Title : Fatty acid profile of butter derived from different locations in Poland
Abstract:
Milk fat is the most complex of all edible fats, containing many fatty acids (FAs), from C2 to C28, including even- and odd-numbered, saturated, monounsaturated and polyunsaturated, cis and trans, linear, and branched. Many exhibit biological and physiological properties and are nutritionally valuable for consumer health. Milk fat is a natural and almost exclusive source of certain FAs with potential benefits for human health. For example, milk fat is the primary source of short-chain saturated FAs (SCSFA), which can exert antimicrobial properties. Butyric acid (C4:0) is the primary energy source for intestinal epithelial cells and is essential in maintaining colonic homeostasis. Low butyric acid concentrations can inhibit growth in many human cancer cell lines, mainly the colon. Medium-chain FAs (MCSFA), those from 7 to 12C, similar to SCSFA, are easily digestible and show a low tendency to be stored in adipose tissue. Dietary MCSFA has been related to suppressing fat deposition through enhanced thermogenesis and fat oxidation. Branched-chain saturated FAs (BCSFA) possess an essential role in the gut. Milk fat is also a source of vaccenic acid (C18:1 trans-11 ), an essential precursor of the main CLA isomer (C18:2 cis-9 trans-11 ). These FAs would be involved in preventing cancer, obesity, diabetes, and cardiovascular diseases. The composition of bovine milk fat is affected by various factors such as feeding regimen, seasonality, breed of cattle, age, lactation stage, and milking system. Currently, in Poland, two main regimens are used in cow feeding depending on the number of cows in herds. In low-input farms, seasonal feeding is provided. While in farms rearing more than 50 cows in a herd, total mixed Ration (TMR) feeding is used. The botanical composition of pasture plants, which differed significantly between lowland and mountainous regions, also has great importance on milk fat composition. Dairy cattle feeding. The study aimed to assess the fatty acid profile of butter samples collected from five different sites in Poland to determine the characteristic compounds that distinguish a given region. Samples were collected from five locations in Poland: Wielkopolska, Lodzkie voivodeship, Podlaskie voivodeship, Mazurian province, and Mountain region Bieszczady. Lipids extracted from butter samples were methylated to obtain methyl esters of FAs (FAMEs) using AOCS Official Method Ce 2-66. Gas chromatographic analyses were performed using an Agilent 6890N instrument equipped with a flame ionization detector and capillary column (Restek Rtx 2330, 10m x 0,25 mm, ID fil thickness 0,1 μm). In total, 47 FAs were identified in butter samples. The contents of many FAs were seasonally dependent. Multivariate statistical analysis revealed significant differentiation in FAs content depending on the origin of butter. Samples from mountainous region (Bieszczady) distinguished among studied five location by highest content of FAs: CLA - C18:2 cis-9 trans-11, vaccenic C18:1 trans-11 and α-linolenic C18:3 cis-9 cis-12 cis-15.
Research financed by the Ministry of Science and Higher Education of Poland as part of the targeted subsidy "Research network of natural science universities for the development of the Polish dairy sector - research project" (SUP-RIM) (MEiN/2023/DPI/2866).
