut microbiota dysbiosis. Milk-derived lipids of the milk fat globular membrane improve activation of insulin signaling pathways in animal trials but seem to have little impact on glycemia in human studies. However, other lipids produced by ruminants, including polar lipids, odd-chain, trans-, and branched-chain fatty acids, produce neutral or contradictory effects on glucose metabolism. Bioactive peptides derived from whey and casein may exert their effects both directly through their insulinotropic effects or renin-angiotensin-aldosterone system inhibition and indirectly by the regulation of incretin hormones. Overall, the results bolster many observational studies in humans and suggest that cow’s milk intake reduces the risk of, and can perhaps be used in treating, metabolic disorders. However, the mechanisms of action for most bioactive compounds in milk are still largely undiscovered. Full article

Cow’s milk and dairy products are the primary sources of OBCFAs, which have beneficial health properties. The goal of this study was to identify the factors that influence the content of OBCFAs in cow’s milk and to indicate which OBCFAs can serve as biomarkers for fermentation processes. The content of OBCFAs in milk depends on the species of ruminants, with studies showing that this varies between 3.33% (in goat’s milk) and 5.02% (in buffalo’s milk). These differences also stem from the animals’ energy balance, lactation phases, forage-to-concentrate ratio, and the presence of bioactive compounds in feeds, as well as management practices and environmental conditions. The OBCFAs in milk fat mainly come from rumen bacteria, but can also be synthesized de novo in the mammary gland, making them potentially useful noninvasive indicators of rumen fermentation. The concentration of BCFA is lower in colostrum and transitional milk than in full lactation milk. The proportions of total OBCFAs are higher in first- and second-parity cows. The most effective predictors of the biohydrogenation of fatty acids in the rumen are likely C18:2 cis-9, trans-11, iso-C16:0, and iso-C13:0. OBCFAs have been identified as potential biomarkers for rumen function, because their synthesis depends on specific bacteria. Strong predictors of subclinical ruminal acidosis include iso-C14:0, iso-C13:0, and C15:0. The concentration of ∑ OBCFA >C16 in milk is associated with fat mobilization and serves as a significant marker of the energy balance in cows. Full article

This review focuses on the potential opportunities to incorporate functional ingredients like probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines and the relevant literature have in general indicated many benefits of consuming milk-fat-rich products for the human body. Milk fat contains essential nutrients, including fat-soluble vitamins; short-, medium-, and long-chain with odd and branched chain fatty acids; essential amino acids; and calcium, which are all known for their bioactive properties. In addition, the incorporation of probiotics, which are known for their bioactive properties, could further enhance the products’ attributes. However, direct probiotic addition is known to encounter viability challenges during manufacturing and storage. There is thus an opportunity to introduce a value-added range of dairy fat-rich products imparting bioactive and functional benefits. The current review is an attempt to consolidate information in this area and explore further avenues for the value addition of dairy fat-rich products. Full article

The objective of this study was to determine the effect of the oxyhumolite supplementation in the feed of cows on the profile and the nutritional indices of fatty acids (FA) in milk and cheese. To the diet of 30 cows, a 100 g/per cow/per day humic-mineral supplement with 65% humic acids was included. Milk was sampled three times: control (0 day, before the dietary modification) and on days 30 and 60 after the introduction of the supplement. For chemical analyses, samples from each cow and for cheese manufacture samples of bulk milk were taken. Fat content in the milk and the cheese, and partial sums of fatty acids profile, nutritional fatty acid ratios and indices were determined. The indicated changes in milk fat quality are difficult to unequivocally assess from a dietary point of view. Negative changes were found in the increase in the proportion of hypercholesterolemic acids (HSFA), atherogenic (AI) and thrombogenic (TI) indices, and a decrease in the hypocholesterolemic/hypercholesterolemic (h/H) ratio, the proportion of desired (DFA) and monounsaturated (MUFA) FA over time of supplementation. Positive changes were also found: the increase in polyunsaturated (PUFA), branched-chain (BCFA), short- and medium-chain (SCSFA) and long-chain (LCSFA) FA percentages, and also content was reported. The cheese (30 and 60 d) showed an increase in the content (mg/100 g) of SFA (including SCFA and LCSFA), OCFA (odd-chain FA), BCFA, MUFA, and DFA. Adverse changes were observed with an increase in PUFA n6, the n6/n3 ratio, and HSFA and TI. No significant differences were found for the AI index. The preliminary results obtained are promising, although further research is needed. Full article

