4.7 Article

Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow's Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin

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Summary: The objective of this study was to determine the effect of whole flaxseed and ground flaxseed supplementation on the composition of fatty acids in plasma and milk, particularly the content of omega-3 polyunsaturated fatty acids (n-3 PUFAs). Compared with the CK group, the contents of alpha-linolenic acid (ALA), eicosatrienoic acid, and eicosapentaenoic acid increased in the plasma and milk of the WF and GF groups, and the content of docosahexaenoic acid and total n-3 PUFA was higher in the GF group. Flaxseed supplementation increased the activity of GSH-Px and decreased the concentration of MDA in milk. The result indicated that GF supplementation showed higher efficiency in increasing the total n-3 PUFA levels and the milk ALA/ALA intake ratio, and decreased the ratio of n-6 PUFAs to n-3 PUFAs in milk compared with the WF group.

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