Administration of olive cake for ewe feeding: effect on milk yield and composition

Chiofalo, Biagina; Liotta, Luigi; Zumbo, Alessandro; Chiofalo, V.

doi:10.1016/j.smallrumres.2003.12.011

Cited by 119 publications

(147 citation statements)

References 7 publications

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“…Moreover, these results support the possibility of DOC use for cow feeding, also because, according to literature (MolinaAlcaide et al, 2008;Tufarelli et al, 2013;Chiofalo et al, 2004), DOC has not negative effects on productive performances and on the physico-chemical properties of milk, cheese and meat. Furthermore Table 3.…”

Section: Discussionsupporting

confidence: 79%

“…Tufarelli et al (2013) reported a significant effect of diet with different levels of partly destoned exhausted OC on growth performance and carcass traits of Gentile di Puglia breed lambs. OC administration for feeding ewes played positive effects on milk yield, whereas no effects on chemical composition and clotting properties were shown (Chiofalo et al, 2004). Moreover, OC administration in diet is responsible of an improvement of the dietetic-nutritional characteristics as shown by the increase of the unsaturated/saturated fatty acid ratio and by the decrease of the atherogenic and thrombogenic indices (Chiofalo et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of destoned olive cake on the aromatic profile of cowsâ€™ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis

et al. 2015

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The aim of this study, carried out within the NOVOROD project (PSR Campania 2007, was to evaluate the aromatic profile of milk and dairy products of dairy cows supplemented with destoned olive cake (DOC). Two techniques for the headspace aroma profile analysis: the thermal desorption by gas chromatography with a mass selective (GC/MS) detector and the electronic nose were compared. The trial was performed into a dairy cow farm. Ten dairy cows were allotted into two homogenous groups: control and experimental. Animals received the same diet, while in the experimental group the concentrate supplementation (15% dry matter) was replaced with DOC. After two weeks of adaptation, animals were fed with the experimental diet for other 15 days. During the experimental period, the milk was collected and cumulatively processed in Caciotta cheese (a soft cheese, 25 days ripened) and in Semicotto cheese (hard cheese, 3 months ripened) for 13 times for each group. Milk and cheese volatile organic compounds (VOCs) were extracted and concentrated with dynamic headspace method and determined by GC/MS. Statistical analysis of data, expressed in arbitrary units (a.u.=peak area × 10 -6 ) and allotted in compound classes, was carried out by ANOVA. All data collected of VOCs were processed with principal component analysis (PCA). Milk and cheese samples were comparatively analysed with the electronic nose, fitted with a tenmetal oxide sensors electronic device. PCA has been used for the evaluation of the pattern data. Our results show that the use of DOC, as an unconventional feed for livestock, has no effect on the aromatic profile of both milk and dairy products. In fact, no significant differences were found in both milk and dairy products between the two groups using the GC/MS method. Also the discriminating analysis carried out by electronic nose did not show significant differences between the two groups. The two compared techniques seem to lead to the same result.

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Section: Discussionsupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Effect of destoned olive cake on the aromatic profile of cowsâ€™ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis

et al. 2015

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“…Reduction in short and medium chain fatty acid content in milk after dietary supplementation using oils with a high long-chain fatty acid content has been reported in numerous studies in cattle (Allred et al, 2006;Bell et al, 2006), sheep (Zhang et al, 2006;Chiofalo et al, 2004) and goats (Schmidely and Sauvant, 2001). …”