The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat’s milk and fermented goat’s milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat’s milk had a significantly (p < 0.05) higher content of CLA (3.26 mg/g fat) compared to commercial milk (2.88 mg/g fat and 2.54 mg/g fat). Among the analyzed fermented goat’s milk drinks, the highest CLA content (4.39 mg/g fat) was determined in commercial natural yoghurts, while the lowest one was in organic natural yoghurts (3.28 mg/g fat). The highest levels of calcium (1322.9–2324.4 µg/g), phosphorus (8148.1–11,309.9 µg/g), and copper (0.072–0.104 µg/g) were found in all commercial products and those of manganese (0.067–0.209 µg/g) in organic products. The contents of the other assayed elements (magnesium, sodium, potassium, iron, and zinc) did not depend on the production method, but only on the product type, i.e., the degree of goat’s milk processing. The highest folate content in the analyzed milks was found in the organic sample (3.16 µg/100 g). Organic Greek yoghurts had a several times higher content of folates, reaching 9.18 µg/100 g, compared to the other analyzed fermented products. Full article

The odd- and branched-chain fatty acids (OBCFA) accumulated in ruminant products are a class of beneficial fatty acids for human health. Since biotin and leucine are involved in OBCFA synthesis, this study aimed to evaluate their effect on OBCFA synthesis in vitro. There were four treatments: the control group that only provided the basal diet, or the basal diet supplemented with biotin (4 mg/kg dry matter, DM), leucine (4 g/kg DM), or a combination of biotin (4 mg/kg DM) and leucine (4 g/kg DM). The results showed that biotin promoted the degradation of DM (p < 0.10), while leucine significantly increased the concentration of branched-chain volatile fatty acids and valerate (p < 0.05). The concentrations of total odd-chain fatty acids, total iso, total anteiso, total branched-chain fatty acids, total OBCFA, and total fatty acids were significantly increased by the supplementation of biotin or leucine (p < 0.05). Biotin and leucine significantly stimulated the activities of acetyl-CoA carboxylase, fatty acid synthase, and malonyl-CoA, with a significant interaction effect (p < 0.05). In conclusion, the results of this study suggested that biotin and leucine can be used as effective nutrition strategies to promote OBCFA synthesis. Full article

The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences on OBCFA, a total of 282 individual milk samples were analyzed by gas chromatography. The OBCFA were found higher in ruminant than non-ruminant milks (p < 0.05). Among ruminants, sheep milk had the highest OBCFA (4.5 g/100 g of total FAME), whereases the lowest values were found in formula milk (0.18 g/100 g of total FAME). Regarding individual linear odd-chain FA (linear-OCFA), C11:0 was found higher in donkey milk than others, while sheep and buffalo milks had the greatest concentration of C15:0. Among BCFA, the iso-BCFA were higher than anteiso-BCFA in all considered milks. The isoC17:0 showed the highest concentration in all milks except for donkey and buffalo, which showed higher concentration of isoC16:0 than others. In conclusion, ruminant milks are different in terms of these FA compared to human milk and its substitutes. However, the greatest differences were found with formula milk, suggesting that this product needs the implementation of these FA to be more similar to human milk composition. Full article

The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (p < 0.05) content of n-3 fatty acids. Lower values of the n-6/n-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (p < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (p < 0.05) content of CLA and total content of trans C18:1. Full article

There is increasing interest in using grass-fed beef (GFB) by-products to augment the nutrient profile of eggs among local pasture-raising systems in the US. The objective of this study was to characterize egg yolk fatty acid and antioxidant profiles using eggs from pasture-raised hens fed a corn- and soy-free diet and supplemented with GFB suet and liver compared to eggs from pasture-raised hens fed a corn and soy layer hen feed and commercially obtained cage-free eggs. The egg yolk vitamin and mineral profile was also assessed by a commercial laboratory. Both pasture-raised groups had twice as much carotenoid content, three times as much omega-3 fatty acid content, and a 5–10 times lower omega-6:omega-3 fatty acid ratio compared to the cage-free eggs (p < 0.001). Eggs from hens fed a corn- and soy-free feed and GFB by-products had half as much omega-6 fatty acid content and five times more conjugated linoleic acid, three times more odd-chain fatty acid, and 6–70 times more branched-chain fatty acid content (p < 0.001). Feeding pasture-raised hens GFB suet and liver reduces agricultural waste while producing improved egg products for consumers, but further research is needed to quantify optimal supplementation levels and the efficacy of corn- and soy-free diets. Full article

