Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-08T05:25:50.160Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of diet on the γ- and δ-lactone and methyl ketone potentials of caprine butterfat

Published online by Cambridge University Press:  01 June 2009

William Stark ,
Gerda Urbach ,
Leonard J. Cook  and
John R. Ashes
William Stark
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, Highett, Victoria 3190, Australia
Gerda Urbach
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, Highett, Victoria 3190, Australia
Leonard J. Cook
Affiliation:
Ian Clunies Ross Animal Research Laboratory, Division of Animal Production, CSIRO, P.O. Box 239, Blacktown, N.S.W. 2148, Australia
John R. Ashes
Affiliation:
Ian Clunies Ross Animal Research Laboratory, Division of Animal Production, CSIRO, P.O. Box 239, Blacktown, N.S.W. 2148, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

When caprine butterfat was heated in the presence of water vapour and the absence of air, γ- and δ-lactones and methyl ketones were produced which were qualitatively the same as those from bovine butterfat. The saturated δ-lactone and methyl ketone potentials of the caprine butterfat were of the order of one third those of bovine butterfat when the goats and cows received similar rations. γ-Dodecanolactone, γ-dodec-cis-6-enolactone, δ-tetradec-cis-8-enolactone and δ-tetradec-trans-8-enolactone potentials of the caprine butterfat were in the same range as for bovine butterfat when the animals were on similar diets. The γ- and δ-lactone and methyl ketone potentials and the fatty acid composition of caprine butterfat varied with the diet of the goat. Supplementing the diet with polyunsaturated fat, whether or not protected against biohydrogenation in the rumen, lowered the saturated δ-lactone and methyl ketone potentials as well as the proportion of C10,12,14,16 fatty acids in the caprine butterfat. Inclusion of crushed oats in the diet increased the γ-dodecanolactone potential. The γ-dodecanolactone and they γ-dodec-cis-6-enolactone potentials were also enhanced by feeding seed oil supplements which were not protected against ruminal hydrogenation. To prevent the development of the sweet off-flavour associated with γ-dodecalactones in heated, ruminant-derived meat and butterfat with elevated levels of linoleic acid, it appears that oats should be excluded from the basal ration of the ruminant and the polyunsaturated oil supplement should have the highest possible degree of protection against biohydrogenation in the rumen.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 2 , June 1978 , pp. 209 - 221
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anet, E. F. L. J. (1975). Unpublished work. Summarized in CSIRO Division of Food Research Report of Research 1974–5, pp. 41–42, 1975–6, p. 41.Google Scholar
Dimick, P. S., Walker, N. J. & Patton, S. (1969). Journal of Agricultural and Food Chemistry 17, 649.CrossRefGoogle Scholar
Kepler, C. R. & Tove, S. B. (1967). Journal of Biological Chemistry 242, 5686.CrossRefGoogle Scholar
Kieseker, F. G. & Eustace, I. J. (1975). Australian Journal of Dairy Technology 30, 17.Google Scholar
Kurtz, F. E. (1974). In Fundamentals of Dairy Chemistry. 2nd Edn, p. 125. (Eds Webb, B. H., Johnson, A. H. and Alford, J. A..) Westport, Conn.: Avi Publishing Co.Google Scholar
Malhan, P. K., Gaba, K. L. & Jain, M. K. (1975). Milchwissenschaft 30, 610.Google Scholar
Park, R. J., Ford, A. L. & Ratcliff, D. (1978). Journal of Food Science 43 (In the Press.)Google Scholar
Park, R. J., Murray, K. E. & Stanley, G. (1974). Chemistry and Industry (London) 380.Google Scholar
Payne, E. (1974). Proceedings of the New Zealand Society of Animal Production 34, 65.Google Scholar
Scott, T. W., Bready, P. J., Royal, A. J. & Cook, L. J. (1972). Search 3, 170.Google Scholar
Scott, T. W. & Cook, L. J. (1973). In The Coronary Heart Disease and Dietary Fat Controversy. Implications for the Meat and Dairy Industries. New Zealand Society of Animal Production Occasional Publication No. 2, p. 48. Wellington, New Zealand: Editorial Services Ltd.Google Scholar
Scott, T. W. & Cook, L. J. (1975). In Digestion and Metabolism in the Ruminant, p. 510. (Eds McDonald, I. W. and Warner, A. C. I..) Armidale, N.S.W.: University of New England Publishing Unit.Google Scholar
Scott, T. W., Cook, L. J., Ferguson, K. A., McDonald, I. W., Buchanan, R. A. & Loftus Hills, G. (1970). Australian Journal of Science 32, 291.Google Scholar
Stark, W., Smith, J. F. & Forss, D. A. (1967). Journal of Dairy Research 34, 123.CrossRefGoogle Scholar
Stark, W. & Urbach, G. (1974). Chemistry and Industry 413.Google Scholar
Stark, W., Urbach, G. & Hamilton, J. S. (1976). Journal of Dairy Research 43, 469.CrossRefGoogle Scholar
Storry, J. E. (1970). Journal of Dairy Research 37, 139.CrossRefGoogle Scholar
Timmen, H. & Dimick, P. S. (1972). Journal of Dairy Science 55, 919.CrossRefGoogle Scholar
Urbach, G. & Stark, W. (1978). Journal of Dairy Research 45, 223.CrossRefGoogle Scholar
Walker, N. J., Patton, S. & Dimick, P. S. (1968). Biochimica et Biophysica Acta 152, 445.CrossRefGoogle Scholar
Ward, P. F. V., Scott, T. W. & Dawson, R. M. C. (1964). Biochemical Journal 92, 60.CrossRefGoogle Scholar