用挤压亚麻籽喂养的山羊所产牛奶及相关乳制品的化学营养特性和香气特征
Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed.
作者信息
Bennato Francesca, Ianni Andrea, Innosa Denise, Grotta Lisa, D'Onofrio Andrea, Martino Giuseppe
机构信息
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
出版信息
Asian-Australas J Anim Sci. 2020 Jan 1;33(1):148-156. doi: 10.5713/ajas.18.0868. Epub 2019 Apr 15.
OBJECTIVE
This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T60) days of ripening.
METHODS
Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas the experimental group (EL+) was fed with conventional diet supplemented with 10% of EL. Milk samples were collected on 30 and 60 days of trial to determinate chemical-nutritional composition and FA profile. At the end of experiment, six cheese-making session (3 for each group) were carried out using a pooled milk sample obtained from the 15 goat of each group. At 60 days of ripening, cheeses were analyzed for chemical-nutritional composition, FA and aromatic profile.
RESULTS
An increase in the milk production, protein, fat and lactose were evidenced in the EL+ goats. Conversely, a reduction of somatic cells was observed in the EL+ compared with the CG. However, no variation was observed for urea and casein levels content in milk samples, and no changes in protein and lipid content were found for cheeses in the two experimental groups. Dietary supplementation with EL modified the FA profile of milk. There was a decrease in saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA). Chemical composition of T60 cheese did not differ between the two groups but a different FA profile was observed. In particular, in T60 cheese obtained from EL+ milk, an increase in short-chain FA (SCFA) and a decrease in medium and long-chain FA (MCFA and LCFA) were observed. The EL diet led to cheeses with butanoic acid 2 time higher compared to CG cheeses. Moreover, a greater presence of aldehyde compounds and alcohols were observed in the cheeses of experimental group.
CONCLUSION
The present study pointed out that EL supplementation may improve the chemical and physical qualities of goat milk and cheeses.
目的
本研究旨在评估在山羊奶酪成熟60天（T60）后，日粮中添加挤压亚麻籽（EL）对其脂肪酸（FA）和香气特征的影响。
方法
将30只山羊分为两组。对照组（CG）饲喂常规日粮，而实验组（EL+）饲喂添加10% EL的常规日粮。在试验的第30天和第60天采集牛奶样本，以测定化学营养成分和FA谱。实验结束时，使用从每组15只山羊获得的混合牛奶样本进行了六次奶酪制作过程（每组3次）。在成熟60天时，对奶酪进行化学营养成分、FA和香气特征分析。
结果
EL+组山羊的产奶量、蛋白质、脂肪和乳糖均有所增加。相反，与CG组相比，EL+组的体细胞数减少。然而，牛奶样本中的尿素和酪蛋白水平含量没有变化，两个实验组的奶酪蛋白质和脂质含量也没有变化。日粮添加EL改变了牛奶的FA谱。饱和脂肪酸（SFA）减少，多不饱和脂肪酸（PUFA）增加。T60奶酪的化学成分在两组之间没有差异，但观察到不同的FA谱。特别是，从EL+牛奶获得的T60奶酪中，短链脂肪酸（SCFA）增加，中链和长链脂肪酸（MCFA和LCFA）减少。EL日粮导致奶酪中的丁酸含量比CG组奶酪高2倍。此外，在实验组的奶酪中观察到醛类化合物和醇类的含量更高。
结论
本研究指出，添加EL可能会改善山羊奶和奶酪的化学和物理品质。
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