Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat
| Autor: | E. Renes, M.E. Tornadijo, M.A. de la Fuente, José M. Fresno, Domingo Fernández, Pilar Gómez-Cortés |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
| Rok vydání: | 2020 |
| Předmět: |
Silage
Conjugated linoleic acid Vaccenic acid Forage Cheese ripening Biology 03 medical and health sciences chemistry.chemical_compound Cheese Sheep cheese Genetics Animals Food science Sheep milk 030304 developmental biology chemistry.chemical_classification 0303 health sciences Sheep Fatty Acids 0402 animal and dairy science Fatty acid 04 agricultural and veterinary sciences Animal Feed 040201 dairy & animal science Diet Milk chemistry Hay Female Animal Science and Zoology Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | The high nutritional value of sheep milk can be advantageous in the manufacture of cheese, and fat plays an important role in sheep cheese properties. The aim of this study was to investigate the effect of feeding common hay or silage diets used in commercial farms on the nutritional value of sheep cheese fat. We also monitored the effect of cheese ripening period on the fatty acid profile. Cheeses were produced from milk of sheep fed hay and silage diets from 8 farms, on 4 separate occasions (February, May, August, and November) over a 1-yr period. Eighty-four individual fatty acids were determined and identified by gas chromatography. Ripening time (100 and 180 d) significantly reduced moisture, acidity, and water activity of cheeses but did not affect the fatty acid content. However, hay feeding, compared with silage feeding, led to cheeses with 1.5- and 1.3-fold higher contents of vaccenic acid and conjugated linoleic acid, without detrimental changes in saturated and n-3 (omega-3) fatty acid composition. Hay forages could be a low-cost alternative for producing cheese with a fatty acid profile suitable for human health, which is an aspect of great interest to the food industry. This work was supported by the Ministerio de Economía y Competitividad (Project AGL2016-75159-C2-2-R; Madrid, Spain) and the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (Project TA2014-00069-CO2-02; Madrid, Spain). |
| Databáze: | OpenAIRE |
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