Segato Severino, Galaverna Gianni, Contiero Barbara, Berzaghi Paolo, Caligiani Augusta, Marseglia Angela, Cozzi Giulio
Department of Animal Medicine, Production and Health, University of Padova , 35020 Legnaro (PD), Italy.
Department of Food and Drug, University of Parma , 43121 Parma, Italy.
J Agric Food Chem. 2017 Nov 15;65(45):9887-9892. doi: 10.1021/acs.jafc.7b03629. Epub 2017 Nov 1.
The lipid fraction of Asiago Protected Designation of Origin (PDO) cheese was analyzed to identify specific biomarkers of its main production systems through a canonical discriminant analysis. The three main production systems of the cheese were considered. Two were located in the upland (UL): pasture-based (P-UL) vs hay-based total mixed rations (H-UL). The third was located in the lowland (LL) and processed milk from cows fed maize silage-based rations (maize silage lowland: MS-LL). The discriminant analysis selected nine fatty acids and vitamin A as lipid biomarkers useful to separate the three production systems. High contents of conjugated linoleic acids, anteiso-C15:0, and vitamin A were discriminant factors for P-UL cheese. The separation between H-UL and MS-LL cheese was less marked with the former having the higher content of conjugated linoleic acids and some polyunsaturated n-6 fatty acids and with the latter being identified by cyclopropane fatty acid and C9:0.
通过典范判别分析，对阿西亚戈法定产区（PDO）奶酪的脂质部分进行了分析，以确定其主要生产系统的特定生物标志物。研究考虑了该奶酪的三种主要生产系统。其中两种位于高地（UL）：以牧场为基础（P-UL）和以干草为基础的全混合日粮（H-UL）。第三种位于低地（LL），加工来自以玉米青贮日粮喂养的奶牛的牛奶（玉米青贮低地：MS-LL）。判别分析选择了九种脂肪酸和维生素A作为有助于区分这三种生产系统的脂质生物标志物。共轭亚油酸、anteiso-C15:0和维生素A的高含量是P-UL奶酪的判别因素。H-UL奶酪和MS-LL奶酪之间的区分不太明显，前者共轭亚油酸和一些多不饱和n-6脂肪酸含量较高，后者则以环丙烷脂肪酸和C9:0为特征。
