Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat

Romano, Raffaele; Masucci, Felicia; Giordano, A.; Musso, S. Spagna; Santini, Antonello

doi:10.1016/j.idairyj.2010.05.006

Cited by 27 publications

(18 citation statements)

References 26 publications

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“…Quantification of moisture was performed by oven drying, and the fat and protein contents by the Gerber and Kjeldahl methods, respectively [18]. Fatty acid composition was determined after lipid extraction according the Schmidt-Bondzynski-Ratzlaff method, as reported by Romano et al [21]. A Supelco 37 Component FAME mix (Supelco, Bellefonte, PA, USA) and a CLA (Conjugated Linoleic Acid) isomer mixture (Nu-Chek Prep.…”

Section: Chemical and Instrumental Analysis Of Milk And Cheesementioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

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Section: Chemical and Instrumental Analysis Of Milk And Cheesementioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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“…It is also one of the most interesting by-products of olive tree farming, being a good source of several biologically active compounds with antioxidant, antifungal, and antibacterial properties [1][2][3][4][5] with a great nutraceutical potential [6][7][8][9][10][11][12][13][14]. The use of by-products from different vegetal origins to supplement feed is, on the other hand, attracting growing interest due to environmentally friendly use, efficacy, and sustainability, other than avoiding the necessity to dump potentially useful and valuable by-products of the agro food system [15,16]. Nonetheless, attention should be given to potential secondary metabolites present in the olive [17][18][19][20] adopting the necessary precaution in the field to avoid their presence [21].…”

Section: Introductionmentioning

confidence: 99%

Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

et al. 2020

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Nowadays, there is an increasing interest in the exploitation and valorization of agricultural food waste and by-products. At the same time, the growing demand by markets worldwide, especially in Africa and Southeast Asia, can justify the growing interest in the use of by-products for the poultry industry. Olive pulp is one of the most interesting by-products of olive tree farming (typical of the Mediterranean area), being a good source of many biologically active compounds with antioxidant, antifungal, and antibacterial properties. The presence of processed olive pulp in the diet showed to be effective in increasing the weight of specific carcass and offal traits. This work aims at studying olive pulp as a feed supplement in poultry nutrition, by focusing on the effects on broiler carcass and offal. Olive pulp (OP) is one of the by-products of olive tree farming, being the residue of olive cake after it is dried. To evaluate the effects of OP in a diet supplemented with different levels of a commercial enzyme (ENZ) blend on broiler carcass and offal traits, three hundred male broiler chicks (Ross 308 lineage; one-day-old) were divided into ten treatment groups according to a completely randomized design. The treatments diets contained: unprocessed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), processed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), and control groups (without OP, and without OP with ENZ). The OP processing increased breast percentages in broilers. Supplementation with ENZ did not change any of the studied carcass or offal trait values. The presence of OP (50 g/kg) in broiler diets increased the eviscerated carcass, leg, and neck percentage values. The presence of processed OP (50 g/kg) in the diet showed to be effective in increasing the weight of specific carcass and offal traits.

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“…The enrichment or the biofortification consists of adding physiologically active components that improve the health status and well-being of the consumers. Omega-3 fatty acids and carotenoids are among the many bioactive compounds used for egg biofortification [26,27], together with byproducts of the agro-system chain, in an environmentally friendly way [28,29,30,31,32].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes

et al. 2019

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This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and the ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (HH). Sixty 27 weeks-old Novogen White laying hens were divided into three groups and given 100 g/hen/day of a standard diet (Control, C) containing 4.5% of ground linseed (Linseed diet, L), containing 1% of dried tomato paste and 1% sweet red pepper (Lineseeds-Tomato-Pepper, LTP). The linseed dietary inclusion significantly reduced the egg yolk content of palmitic acid from 25.41% (C) to 23.43% (L) and that of stearic acid from 14.75% (C) to 12.52% (L). Feeding 4.5% ground linseed did not affect the egg yolk content of α-Linolenic acid but significantly increased the egg yolk concentration of eicosapentaenoic acid (EPA) from 0.011% (C) to 0.047% (L) and that of docosahexaenoic acid (DHA) from 1.94% (C) to 2.73% (L). The IA and the HH were not affected (p > 0.05) by the dietary addition of linseed, whereas the IT decreased (p < 0.05) from 1.16 (C) to 0.86 (L). Adding tomato-sweet red pepper mix to the linseed-supplemented feed did not affect the measured parameters as compared to the linseed dietary treatment.

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Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat

Cited by 27 publications

References 26 publications

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes

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