Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

Abstract

The study aimed to evaluate the effects of linseed and oregano supplementation to the diet of goats on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during spring through summer in the Basilicata region (southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/ head per day) in 21 grazing goats that were randomly assigned, 7 per group, to the following experimental treatments: concentrate, concentrate with addition of linseed, and concentrate with addition of linseed and oregano. Pooled milk from each group was used in cheesemaking. From a nutritional perspective, integration of extruded linseed in the goat diet improved the fatty acid profile of Padraccio cheese. Moreover, the cheese from this group evidenced the highest scoring on color, flavor, texture, and overall liking.

Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese

“…In addition, the grazing significantly affected the medium-chain fatty acids concentrations due to the low content of myristie (C14:0) and palmitic (C16:0) acids in the grass. The relatively high concentration of PUFAs in the diet inhibits de novo fatty acid synthesis in the mammary gland (Couvreur et al, 2006;Cosentino et al, 2021). Moreover, the hay-based diet contained elevated concentrations of myristic and palmitic acid.…”

Effects of Intensive and Semi-Intensive Production on Sheep Milk Chemical Composition, Physicochemical Characteristics, Fatty Acid Profile, and Nutritional Indices

“…However, the implementation of the intensive system results in higher feeding and structural expenses per ewe. Thus, a good alternative is a mixed feeding regime that combines grazing and a concentrate supplement [ 7 , 10 ]. Pasture feeding has a desirable effect on the flavor, antioxidant properties, and fatty acid profile of the produced dairy products [ 11 , 12 , 13 , 14 ].…”

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

“…However, increased PUFA level may limit the shelf-life of meat, because they are more prone to oxidation [17]. Antioxidants can be used to prevent or inhibit oxidation; supplementation of ruminants' diets with natural antioxidants is considered an effective strategy for modulating and improving the fatty acid composition of meat [18], milk, and fresh cheese [19]. Natural antioxidants, such as oregano, sage, thyme, and rosemary, are well accepted by consumers, because they are considered safe and healthy [20,21].…”