Functionality: Behind fatty acids, specific functions
remain
In the
recent years we have observed a great torrent of new knowledge regarding fatty
acids functions and role in improving products’ quality. Therefore,
nutritionists are already formulating taking into account both quantities and
proportions of different fatty acids.
Productivity & Profitability: C16:0 (Trending topic in academy and field)
C16:0 has
been one of the first fatty acids to be individually considered in formulation,
in order to increase milk fat percent. Palmitic
acid (C16:0) has become recurrent in nutritionist conversations, as it has been
proposed (and showed to be) as an effective tool to increase milk fat percent,
and much of research has been carried out on this during the last years (see
some examples in table 1).
Products’ healthiness for human consumption: PUFAs (Omega)
Furthermore,
essential fatty acids are being considered in fatty acids formulation due to
their specific roles in cows' reproduction outcomes, immunity, inflammation
regulation and also in product quality. From
consumers’ behavior point of view, there is a growing demand toward healthier
foods, such as PUFAs-enriched meat and dairy products. Among them, Omega-3
enriched products are star products on supermarkets’ shelves and television
ads, as they have been claimed to have positive effects on both cardiovascular
and neurological health, as well as on immunity and inflammation regulation.
Consequently,
the presence of these fatty acids in meat and dairy products is gaining
interest day by day also for farms and the industry and allows manufacturing
premium products of higher profitability. From the
nutritionists’ point of view, PUFAs topic is more complex, as these fatty acids
must be rumen-protected (unlike direct effect on rumen –i.e. CH4
abatement). Thus, when technical people hear ‘PUFAs’, we think almost
automatically about their externalities and the following dynamic interactions
(figure 1).
Read the full article here.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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