Feeding strategies to design the fatty acid profile of sheep milk and cheese
The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat cont...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Zootecnia
2014-08-01
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| Series: | Revista Brasileira de Zootecnia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000800445&lng=en&tlng=en |
| _version_ | 1811198499041050624 |
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| author | Anna Nudda Gianni Battacone Oscar Boaventura Neto Antonello Cannas Ana Helena Dias Francesconi Alberto Stanislao Atzori Giuseppe Pulina |
| author_facet | Anna Nudda Gianni Battacone Oscar Boaventura Neto Antonello Cannas Ana Helena Dias Francesconi Alberto Stanislao Atzori Giuseppe Pulina |
| author_sort | Anna Nudda |
| collection | DOAJ |
| description | The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat content and deeply discusses feeding strategies aimed at increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and cheese in the human diet. In addition, the use of alternative feed resources such as by-products, aromatic plants, and phenolic compounds in the sheep diet and their effects on milk and cheese FA composition are also discussed. Among feeding strategies, grazing and the use of supplements rich in oils seem to be the best and the cheapest strategies to improve the nutritional value of the fatty acid profile in sheep cheese. |
| first_indexed | 2024-04-12T01:32:48Z |
| format | Article |
| id | doaj.art-2804a4a7919c4536afd983d65932f8d0 |
| institution | Directory Open Access Journal |
| issn | 1806-9290 |
| language | English |
| last_indexed | 2024-04-12T01:32:48Z |
| publishDate | 2014-08-01 |
| publisher | Sociedade Brasileira de Zootecnia |
| record_format | Article |
| series | Revista Brasileira de Zootecnia |
| spelling | doaj.art-2804a4a7919c4536afd983d65932f8d02022-12-22T03:53:26ZengSociedade Brasileira de ZootecniaRevista Brasileira de Zootecnia1806-92902014-08-0143844545610.1590/S1516-35982014000800008S1516-35982014000800445Feeding strategies to design the fatty acid profile of sheep milk and cheeseAnna NuddaGianni BattaconeOscar Boaventura NetoAntonello CannasAna Helena Dias FrancesconiAlberto Stanislao AtzoriGiuseppe PulinaThe majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat content and deeply discusses feeding strategies aimed at increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and cheese in the human diet. In addition, the use of alternative feed resources such as by-products, aromatic plants, and phenolic compounds in the sheep diet and their effects on milk and cheese FA composition are also discussed. Among feeding strategies, grazing and the use of supplements rich in oils seem to be the best and the cheapest strategies to improve the nutritional value of the fatty acid profile in sheep cheese.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000800445&lng=en&tlng=enby-productscheeseCLAdairy sheepmilk qualitynutrition |
| spellingShingle | Anna Nudda Gianni Battacone Oscar Boaventura Neto Antonello Cannas Ana Helena Dias Francesconi Alberto Stanislao Atzori Giuseppe Pulina Feeding strategies to design the fatty acid profile of sheep milk and cheese Revista Brasileira de Zootecnia by-products cheese CLA dairy sheep milk quality nutrition |
| title | Feeding strategies to design the fatty acid profile of sheep milk and cheese |
| title_full | Feeding strategies to design the fatty acid profile of sheep milk and cheese |
| title_fullStr | Feeding strategies to design the fatty acid profile of sheep milk and cheese |
| title_full_unstemmed | Feeding strategies to design the fatty acid profile of sheep milk and cheese |
| title_short | Feeding strategies to design the fatty acid profile of sheep milk and cheese |
| title_sort | feeding strategies to design the fatty acid profile of sheep milk and cheese |
| topic | by-products cheese CLA dairy sheep milk quality nutrition |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000800445&lng=en&tlng=en |
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