Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-25T18:39:01.424Z Has data issue: false hasContentIssue false
  • English
  • Français

Differences in sheep and goats milk fatty acid profile between conventional and organic farming systems

Published online by Cambridge University Press:  20 May 2010

Eleni Tsiplakou ,
Vaios Kotrotsios ,
Ioannis Hadjigeorgiou  and
George Zervas
Eleni Tsiplakou*
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
Vaios Kotrotsios
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
Ioannis Hadjigeorgiou
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
George Zervas
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The objective of this study was to investigate whether there is a difference in chemical composition and particularly in fatty acid (FA) profile, with emphasis on cis-9, trans-11 CLA, of milk obtained from conventional and organic dairy sheep and goats farms under the farming conditions practiced in Greece. Four dairy sheep and four dairy goat farms, representing common conventional production systems and another four dairy sheep and four dairy goat farms, organically certified, representing organic production and feeding systems were selected from all over Greece. One hundred and sixty two individual milk samples were collected from those farms in January–February 2009, about three months after parturition. The milk samples were analyzed for their main chemical constituents and their FA profile. The results showed that the production system affected milk chemical composition: in particular fat content was lower in the organic sheep and goats milk compared with the corresponding conventional. Milk from organic sheep had higher content in MUFA, PUFA, α-LNA, cis-9, trans-11 CLA, and ω-3 FA, whereas in milk from organic goats α-LNA and ω-3 FA content was higher than that in conventional one. These differences are, mainly, attributed to different feeding practices used by the two production systems. The results of this study show that the organic milk produced under the farming conditions practiced in Greece has higher nutritional value, due to its FA profile, compared with the respective conventional milk.

