Impact of Supplementation of Various Selenium Forms in Goats on Quality and Composition of Milk, Cheese and Yoghurt

Pechová, Alena; Janštová, B.; Mišurová, Ľ.; Dračková, M.; Vorlová, L.; Pavlata, L.

doi:10.2754/avb200877030407

Cited by 15 publications

(9 citation statements)

References 23 publications

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“…Compared with milk, higher Se concentrations were found in both cheeses. Consistent with our study, other researchers found that the Se content increased from 23 μg/L in milk to 117 μg/kg in Grana Padano cheese (Moschini et al, 2010), from 250 ng of Se/g in dry milk to 340 ng of Se/g in dry Caerphilly cheese (Phipps et al, 2008), and from 12.5 μg/L in goat milk to 70 μg/kg in natural goat cheese (Pechova et al, 2008). The Se in cheese should come from the casein and fat, as most of the whey is drained during the cheesemaking, other Se was lost during the stretching.…”

Section: Feed Se Supply Influence Se Content and Distributionsupporting

confidence: 92%

“…Although some studies have intended to produce Seenriched cheese (Gulbas and Saldamli, 2005;Pechova et al, 2008;Moschini et al, 2010), the effect of this enrichment on the mozzarella cheese quality and the Se content and distribution during cheesemaking and storage remains unclear. Furthermore, whether or not Se-fortified milk or dairy products produced by animals fed Se can be used in populations traditionally deficient is still in need of further study.…”

Section: Introductionmentioning

confidence: 99%

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Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Liu

Zhu

et al. 2015

Journal of Dairy Science

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In the present study, the effect of feed Se supplementation on the Se content of raw milk and mozzarella cheese as well as the effect on cheese quality and functionality were determined. The Se milk was produced by supplying dairy cow feed with Se yeast (0.3mg of Se/kg of dry matter), resulting in a Se concentration in milk of 35.81μg/L. The fat, casein, and whey protein of Se milk were separated by ultracentrifugation, and the Se content was determined by atomic absorption spectroscopy. The Se distribution in different milk fractions of fat, casein, and whey protein were 9.82, 45.56, and 44.62%, respectively. The Se mozzarella cheese was made by Se milk, and the composition and texture of Se cheese did not significantly differ from that of the control. However, the functional properties (meltability, flowability, and stretchability) of the Se cheese were better after 8 wk of storage. Moreover, the pH and water activity were lower in Se cheese, which decreased the total plate count. The Se content in mozzarella cheese was 4 fold higher than that in milk, and Se was found in the whey, hot water, and brine collected during cheesemaking. Organic and inorganic Se was found in the Se cheese after 8 wk of storage, and most Se peptides detected after storage were Se-Met and Se-Cys. The results of this study show that feed Se supplementation can improve the Se content of milk and cheese without affecting mozzarella cheese quality.

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Section: Feed Se Supply Influence Se Content and Distributionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Liu

Zhu

et al. 2015

Journal of Dairy Science

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“…Both percentage and yield of milk fat and protein were significantly (P < 0.05) increased when concentrates were supplemented. Our result confirms the findings of previous works where diets supplemented with different levels of vitamin and trace elements also for dairy cows (Kincaid et al 2003) and goats (Pechova et al 2008) led to an improvement of milk produced. In fact, according to these trials, our data report that vitamin and trace element complex was capable of reducing the extent of diet-induced milk fat depression.…”

Section: Resultssupporting

confidence: 92%

Vitamin and trace element supplementation in grazing dairy ewe during the dry season: effect on milk yield, composition, and clotting aptitude

Tufarelli

Petrera

Khan³

et al. 2011

Trop Anim Health Prod

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A study was carried out to evaluate the influence of vitamin and trace mineral supplementation on milk production and composition in grazing dairy ewes during the dry season. Ewes (n = 50) were assigned at weaning to blocks and treatments. Ewes were daily conducted (8 h/day) on a pasture based on Italian ryegrass (Lolium multiflorum). At fold, ewes received a basal diet composed by ad libitum oat hay and a definite amount of a pelleted concentrate. Dietary treatments included: (1) the control concentrate containing background of vitamin and trace mineral only, and (2) the experimental concentrate containing the premix supplement (10 g/kg of dry matter). Vitamin and trace mineral supplementation did not affect ewes' body weight. Milk, fat- and protein-corrected milk, fat percentage, and clotting properties were improved in ewes fed supplemented concentrate. There was a week × treatment interaction (P < 0.05) for yield of milk and corrected milk that was greatest at peak production in ewes fed the premix. Our findings indicate that in grazing dairy ewe, the dietary vitamin and trace mineral supplementation during dry season led to an increase of milk production and quality, with positive improvement in milk clotting aptitude.

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“…However, they assumed that the differences could be also due to lower SCC and pH. Rennetability was also higher in goat milk, when inorganic selenite was added to their diet (Pechova et al, 2008). As shown in this experiment, the premix, added in FS2, did not improve technological properties of goat milk or maybe the feed components in FS1 group had greater effect on measured parameters than the premix in FS2.…”

Section: Evaluation Of Technological Properties Of Goat Milkmentioning

confidence: 62%

“…Tufarelli et al (2011) reported that ewes fed with premix-supplemented diet had a higher milk yield and milk fat content. In addition, higher fat content in goat milk was observed when diet was supplemented with selenite (Pechova et al, 2008). It should be noted that many differences, such as experimental design, breed and base diet, existed between this and published studies, that could contribute to the observed discrepancies.…”

Section: Goat Milk Composition and Milk Yieldmentioning

confidence: 64%

Utjecaj dvaju suplemenata u hranidbi koza na tehnološka svojstva kozjeg mlijeka

et al. 2020

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Goat’s daily diet is usually based on grazing, hay and/or feed supplements. Feed supplements are crucial in the diet of high productive goats to achieve their genetic potential and breeders must choose balanced feeding regime to produce large quantities of milk without affecting the technological quality of milk. In the present study, we evaluated the influence of two commercially available feed supplements on goat milk coagulation properties and rheological properties of yoghurts. Goats of the Slovenian Alpine breed (61) were fed with two feed supplements during the 3-year experiment. Feed supplement 1 (FS1) had higher proportions of barley and alfalfa, while feed supplement 2 (FS2) had added premix of minerals and vitamins and had higher proportions of wheat and sunflower meal. Con¬sequently, FS1 had more crude fibres, which is the most probable reason for approximately 15 % higher firmness, consistency and cohesiveness (P<0.05) of yoghurts in FS1 group, compared to the FS2 group. Moreover, the rennet coagulation time (r) was shorter (P<0.05) in the FS1 group, compared to the FS2 group. Curd firmness 30 min after enzyme addition (a30) was also higher in FS1 group although the results were not statistically significant. Taking together, our results indicate that goats fed with FS1 produced milk with better technological properties compared to those fed with FS2, despite the fact that there were no significant differences in chemical composition of milk from each group. We showed that careful selection of feed supplement’s constituents could improve technological properties of goat milk. However, further studies are needed to evaluate the mechanisms of the observed differences.

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Impact of Supplementation of Various Selenium Forms in Goats on Quality and Composition of Milk, Cheese and Yoghurt

Cited by 15 publications

References 23 publications

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

Vitamin and trace element supplementation in grazing dairy ewe during the dry season: effect on milk yield, composition, and clotting aptitude

Utjecaj dvaju suplemenata u hranidbi koza na tehnološka svojstva kozjeg mlijeka

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