Cheese quality from cows given a tannin extract in 2 different grazing seasons

Abstract

The aim of the present study was to compare the effect of dietary tannins on cow cheese quality in 2 different grazing seasons in the Mediterranean. Two experiments were performed on 14 dairy cows reared in an extensive system. The first experiment took place in the wet season (WS), and the second experiment took place in the dry season (DS). In the WS and DS experiments, cows freely grazed green pasture or dry stubbles, respectively, and the diet was supplemented with pelleted concentrate and hay. In both experiments, the cows were divided into 2 balanced groups: a control group and a group (TAN) receiving 150 g of tannin extract/head per day. After 23 d of dietary treatment, individual milk was collected, processed into individual cheeses, and aged 25 d. Milk was analyzed for chemical composition, color parameters, and cheesemaking aptitude (laboratory cheese yield and milk coagulation properties). Cheese was analyzed for chemical composition, proteolysis, color parameters, rheological parameters, fatty acid profile, and odor-active volatile compounds. Data from the WS and DS experiments were statistically analyzed separately with an analysis of covariance model. In the WS experiment, dietary tannin supplementation had no effect on milk and cheese parameters except for a reduced concentration of 2-heptanone in cheese. In the DS experiment, TAN milk showed lower urea N, and TAN cheese had lower C18:1 trans-10 concentration and n -6: n -3 polyunsaturated fatty acid ratio compared with the control group. These differences are likely due to the effect of tannins on rumen N metabolism and fatty acid biohydrogenation. Dietary tannins may differently affect the quality of cheese from Mediterranean grazing cows according to the grazing season. Indeed, tannin bioactivity on rumen metabolism seems to be enhanced during the dry season, when diet is low in protein and rich in acid detergent fiber and lignin. The supplementation dose used in this study (1% of estimated dry matter intake) had no detrimental effects on cheese yield or cheesemaking parameters. Also, it is unlikely that sensorial characteristics would be affected by this kind of dietary tannin supplementation.

Supplementation with antioxidants and phenolic compounds in ruminant feeding and its effect on dairy products: a systematic review

“…Animal models included were sheep (2 papers), cows (9 papers) and goats (4 papers). Some studies also reported the progeny of the animals such as primiparous (Safari et al ., 2018; Li et al ., 2021) and multiparous (Hausmann et al ., 2018; Safari et al ., 2018; Li et al ., 2021; Wang et al ., 2021) and included the period of lactation (Ianni et al ., 2019, 2021; Bonanno et al ., 2019b; Mapato et al ., 2021; Menci et al ., 2021) or specified mid-lactation (Scuderi et al ., 2019; Simitzis et al ., 2019). Design of the studies included randomized (Cais-Sokolińska et al ., 2015; Hausmann et al ., 2018; Safari et al ., 2018; Ianni et al ., 2019; Bonanno et al ., 2019a; Walkenhorst et al ., 2020; Li et al ., 2021; Wang et al ., 2021), stratified (Scuderi et al ., 2019; Walkenhorst et al ., 2020), allocated (Delgadillo-Puga et al ., 2019; Simitzis et al ., 2019) and 4 × 4 Latin square design with a 2 × 2 factorial arrangement (Mapato et al ., 2021).…”

“…Design of the studies included randomized (Cais-Sokolińska et al ., 2015; Hausmann et al ., 2018; Safari et al ., 2018; Ianni et al ., 2019; Bonanno et al ., 2019a; Walkenhorst et al ., 2020; Li et al ., 2021; Wang et al ., 2021), stratified (Scuderi et al ., 2019; Walkenhorst et al ., 2020), allocated (Delgadillo-Puga et al ., 2019; Simitzis et al ., 2019) and 4 × 4 Latin square design with a 2 × 2 factorial arrangement (Mapato et al ., 2021). Dairy products evaluated in different studies included kefir (Cais-Sokolińska et al ., 2015), milk (all other papers) and, additionally, cheese (Ianni et al ., 2019; Bonanno et al ., 2019a, 2019b; Menci et al ., 2021).…”

“…There were studies whose interventions were based on food components like durum wheat bran (Bonanno et al ., 2019b), grape pomace or marc (Ianni et al ., 2019; Scuderi et al ., 2019) and mushroom myceliated grains (Bonanno et al ., 2019a). Intervention with isolated bioactive compounds included plant bioactive lipid compounds plus biotin and monensin (Hausmann et al ., 2018), hesperidin or naringin or α-tocopheryl acetate (Simitzis et al ., 2019), tannin extract (Menci et al ., 2021), and finally N-[2-(nitrooxy) ethyl]-3-pyridinecarboxamide combined with fumaric acid (Li et al ., 2021). The main beneficial effects of the dairy interventions are summarized in Table 1.…”

“…Four studies showed the effect of the intervention on the fat composition of cheese. Supplementation with grape pomace resulted in a significant increase in the concentration of oleic acid, linoleic acid and rumenic acid (all P < 0.01) compared with the control group (Ianni et al ., 2019) and intervention with tannin extract during the dry season increased the concentration of conjugated linoleic acid (Menci et al ., 2021). However, durum wheat bran and MGG supplementation did not modify the chemical composition of the cheeses (Bonanno et al ., 2019a, 2019b) despite the latter's effect on milk composition.…”

“…The use of tannin extract in the diet, by contrast, had a negative effect on C18:1 trans -10, which may affect the pathway of microbial conversion of C18:3 cis -9, cis-12, and cis -15 to C18:1 trans -10 in the rumen. However, these effects were not reflected on cheese-making parameters (Menci et al ., 2021). Mapato et al .…”