Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed

  • Bennato, Francesca (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • Ianni, Andrea (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • Innosa, Denise (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • Grotta, Lisa (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • D'Onofrio, Andrea (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo) ;
  • Martino, Giuseppe (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo)
  • Received : 2018.11.20
  • Accepted : 2019.03.13
  • Published : 2020.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T60) days of ripening. Methods: Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas the experimental group (EL+) was fed with conventional diet supplemented with 10% of EL. Milk samples were collected on 30 and 60 days of trial to determinate chemical-nutritional composition and FA profile. At the end of experiment, six cheese-making sessions (3 for each group) were carried out using a pooled milk sample obtained from the 15 goats of each group. At 60 days of ripening, cheeses were analyzed for chemical-nutritional composition, FA and aromatic profile. Results: An increase in the milk production, protein, fat and lactose were evidenced in the EL+ goats. Conversely, a reduction of somatic cells was observed in the EL+ compared with the CG. However, no variation was observed for urea and casein levels content in milk samples, and no changes in protein and lipid content were found for cheeses in the two experimental groups. Dietary supplementation with EL modified the FA profile of milk. There was a decrease in saturated FAs and an increase in polyunsaturated FAs. Chemical composition of T60 cheese did not differ between the two groups but a different FA profile was observed. In T60 cheese obtained from EL+ milk, an increase in short-chain FA and a decrease in medium and long-chain FA were observed. The EL diet led to cheeses with butanoic acid 2 times higher compared to CG cheeses. Moreover, a greater presence of aldehyde compounds and alcohols were observed in the cheeses of experimental group. Conclusion: The present study pointed out that EL supplementation may improve the chemical and physical qualities of goat milk and cheeses.

