The fatty acid profile of 32 butter samples were analyzed by fast gas-chromatography. Italian and foreign butters, 21 and 7 respectively, were collected at local markets in Europe, while 4 experimental butter samples were produced at a local dairy farm in the Parmigiano-Reggiano Cheese Consortium (CFPR) area, from fresh outcrop milk creams obtained by supplementing the traditional diet of dairy cows with 300 g/d of extruded linseed. With the respect to the Italian and foreign butter samples, experimental butter showed a lower content of medium-chain SFA (-8.5% and -8.6%), a better SFA/UFA ratio (1.78), a higher content of CLA (+32% and +15,3%), total n-3 PUFA (+56,4% and +28,8%) and trans fatty acids (+23.8% and +11.1%). This study support the feasibility for a sustainable production of value-added by-product of dairy industry, by improving cow’s feeding strategy to achieve a higher content of bioactive fatty acids in milk fat, leading to the production of dairy products that may be more beneficial to consumers.

A. Gori, E. Guerra, G. Losi, M. F. Caboni (2013). AVAILABILITY OF BIOACTIVE FATTY ACIDS IN PUFA-ENRICHED BUTTERS FROM THE PARMIGIANO REGGIANO CHEESE AREA: A COMPARISON WITH COMMERCIAL BRANDS. Bologna : Università di Bologna.

AVAILABILITY OF BIOACTIVE FATTY ACIDS IN PUFA-ENRICHED BUTTERS FROM THE PARMIGIANO REGGIANO CHEESE AREA: A COMPARISON WITH COMMERCIAL BRANDS

GORI, ALESSANDRO;GUERRA, ELENA;LOSI, GIUSEPPE;CABONI, MARIA
2013

Abstract

The fatty acid profile of 32 butter samples were analyzed by fast gas-chromatography. Italian and foreign butters, 21 and 7 respectively, were collected at local markets in Europe, while 4 experimental butter samples were produced at a local dairy farm in the Parmigiano-Reggiano Cheese Consortium (CFPR) area, from fresh outcrop milk creams obtained by supplementing the traditional diet of dairy cows with 300 g/d of extruded linseed. With the respect to the Italian and foreign butter samples, experimental butter showed a lower content of medium-chain SFA (-8.5% and -8.6%), a better SFA/UFA ratio (1.78), a higher content of CLA (+32% and +15,3%), total n-3 PUFA (+56,4% and +28,8%) and trans fatty acids (+23.8% and +11.1%). This study support the feasibility for a sustainable production of value-added by-product of dairy industry, by improving cow’s feeding strategy to achieve a higher content of bioactive fatty acids in milk fat, leading to the production of dairy products that may be more beneficial to consumers.
2013
International Conference on Foodomics 3rd Edition
75
75
A. Gori, E. Guerra, G. Losi, M. F. Caboni (2013). AVAILABILITY OF BIOACTIVE FATTY ACIDS IN PUFA-ENRICHED BUTTERS FROM THE PARMIGIANO REGGIANO CHEESE AREA: A COMPARISON WITH COMMERCIAL BRANDS. Bologna : Università di Bologna.
A. Gori; E. Guerra; G. Losi; M. F. Caboni
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/153852
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