Abilleira Eunate, Collomb Marius, Schlichtherle-Cerny Hedwig, Virto Mailo, de Renobales Mertxe, Barron Luis Javier R
Tecnologia de Alimentos, Facultad de Farmacia, Universidad del Pais Vasco/Euskal Herriko Unibertsitatea, Vitoria-Gasteiz, Spain.
J Agric Food Chem. 2009 Jun 10;57(11):4746-53. doi: 10.1021/jf900460u.
Typically, two different flock managements are employed by basque sheepherders in winter and spring. Thus, seasonal changes in the fatty acid (FA) composition of Idiazabal PDO farmhouse cheeses were studied. Ewe's raw milk cheeses elaborated in winter and spring were collected after 120 days of ripening from 10 Idiazabal PDO farmhouses. In winter, concentrate and conserved forages were fed, whereas a part-time grazing system was adopted from spring onward. Spring cheeses had less (P <or= 0.05) saturated FA and higher (P <or= 0.05) content of unsaturated FA, including trans-FA (mainly trans-vaccenic acid) and conjugated linoleic acid (CLA), branched-chain FA (BCFA), and n-3 FA. Principal component analysis (PCA) separated winter and spring cheeses into two groups by the combination of two principal components (84.2% of variance). Fresh pasture in the diet enhanced desirable FA and lowered atherogenicity index in cheeses, supporting the benefits of using a part-time grazing system for the consumer.
通常情况下，巴斯克牧羊人在冬季和春季采用两种不同的羊群管理方式。因此，研究了伊迪亚扎巴尔法定产区农家奶酪脂肪酸（FA）组成的季节性变化。从10个伊迪亚扎巴尔法定产区农场收集了在冬季和春季制作的母羊生乳奶酪，经过120天的成熟。冬季喂食精饲料和青贮饲料，而从春季开始采用部分时间放牧系统。春季奶酪的饱和脂肪酸含量较低（P≤0.05），不饱和脂肪酸含量较高（P≤0.05），包括反式脂肪酸（主要是反式vaccenic酸）和共轭亚油酸（CLA）、支链脂肪酸（BCFA）和n-3脂肪酸。主成分分析（PCA）通过两个主成分的组合（方差的84.2%）将冬季和春季奶酪分为两组。日粮中的新鲜牧草增加了奶酪中有益脂肪酸的含量，降低了奶酪的致动脉粥样化指数，这支持了对消费者而言采用部分时间放牧系统的益处。