(1) Background: Interest in plant analogues for food of animal origin is increasing. There are some pro-healthy food ingredients, such as odd-chain, cyclic, and branched fatty acids, that are perceived to be characteristic for food of animal origin or fermented. The purpose of the present study was to determine whether commercial plant drinks can be valuable nutrient mediums for the multiplication of lactic acid bacteria and yeasts. The goal was also to determine their potential for the production of the above-mentioned groups of fatty acids; (2) Methods: Commercial almond and oat beverages were used to produce 16 new variants of fermented beverages using 3 strains of lactic acid bacteria and 5 strains of yeasts. The apparent viscosity, volatile compounds (e-nose), and fatty acids composition (GC-MS) were analyzed; (3) Results: After 48 h of fermentation, acidity increased in both types of drinks. The gelation of proteins in the majority of the almond beverages increased the apparent viscosity. The highest content of minor fatty acids was determined in oat beverages fermented by Lactiplantibacillus plantarum PK 1.1 and Kluyveromyces marxianus KF 0001 and in the almond beverage fermented by Candida lipolytica CLP 0001. Among the used strains, Yarrowia lipolytica YLP 0001 was found to be a major producer of aromas in both beverages. Full article

The purpose of this study was to investigate the effects of linseed supplementation on milk yield and quality, serum biochemistry and, in particular, to evaluate its possible effects on the production of odd- and branched-chain fatty acids (OBCFA) in the milk of Cilentana grazing goats. Twelve pregnant Cilentana dairy goats were divided into two groups (CTR, control, and LIN, linseed supplementation group). After kidding, the goats had free access to the pasture and both groups received a supplement of 400 g/head of concentrate, but the one administered to the LIN group was characterized by the addition of linseed (in a ratio of 20% as fed) to the ingredients. During the trial, milk samples were taken from April to August in order to evaluate milk production, composition, and fatty acid profile. In addition, blood samples were taken for evaluating the effects of linseed supplementation on goats’ health status. The health status of the goats was not influenced by the linseed supplementation, as confirmed by blood analyses. Concerning the effects on milk, the supplementation positively affected (p < 0.001) milk production and fat percentage and the fatty acid profile was markedly influenced by the lipid supplementation. In particular, milk from the LIN group was characterized by significantly lower concentrations of saturated fatty acids (FA; p < 0.001) and higher proportions of monounsaturated FA, polyunsaturated FA, and conjugated linoleic acids (CLAs) than milk from the CTR group (p < 0.001). In contrast, the OBCFA were negatively influenced by the linseed supplementation (p < 0.0001). Further studies are needed to test the effects of different fat sources and other nutrients on the diets. Full article

A multivariate analysis was used to investigate the fatty acid (FA) profile in three different Italian sheep breeds: Comisana, Massese, and Sarda. A sample of 852 animals was considered: 118 Massese, 303 Comisana, 431 Sarda. Sarda sheep were divided into two groups, based on their breeding origin (298 and 133 reared in Sardinia and Tuscany, respectively). Sarda sheep, bred both in Sardinia and in Tuscany, were considered in different groups, both because in these two regions most of the sheep of this breed are reared, and because they differ in geographical characteristics and in the farming system. The individual milk FA composition of dairy ewes was analyzed with multivariate factor analysis. The extracted factors were representative of the following eight groups of fatty acids or functions: factor 1 (odd branched fatty acids and long-chain fatty acids), factor 2 (sn3_position), factor 3 (alternative biohydrogenation), factor 4 (SCD_1), factor 5 (SCD_2), factor 6 (SCD_3), factor 7 (fat secretion) and factor 8 (omega-3). A factor analysis suggested the presence of different metabolic pathways for de novo short- and medium-chain fatty acids and Δ9-desaturase products. The ANOVA of factor scores highlighted the significant effects of the breed. The results of the present study showed that breed is an important factor in defining the fatty acid profile of milk, combined with the effect of the diet. Breeds reared in the same farming system (Comisana, Massese and Sarda reared in Tuscany) showed significant differences for all the factors extracted. At the same time, we found differences between the Sarda sheep reared in Sardinia and Tuscany, two different regions of Italy. Full article