Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

Abstract

Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale” (PS).Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties.Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability.Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

“…In the present study, the TBARS were generally low and within acceptable ranges and not significantly different among groups. This is in accordance with the results of Fusaro et al (2020) who also found no differences in TBARS concentrations in cheeses in a very similar experiment [ 66 ]. This finding is an expected one, since the overall fat content was not significantly different among groups, implying that similar levels of fat oxidations occurred in the curds.…”

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

“…In addition, the highly degradable nitrogen and fiber of fresh forage along with a higher rumen pH related to grazing activity may promote the rumen bacteria producing CLA cis -9, trans -11 while inhibiting the biohydrogenation of C18:1 trans -11, which is converted to CLA cis -9, trans -11 via Δ9-desaturase in the mammary gland [ 47 ]. Although several studies investigated FA composition of ewe milk fat as influenced by the season of production, the literature on pecorino cheese is limited [ 15 , 16 , 17 , 48 , 49 , 50 , 51 ]. The use of vegetable seeds and oils [ 52 , 53 , 54 , 55 , 56 , 57 ] led to changes in fatty acid composition of ewe milk and cheese higher than those we observed.…”

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

“…To our knowledge, no studies regarding the addition of citrus EOs to ewes’ milk cheeses are present in the literature. Generally, Sicilian fresh-pressed cheese made from ewes’ milk are referred to as Pecorino “Primosale” cheeses [ 20 ], which are commonly consumed after a very short ripening time [ 21 ].…”