Fatty acid profile and vitamins A and E contents of milk in goat farms under Mediterranean wood pastures as affected by grazing conditions and seasons

Gutiérrez-Peña, Rosario; Fernández‐Cabanás, Víctor M.; Guerrero, Yolanda Mena; Pertíñez, Manuel Delgado

doi:10.1016/j.jfca.2018.07.003

Cited by 16 publications

(36 citation statements)

References 34 publications

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“…The demanding European legislation on food quality and security issues and the increase of practices aiming to obtain growing dairy yields per farm led to the intensification of production and the decline of grazing livestock systems [ 1 ]. This dairy intensification has led to an increase in the use of concentrates and reducing or eliminating pasture, as in Payoya breed farms [ 2 ]. This breed is a goat population traditionally reared under extensive or semi-extensive production systems, well-adapted to the low winter and high summer temperatures, and prevailing in the regions of southern Spain where they are most abundant [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Guzmán

Pertíñez

Soldevilla

et al. 2020

Foods

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The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

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Section: Introductionmentioning

confidence: 99%

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Guzmán

Pertíñez

Soldevilla

et al. 2020

Foods

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“…At present there is a growing interest in animal food products obtained from grazing and is recognized by nearly all consumers and farmers themselves as high-quality foods [9]. Dairy specialization has brought about an increase in the use of concentrates [10], thus reducing or even eliminating pasture as a feed source.…”

Section: Introductionmentioning

confidence: 99%

“…In México previous studies have demonstrated the importance of grazing in the quality of goat milk, particularly oxidative compounds and phenols [9,13]. These investigations reported a total range of phenols from 780 mg/l in milk of the goats that graze against 50 mg/l to milk from full confinement, and also discussing pasteurization that could diminish almost half those contents [9]. Pasturing has been very significant.…”

Section: Introductionmentioning

confidence: 99%

“…Cabiddu [2] report that total phenols exceeded 67 mg/l in milk from goats fed indoors, compared to 469 mg/l if the goats were pasturing. Chavez-Servin [9] in semi-arid Mexico have found that pasteurization of milk decreased phenol contents and that grazing, compared to the full confinement system, caused a significant increase in phenol content. Fatty acid, volatile and sensory profiles from milk and cheese raised on native semiarid pasture or confinement have demonstrated significant differences also in Brazil [14].…”

Section: Introductionmentioning

confidence: 99%

“…Several previous studies on the nutritional quality of milk in Mexico demonstrated benefits of grazing in cows, goats and sheep [15]. A low content of Saturated Fatty Acids (SFA) and high in Poly-Unsaturated Fatty Acids (PUFA) was observed in milk from grazing animals, contrasted with a significantly higher presence of SFA and lower PUFA in milk from animals in full confinement [9,15].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Grazing on the Fatty Acid Composition of Goat´s Milk or Cheese

Galina¹,

Pineda²,

Higuera-Piedrahita³

et al. 2019

Adv Dairy Res

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The objective of this study was to compare the fatty acid profile of caprine milk or cheese from animals raised under extensive, semi-extensive or full confinement production system in México. Feeding systems particularly grazing have been shown to affect essential fatty acid profiles, particularly the ω6/ω3 balance. Utilization of concentrates probably raises the omega 6 contents, or decreases omega 3 concentration, often exceeding 4:1 ω6/ω3 ratio, diminishing beneficial effects of ω3 regarding consumer health. The present study was conducted for two years (2016 and 2017) on 5,079 lactating goats from the states of Querétaro, Guanajuato, Colima, San Luis Potosí and Michoacán in México. Average milk production was 1.5/d liters (DS ± 0.9). Of the 98 farms studied, 35% were in full confinement, feeding basically alfalfa hay and concentrate (18% CP), 22% grazed rye grass, 17% pastured alfalfa (45% of these grazing systems were supplemented), finally 26% grazed were in silvopastoral surroundings, mainly without supplement. The use of concentrate in more than 35% of total feed consumption had an effect on the profile of essential fatty acids exceeding ω6/ω3 4/1 ratio. In 36 of the studied farms levels of ω6/ω3 exceeded 4:1, all of them were supplemented with 700 g /d or more concentrate. In those units the use of the supplement decreased ω3 or increased ω6.

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Impacts of production conditions on goat milk vitamin, carotenoid contents and colour indices

Laurent¹,

Caillat²,

Girard³

et al. 2023

animal

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Fatty acid profile and vitamins A and E contents of milk in goat farms under Mediterranean wood pastures as affected by grazing conditions and seasons

Cited by 16 publications

References 34 publications

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Effect of Grazing on the Fatty Acid Composition of Goat´s Milk or Cheese

Impacts of production conditions on goat milk vitamin, carotenoid contents and colour indices

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