Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace

Abstract

BACKGROUND The aim of the study was to evaluate the nutritional properties of milk and cheese obtained from Friesian cows fed with a diet supplemented with dried grape pomace, a by‐product of the oenological industry, which is very rich in polyphenols. This approach is inspired by the increasing interest in foods containing functional ingredients that may have beneficial effects on human health. During the testing period, analyses of the chemical and nutritional properties of milk and dairy products derived from it were performed; particular attention was given to the effect of cheese ripening on the oxidative stability and fermentation process, evaluating respectively the presence of malondialdehyde and γ‐aminobutyric acid. RESULTS Dietary enrichment with grape pomace did not affect the milk composition but induced modifications in the fatty acid profiles in both milk and cheese with an increase in concentration of linoleic acid, trans‐vaccenic acid, rumenic acid and total n‐6 fatty acids. Moreover, after 30 days of cheese ripening, an increased oxidative stability and an increased concentration of γ‐aminobutyric acid were found. CONCLUSIONS Our results indicated a general improvement in nutritional parameters of milk and related cheese obtained from Friesian cows that received the feeding enrichment with dried grape pomace. Further analysis should be performed to improve knowledge of the chemical and microbiological mechanisms at the source of these findings. © 2019 Society of Chemical Industry

Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product

“…Licorice supplementation did not modify the chemical composition of milk. This finding agrees with other studies that show how the diet supplementation with plants rich in polyphenols and tannins have not effects on milk composition [6,19]. According to what was observed in milk, no significant differences in fat percentage were evidenced in Stracciata obtained from EG milk compared to the CG.…”

Nutrigenomic Effects of Long-Term Grape Pomace Supplementation in Dairy Cows

“…Several studies assessed the effects of GP on milk production and composition in dairy cows. In two recent and independent studies, a dietary addition of ~10% GP (~2 kg GP/head/day for~60 days) did not show differences in milk composition [38,39]. Moreover, different concentrations (50, 75 and 100 g/kg of DM) of grape residue silage did not affect milk production nor the concentrations of CP, fat or lactose in dairy cows throughout a 21 days experimental period [10].…”

Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products

“…One of the best strategies to improve the chemicalnutritional properties of milk and dairy products is to act on the animals' diet (Ianni et al, 2019a). Several studies have shown that diet supplementation with plants rich in bioactive compounds can positively influence animals' health, growth, and productivity (Waghorn and McNabb, 2003;Durmic and Blache, 2012).…”