Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont 05405, United States.
Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Colchester, Vermont, United States.
J Agric Food Chem. 2020 Apr 8;68(14):4268-4276. doi: 10.1021/acs.jafc.9b07390. Epub 2020 Mar 25.
The fatty acid (FA) composition and content of whole milk (3.25% fat) from organic, omega-3 (n-3) FA fortified, and conventional retail brands available in the northeastern U.S. were assessed monthly gas chromatography. Among the retail labels, organic milk stood out as it contained a distinct and more healthful FA profile, consistently comprising a higher content of unique bioactive FAs (short-chain FAs, odd- and branched-chain FAs, vaccenic acid, and conjugated linoleic acids) per serving, particularly during the warm season. The total content of saturated FAs did not differ by retail label. While organic and n-3 fortified milk contained a similar content of total n-3 FAs, the proportion of individual n-3 FAs differed significantly (organic milk: 18:3 n-3; n-3 fortified milk: 20:6 n-3) as a result of the production system and process, respectively. Overall, per serving, the FA profile of organic milk may provide added nutritional and health benefits.
采用气相色谱每月评估一次美国东北部市售的有机、ω-3（n-3）FA 强化和传统的全脂牛奶（3.25%脂肪）的脂肪酸（FA）组成和含量。在零售标签中，有机牛奶与众不同，因为它含有独特且更健康的 FA 谱，每一份的独特生物活性 FA（短链 FA、奇数和支链 FA、瘤胃酸和共轭亚油酸）含量始终较高，尤其是在温暖季节。零售标签对饱和 FA 的总含量没有影响。虽然有机和 n-3 强化牛奶含有相似的总 n-3 FA 含量，但由于生产系统和工艺的不同，个别 n-3 FA 的比例差异显著（有机牛奶：18:3 n-3；n-3 强化牛奶：20:6 n-3）。总体而言，每份有机牛奶的 FA 谱可能提供额外的营养和健康益处。
