Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers. / Schettino-Bermúdez, B.; Vega y León, S.; Gutierrez-Tolentino, R.; Pérez-González, J. J.; Escobar, A.; Gonzalez-Ronquillo, M.; Vargas-Bello-Pérez, E.

I: International Dairy Journal, Bind 105, 104664, 2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Schettino-Bermúdez, B, Vega y León, S, Gutierrez-Tolentino, R, Pérez-González, JJ, Escobar, A, Gonzalez-Ronquillo, M & Vargas-Bello-Pérez, E 2020, 'Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers', International Dairy Journal, bind 105, 104664. https://doi.org/10.1016/j.idairyj.2020.104664

APA

Schettino-Bermúdez, B., Vega y León, S., Gutierrez-Tolentino, R., Pérez-González, J. J., Escobar, A., Gonzalez-Ronquillo, M., & Vargas-Bello-Pérez, E. (2020). Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers. International Dairy Journal, 105, [104664]. https://doi.org/10.1016/j.idairyj.2020.104664

Vancouver

Schettino-Bermúdez B, Vega y León S, Gutierrez-Tolentino R, Pérez-González JJ, Escobar A, Gonzalez-Ronquillo M o.a. Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers. International Dairy Journal. 2020;105. 104664. https://doi.org/10.1016/j.idairyj.2020.104664

Author

Schettino-Bermúdez, B. ; Vega y León, S. ; Gutierrez-Tolentino, R. ; Pérez-González, J. J. ; Escobar, A. ; Gonzalez-Ronquillo, M. ; Vargas-Bello-Pérez, E. / Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers. I: International Dairy Journal. 2020 ; Bind 105.

Bibtex

@article{2030ce8001514cecbc6407afa90d528f,
title = "Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers",
abstract = "The effects of two dietary inclusion levels of chia seed (CHigh and CLow) on the FA profile and CLA isomers in cheese was evaluated. Dry matter and fat contents in cheese were higher (P < 0.05) in CHigh compared with control and CLow and the content of C18:0, C18:1n9c, total monounsaturated fatty acids, total polyunsaturated fatty acids increased (P < 0.05); total CLA content in CHigh cheese increased (P < 0.05) from 0.32% to 0.66%. Compared with control, saturated fatty acids (SFA) decreased (P < 0.05) by 3.4% with CHigh, due to a reduction of C14:0 and C16:0 in the cheese. The following CLA isomers were increased (P < 0.05) by CHigh: cis-9, trans-11; trans-7, cis-9; trans-11, cis-13 and trans-12, trans-14. Addition of chia seed at 5.5% DM in dairy goat diets can be used to increase the amount of bioactive FA, such as cis-9, trans-11 C18:2 in cheese.",
author = "B. Schettino-Berm{\'u}dez and {Vega y Le{\'o}n}, S. and R. Gutierrez-Tolentino and P{\'e}rez-Gonz{\'a}lez, {J. J.} and A. Escobar and M. Gonzalez-Ronquillo and E. Vargas-Bello-P{\'e}rez",
year = "2020",
doi = "10.1016/j.idairyj.2020.104664",
language = "English",
volume = "105",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers

AU - Schettino-Bermúdez, B.

AU - Vega y León, S.

AU - Gutierrez-Tolentino, R.

AU - Pérez-González, J. J.

AU - Escobar, A.

AU - Gonzalez-Ronquillo, M.

AU - Vargas-Bello-Pérez, E.

PY - 2020

Y1 - 2020

N2 - The effects of two dietary inclusion levels of chia seed (CHigh and CLow) on the FA profile and CLA isomers in cheese was evaluated. Dry matter and fat contents in cheese were higher (P < 0.05) in CHigh compared with control and CLow and the content of C18:0, C18:1n9c, total monounsaturated fatty acids, total polyunsaturated fatty acids increased (P < 0.05); total CLA content in CHigh cheese increased (P < 0.05) from 0.32% to 0.66%. Compared with control, saturated fatty acids (SFA) decreased (P < 0.05) by 3.4% with CHigh, due to a reduction of C14:0 and C16:0 in the cheese. The following CLA isomers were increased (P < 0.05) by CHigh: cis-9, trans-11; trans-7, cis-9; trans-11, cis-13 and trans-12, trans-14. Addition of chia seed at 5.5% DM in dairy goat diets can be used to increase the amount of bioactive FA, such as cis-9, trans-11 C18:2 in cheese.

AB - The effects of two dietary inclusion levels of chia seed (CHigh and CLow) on the FA profile and CLA isomers in cheese was evaluated. Dry matter and fat contents in cheese were higher (P < 0.05) in CHigh compared with control and CLow and the content of C18:0, C18:1n9c, total monounsaturated fatty acids, total polyunsaturated fatty acids increased (P < 0.05); total CLA content in CHigh cheese increased (P < 0.05) from 0.32% to 0.66%. Compared with control, saturated fatty acids (SFA) decreased (P < 0.05) by 3.4% with CHigh, due to a reduction of C14:0 and C16:0 in the cheese. The following CLA isomers were increased (P < 0.05) by CHigh: cis-9, trans-11; trans-7, cis-9; trans-11, cis-13 and trans-12, trans-14. Addition of chia seed at 5.5% DM in dairy goat diets can be used to increase the amount of bioactive FA, such as cis-9, trans-11 C18:2 in cheese.

U2 - 10.1016/j.idairyj.2020.104664

DO - 10.1016/j.idairyj.2020.104664

M3 - Journal article

AN - SCOPUS:85080033223

VL - 105

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104664

ER -

ID: 240144782