Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese
| Autor: | Lisa Grotta, Camillo Martino, Denise Innosa, Andrea Ianni, Francesca Bennato, Giuseppe Martino |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Organoleptic lcsh:Animal biochemistry chemistry.chemical_element Friesian Cow Zinc Article Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Animal Products medicine Lipid Profile Food science lcsh:QP501-801 lcsh:SF1-1100 0303 health sciences medicine.diagnostic_test Rumenic acid Zinc Oxide Caciocavallo Cheese Lipid Peroxidation Volatile Compound food and beverages Ripening 04 agricultural and veterinary sciences 040401 food science chemistry Animal Science and Zoology Composition (visual arts) lcsh:Animal culture Lipid profile Somatic cell count Food Science |
| Zdroj: | Asian-Australasian Journal of Animal Sciences Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 5, Pp 825-835 (2020) |
| ISSN: | 1976-5517 1011-2367 |
| DOI: | 10.5713/ajas.19.0155 |
| Popis: | Objective: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C7) and 120 days (C120) of ripening.Methods: Twenty eight Friesian cows, balanced for parity, milk production and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional complete diet, while the experimental group (zinc group, ZG) received a daily zinc supplementation of 60 mg for kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciocavallo cheese were collected and analyzed for chemical-nutritional composition and aromatic profile.Results: The enrichment of dairy cows diet with zinc, did not influence milk yield and composition, however a marked reduction of somatic cell count was evidenced. Both in milk and cheese the ZG samples were characterized by a lower concentration of satured fatty acids and an increase in oleic, vaccenic and rumenic acids. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, esters and lactones.Conclusion: The present results suggest a positive role of dietary zinc intake in improving the quality of bovine milk and related cheese, in particular for the increase in concentration of bioactive fatty acids such as rumenic acid. The changes evidenced in cheese through the analysis of the volatile profile, would be consistent with the development of interesting organoleptic properties, although further evaluations should be performed to confirm the consumer acceptability of these changes. |
| Databáze: | OpenAIRE |
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