Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Abstract

Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p < 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p < 0.05) yield, moisture and fat content, lower (p < 0.05) pH, protein, salt and ash content, higher (p < 0.01) MUFA and PUFA and CLA content, lower (p < 0.05) SFA, higher (p < 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p < 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors’ acceptance.

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

“…The results of the chemical composition of the cheeses considered were not different, and these findings are in agreement with those of Abbeddou et al [ 30 ], who found no variations in the composition of cheese following feeding of Awassi ewes with olive cake and olive leaves, and with Chiofalo et al [ 14 ], who fed dairy Friesian cows with olive cake. Nonetheless, other authors registered variation in the proximal analyses of cheeses obtained from milk of animals feed with different sources of polyphenols.…”

“…The authors explained that this could depend directly on the feed source and on the mammary gland desaturation activity. A study conducted by Chiofalo et al [ 14 ] on cheese produced from supplementing dairy Friesian cows with olive cake showed a modification of fatty acids; indeed, the sample obtained with olive cake supplementation produced an increase in the PUFA and MUFA and a decrease in SFA in comparison with the control sample.…”

“…Because of their properties, these phenolic compounds can be used from a biological and pharmaceutical point of view in cosmetics and medicine and as nutraceutical products and antioxidants in foods [ 3 ]. Olive oil by-products can be used as feed supplements due to their capacity to reduce oxidative stress and improve antioxidant status, oxidative stability, shelf life, and quality characteristics in chicken [ 6 , 7 , 8 ] and rabbit [ 9 ] meat, beef [ 10 , 11 ], pork [ 12 ], and water buffalo [ 13 ] and cow [ 14 ] milk cheese. Their inclusion in animal diets could be a strategy to valorize olive oil waste and at the same time reduce environmental impact.…”

Productive and Qualitative Traits of Amaranthus Cruentus L.: An Unconventional Healthy Ingredient in Animal Feed

“…The lower levels of linoleic and linolenic acids compared to the oleic acid content could be explained by the fact that linoleic and linolenic acids are biosynthesized from the oleic acid [56]. It is worth mentioning that oleic acid is considered a heart-healthy fatty acid and is generally recommended to reduce the oxidation of LDL cholesterol, the progression of atherosclerosis, and the cardiovascular risk [58,59]. Several researchers studied the effect of the diet on the fatty acid profile in ruminants [58,59] and in the mogastric species [60] in order to increase the monounsaturated fatty acids, and particularly the oleic acid for its beneficial effects on the human and animal health.…”

“…It is worth mentioning that oleic acid is considered a heart-healthy fatty acid and is generally recommended to reduce the oxidation of LDL cholesterol, the progression of atherosclerosis, and the cardiovascular risk [58,59]. Several researchers studied the effect of the diet on the fatty acid profile in ruminants [58,59] and in the mogastric species [60] in order to increase the monounsaturated fatty acids, and particularly the oleic acid for its beneficial effects on the human and animal health. In this view, amaranth confirms its feed value for animal nutrition even if it is necessary to pay particular attention to the stakeholders using ad hoc formulations and methodology in order to exploit amaranth seeds to promote the quality of animal products.…”