Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
M. Gonz�lez, L. Antonacci, G. Gagliostro, M.R. Williner and C. Bernal
Poster Presentations: J Nutr Food Sci
Aim: determine the fatty acid (FA) profile of functional milk-fats obtained by supplementation of dairy cows with polyunsaturated FA (PUFA) and estimate their potential health benefits. Methodology: 20 Holstein grazing dairy cows in early lactation were randomly divided in four dietary groups and offered (5 weeks) concentrates containing 0 (control); 8.75; 11.25 or 15% of a PUFA supplement containing 16:0=11.25%; 18:0=4.65%; 18:1=31.7%; 18:2=44.7%; 18:3=2.45%; 20:5=0.6% and 22:6=1,0%. FA composition of milk-fats was assayed by GC techniques. Conclusions: PUFA supplementation in grazing dairy cows significantly improved health value of milk-fats by: 1) reduction of atherogenic SFA; 2) decreased SFA/UFA and n-6/n-3 PUFAs ratios; 3) increased UFA levels; 4) raised potential functional FA concentrations (CLA and its precursor t11-18:1). Furthermore, levels of others t-FA, specifically t10-18:1 and t9-18:1 were low, but relative higher than the control group. The replacement of regular milk by this functional-milk might have an important impact on the reduction/prevention of CHD risk.
Marcela Gonz�lez has completed her Ph.D. from Universidad Nacional del Litoral (UNL). She obtained many external positions as Visitant Professor. She is the Co-director of Food Science and Nutrition Group (UNL). She has published more than 30 manuscripts, directed many professionals including doctoral thesis, post-doc and research fellows. In addition, she directed many international and national research grants.