Goats' Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Research efforts have focused on the evaluation of the bioactive quality of animal products (milk, cheese, meat, and other by-products) contrasting various feeding strategies coming from different ecological zones. The study aimed to describe the fatty acids (FA), polyphenols (P), bioactive compound...

Full description

Saved in:
Bibliographic Details
Published in:Animals (Basel) 2019-08, Vol.9 (8), p.515
Main Authors: Delgadillo-Puga, Claudia, Cuchillo-Hilario, Mario, León-Ortiz, Luis, Ramírez-Rodríguez, Amairani, Cabiddu, Andrea, Navarro-Ocaña, Arturo, Morales-Romero, Aurora Magdalena, Medina-Campos, Omar Noel, Pedraza-Chaverri, José
Format: Article
Language:English
Subjects:
Acacia farnesiana
Acacia farnesiana pods
Animal products
Antioxidants
Bioactive compounds
Biological activity
Catechin
Cholesterol
Diet
Epicatechin
Fatty acids
Feeds
Goat's milk
Goats
Grazing
High-performance liquid chromatography
Linolenic acid
Liquid chromatography
Meat
Milk
Particle size
Phenolic compounds
Phenols
Polyphenols
Quercetin
radical scavenging
Vegetation
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Research efforts have focused on the evaluation of the bioactive quality of animal products (milk, cheese, meat, and other by-products) contrasting various feeding strategies coming from different ecological zones. The study aimed to describe the fatty acids (FA), polyphenols (P), bioactive compounds (BC), and antioxidant activity (AA) of goat's milk. Dairy goats were fed with five systems: (1) Grazing; (2) conventional diet (CD); (3) CD + 10% of (AF) pods; (4) CD + 20% AF; and (5) CD + 30% AF. The fatty acid profile, health promoting and thrombogenic indexes were calculated. Milk extracts were evaluated by HPLC to determent phenolic compounds (gallic, caffeic, chlorogenic, and ferulic acids, catechin, epicatechin, and quercetin). Antioxidant activity of goat's milk extract was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) assays. Conventional diet showed the highest content of polyunsaturated fatty acids while grazing showed the best n-6:n-3 and the linoleic:alpha linolenic acid ratio. Similarly, grazing and AF boosted the polyphenol content. inclusion in the goats' diets increased the presence of bioactive compounds and the antioxidant activity while diminishing the cholesterol content of goat's milk.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani9080515