The effect of supplementation with gold of pleasure (Camelina sativa) cake on the fatty acid profile of ewe milk and yoghurt produced from it
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Poznań University of Life Sciences, Department of Dairy Technology, Faculty of Food Science and Nutrition, Wojska Polskiego 31, 60-624 Poznań, Poland
Poznań University of Life Sciences, Department of Small Mammalian Breeding and Raw Materials of Animal Origin, Słoneczna 1, 62-002 Suchy Las, Poland
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, Postępu 36A, 05-552 Magdalenka, Poland
Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland
Publication date: 2015-09-08
Corresponding author
J. Wójtowski   

Poznań University of Life Sciences, Department of Small Mammalian Breeding and Raw Materials of Animal Origin, Słoneczna 1, 62-002 Suchy Las, Poland
J. Anim. Feed Sci. 2015;24(3):193-202
The content of bioactive components in dairy products depends mainly on their content in raw milk and on the technological production process. The experiments were performed on the milk collected from dairy sheep receiving concentrated feed without (control group) and with a 12% addition of gold of pleasure (experimental group). Adding Camelina sativa cake to the feed led to an increase in the share of monounsaturated fatty acids (MUFA), including trans MUFA, and polyunsaturated fatty acids in raw milk and in the produced yoghurt, even after 21 days of refrigerated storage. The percentage of conjugated dienes of C18:2 acid was more than 3 times higher. There was no difference in the processability of the experimental milk and the milk from the sheep in the control group. The increased share of bioactive components in milk did not cause any changes in acidity, consistency or colour (assessed instrumentally), nor in the taste, smell and consistency (assessed sensorially) of the produced yoghurt.
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