10Apr 2018

ASSESMENT OF BYOLOGICALY ACTIVE, TRANS FATTY ACIDS AND QUALITATIVE ASSESMENT ON THE BUTTER FROM COAT?S MILK.

  • Assistent Professor, PhD, Department of Food of Animal, Institute of Cryobiology and Food Technology, Agricultural Academya, Sofia, Bulgaria.
  • Assistent Professor, PhD, Department of mountain stockbreeding and biotechnologies, Research Institute of Mountain Stockbreeding and Agriculture- Troyan, Bulgaria.
  • Assistent Professor, Department of mountain stockbreeding and biotechnologies, Research Institute of Mountain Stockbreeding and Agriculture- Troyan, Bulgaria.
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The study was conducted with buter produced by goat's milk from three breeds? White Bulgarian Dairy (WBD) and her crosses with Anglo-Nubian (WBDxAN) and Toggenburg goats (WBDxTG) during the lactation to establish the content of natural trans fatty acids (TFA) and to assess the quality of the fatty acid composition of the product as a healthy source in human nutrition.The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing goats leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids - omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the butter produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). the results obtained of butter are characterized by product as high content of trans fatty acids (from 1.04 to 2.21 g/ 100g butter) and high amount of saturated fatty acids content (from 59,68 to 66,66 g/ 100g butter).

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[S. Ivanova, S. Eneva- Stoicheva and C. Dimitrova- Hristova3. (2018); ASSESMENT OF BYOLOGICALY ACTIVE, TRANS FATTY ACIDS AND QUALITATIVE ASSESMENT ON THE BUTTER FROM COAT?S MILK. Int. J. of Adv. Res. 6 (Apr). 709-712] (ISSN 2320-5407). www.journalijar.com

Silviya Ivanova
Assistent Professor, PhD, Department of Food of Animal, Institute of Cryobiology and Food Technology, Agricultural Academya, Sofia,Bulgaria

DOI:

Article DOI: 10.21474/IJAR01/6905      
DOI URL: https://dx.doi.org/10.21474/IJAR01/6905

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