Section: Fatty Acid Composition Of Milkmentioning

confidence: 88%

Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Castro

Manso

Jimeno

et al. 2009

Small Ruminant Research

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ARTICLE INFO ABSTRACT Keywords:Vegetable fats Milk performance Milk CLA Dairy eweTwo experiments were carried out to study the effects of supplementing the ration of lactating ewes with vegetable fats (sunflower oil, SO or hydrogenated palm oil, HPO; HIDROPALM®) on diet digestibility, milk yield and milk composition, and on the concentration of the conjugated linoleic acid (CLA) C18:2 cis-9 trans-11 and C18:l trans-11 (vaccenic acid, VA) and other main fatty acids in milk fat. Treatments involved a control diet, without added oil, and 2 diets supplemented with either 12g/kg SO or 12g/kg HPO on a dry matter (DM) basis. In the first experiment, 6 non-pregnant, non-lactating Lacaune ewes were used following a 3 x 3 replicated Latin Square design. Addition of vegetable fat supplement to the diet increased digestibility of DM, organic matter (OM) and crude protein (CP), but did not affect that of the ether extract (EE), neutral detergent fibre (NDF) or acid detergent fibre (ADF). In the second experiment, 60 Lacaune dairy ewes mid-way through lactation (120 ±12 days in milk, 0.98 ± 0.03 kg/day average milk yield) were divided into three equalsized groups each of which was assigned to one of the three experimental diets for4 weeks. Compared with the control treatment, supplementation with HPO increased milk yield and energy-corrected milk. But neither vegetable fat supplement modified percentages of fat and protein in milk. Supplementation with HPO increased C14:l, C16:l and C16:0 content and reduced C18:0 and C18:l cis-9 content in milk fat. Supplementation with SO increased the VA content in milk fat by 36% and that of cis-9 trans-11 CLA by 29% in comparison with the control diet. Supplementation with HPO led to milk fat with 15% more cis-9 trans-11 CLA than control milk. In conclusion, adding a moderate dose of HPO or SO to the diets increased CLA concentration in milk fat. Nevertheless, supplementation with SO was more effective than HPO in increasing CLA concentration in milk fat and reducing the atherogenicity index, improving milk quality from the human health standpoint.

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“…Others have also reported no difference in milk protein with these feeds (Chiofalo et al 2004). A reduction in milk protein can have two different causes, a direct lipid effect on the metabolism of insulin or glucose in the mammary gland (Dhiman et al 1995) and a lack of energy limiting the energy-demanding microbial and endogenous protein synthesis (Kreuzer et al 1996;Leiber et al 2005).…”

Section: Effects Of Feeds Rich In Oilmentioning

confidence: 99%

“…Frequent droughts in this region increase the shortage of feed of sufficient nutritional quality which is the reason for intensively searching for alternative feeds. Certain food industry by-products and forages have already been addressed the more common alternative feeds in the dry areas, except Chiofalo et al (2004) studying the cheesemaking properties of milk from ewes fed olive cake.…”

mentioning

confidence: 99%

Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

Abbeddou

Rischkowsky

Hilali

et al. 2011

Journal of Dairy Research

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Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and olive cake) or phenols (olive leaves and lentil straw) or electrolytes (Atriplex leaves). The diets, including a control diet, were designed to be isoenergetic and isonitrogenous. They were fed in amounts of 2·5 kg dry matter/day per head during 50 days to 6 × 10 multiparous fat-tailed Awassi ewes. Milk samples were analysed for various physicochemical traits and fatty acid composition on days 0, 24, 36 and 48. Three times, milk pooled by group was processed to yoghurt and non-aged farmer-type cheese, which were analysed for their gross and fatty acid composition and texture, and were subjected to sensory evaluation. Feeding olive cake and tomato pomace reduced milk casein, but increased proportions of monounsaturated fatty acids. There were some variations in minerals among test diets but, contrary to expectations, Atriplex did not increase milk sodium. The nutritional composition of yoghurt and cheese was not varied much by the test feeds, except for some changes in fatty acid profile similar to the milk. Yoghurt firmness declined with all test diets, but texture score tended to be lower only for olive cake and leaf diets relative to control. Cheese firmness was increased by feeding the Atriplex leaf and olive cake diets which was also reflected in the texture scores. No off-flavours were reported. Possible reasons for effects on the dairy products are discussed. In conclusion, the feeds investigated had certain effects on the physicochemical properties of dairy products, but these were neither very systematic nor large thus not prohibiting their use in Mediterranean sheep milk production systems.

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Administration of olive cake for ewe feeding: effect on milk yield and composition

Cited by 119 publications

References 7 publications

Effect of destoned olive cake on the aromatic profile of cowsâ€™ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis

Effect of destoned olive cake on the aromatic profile of cowsâ€™ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis

Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

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