Keywords

References

  1. Sanz Sampelayo MR, Chilliard Y, Schmidely P, Boza J. Influence of type of diet on the fat constituents of goat and sheep milk. Small Rum Res 2007;68:42-63. https://doi.org/10.1016/j.smallrumres.2006.09.017
  2. Cattani M, Mantovani R, Schiavon S, Bittante G, Bailoni L. Recovery of n-3 polyunsaturated fatty acids and conjugated linoleic acids in ripened cheese obtained from milk of cows fed different levels of extruded flaxseed. J Dairy Sci 2014;97:123-35. https://doi.org/10.3168/jds.2013-7213
  3. Sympoura F, Cornu A, Tournayre P, Massouras T, Berdague JL, Martin B. Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and ${\alpha}$-tocopherol. J Dairy Sci 2009;92:3040-8. https://doi.org/10.3168/jds.2008-1802
  4. Nudda A, Battacone G, Usai MG, Fancellu S, Pulina G. Supplementation with extruded linseed cake affects concentrations of conjugated linoleic acid and vaccenic acid in goat milk. J Dairy Sci 2006;89:277-82. https://doi.org/10.3168/jds.S0022-0302(06)72092-6
  5. Mele M, Contarini G, Cercaci L, et al. Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: effect on fatty acid and triglycerides composition and on oxidative stability. Int Dairy J 2011;21:365-72. https://doi.org/10.1016/j.idairyj.2010.12.015
  6. Bodas R, Manso T, Mantecon AR, Juarez M, De la Fuente MA, Gomez-Cortes P. Comparison of the fatty acid profiles in cheeses from ewes fed diets supplemented with different plant oils. J Agric Food Chem 2010;58:10493-502. https://doi.org/10.1021/jf101760u
  7. AOAC International. Official methods of analysis of AOAC International. 15th ed. Arlington, VA, USA: AOAC International; 1990.
  8. Van Soest PJ, Robertson JB, Lewis BA. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 1991;74:3583-97. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
  9. AOAC International. Official methods of analysis AOAC International. 17th ed. Washington, DC, USA: AOAC International; 2000.
  10. Kuchroo CN, Fox PF. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 1982;37:331-5.
  11. Polychroniadou A, Michaelidou A, Paschaloudis N. Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese. Int Dairy J 1999;9:559-68. https://doi.org/10.1016/S0958-6946(99)00122-3
  12. Grotta L, Castellani F, Palazzo F, Haouet MN, Martino G. Treatment optimisation and sample preparation for the evaluation of lipid oxidation in various meats through TBARs assays before analysis. Foods Anal Methods 2017;10:1870-80. https://doi.org/10.1007/s12161-016-0740-y
  13. Pulina G, Nudda A, Battacone G, Cannas A. Effects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk. Anim Feed Sci Technol 2006;131:255-91. https://doi.org/10.1016/j.anifeedsci.2006.05.023
  14. Sampelayo MS, Chilliard Y, Schmidely P, Boza J. Influence of type of diet on the fat constituents of goat and sheep milk. Small Rumin Res 2007;68:42-63. https://doi.org/10.1016/j.smallrumres.2006.09.017
  15. Chilliard Y, Ferlay A, Doreau M. Effect of different types of forages, animal fat or marine oils in cow's diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids. Livest Prod Sci 2001;70:31-48. https://doi.org/10.1016/S0301-6226(01)00196-8
  16. Chilliard Y, Ferlay A, Rouel J, Lamberet G. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. J Dairy Sci 2003;86:1751-70. https://doi.org/10.3168/jds.S0022-0302(03)73761-8
  17. Chilliard Y, Rouel J, Ferlay A, et al. Optimising goat's milk and cheese fatty acid composition. In: Williams C, Buttriss J, editors. Improving the fat content of foods. Cambridge, UK: Woodhead Publishing; 2006. p. 281-312. https://doi.org/10.1533/ 9781845691073.2.281
  18. Gantner V, Kompan D. Effect of ${\alpha}$-linoleic acid supplementation in goat's diet on milk yield, quality and somatic cell count. Italian J Anim Sci 2009;8(Suppl 3):139-41. https://doi.org/10.4081/ijas.2009.s3.139
  19. Morgante M, Beghelli D, Ranucci S, Pauselli M, Casoli C, Duranti E. Effects of selenium and vitamin E administration on ewe mammary health: preliminary results. XXX Symp Int Zootecnica Reproduction & Animal Breeding Advances and Strategy; 1995. p. 419-20.
  20. Morgante M, Beghelli D, Pauselli M, Dall'Ara P, Capuccella M, Ranucci S. Effect of administration of vitamin E and selenium during the dry period on mammary health and milk cell counts in dairy ewes. J Dairy Sci 1999;82:623-31. https://doi.org/10.3168/jds.S0022-0302(99)75276-8
  21. Caroprese M, Albenzio M, Bruno A, Fedele V, Santillo A, Sevi A. Effect of solar radiation and flaxseed supplementation on milk production and fatty acid profile of lactating ewes under high ambient temperature. J Dairy Sci 2011;94:3856-67. https://doi.org/10.3168/jds.2010-4067
  22. Gonthier C, Mustafa AF, Berthiaume R, Petit HV, Martineau R, Ouellet DR. Effects of feeding micronized and extruded flaxseed on ruminal fermentation and nutrient utilization by dairy cows. J Dairy Sci 2004;87:1854-63. https://doi.org/10.3168/jds.S0022-0302(04)73343-3
  23. Palmquist DL. Milk fat: origin of fatty acids and influence of nutritional factors thereon. In: Fox PF, McSweeney PLH, editors. Advanced Dairy Chemistry Vol 2 Lipids. Boston, MA, USA: Springer; 2006. p. 43-92.
  24. Gomez-Cortes P, Bach A, Luna P, Juarez M, De la Fuente MA. Effects of extruded linseed supplementation on n-3 fatty acids and conjugated linoleic acid in milk and cheese from ewes. J Dairy Sci 2009;92:4122-34. https://doi.org/10.3168/jds.2008-1909
  25. Luna P, Bach A, Juárez M, De la Fuente MA. Influence of diets rich in flax seed and sunflower oil on the fatty acid composition of ewes' milk fat especially on the level of conjugated linoleic acid, n-3 and n-6 fatty acids. Int Dairy J 2008;18:99-107. https://doi.org/10.1016/j.idairyj.2007.06.007
  26. Bauman DE, Lock AL, Corl BA, Ip C, Salter AM, Parodi PW. Milk fatty acids and human health: potential role of conjugated linoleic acid and trans fatty acids. In: Ruminant physiology: Digestion, metabolism and impact of nutrition on gene expression, immunology and stress. Wageningen, the Netherlands: Wageningen Academic Publishers; 2006. p. 523-55.
  27. Collins YF, McSweeney PL, Wilkinson MG. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int Dairy J 2003;13:841-66. https://doi.org/10.1016/S0958-6946(03)00109-2
  28. Bertuzzi AS, Walsh AM, Sheehan JJ, et al. Omics-based insights into flavor development and microbial succession within surface-ripened cheese. mSystems 2018;3:e00211-17. https://doi.org/10.1128/mSystems.00211-17
  29. Kilcawley KN. Cheese flavour. In: Fox PF, Guinee TP, Cogan TM, McSweeney PLH, 212 editors. Fundamentals of cheese science. New York, USA: Springer; 2017. pp. 443-74. https://doi.org/10.1007/978-1-4899-7681-9_13

Cited by

  1. Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet vol.25, pp.3, 2020, https://doi.org/10.3390/molecules25030461
  2. Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products vol.9, pp.2, 2020, https://doi.org/10.3390/foods9020168
  3. Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese vol.246, pp.5, 2020, https://doi.org/10.1007/s00217-020-03437-8
  4. Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows vol.25, pp.9, 2020, https://doi.org/10.3390/molecules25092249
  5. Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese vol.104, pp.2, 2021, https://doi.org/10.3168/jds.2020-18805
  6. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products vol.11, pp.2, 2020, https://doi.org/10.3390/ani11020401
  7. Hemp (Cannabis sativa L.) Seed and Co-Products Inclusion in Diets for Dairy Ruminants: A Review vol.11, pp.3, 2021, https://doi.org/10.3390/ani11030856