Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese

Correddu, Fabio; Murgia, Marco Ambrogio; Lunesu, Mondina Francesca; Cesarani, Alberto; Deiana, Pietrino; Pulina, Giuseppe; Nudda, Anna

doi:10.1016/j.idairyj.2020.104895

Cited by 10 publications

(8 citation statements)

References 36 publications

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“…In addition, PC1 loadings can be also related to the lactation progress (high short chain FA in early lactation and increase in C18:1 cis-9 in mid and late lactation, in response to the energy requirement). This double effect of pasture quality and animal lactation stage on the FA composition of cheese (particularly in sheep cheese) was recently reported by [48]. As aforementioned, it is likely to be a consequence of the typical seasonality of lambing of Sarda dairy sheep.…”

Section: Experiments 2: Seasonal Variation Of Branched and Odd Chain Fasupporting

confidence: 55%

“…In order to assess the overall differences among sheep and goat cheese in terms of FA composition, a multivariate statistical analysis was carried out on the detailed FA profile. In particular, PCA was used because it is a useful instrument to reduce the complexity of a multivariate space, such as that of FA of cheese, and has demonstrated to be able to separate samples (e.g., of different origin, dietary treatment, season of production, lactation stage), based exclusively on the FA composition [46][47][48]. An important application of PCA could be, as an example, the authentication of dairy products according to their lipid profile [49].…”

Section: Experiments 2: Seasonal Variation Of Branched and Odd Chain Famentioning

confidence: 99%

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Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses

Nudda¹,

Correddu²,

Cesarani³

et al. 2021

Dairy

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The inverse association between the groups of odd-chain (OCFA) and branched-chain (BCFA) and the development of diseases in humans have generated interest in the scientific community. In experiment 1, the extent of the passage of odd- and branched-chain fatty acids (OBCFA) from milk fat to fresh cheese fat was studied in sheep and goats. Milk collected in two milk processing plants in west Sardinia (Italy) was sampled every 2 weeks during spring (March, April and May). In addition, a survey was carried out to evaluate the seasonal variation of the OBCFA concentrations in sheep and goats’ cheeses during all lactation period from January to June. Furthermore, to assess the main differences among the sheep and goat cheese, principal component analysis (PCA) was applied to cheese fatty acids (FA) profile. Concentrations of OBCFA in fresh cheese fat of both species were strongly related to the FA content in the unprocessed raw milk. The average contents of OBCFA were 4.12 and 4.13 mg/100 mg of FA in sheep milk and cheese, respectively, and 3.12 and 3.17 mg/100 mg of FA in goat milk and cheese, respectively. The OBCFA concentration did no differed between milk and cheese in any species. The content of OBCFA was significantly higher in sheep than goats’ dairy products. The OBCFA composition of the cheese was markedly affected by the period of sampling in both species: odd and branched FA concentrations increased from March to June. The seasonal changes of OBCFA in dairy products were likely connected to variations in the quality of the diet. The PCA confirmed the higher nutritional quality of sheep cheese for beneficial FA, including OBCFA compared to the goat one, and the importance of the period of sampling in the definition of the fatty acids profile.

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Section: Experiments 2: Seasonal Variation Of Branched and Odd Chain Fasupporting

confidence: 55%

Section: Experiments 2: Seasonal Variation Of Branched and Odd Chain Famentioning

confidence: 99%

Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses

Nudda¹,

Correddu²,

Cesarani³

et al. 2021

Dairy

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“…In particular, an increase in C18:1cis-9 concentration (MUFA are composed in large part by this FA) and a decrease of de novo synthetised FA (representing a great proportion of the SFA), have been related to the body fat mobilisation (Moallem et al 2000). The association of body fat metabolisation with the feed restriction was pointed out in a recent work on Sarda dairy sheep (Correddu et al 2021).…”

Section: Milk Qualitymentioning

confidence: 96%

The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey

Pulina

Atzori

Dimauro

et al. 2021

Italian Journal of Animal Science

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The Pecorino Romano P.D.O. is the main sheep cheese produced in Italy and the first one among the sheep cheeses, in terms of quality and value, exported from the European Union. About half of the sheep milk produced in Italy is processed into this type of cheese by 36 dairies belonging to the Pecorino Romano Consortium. Eight million records of biweekly analyses of milk collected within a 5-year period from farms delivering their milk to the aforementioned consortium were analysed in this work. Monthly evolution curves were plotted for fat, protein, lactose, pH, NaCl, SCC, bacterial load and principal fatty acids (FAs). Due to the seasonal production systems of Sardinian sheep, monthly evolution of milk fat and protein contents and cheese yield are directly linked to the lactation curve pattern and the pastures quantity and quality. Also, the FA profile of milk is affected by grass availability and quality in both early and mid-lactation, whereas it is influenced by the energy balance of ewes in late lactation. Cheese yield equation was computed based on fat and protein contents and considering the variability among dairies in technological processes used in transforming Sarda sheep milk to Pecorino Romano P.D.O. These data could be a relevant basis to set-up future grids of milk payments based on quality standards. Moreover, they could be useful to formulate administrative policies on the dairy sector with the prospective to improve milk quality of Sardinian sheep destined to the Pecorino Romano production. HIGHLIGHTSThe yield of Pecorino Romano P.D.O. (PR) is linked to fat and protein content of milk and it depends on the industrial processes adopted by each dairy Monthly variation of milk composition is of high interest for the PR producers to program the output of their milk-processing plans The content and monthly evolutions of principal fatty acids are important to determine the nutritional and technological properties of PR ARTICLE HISTORY

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“…Usually, animals raised in plain and hill regions show higher genetic merits than those raised in mountainous areas. In particular, differences can be observed in milk yield and lactation curve shape (Macciotta et al., 1999) or milk fat content (Correddu et al., 2021). The animals with higher genetic merit have also higher nutritional requirements, which can be satisfied only in the farms located in these two regions because they have better management and technological levels, and they have superior pastures and feeding regime.…”

Section: Introductionmentioning

confidence: 99%

Unravelling the effect of environment on the genome of Sarda breed ewes using Runs of Homozygosity

Cesarani

Gaspa

Correddu

et al. 2022

J Animal Breeding Genetics

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Natural adaptation and artificial selection have shaped the genome of modern livestock breeds. Among SNP‐based metrics that are used to detect signatures of selection at genome‐wide level, runs of homozygosity (ROH) are getting increasing popularity. In this paper, ROH distribution and features of a sample of 823 Sarda breed ewes farmed at different levels of altitude are analysed to investigate the effect of the environment on the patterns of homozygosity. A total of 46,829 (33,087 unique) ROH were detected. OAR2 exhibited the largest average number of ROH per animal. The most frequent ROH (OAR27, 38.9–44.2 Mb) was shared by 327. ROH length was statistically affected (p < 0.001) by both the altitude and temperature of the place where the flock was located. The highest probability of a SNP falling in a ROH was observed for hill ewes, whereas the smallest one for mountain. A total of 457 SNP exceeded the 99th percentile of the ROH count per SNP distribution and were considered significant. These markers mapped in eight chromosomes and they clustered into 17 ROH islands, where 80 candidate genes were mapped. Results of this study highlighted differences in the ROH distribution and features among sheep farmed in flocks located at different levels of altitude, confirming the role of environmental adaptability in shaping the genome of this breed.

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Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese

Cited by 10 publications

References 36 publications

Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses

Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses

The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey

Unravelling the effect of environment on the genome of Sarda breed ewes using Runs of Homozygosity

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