Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats
This study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including fl...
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| Format: | Article |
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MDPI AG
2023-11-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/23/3652 |
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| author | Francisco Moya Josefa Madrid Fuensanta Hernández Irene Peñaranda María Dolores Garrido María Belén López |
| author_facet | Francisco Moya Josefa Madrid Fuensanta Hernández Irene Peñaranda María Dolores Garrido María Belén López |
| author_sort | Francisco Moya |
| collection | DOAJ |
| description | This study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including flaked linseed (FL) at 3.88% of dry matter, and the other containing salmon oil (SO) at 2.64% of dry matter for three periods of 21 d. None of the dietary treatments affected the daily milk yield, cheese yield, or the physicochemical parameters of the milk and cheese. Regarding the fatty acid profile (FA), the milk and cheese from animals whose diets were supplemented with SO had a higher percentage of fatty acids than those obtained with the FL-supplemented diet, except for C18:0, C18:1, C18:2 n-6, trans-9, trans-12 C18:2, cis-9, trans-11 C18:2, C18:3, and C19:0, which reached their highest levels in milk obtained with the diet supplemented with FL. The decrease in the percentage of C16:0 was greater in the milk derived from the FL diet than from the SO diet. The FL-supplemented diet improved the nutritional value of milk due to a reduction in saturated fatty acids (SFAs) and increases in polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid (CLA). The decrease in n-6/n-3 in the observed milk was more pronounced with the FL diet. No differences in the sensory profile were found for the milk and cheese derived from the different dietary treatments. Dietary n-3 treatments modified the fatty acid profile without making any sensory difference to milk and fresh cheese, accompanied by marginal modifications to the physicochemical profile. We conclude that dietary supplementation with flaked linseed or fish oil produces milk and cheese from Murciano-Granadina goats with a higher nutritional quality without modifying the sensory profile of the corresponding products obtained from animals that were fed a routine diet. |
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| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T01:56:10Z |
| publishDate | 2023-11-01 |
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| record_format | Article |
| series | Animals |
| spelling | doaj.art-d8339fcc8ff44cfca5540254e10786cc2023-12-08T15:10:35ZengMDPI AGAnimals2076-26152023-11-011323365210.3390/ani13233652Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina GoatsFrancisco Moya0Josefa Madrid1Fuensanta Hernández2Irene Peñaranda3María Dolores Garrido4María Belén López5KPRA Leche y Genética, S.L., Autovía del Noroeste (C-415) Salida n° 13 Dirección Fuente Librilla, Km—4.0 Paraje «La Alquibla», 30170 Mula, SpainDepartment of Animal Production, Faculty of Veterinary Science, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainDepartment of Animal Production, Faculty of Veterinary Science, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Science, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Science, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Science, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainThis study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including flaked linseed (FL) at 3.88% of dry matter, and the other containing salmon oil (SO) at 2.64% of dry matter for three periods of 21 d. None of the dietary treatments affected the daily milk yield, cheese yield, or the physicochemical parameters of the milk and cheese. Regarding the fatty acid profile (FA), the milk and cheese from animals whose diets were supplemented with SO had a higher percentage of fatty acids than those obtained with the FL-supplemented diet, except for C18:0, C18:1, C18:2 n-6, trans-9, trans-12 C18:2, cis-9, trans-11 C18:2, C18:3, and C19:0, which reached their highest levels in milk obtained with the diet supplemented with FL. The decrease in the percentage of C16:0 was greater in the milk derived from the FL diet than from the SO diet. The FL-supplemented diet improved the nutritional value of milk due to a reduction in saturated fatty acids (SFAs) and increases in polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid (CLA). The decrease in n-6/n-3 in the observed milk was more pronounced with the FL diet. No differences in the sensory profile were found for the milk and cheese derived from the different dietary treatments. Dietary n-3 treatments modified the fatty acid profile without making any sensory difference to milk and fresh cheese, accompanied by marginal modifications to the physicochemical profile. We conclude that dietary supplementation with flaked linseed or fish oil produces milk and cheese from Murciano-Granadina goats with a higher nutritional quality without modifying the sensory profile of the corresponding products obtained from animals that were fed a routine diet.https://www.mdpi.com/2076-2615/13/23/3652goatflaked linseedsalmon oilfatty acidsensory profile |
| spellingShingle | Francisco Moya Josefa Madrid Fuensanta Hernández Irene Peñaranda María Dolores Garrido María Belén López Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats Animals goat flaked linseed salmon oil fatty acid sensory profile |
| title | Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats |
| title_full | Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats |
| title_fullStr | Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats |
| title_full_unstemmed | Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats |
| title_short | Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats |
| title_sort | influence of dietary lipid source supplementation on milk and fresh cheese from murciano granadina goats |
| topic | goat flaked linseed salmon oil fatty acid sensory profile |
| url | https://www.mdpi.com/2076-2615/13/23/3652 |
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