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1

Eighteen-carbon fatty acids in milk fat of Czech Fleckvieh and Holstein cows following feeding with fresh lucerne (Medicago sativa L.)

100%
Samkova E., Certikova J., Hanus O., Pelikanova T., Kvac M.
Animal Science Papers and Reports
|
2014
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tom 32
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nr 3
Changes in selected FAs level as influenced by inclusion of fresh lucerne (Medicago sativa L.) into a feeding ration were assesed in Czech Fleckvieh (dual purpose) and Holstein cows. Each of the balanced groups of 12 cows in mid-lactation was fed with a ration containing 12.7 kg (11.7% of dry matter) of fresh lucerne and then with a ration with preserved forage (maize and grass silages) only. Total content of nutritionally desirable C18 acids was 34.1 and 30.5% of total fatty acids in Czech Fleckvieh and Holstein cows, respectively (P=0.0693). The response of the breeds on the change in feeding differed. The changes in fatty acid composition in the Czech Fleckvieh cows were less extensive in stearic and oleic acids, while more extensive in essential linoleic and linolenic acids than those in the Holstein cows. Addition of lucerne into ration in both breeds has caused greatest changes in polyunsaturated fatty acids (P<0.01), particularly alpha-linolenic acid (P<0.001).
2

Composition, physical and technological properties of raw milk as affected by cattle breed, season and type of diet

86%
Krizova L., Hanus O., Hadrova S., Kucera J., Samkova E., Roubal P., Vesely A.
Annals of Animal Science
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2014
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tom 14
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nr 3
3

Seasonal variation in fatty acid composition of cow milk in relation to the feeding system*

86%
Frelich J., Slachta M., Hanus O., Spicka J., Samkova E., Weglarz A., Zapletal P.
Animal Science Papers and Reports
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2012
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tom 30
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nr 3
The fatty acid (FA) composition of bulk milk fat was examined on three dairy farms applying the seasonal pasture and on two farms applying the permanently indoor silage feeding. The seasonal variation in the content of major FAs was investigated in relation to the effect of farm in each feeding system separately. Six samples in winter period and four samples in summer period were taken on each farm. In the grazing herds, the seasonal changes were found in FAs forming 90 g/100 g total FAs on average (P<0.05), generally without interactions with farm effect (P>0.05). Only several FAs, forming 14 g/100 g total FAs on average, were influenced by the season effect in the indor herds (P<0.05). The seasonal increase in unsaturated FAs against the saturated FAs and omega-3 against omega-6 polyunsaturated FA indicated that the milk yielded in summer was more beneficial to consumers’ health than that yielded in winter. No significant differences in these indicators of healthy milk were found compared to the milk yielded by herds kept indoors (P>0.05). The milk produced by grazing cows may be positively evaluated by consumers.
4
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Effect of boiling on colour, contents of betalains and total phenolics and on antioxidant activity of colourful powder derived from six different beetroot (Beta vulgaris L. var. conditiva) cultivars

72%
Barta J., Bartova V., Sindelkova T., Jarosova M., Linhartova Z., Mroz J., Bedrnicek J., Smetana P., Samkova E., Laknerova I.
Polish Journal of Food and Nutrition Sciences
|
2020
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tom 70
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nr 4
Powders prepared from freeze-dried roots of six beetroot (Beta vulgaris L.) cultivars with red (cv. D’Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee’s Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D’Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.
5

Quality of goat pasture in less-favoured areas (LFA) of the Czech Republic and its effect on fatty acid content of goat milk and cheese

59%
Cermak B., Kral V., Frelich J., Bohacova L., Vodraskova B., Spicka J., Samkova E., Posednicek M., Weglarz A., Makulska J., Zapletal P.
Animal Science Papers and Reports
|
2013
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tom 31
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nr 4
The aim of the study was to assess the quality of pastures located in less-favoured areas (LFA) of Czech Republic, to evaluate the influence of that quality on the content of fatty acids of milk in grazing goats and in farm natural cheese made of their milk. Samples of forage were collected in 2008 and 2009, on 5 July, 9 August, 6 September and 4 October. Goat milk samples were taken on the same days of both years and additionally on May 31. The highest content of protein and fat of the forage dry matter and, consequently, the highest feeding value of pasture were found in July and October. It was associated with a high content of clovers and herbs in the available herbage. During grazing the content of saturated fatty acids (SFA) of goat milk fat continuously decreased while the trend for the content of monounsaturated fatty acids (MUFA) was opposite. A significant increase in herb of the total crop observed in autumn contributed to a highest content of polyunsaturated fatty acids (PUFA) in fat of goat milk. The fatty acid profile of goat cheese was related to that of the milk. Thus, a high content of PUFA, including CLA, observed in milk of grazing goats guarantees that the cheese made of that milk fulfills the requirements for functional foods.
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