O'Callaghan Tom F, Mannion David T, Hennessy Deirdre, McAuliffe Stephen, O'Sullivan Maurice G, Leeuwendaal Natasha, Beresford Tom P, Dillon Pat, Kilcawley Kieran N, Sheehan Jeremiah J, Ross R Paul, Stanton Catherine
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60.
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996.
J Dairy Sci. 2017 Aug;100(8):6053-6073. doi: 10.3168/jds.2016-12508. Epub 2017 Jun 16.
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.
本研究的目的是调查以牧场为基础的饲养系统与室内全混合日粮（TMR）饲养系统对全脂切达干酪的化学成分、品质特性和感官特性的影响。54头经产和初产的弗里西亚奶牛被分为3组（n = 18），进行整个泌乳期的实验。第1组奶牛饲养在室内，饲喂由青贮牧草、青贮玉米和精饲料组成的TMR日粮；第2组奶牛仅在多年生黑麦草牧场上户外饲养（GRS）；第3组奶牛在多年生黑麦草/白三叶牧场上户外饲养（CLV）。2015年9月，在中试规模下，对每种饲养系统生产的全脂切达干酪进行了一式三份的制作，并在8°C下进行了270天的成熟期检验。结果表明，以牧场为基础的饲养系统生产的切达干酪颜色比TMR饲养系统生产的更黄，这与奶酪中β-胡萝卜素含量的增加呈正相关。饲养系统对奶酪的脂肪酸组成有显著影响。通过以牧场为基础的饲养系统，切达干酪的营养成分得到改善，血栓形成指数得分显著降低，反式vaccenic酸和生物活性共轭亚油酸C18:2 cis-9,trans-11的浓度增加了2倍以上，而TMR饲养系统生产的奶酪棕榈酸含量显著更高。对奶酪的脂肪酸谱进行分析并结合多变量分析表明，以牧场为基础的日粮（GRS或CLV）生产的切达干酪与TMR系统生产的切达干酪有明显区别。脂肪酸谱的这种变化导致以牧场为基础生产的奶酪在室温下硬度得分降低。饲养系统和成熟期对切达干酪的挥发性成分有显著影响。以牧场为基础生产的切达干酪中烃类甲苯的浓度显著更高，而TMR饲养系统生产的奶酪中2,3-丁二醇的浓度显著更高。成熟期导致奶酪挥发性成分发生显著变化，基于酸、醇、醛、酯和萜烯的挥发性化合物增加。本研究证明了与TMR饲养系统相比，以牧场为基础的饲养系统在生产具有更高营养和流变学品质的切达干酪方面的优势。
