Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow’s Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin

Abstract

The effect of partial substitution of soybean meal by equal quantities of flaxseed and lupins in diets of Holstein dairy cows and heifers was investigated. A total of 6 animals (30 multiparous and 30 primiparous) were allocated into two equal groups in a randomised block design and fed control (group CO) or modified (group FL) TMR diets from three weeks prior to calving until day 40 postpartum. The TMR of group CO contained corn, barley, soybean meal, rapeseed cake, corn silage, and Lucerne hay, whereas in group FL equal quantities of whole flaxseed and lupins were used to replace 50% of the soybean meal in the TMR. All animals were fed twice daily with a daily allowance of 24 kg dry matter intake per animal. Milking was carried out three times daily and milk yield was recorded during every milking. Milk samples were analysed for chemical composition and SCC content. White cheeses were manufactured from bulk milk of each group at industrial level. Bulk milk and white cheese were analysed for chemical composition and fatty acid profile; cheese was also assessed for its organoleptic properties. Results indicate that milk yield did not differ among groups. Lipid oxidation values were similar among the groups, for both milk and cheese. However, FL inclusion resulted in lower (p < 0.05) protein carbonyls and higher (p < 0.05) phenolic compounds in both milk and cheese samples. Milk from the FL group had decreased palmitic (p < 0.05) and myristic (p < 0.05) and increased oleic (p < 0.05) and linolenic acid (p < 0.05) when compared to group CO. White cheese from group FL showed a decrease in saturated fatty acids (SFA) (p < 0.05), an increase in monounsaturated fatty acids (MUFA) (p < 0.05), and a higher increase in polyunsaturated fatty acids (PUFA) (p < 0.05) when compared with that of group CO. The white cheese of cows fed diets with flaxseed and lupins showed compositional and organoleptic properties quite similar to control group cheese; aroma, texture, and color were acceptable and desirable in both cheeses. However, increased levels of n-3 polyunsaturated fatty acids were found in the cheese of FL fed animals. The substitution of soybean meal by flaxseed and lupins in diets of Holstein cows warrants further investigation, especially towards the production of cheese that meet the consumers’ demand for novel and healthier dairy products.

Evaluation of hemp cake (Cannabis sativa) and other hemp by-products of Greek origin and efficacy in dairy cow nutrition

“…Various nutritional approaches are investigated, aiming to enhance dairy products nutritive value, according to consumers demands. The addition of oilseeds, rich in PUFA, in livestock nutrition is the main choice in order to modify milk fatty acid profile, beneficially for human health (Kennelly 1996;Dokou et al, 2023). Caroprese et al (2012Caroprese et al ( , 2010 reported in a series of experimental trials demonstrating that the addition of PUFArich raw materials in the diet of lactating cows and ewes improved milk fatty acid profile.…”

Cheese’s Bioactive Peptide Content and Fatty Acids Profile

“…The cheese's bioactive peptides are influenced by the cheese-making process and the type of milk it produces. An investigation on goat milk cheese revealed a higher concentration of bioactive peptides than cow milk cheese [10]. Moreover, certain probiotic strains in cheese-making have been shown to enhance the bioactive peptide content.…”

“…The incorporation of plant-based diets, such as flaxseed, in dairy animals has been demonstrated to enhance the nutritional profile of cheese [10,11]. Flaxseed is recognized as a substantial reservoir of α-linolenic acid, classified as an omega-3 fatty acid, and widely acknowledged for its advantageous impact on cardiovascular well-being.…”

“…Research has indicated that the inclusion of flaxseed in the diet of dairy animals results in an elevated presence of omega-3 fatty acids in their milk. Consequently, DOI: http://dx.doi.org /10.5772/intechopen.112712 this dietary modification contributes to the resulting cheese's enhanced fatty acid composition [10,11].…”