Seasonal changes in the fatty acid composition of raw bovine milk produced in the western part of Hungary

被引:0
作者
Toth, T. [1 ]
Viszket, E. [1 ]
Csavajda, E. [1 ]
Tanai, A. [2 ]
Varga, L. [1 ]
机构
[1] Univ W Hungary, Fac Agr & Food Sci, H-9200 Mosonmagyarovar, Hungary
[2] Adexgo Kft, H-8230 Balatonfured, Hungary
来源
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2012年 / 67卷 / 03期
关键词
Bovine milk; raw (seasonal changes; fatty acid composition; Hungary); CONJUGATED LINOLEIC-ACID; DAIRY-PRODUCTS; TRANS-11; CIS-9; CLA;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A 2-year-long study was conducted to reveal the seasonal changes in protein and fat contents and fatty acid composition of raw bovine milk delivered to a cheese factory located in the western part of Hungary. The highest milk fat concentrations were measured in winter (3.92%), whereas the lowest mean was observed in summer (3.64%). As for protein content, the highest (3.43%) and lowest (3.17%) means were measured in autumn and summer, respectively. Season significantly influenced (P < 0.05) the levels of all saturated fatty acids tested. As far as monounsaturated fatty acids are concerned, their highest mean value (28.97%) was observed in summer. Of all the polyunsaturated fatty acids analyzed, only linoleic acid (C18:2) and eicosatrienoic acid (C20:3) levels showed seasonal differences (P < 0.05). This work provided an indirect evidence for the all-year-round use of diets based primarily on conserved forages such as maize silage.
引用
收藏
页码:261 / 264
页数:4
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