Effects of terpenes administration on fatty acid profile and coagulation properties of ewes’ milk

  • Poulopoulou Ioanna Faculty of Science and Technology, Free University of Bolzano, Universitätsplatz – Piazza Università 5, 39100, Bozen - Bolzano, Italy
  • Zoidis Evangelos Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, cDepartment of Dairy Science, Faculty of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece
  • Avramidou Styliani Department of Dairy Science, Faculty of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece
  • Massouras Theofilaktos Department of Dairy Science, Faculty of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece
  • Hadjigeorgiou Ioannis Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, Athens, 11855, Greece

Abstract

The presence of lipids in animal products have attracted scientific and consumers’ attention due to the health beneficial effects of mono- (MUFA) and polyunsaturated fatty acids (PUFA). Various factors may affect their concentration, while plant components, such as terpenes, can possibly modify their concentration in milk, as well as other milk characteristics. The aim of the present study was to test the effects of a mixture of three terpenes, α-pinene, limonene and β-caryophyllene that was orally administered to ewes, on milk fatty acids profile and coagulation properties. Eight ewes were divided in two groups, control (C) and treatment (T), where the T-group received orally a mixture of the three aforementioned terpenes. Rate of firming (K20) was longer for the T-group, while other coagulation parameters were not affected. The concentration of C14:1 and C16:0 decreased significantly, while C18:0, C18:1, C18:3 increased significantly in T-group. The concentration of MUFA and PUFA increased significantly, while SFA decreased in the T-group of ewes. In conclusion, the results of the present study indicate that terpene intake could affect the proportion of FA and coagulation properties of ewes’ milk.

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How to Cite
Ioanna, P., Z. Evangelos, A. Styliani, M. Theofilaktos, and H. Ioannis. “Effects of Terpenes Administration on Fatty Acid Profile and Coagulation Properties of Ewes’ Milk”. Emirates Journal of Food and Agriculture, Vol. 31, no. 12, Jan. 2020, pp. 980-5, doi:https://doi.org/10.9755/ejfa.2019.v31.i12.2048. Accessed 7 Apr. 2020.
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Short Communication