Title of article
Fatty acid profile of ewe’s milk infected with Staphylococcus spp.
Author/Authors
Pikhtirova, A. Department of Public Health - Sumy State University - Rymskogo-Korsakova 2, Ukraine , Bujok, J. Department of Biostructure and Animal Physiology - The Faculty of Veterinary Medicine - Wrocław University of Environmental and Life Sciences, Poland , Pecka-Kiełb, E. Department of Biostructure and Animal Physiology - The Faculty of Veterinary Medicine - Wrocław University of Environmental and Life Sciences, Poland , Zachwieja, A. Department of Cattle Breeding and Milk Production - Institute of Animal Breeding - Wrocław University of Environmental and Life Sciences, Poland , Vasil, M. Department of Animal Breeding - Institute of Nutrition - Dietetics and Feed Production - University of Veterinary Medicine and Pharmacy, Slovak Republic , Elečko, J. Department of Animal Breeding - Institute of Nutrition - Dietetics and Feed Production - University of Veterinary Medicine and Pharmacy, Slovak Republic , Zigo, F. Department of Animal Breeding - Institute of Nutrition - Dietetics and Feed Production - University of Veterinary Medicine and Pharmacy, Slovak Republic
Pages
5
From page
216
To page
220
Abstract
Background: Mastitis in sheep caused by Staphylococcus spp. is a serious concern for dairy farming. Aims: The objective of this
study was to evaluate the impact of the intramammary infection (IMI) caused by Staphylococcus spp. on the long-chain fatty acid
profile and composition of ewe’s milk. Methods: The experiment was conducted in a herd of Zoslachtena Valaska sheep. Half-udder
milk samples were collected from 20 weight-matched sheep at the peak of their first or second lactation. The basic physicochemical
composition of milk, somatic cell count (SCC), Staphylococcus spp. infection, and total bacterial contamination (TBC) were
determined. The fatty acid profile of the milk fat was determined using gas chromatography. Results: The SCC in milk infected with
Staphylococcus spp. was 3.25 times higher (P<0.01) than that in the uninfected milk samples. The content of lauric acid (С12:0) was
higher (P<0.05) in the milk fat of infected ewes. A significant increase (P<0.05) in the share of linoleic acid (C18:2n6t), arachidonic
acid (C20:4n6), and a decrease (P<0.01) in the vaccenic acid (C18:1n7t) were observed in the milk collected from ewes infected with
Staphylococcus spp.. Staphylococcus spp. infection increased the ratio of n-6 to n-3 polyunsaturated fatty acids. Conclusion: Changes
in the fatty acid profile of milk caused by Staphylococcus spp. infection decrease the value of ewes’ milk as a health-promoting
product.
Farsi abstract
فاقد وابستگي سازماني
Keywords
Ewe , Fatty acid , Milk , Staphylococci
Journal title
Iranian Journal of Veterinary Research (IJVR)
Serial Year
2020
Record number
2526932
Link To Document