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dc.contributor.author Schettino, Beatriz
dc.contributor.author Vega, Salvador
dc.contributor.author Gutiérrez, Rey
dc.contributor.author Escobar, A
dc.contributor.author Romero, Jose
dc.contributor.author Domínguez, Ernesto
dc.contributor.author González-Ronquillo, Manuel
dc.date.accessioned 2018-03-08T00:03:24Z
dc.date.available 2018-03-08T00:03:24Z
dc.date.issued 2017-04-01
dc.identifier.issn 0022-0302
dc.identifier.uri http://hdl.handle.net/20.500.11799/79741
dc.description.abstract Chia seed (Salvia hispanica L.) is the greatest known plant source of n-3 α-linolenic acid. The present study evaluated the effects of 3 inclusion levels of chia seed [zero (control); low, 2.7% (CLow); and high, 5.5% (CHigh)] in diets of dairy goats on milk yield and fatty acid profile. Nine Saanen dairy goats in the last third of lactation period, live weight 38 ± 8.7 kg, housed in metabolic cages, were fed iso-proteic and iso-energetic (160 g of crude protein/d and 11 MJ of metabolizable energy/d) diets. Gas chromatography was used to analyze fatty acid profile and total conjugated linoleic acid (CLA). Silver ion HPLC was used to analyze the isomeric profile of CLA. The results were subjected to variance analysis using a Latin square design repeated 3 × 3. The CHigh treatment was higher for dry mat- ter, neutral detergent fiber, and acid detergent fiber intake compared with CLow and control diets. Digest- ibility was not affected by the inclusion of chia seeds. The CHigh diet improved N intake with respect to the control and CLow diet. Milk yield and chemical com- position were not affected by the treatment. The milk fatty acid profile of C18:0, C18:1, C18:2, and C:20 was higher for CHigh than the other treatments. The in vitro gas production (mL of gas/g of dry matter) was lower in CHigh than the control diet. In conclusion, the addition of chia seeds at the CHigh level in dairy goat diets negatively affected in vitro rumen fermenta- tion, but increased the milk fatty acid profile of C18:0, C18:1n-9 cis, and C:20, monounsaturated fatty acids, and polyunsaturated fatty acids. The total CLA content increased from 0.33 to 0.73% with the supplementation of chia to the diet, as well as the isomers cis-9, trans-11, trans-7, cis-9, trans-11, cis-13, and trans-12, trans-14 es
dc.description.sponsorship ose Romero was awarded a Consejo Nacional de Ciencia y Tecnología (CONACyT), Mexico, scholar- ship for his studies in the Universidad Autonoma del Estado de Mexico. Gonzalez Ronquillo was awarded the CONACyT fellowship Estancias Sabaticas en el Extranjero 2014. Also, we thank Penelope Krumm (Hamburg, Germany) for the language review of this paper. This project was supported by the Universidad Autonoma del Estado de Mexico 3060/2011. es
dc.language.iso eng es
dc.publisher Journal of Dairy Science es
dc.rights restrictedAccess es
dc.rights https://creativecommons.org/licenses/by-nc/4.0/ es
dc.rights restrictedAccess es
dc.rights https://creativecommons.org/licenses/by-nc/4.0/ es
dc.subject chia seed es
dc.subject in vitro gas production es
dc.subject conjugated linoleic acid es
dc.subject fatty acid es
dc.subject dairy goat es
dc.title Fatty acids profile in goat milk in diets supplemented with chia seed (Salvia hispanica L.) es
dc.type Artículo es
dc.provenance Científica es
dc.road Dorada es
dc.organismo Medicina Veterinaria y Zootecnia es
dc.ambito Internacional es


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  • Título
  • Fatty acids profile in goat milk in diets supplemented with chia seed (Salvia hispanica L.)
  • Autor
  • Schettino, Beatriz
  • Vega, Salvador
  • Gutiérrez, Rey
  • Escobar, A
  • Romero, Jose
  • Domínguez, Ernesto
  • González-Ronquillo, Manuel
  • Fecha de publicación
  • 2017-04-01
  • Editor
  • Journal of Dairy Science
  • Tipo de documento
  • Artículo
  • Palabras clave
  • chia seed
  • in vitro gas production
  • conjugated linoleic acid
  • fatty acid
  • dairy goat
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

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