Impact of management system and lactation stage on fatty acid composition of camel milk |
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| Institution: | 1. Livestock and Wildlife Laboratory, Arid Lands Institute, Medenine, Tunisia;2. Faculty of Sciences of Gabès, University of Gabès, Tunisia;3. Department of Bioactivity and Food Analysis, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL), CSIC-UAM, Autónoma University of Madrid, Spain;1. VNU Key Laboratory of Analytical Technology for Environmental Quality and Food Safety Control (KLATEFOS), Vietnam National University, Hanoi (VNU), Nguyen Trai Street 334, Hanoi, Viet Nam;2. Research Centre for Environmental Technology and Sustainable Development (CETASD), VNU University of Science, Vietnam National University, Hanoi (VNU), Nguyen Trai Street 334, Hanoi, Viet Nam;3. Institut Galien Paris Sud, UMR 8612, Protein and Nanotechnology in Analytical Science (PNAS), CNRS, Univ. Paris-Sud, Univ. Paris-Saclay, 5 Rue Jean Baptiste Clément, 92290, Châtenay-Malabry, France;1. Department of Food Science and Technology, Shiraz University, Shiraz, Iran;2. Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran;3. Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Tehran, Iran;4. Department of Food Science & Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran;5. School of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK;1. School of Animal and Range Sciences, Haramaya University, P.O. Box: 138, Dire Dawa, Ethiopia;2. Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;3. Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag: 0027, Botswana;4. Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark;1. Anim. Prod. Dept., Fac. Agric., Ain Shams Univ., Cairo, Egypt;2. Anim. Prod. Dept., Fac. Agric., Al-Azhar Univ., Nasr City, Cairo, Egypt;3. Camel Res. Dept., Anim. Prod. Res. Institute, Agric. Res. Center, Giza, Egypt;1. Université Mouloud Mammeri, Laboratoire de Biochimie Analytique et Biotechnologies (LABAB), 15000, Tizi Ouzou, Algeria;2. Laboratoire d''Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Tunisia;3. Département Agro-Alimentaire, Institut Supérieur de Biologie Appliquée de Médenine, Université de Gabes, Tunisia;4. Université de Lorraine, UMR-1136 Interactions Arbres/Microorganismes, Faculté des Sciences et Technologies, 54506, Vandœuvre-lès-Nancy, France;5. INRA, UMR-1136 Interactions Arbres/Microorganismes, Centre INRA Nancy Lorraine, 54280, Champenoux, France |
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| Abstract: | This study aimed to investigate the impact of management system and lactation stage on camel milk fatty acid (FA) composition, with emphasis on odd and branched-chain FA (OBCFA), conjugated linoleic acids (CLA), and trans-FA (TFA). Milk samples were collected from thirteen camels managed under intensive and semi-intensive systems at early, mid, and late lactation. Our results provided for the first time the OBCFA profile in camel milk. Eleven OBCFA were identified with a predominance of C15:0, anteiso-C15:0, anteiso-C17:0, and C17:0. The vaccenic acid (VA) was the predominant TFA; other isomers appeared in smaller amounts. The Δ9-desaturase activity measured as desaturation index of C14:0 was relatively high in the mammary gland of camel. Milk from the semi-intensive system was characterized by a higher nutritional value, due to the higher contents of total CLA, rumenic acid (RA), VA, linoleic, α-linolenic, and polyunsaturated FA compared with milk from the intensive system. Few differences were found in the OBCFA profile throughout lactation. Our study provided deeper information on FA composition, showing that camel milk is a good source of OBCFA, RA and VA. These results have to be taken into account in the investigation of the functional properties of camel milk fat as well as in the ongoing intensification of camel farming systems. |
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| Keywords: | Camel milk Conjugated linoleic acids Odd- and branched-chain fatty acids Lactation stage Management system |
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