The effects of hesperidin or naringin dietary supplementation on the milk properties of dairy ewes

Abstract

BACKGROUND Fortification of animal products with natural bioactive compounds appears to improve their quality and protects consumers against oxidation effects. An experiment was therefore conducted to examine the effects of hesperidin or naringin on milk oxidative stability, yield, composition, coagulation properties, and the fatty acid profile in dairy sheep. Thirty‐six Chios ewes were assigned to four groups. A control group was fed a concentrate diet without supplementation. The other three groups were provided with the same diet further supplemented with hesperidin (6000 mg kg−1), naringin (6000 mg kg−1), or α‐tocopheryl acetate (200 mg kg−1). The efficacy of flavonoids after a change in diet composition that lowered milk oxidation values by itself was also tested. The duration of the experiment was 28 days with alfalfa hay being the only forage source for the first 14 days, whereas after the 15th day a mixture of alfalfa hay and wheat straw (65:35) was provided. RESULTS The oxidative stability of milk was improved after 14 days of addition of the examined flavonoids (P < 0.05). Milk malondialdehyde (MDA) values were also decreased as a result of flavonoid dietary supplementation, 14 days after the modification of the forage source. On the other hand, no significant differences in yield, chemical composition, coagulation properties, and fatty acid profile of ewe milk were observed among the treatments throughout the experiment. CONCLUSION Enrichment of dairy ewes' diets with hesperidin and naringin might be effective in improving milk's oxidative stability without any effects on the milk's chemical composition, coagulation properties, and fatty acid profile. © 2019 Society of Chemical Industry

The effects of hesperidin or naringin dietary supplementation on yoghurt quality parameters in dairy ewes – A preliminary study

“…As already pointed out, no significant effects of hesperidin and naringin dietary supplementation on the quality parameters (colour, pH, firmness and syneresis) of the derived yoghurt were observed. This finding may be partially associated with the fact that yield, composition, coagulation properties and fatty acid profile of sheep milk are not influenced by the incorporation of hesperidin or naringin in the diets of dairy ewes [17]. On the other hand, an improvement of milk oxidative stability is observed both in dairy cows [23,24] and dairy ewes [17] after the addition of flavonoids in their diets.…”

“…This finding may be partially associated with the fact that yield, composition, coagulation properties and fatty acid profile of sheep milk are not influenced by the incorporation of hesperidin or naringin in the diets of dairy ewes [17]. On the other hand, an improvement of milk oxidative stability is observed both in dairy cows [23,24] and dairy ewes [17] after the addition of flavonoids in their diets. In contrast, no significant effects of hesperidin or naringin dietary supplementation on yoghurt oxidative stability were observed in the present study.…”

“…The experimental design is described in detail by Simitzis et al [17]. In brief, 36 lactating Chios ewes were allocated into 4 experimental groups based on their milk yield and body weight.…”

Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress

“…Moreover, published studies with EOs and plant extracts have been mainly focused on dairy cows [57,58]. Indeed, dietary hesperidin or naringin improved milk oxidative stability without any further side effects in milk yield, composition, coagulation properties and fatty acid profile in dairy sheep [59], whereas dietary supplementation with plant extracts rich in flavonoids resulted in increased milk yield in cows [60,61].…”

“…The prohibited use of ionophores such as monensin as additives in the EU and the increased interest in 'naturally occurring additives' that can also be used in the 'organic' production of ruminant milk and meat have resulted in a great deal of interest in identifying naturally occurring compounds that positively affect ruminal fermentation and performance [59]. Thymus vulgaris supplementation has been found to increase milk yield and the lactation period of Sanjabi ewes [17], as well as improving the milk production of dairy goats [72].…”