Gao, YutongCarne, AlanYoung, WayneBurrow, KeeganNaji, SamerFraser-Miller, Sara JGordon, Keith CBekhit, Alaa El-Din A2023-12-132023-11-232024-05-012023-11-200308-814638035492 (pubmed)https://hdl.handle.net/10182/16692The effect of sheep milk and cow milk on the lipid composition of rat brain was investigated in two feeding experiments of 28-days duration. Total lipids of the rat brain were extracted using ethanol-hexane, and the fatty acids and phospholipid contents analysed using gas chromatography with flame ionization detection (GC-FID) and phosphorus-31 nuclear magnetic resonance (³¹P NMR). Furthermore, freeze-dried pooled samples were analysed using attenuated total reflectance Fourier Transform Infrared and Fourier Transform Raman Spectroscopy and analysed with multivariate methods. A significantly (P < 0.05) higher C18:2 content was found in the cow milk group compared with sheep milk-treated groups in Study one. In Study two, a significantly (P < 0.05) lower C16:0 content was present in the sheep milk-treated group compared to the control low Ca/P group. No significant (P > 0.05) differences were observed in the spectroscopy analyses. It is concluded that sheep and cow milks fed to rats for 28-days had a low effect on the brain lipidome.8 pagesPrint-Electronicen© 2023 The Author(s). Published by Elsevier Ltd.cow milkfatty acidsFourier Transform Raman SpectroscopyFTIRphospholipidssheep milkMilkAnimalsCattleSheepRatsFatty AcidsPhospholipidsChromatography, GasSpectroscopy, Fourier Transform InfraredFemaleJournal Article10.1016/j.foodchem.2023.1380561873-7072ANZSRC::300699 Food sciences not elsewhere classifiedANZSRC::300303 Animal nutritionANZSRC::310906 Animal neurobiologyANZSRC::309999 Other agricultural, veterinary and food sciences not elsewhere classifiedANZSRC::3006 Food scienceshttps://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives