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Camelina sativa cake improved unsaturated fatty acids in ewe's milk

Szumacher-Strabel, Malgorzata, Cieślak, Adam, Zmora, Pawel, Pers-Kamczyc, Emilia, Bielińska, Sylwia, Stanisz, Marek, Wójtowski, Jacek
Journal of the science of food and agriculture 2011 v.91 no.11 pp. 2031-2037
Camelina sativa, conjugated linoleic acid, dairy sheep, diet, dry matter accumulation, energy, ewe milk, ewes, fatty acid composition, milk, monounsaturated fatty acids, omega-3 fatty acids, trans fatty acids
BACKGROUND: Camelina sativa cake (CSC), a rich source of unsaturated fatty acids, in the case of ruminants, may improve the energy value of a diet and also increase the unsaturated fatty acid content in milk. Effects of basal diet (control), basal diet plus 30 g kg⁻¹ of CSC in dietary dry matter (DM), basal diet plus 60 g kg⁻¹ of CSC in dietary dry matter on milk production and the fatty acid composition of ewe's milk with particular emphasis on the monoenes and conjugated isomers of linoleic acid content were examined. RESULTS: Elevated concentration of total monounsaturated fatty acids, the effect of an increase in monounsaturated fatty acids in the trans configuration, as well as the increased content of total polyunsaturated fatty acids, resulted from CSC supplementation. Total saturated fatty acid concentration was decreased. CONCLUSION: Milk from CSC-supplemented ewes was characterized by increased levels of beneficial nutritional factors, including mono- and n-3 polyunsaturated fatty acids, and was also by lower atherogenic and thrombogenic indices. Taking into consideration all the obtained results and recommended fat concentrations in a daily ruminant ration, we recommend supplementing a dairy ewe's diet with 30 g kg⁻¹ DM of CSC cake in practice.