Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes. / Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.; Lira, R.; Peña, I.; Valenzuela, A.; Cerda, H.

I: Grasas y Aceites, Bind 64, Nr. 3, 01.04.2013, s. 295-303.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Vargas-Bello-Pérez, E, Vera, RR, Aguilar, C, Lira, R, Peña, I, Valenzuela, A & Cerda, H 2013, 'Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes', Grasas y Aceites, bind 64, nr. 3, s. 295-303. https://doi.org/10.3989/gya.108312

APA

Vargas-Bello-Pérez, E., Vera, R. R., Aguilar, C., Lira, R., Peña, I., Valenzuela, A., & Cerda, H. (2013). Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes. Grasas y Aceites, 64(3), 295-303. https://doi.org/10.3989/gya.108312

Vancouver

Vargas-Bello-Pérez E, Vera RR, Aguilar C, Lira R, Peña I, Valenzuela A o.a. Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes. Grasas y Aceites. 2013 apr. 1;64(3):295-303. https://doi.org/10.3989/gya.108312

Author

Vargas-Bello-Pérez, E. ; Vera, R. R. ; Aguilar, C. ; Lira, R. ; Peña, I. ; Valenzuela, A. ; Cerda, H. / Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes. I: Grasas y Aceites. 2013 ; Bind 64, Nr. 3. s. 295-303.

Bibtex

@article{4ddd1f0187e74858811193cd9ba8607b,
title = "Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes",
abstract = "The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint.",
keywords = "Cheese, Ewe, Fatty acid, Milk, Olive oil",
author = "E. Vargas-Bello-P{\'e}rez and Vera, {R. R.} and C. Aguilar and R. Lira and I. Pe{\~n}a and A. Valenzuela and H. Cerda",
year = "2013",
month = apr,
day = "1",
doi = "10.3989/gya.108312",
language = "English",
volume = "64",
pages = "295--303",
journal = "Grasas y Aceites",
issn = "0017-3495",
publisher = "Consejo Superior de Investigaciones Cientificas (C S I C) * Departamento de Publicaciones",
number = "3",

}

RIS

TY - JOUR

T1 - Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

AU - Vargas-Bello-Pérez, E.

AU - Vera, R. R.

AU - Aguilar, C.

AU - Lira, R.

AU - Peña, I.

AU - Valenzuela, A.

AU - Cerda, H.

PY - 2013/4/1

Y1 - 2013/4/1

N2 - The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint.

AB - The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint.

KW - Cheese

KW - Ewe

KW - Fatty acid

KW - Milk

KW - Olive oil

UR - http://www.scopus.com/inward/record.url?scp=84878737688&partnerID=8YFLogxK

U2 - 10.3989/gya.108312

DO - 10.3989/gya.108312

M3 - Journal article

AN - SCOPUS:84878737688

VL - 64

SP - 295

EP - 303

JO - Grasas y Aceites

JF - Grasas y Aceites

SN - 0017-3495

IS - 3

ER -

ID: 194029022