Effect of blackberry and pomegranate oils on vaccenic acid formation in a single-flow continuous culture fermentation system


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Ishlak A., AbuGhazaleh A. A. , Gunal M.

JOURNAL OF DAIRY SCIENCE, cilt.97, ss.1067-1071, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 97 Konu: 2
  • Basım Tarihi: 2014
  • Doi Numarası: 10.3168/jds.2013-6860
  • Dergi Adı: JOURNAL OF DAIRY SCIENCE
  • Sayfa Sayısı: ss.1067-1071

Özet

A single-flow continuous culture fermenter system was used to study the effect of blackberry and pomegranate oils on vaccenic acid (trans-11 C18:1; VA) formation. Four continuous culture fermenters were used in a 4 x 4 Latin square design with 4 periods of 10 d each. Diets were (1) control (CON), (2) control plus soybean oil (SBO), (3) control plus blackberry oil (BBO), and (4) control plus pomegranate oil (PM 0). Oil supplements were added at 30 g/kg of diet dry matter. Effluents were collected from each fermenter during the last 3 d of each period and analyzed for nutrient and fatty acid composition. The concentration of VA in effluents increased with oil supplements and was greatest with the BBO diet. The concentration of stearic acid (C18:0) increased with the addition of soybean oil but decreased with the addition of pomegranate oil compared with the CON diet. The concentration of cis-9,trans-11 conjugated linoleic acid increased with oil supplements and was greatest with the PMO diet. In conclusion, all 3 oil sources were effective in increasing the production of VA. The effect of PMO and BBO on VA may have resulted in part from inhibition of the final step in the biohydrogenation of VA to stearic acid.