G.C.-E-L.
A team of researchers from the Spanish National Research Council (CSIC) and the University of Cordoba has managed to rise 50 times the values of omega -3 fatty acid in goat milk without genetic manipulation of animals.
G.C. - E.L
A team of researchers from the Spanish National Research Council (CSIC) and the University of Cordoba has managed to multiply 50 times omega -3 fatty acids values present in goat milk without genetic manipulation of animalsA team of researchers from the Spanish National Research Council (CSIC) and the University of Cordoba has managed to multiply 50 times omega -3 fatty acids values present in goat milk without genetic manipulation of animals.
A study by National Research Council (CSIC) and the University of Córdoba has developed a new strategy to obtain milk naturally enriched in omega-3 fatty acids, nutrients associated with decreased risk of cardiovascular disease. The technique, described in the Journal of Dairy Science*, is based on getting omega-3 fatty acids, which are originally added as supplements in the cattle diet, to arrive intact to the small intestine, preventing their passage through the rumen.
In the rumen, the omega-3 fatty acids undergo enzymatic transformation called biohydrogenation. This research has focused in avoiding passage through this cavity to reach the intestine intact. For this, goats have been trained from birth to keep reticular groove reflect active in adulthood, but they are otherwise functional ruminants. Training consisted on maintaining sensory stimuli of animals by offering goats a daily bottle with a small amount of milk replacer from weaning.
Milk obtained by this new method has a 13% content of omega-3 fatty acids, specifically α-linolenic acid, which is 10 times more than when supplemented food passed through the rumen. 'It is the first time that such a high a percentage of omega-3 is reported, which a 50 time increase of the usual values of α-linolenic acid present in milk fat from ruminants that have not received any lipid supplement', says Miguel Angel de la Fuente, from CSIC Research Institute for Food Science. Furthermore, this strategy substantially and simultaneously reduces trans fatty acids milk content and saturated fatty acid percentage, both considered unhealthy from a nutritional point of view.
A study by National Research Council (CSIC) and the University of Cordoba has developed a new strategy to obtain milk naturally enriched in omega-3 fatty acids, which are nutrients associated with decreased risk of cardiovascular disease. The technique, described in the Journal of Dairy Science, is based on getting omega-3 fatty acids originally added as supplements in cattle diet to arrive intact to the small intestine, by preventing their passage through the rumen.
In the rumen, omega-3 fatty acids undergo enzymatic transformation called biohydrogenation. This research has focused on avoiding passage through this cavity to reach the intestine intact. For this, goats have been trained from birth to keep reticular groove reflect active in adulthood, but they are otherwise functional ruminants. Training consisted on maintaining sensory stimuli by offering goats a daily bottle with a small amount of milk replacer from the weaning moment.
Milk obtained by this new method has a 13% content of omega-3 fatty acids, specifically α-linolenic acid, 10 times higher than in the case that supplemented food has passed through the rumen. 'It is the first time that such a high omega-3 percentage is reported, which is 50 times higher than the usual values of α-linolenic acid present in milk fat from ruminants that have not received any lipid supplement', says Miguel Angel de la Fuente, from CSIC Research Institute for Food Science. Furthermore, this strategy substantially and simultaneously reduces trans-fatty acid milk content and saturated fatty acid percentage, both considered unhealthy from a nutritional point of view.
