Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese

Self Cite

The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG), and (2) an experimental group (EG) fed an OL-enriched diet. The trial lasted for 30 days. The milk of each group was then collected and used to produce Caciotta cheese, which was analyzed at the beginning and at the end of the ripening period (60 days). The results showed a positive effect of dietary OL supplementation in improving the fatty acid profiles due to the significant increase of unsaturated fatty acids, mostly α-linolenic acid (C18:3 n-3), with the consequent reduction of the ω-6/ω-3 ratio, a condition commonly associated with an increased health functionality of food products. Moreover, improved oxidative stability was observed in cheese during ripening, a presumable consequence of the transfer into the milk of dietary bioactive compounds, mainly polyphenols of high biological value, and credited as a marked antioxidant potential. Furthermore, reduced lipolytic action was observed in 60-day ripened cheese, even if no significant changes in sensory properties were evidenced.

Section: Fatty Acids Profile Of Milk and Cheese And Lipid Peroxidationmentioning

confidence: 99%

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Innosa

Ianni

Faccia

et al. 2020

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“…In the last decade, experimentations concerning the use of agri-food by-products as dietary ingredients for farm animals had a significant boost mainly due to the need to valorize these plant matrices, the disposal of which represents both an environmental and economic issue. In the specific case of OL as a feeding ingredient for dairy ruminants, several studies have been conducted, which, even recently, have characterized the aspect concerning the potential effects on the quality of milk but also fresh and ripened cheeses [ 13 , 14 , 15 ]. To our knowledge, there is, however, a lack of information regarding the effect of this feeding strategy on animal metabolism, an aspect that can contribute to obtain clarifications about variations observed in the nutritional qualities of obtained dairy products, as well as on the animals’ health.…”

Section: Discussionmentioning

confidence: 99%

“…A significant improvement in the milk fatty acid profile was however evidenced in lactating animals compared with animals fed conventional diets. More recently, the efficacy of an OL-supplemented diet in inducing an increase in concentration of linolenic acid in goat milk was confirmed; furthermore, an improvement in the oxidative stability of derived dairy products was observed, probably as a consequence of the reduction of lipolytic events during storage and ripening [ 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Whole Blood Transcriptome Profiling Reveals Positive Effects of Olive Leaves-Supplemented Diet on Cholesterol in Goats

Ianni

Bennato

Martino

et al. 2021

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Agro-industrial by-products represent an important source of compounds credited with high biotechnological potential. In the last decade, considerable interest has developed toward the use of these matrices as dietary supplements in the zootechnical field, paying particular attention to the qualitative aspects associated with animal products. However, less is known about the effect of these matrices on gene expression and thus on animal metabolism. Therefore, the aim of this study was to analyze the whole blood transcriptome of lactating goats fed a dietary supplementation with 10% olive leaves (OL), one of the main by-products deriving from the olive oil chain supply. By applying a false discovery rate (FDR) < 0.05 and a Log2 Fold change (Log2Fc) lower than −0.5 or higher than +0.5, it was possible to identify the differential regulation of gene coding for the apolipoprotein B (apoB) mRNA editing enzyme catalytic subunit 2 (APOBEC2), which showed downregulation in goats that received the dietary supplementation. An evaluation of both blood and milk cholesterol was performed, taking into account the strong association between plasma apoB and low-density lipoprotein (LDL). Results showed significantly lower concentrations of circulating cholesterol and cholesterol released into the milk through the mammary gland, demonstrating positive effects of OL feeding on animal welfare and potential health benefits for consumers.

“…Taticchi et al [ 13 ] found a higher percentage of fat in Mozzarella cheese obtained from lactating buffaloes fed dried stoned olive pomace, due to the amount of olive pomace in the concentrate that promoted this modification in the Mozzarella cheese. The dietary supplementation of Saanen goats with olive leaves, as reported by Innosa et al [ 31 ], influenced the chemical–nutritional composition of Ricotta cheese, resulting in a lower level of fat compared to control samples. The lower amount of total fat registered in Ricotta cheese could be explained by an increase in total protein content of the whey [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

“…Other authors have reported that phenolic compounds can affect cheese firmness by an indirect action. Abbedou et al [ 31 ] fed ewes with olive cake and obtained less firm cheese, and a decrease in hardness with a lower cheese pH value, as suggested by Abd El Aziz et al [ 49 ], affects the texture of curd directly by influencing the solubility of the caseins, because of the action of phenolic compounds in the cheese curd. Furthermore, a lack of effect on sensory traits was observed in the present trial, and this agrees with previous reports.…”

Section: Discussionmentioning

confidence: 99%

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

Branciari

Galarini

Miraglia

et al. 2020

The aim of the study was to define the chemical characteristics, antioxidant capacity, oxidative status, sensory properties, and the presence of polyphenols in ovine cheese obtained after dietary administration of spray-dried olive mill wastewater (SDP). SDP is a waste from olive oil production rich in bioactive molecules obtained by further processing the olive mill wastewater through a spray-drying system. Thirty-six sheep were randomly assigned to two experimental groups that received a standard diet based on hay and concentrate. The concentrate fed to the SDP group was supplemented with SDP at a rate 25 g/kg (as fed). The trial lasted 9 weeks. Milk from the two treatment groups was separately collected and used for manufacturing cheese. Cheese quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and oxidative stability of cheese were positively affected. Polyphenol analyses in cheese were performed through liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The concentration of hydroxytyrosol and tyrosol, and their sulphate metabolites, were higher in cheese from supplemented sheep. These findings suggest that polyphenol metabolites can play a major role in the beneficial effects observed in food produced from sheep fed SDP.