Keywords

organicsheepgoatsmilkfatty acids
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 3 , August 2010 , pp. 343 - 349
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Addis, M, Cabiddu, A, Pinna, G, Decandia, M, Piredda, G, Pirisi, A & Molle, G 2005 Milk and Cheese Fatty Acid Composition in Sheep Fed Mediterranean Forages with Reference to Conjugated Linoleic Acid cis-9, trans-11. Journal of Dairy Science 88 3443–3454CrossRefGoogle ScholarPubMed
Albert, CM, Oh, K, Whang, W, Manson, JE, Chae, CU, Stampfer, MJ, Willett, WC & Hu, FB 2005 Dietary α- linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation 112 3232–3238CrossRefGoogle ScholarPubMed
Antogiovani, M, Mele, M, Buccioni, A, Petacchi, F, Serra, A, Mellis, MP, Cordeddu, L, Banni, S & Secchiari, PJ 2004 Effect of forage /concentrate ratio and oil supplementation on C 18:1 and CLA isomers in milk fat from Sarda ewes. Animal and Feed Science 13 669–672CrossRefGoogle Scholar
Barber, MC, Clegg, RA, Travers, MT & Vernon, RG 1997 Lipid metabolism in the lactating mammary gland. Biochimica et Biophysica Acta 1347 101–126CrossRefGoogle ScholarPubMed
Baró, L, Fonollá, J, Peña, L, Martínez-Férez, A, Lucena, A, Jiménez, J, Boza, JJ & López-Huertas, E 2003 n-3 Fatty acids plus oleic acid and vitamin supplemented milk consumption reduces total and LDL cholesterol, homocysteine and levels of endothelial adhesion molecules in healthy humans. Clinical Nutrition 22 175–182Google Scholar
Bergamo, P, Fedele, E, Iannibelli, L & Marzillo, G 2003 Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products. Food Chemistry 82 625–631CrossRefGoogle Scholar
British Standards Institution 1955 Gerber method for the determination of fat in milk products, BS 696 London BSIGoogle Scholar
Butler, G, Nielsen, JH, Slots, T, Seal, C, Eyre, MD, Sanderson, R & Leifert, C 2008 Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low input conventional and organic systems: seasonal variation. Journal of the Science of Food and Agriculture 88 1431–1441CrossRefGoogle Scholar
Cabiddu, A, Decandia, M, Addis, M, Piredda, G, Pirisi, A & Molle, G 2005 Managing Mediterranean pastures in order to enhance the level of beneficial fatty acids in sheep milk. Small Ruminant Research 59 169–180CrossRefGoogle Scholar
Cabiddu, A, Molle, G, Decandia, M, Spada, S, Fiori, M, Piredda, G & Addis, M 2009 Respsonses to condensed tannins of flowering sull (Hedysarum coronarium L) grazed by dairy sheep: Part 2: Effects on milk fatty acid profile. Livestock Science 123 230–240CrossRefGoogle Scholar
Carrero, JJ, Baró, L, Fonollá, J, González-Santiago, M, Martínez-Férez, A, Castillo, R, Jiménez, J, Boza, JJ & López-Huertas, E 2004 Cardiovascular effects of milk enriched with n-3 polyunsaturated fatty acids, oleic acid, folic acid, and vitamins E and B6 in volunteers with mild hyperlipidemia. Nutrition 20 521–527Google Scholar
Chilliard, Y, Ferlay, A, Mansbridge, RM & Doreau, M 2000 Ruminant milk fat plasticity: Nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids. Annual Zoo technical 49 181–205CrossRefGoogle Scholar
Chilliard, Y, Glasser, F, Ferlay, A, Bernard, L, Rouel, J & Doreau, M 2007 Diet, rumen biohydrogenation and nutritional quality of cow and goat milk. European Journal of Lipid Science and Technology 109 825–855CrossRefGoogle Scholar
Contreras, MA & Rapoport, ST 2002 Recent studies on interactions between n-3 and n-6 polyunsaturated fatty acids in brain and other tissues. Current Opinion in Lipidlogy 13 267–272CrossRefGoogle ScholarPubMed
Corl, BA, Barbano, DM, Bauman, DE & Ip, C 2003 Cis-9, trans-11 CLA derived endogenously from trans-11 18:1 reduces cancer risk in rats. Journal of Nutrition 133 2893–2900CrossRefGoogle ScholarPubMed
Djoussé, L, Arnett, DK, Carr, JJ, Eckfeldt, JH, Hopkins, PN, Province, MA & Ellison, RC 2005 Dietary linolenic acid is inversely associated with calcified atherosclerotic plaque in the coronary arteries- The National Heart, Lung, and Blood Institute family heart study. Circulation 111 2921–2926Google Scholar
Ellis, KA, Innocent, G, Grove-White, D, Cripps, P & McLean, WG 2006 Comparing the fatty acid composition of organic and conventional milk. Journal of Dairy Science 89 1938–1950CrossRefGoogle ScholarPubMed
Green, M 2004 Organic food and farming report. Soil Association, BristolGoogle Scholar
Haward, R & Green, M 2003 Organic food and farming report. Soil Association, BristolGoogle Scholar
