Fatty acid profile of milk from Saanen and Swedish Landrace goats

S Yurchenko; A Sats; V Tatar; T Kaart; H Mootse; I Jõudu

doi:10.1016/j.foodchem.2018.02.041

Fatty acid profile of milk from Saanen and Swedish Landrace goats

Food Chem. 2018 Jul 15:254:326-332. doi: 10.1016/j.foodchem.2018.02.041. Epub 2018 Feb 9.

Authors

S Yurchenko¹, A Sats², V Tatar², T Kaart², H Mootse², I Jõudu²

Affiliations

¹ Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia. Electronic address: sergei.jurtsenko@emu.ee.
² Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia.

PMID: 29548460
DOI: 10.1016/j.foodchem.2018.02.041

Abstract

Recent years have had an increased demand for goat milk and its products. The quality of goat milk is determined, in part, by the fatty acid (FA) profile, but there is little information about breed influence on the FA profile of goat milk. The aim of this study was to describe and compare FA profiles of goat milk produced by Saanen and Swedish Landrace breeds. FA profiles were analysed by gas chromatography with a flame ionisation detector using 100 m capillary column coated with ionic liquids of extreme polarity (SLB-IL111). The amounts of 19 FAs were measured. Analyses indicated that FA profile in the milk of Saanen goats differs from that of Swedish Landrace goats with the first having higher proportions of most SFA-s and the second having lower proportions of C16:0, C16:1 and C18:1. This knowledge enables the improvement of the quality of goat milk and goat milk-derived products.

Keywords: Atherogenic index; Derivatization; Desaturase index; Fatty acids; Gas chromatography; Goat milk; SLB-IL111 column.

MeSH terms

Animals
Fatty Acids / analysis*
Female
Flame Ionization / instrumentation
Flame Ionization / methods*
Food Analysis / methods
Goats*
Milk / chemistry*
Species Specificity

Substances

Fatty Acids