The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profile and lipid oxidation of cheese throughout a maturation period of 90 days is presented. This research was carried out on two types of Graviera cheese produced in Greece, one made from raw milk and the other from pasteurized milk. The proximal composition of each sample was evaluated, the fatty acids profile was analyzed by Gas Chromatography, whereas lipid oxidation was determined on the basis of the formation of malondialdehyde (MDA). Significant differences (p < 0.05) in the values of pH, fat and density between raw and pasteurized milk were observed. The physicochemical parameters during the ripening of the cheeses showed significant differences according to the type and the stage of maturation. Specifically, the two types of cheese differed significantly (p < 0.05) in terms of pH, protein, fat in dry matter (FDM), and water-soluble nitrogen/total nitrogen (WSN/TN). Although the fatty acids profile was similar for the two types of cheese, differences were observed during the ripening stages as well as between the milk and the final product. The lipid oxidation levels increased during maturation, whereas they seemed to be lower in the pasteurized cheeses. Therefore, it can be concluded that the use of raw or pasteurized milk affects the physicochemical characteristics, fatty acids profile and lipid oxidation of Graviera cheese during ripening.

This study investigated the dietary impact of dried Yarrowia lipolytica yeast (YLP) on the growth performance, meat quality, welfare and behavior indicators of broilers. It was performed in a commercial poultry farm using 108 13 day-old Ross 308 male broilers. The chicks were randomly and equally divided into three dietary groups CON, YLP3 and YLP5, according to the incorporation rate of YLP in the feed (0%, 3%, and 5%, respectively). A positive effect on foot pad dermatitis (FPD) of YLP-fed broilers was observed without any adverse effects on welfare, behavior, meat quality and the overall growth performance of the broilers. YLP significantly decreased the malondialdehyde (MDA) values in breast and thigh meat. YLP3 birds presented a superior nutrient quality of breast meat, as indicated by the increased concentration of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), decreased levels of saturated fatty acids (SFAs), a better PUFA/SFA ratio and improved health lipid indices. A significant elevation of n-3 PUFAs was observed in the thigh meat of YLP-fed groups, compared to the CON groups. A positive effect on the overall sensory acceptance of thigh meat was detected in the YLP5 group. YLP feeding, at the rate of 3%, seems to be beneficial for improving the meat nutrition quality.

The objective of this study was to investigate the possibility of producing eggs enriched in omega-3 polyunsaturated fatty acids (PUFA) while also increasing the oxidative stability of egg yolk. Here, 432 68-week-old Isa Brown layers were split into two groups of 216, consisting of three subgroups of 72 each. Group C was fed a standard corn–soybean meal diet, while Group P received the same basic diet with an additional 24 g of fresh purslane. In the drinking water of hens of the three subgroups of group C and the three subgroups of group P, either no essential oil (C-0, P-0) or 100 ppm of oregano essential oil (C-ORE, P-ORE) or 100 ppm of a blend of oregano, sage, and fennel essential oils (C-BLEND, P-BLEND) was administered. The purslane supplementation resulted in increased egg weight, improved yolk color, higher levels of α-linolenic and linoleic acids, and an improved omega-6/omega-3 nutritional index. The addition of essential oils resulted in a significant increase in the oxidative stability of the egg yolk, with the BLEND being the most effective. In conclusion, the combined administration of fresh purslane and essential oils of aromatic plants could be suggested for the production of eggs enriched in omega-3 PUFA, protected with natural antioxidants of plant origin.