International Dairy Federation 1964 Determination of lactose content of milk. International Standard FIL-IDF 28 BrusselsGoogle Scholar
International Dairy Federation 1993 Determination of the nitrogen content of milk Kjeldahl Method. International Standard FID-IDF 20b Part 1 BrusselsGoogle Scholar
Jahreis, G, Fritsche, J & Steinhart, H 1996 Monthly variations of milk composition with special regard to fatty acids depending on season and farm management systems-Conventional versus ecological. Fett/Lipid 98 356–359CrossRefGoogle Scholar
Larsson, S, Bergvist, C & Wolk, A 2005 High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography cohort. American Journal of Clinical Nutrition 82 894–900Google Scholar
Mosley, EE & McGuire, AM 2003 The use of 13C labelled fatty acids to study milk fat synthesis in dairy cows. Journal of Dairy Science 87 (Suppl. 1): 206 (Abstr).Google Scholar
Noziere, P, Graulet, B, Lucas, A, Martin, B, Groilier, P & Doreau, M 2006 Carotenoids for ruminants: From forages to dairy products. Animal Feed Science and Technology 131 418–450CrossRefGoogle Scholar
Pirisi, A, Piredda, G, Sitzia, M & Fois, N 2002 Organic and conventional systems: composition and cheese making aptitude of Sarda ewes' milk. In Kyriazakis, I, Zervas, G (Eds.), Proceeding of Organic Meat and Milk from Ruminats, Athens, October 4–6 EAAP Publication 106 143–146Google Scholar
Prandini, A, Sigolo, S & Piva, G 2009 Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems. Journal of Dairy Research 76 278–282CrossRefGoogle ScholarPubMed
Saadatian-Elahi, M, Norat, T, Goudable, J & Riboli, E 2004 Biomarkers of dietary fatty acids intake and the risk of breast cancer: A meta-analysis. International Journal of Cancer 111 584–591Google Scholar
Simopoulos, A 2002 The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedical Pharmacotherapy 56 365–379CrossRefGoogle ScholarPubMed
Slots, T, Butler, G, Leifert, C, Kristensen, T, Skibsted, H & Nielsen, JH 2009 Potentials to differentiate milk composition by different feeding strategies. Journal of Dairy Science 92 2057–2066CrossRefGoogle ScholarPubMed
Sundrum, A 2001 Organic livestock farming A critical review. Livestock Science 67 207–215Google Scholar
Thordottir, I, Hill, J & Ramel, A 2004 Omega-3 fatty acid supply from milk associated with lower type 2 diabetes in men and coronary heart disease in woman. Prevention Medicine 39 630–634CrossRefGoogle Scholar
Toledo, P, Anders, A & Björck, L 2002 Composition of raw milk from sustainable production systems. International Dairy Journal 12 75–80CrossRefGoogle Scholar
Tsiplakou, E & Zervas, G 2008 Comparative study between sheep and goats on rumenic acid and vaccenic acid in milk fat under the same dietary treatments. Livestock Science 119 87–94CrossRefGoogle Scholar
Tsiplakou, E, Flemetakis, E, Kalloniati, C, Papadomichelakis, G, Katinakis, P & Zervas, G 2009 Sheep and goats differences on CLA and fatty acids milk fat content in relation with mRNA stearoyl-CoA desaturase and lipogenic genes expression in their mammary gland. Journal of Dairy Research 76 392–401CrossRefGoogle ScholarPubMed
Tsiplakou, E, Mountzouris, KC & Zervas, G 2006 Concentration of conjugated linoleic acid in grazing sheep and goat milk fat. Livestock Science 103 74–84Google Scholar
Tudisco, R, Cutrignelli, MI, Calabrò, S, Picolo, G, Bovera, F, Guglielmelli, A, Moniello, G & Infascelli, F 2010 Influence of organic systems on milk fatty acid profile and CLA in goats. Small Ruminant Research 88 151–155CrossRefGoogle Scholar
Ulbricht, TLV & Southgate, DAT 1991 Coronary heart disease: Seven dietary factors. Lancet 338 985–992CrossRefGoogle ScholarPubMed
Wier, M & Calverly, C 1999 [Forbrug af økologiske fødevarer Del 1: Den økologiske forbruger] Consumption of Organic Foodstuffs Part 1: The organic consumer. Professional report from DMU (National Environmental Institute) Copenhagen, DenmarkGoogle Scholar
Zervas, G, Koutsotolis, K, Theodoropoulos, G & Zabeli, G 2000 Comparison of organic with conventional feeding systems of lactating dairy ewes in Greece. EAAP Publication No 97 107–111Google Scholar
Zervas, G, Fegeros, K & Papadopoulos, G 1996 Feeding system of sheep in a mountainous area of Greece. Small Ruminant Research 221 11–17Google Scholar
Zervas, G 2007 Ratio formulation for farm animals. Stamoulis Press, AthensGoogle Scholar