Milk composition, fatty acids profile and fat globule size of bottlenose dolphin (Tursiops truncatus, Montagu 1821) milk at early lactation

2021 ◽  
Author(s):  
Mina Martini ◽  
Iolanda Altomonte ◽  
Matteo Federico Sommer ◽  
Claudia Gili ◽  
Barbara Biancani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bottlenose Dolphin ◽  
Tursiops Truncatus ◽  
Milk Composition ◽  
Early Lactation ◽  
Fatty Acids Profile ◽  
Globule Size ◽  
Fat Globule

scholarly journals Evolution of milk composition, milk fat globule size, and free fatty acids during milking of dairy cows

2020 ◽  
Vol 1 (2) ◽  
pp. 50-54
Author(s):  
C. Hurtaud ◽  
M. Dutreuil ◽  
E. Vanbergue ◽  
J. Guinard-Flament ◽  
L. Herve ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Dairy Cows ◽  
Milk Fat ◽  
Milk Composition ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

Variation of fat globule size and fatty acids in human milk in the first 30 days of lactation

2020 ◽  
Vol 100 ◽  
pp. 104567
Author(s):  
Wendi Jiang ◽  
Xue Zhang ◽  
Jin Cheng ◽  
Jie Song ◽  
Qingzhe Jin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Milk ◽  
Globule Size ◽  
Fat Globule

The distribution and stratification of persistent organic pollutants and fatty acids in bottlenose dolphin (Tursiops truncatus) blubber

2013 ◽  
Vol 463-464 ◽  
pp. 581-588 ◽  
Author(s):  
Debra Ellisor ◽  
William McLellan ◽  
Heather Koopman ◽  
Lori Schwacke ◽  
Wayne McFee ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Organic Pollutants ◽  
Persistent Organic Pollutants ◽  
Bottlenose Dolphin ◽  
Tursiops Truncatus

scholarly journals Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

2006 ◽  
Vol 89 (3) ◽  
pp. 1004-1009 ◽  
Author(s):  
L. Wiking ◽  
J.H. Nielsen ◽  
A.-K. Båvius ◽  
A. Edvardsson ◽  
K. Svennersten-Sjaunja
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Ultrasound homogenization of milk cream at low temperature

2021 ◽  
Vol 4 (2) ◽  
pp. 153-161
Author(s):  
Fithri Choirun Nisa ◽  
Fan Zhu ◽  
Conrad Perera ◽  
Liurong Huang ◽  
Yacine Hemar
Keyword(s):  
Fatty Acids ◽  
Low Temperature ◽  
Solid Phase ◽  
Liquid Fraction ◽  
Globule Size ◽  
Fat Level ◽  
Fat Globule ◽  
Homogenization Methods ◽  
Short Time ◽  
Chain Fatty Acids

Ultrasonication has been identified as a particularly promising technology for homogenization of dairy products. Homogenization of cream, by reducing fat globule size, can be utilized to inhibit creaming. The homogenization of cream usually leads to increased viscosity. Cream with fat level greater than 17% cannot be homogenized with satisfactory results since conventional homogenization methods cause coalescence and mostly agglomeration. The aim of this study was to investigate the influence of ultrasonication on milk cream (5-30% fat) and to study the phenomenon of formation of fat clusters during sonication (0.5-15 mins) at low temperature (2°C). The results showed that ultrasonication can reduce the fat globule size, although it resulted in the formation of fat clusters at short time (<1min), but at longer time, fat clusters can be broken. On the other hand, ultrasound homogenization tends to increase the viscosity of cream at various fat contents. Microstructure of solid phase showed that there was formation of double emulsions and partial fat coalescence. Ultrasound homogenization with the addition of SDS as small-molecule surfactant can prevent the formation of fat clusters. Fatty acid composition in solid phase shows that it consists of long-chain fatty acids in higher amount compared to that present in the liquid fraction. Whereas the concentration of short and medium chain fatty acids in the liquid phase was higher compared to that in solid phase. The utilization and optimization of ultrasound for cream homogenization has a potency to solve the limitation of conventional method (pressure homogenizer) which commonly used in dairy industry.

scholarly journals Changes in milk ketone and fatty acid concentrations during early lactation in Holstein and Fleckvieh cows

2021 ◽  
Author(s):  
Magdalena Stolcova ◽  
Dalibor Řehák ◽  
Luděk Bartoň
Keyword(s):  
Fatty Acids ◽  
De Novo ◽  
Milk Composition ◽  
Negative Energy ◽  
Early Lactation ◽  
De Novo Synthesis ◽  
Milk Fatty Acids ◽  
Fa Composition ◽  
Long Chain ◽  
Composite Samples

The aim of this study was to compare the changes in milk composition postpartum, especially ketones and milk fatty acids (FAs), in Holstein and Fleckvieh cows kept under identical management conditions. Milk composite samples were collected from 66 cows during afternoon milking, at weekly intervals from one to eight weeks postpartum, and their components were determined by Fourier transform infrared spectroscopy. The Holstein cows had higher (P &lt; 0.05) concentrations of long-chain FAs (ranging from 6% to 16% in different weeks), monounsaturated FAs (6% to 12%), and C18:1 (5% to 16%), as well as lower (P &lt; 0.05) concentrations of saturated FAs (3% to 8%) and short-chain FAs (7% to 17%) in their milk than the Fleckvieh cows for almost the entire monitored period. These differences can be explained by pronounced lipomobilization, due to a negative energy balance, when mainly long-chain FAs from adipose tissue are incorporated into milk and significantly inhibit the de novo synthesis of FAs in the mammary gland. In conclusion, it can be assumed that breed-related metabolic changes during the first weeks of lactation have a large effect on the milk FA composition. This reflection of the metabolic load changes and lipomobilization in differing milk FA profiles would allow for the use of selected milk FAs to detect energy imbalances and their associated diseases in early lactation cows.  

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