Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Sant’Ana, A.M.S.; Bessa, Rui J. B.; Alves, Susana P.; Medeiros, Ariosvaldo Nunes de; Costa, Roberto Germano; Sousa, Yasmim Régis Formiga de; Bezerril, Fabrícia França; Batista, Ana Sancha Malveira; Madruga, Marta Suely; Queiroga, Rita C.R.E.

doi:10.1016/j.idairyj.2018.09.008

Cited by 30 publications

(13 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Finally, we calculated the health lipid indices AI (atherogenic index), TI (thrombogenic index) and h/H (hypo/Hypercholesterolemic Index) that, together with n6/n3 ratio, are generally used to evaluate the nutritional value of dairy fat [67]. Our data for AI and TI were comparable to those previously obtained by other authors for goat cheese [54,68,69]. Rafiee-Yarandi et al [70] suggested that dairy products characterized by lower AI and TI values have a little incidence on the development of atherosclerosis and thrombosis in humans.…”

Section: Resultssupporting

confidence: 77%

“…In our study, we recorded the most interesting results in semi-hard cheese samples, where the AI and TI were significantly lower in farm M (2.25 and 2.52, respectively) than in farm O (2.84 and 2.84) and C (3.11 and 3.32). According to Hanus et al [67] and Sant'Ana et al [69] we found the highest values for AI and TI in samples collected in the farm managed with a high-input production system (more concentrates supplied, no pasture) and lower values for the farms managed by the low-input production systems (higher fiber content in the diet, access to the pasture). On the contrary, we found the highest h/H value in semi-hard cheese samples collected in farm M (0.79), followed by samples from farm O (0.64) and C (0.57), in a range comparable to the one previously detected in goat milk [71].…”

Section: Resultsmentioning

confidence: 63%

See 1 more Smart Citation

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

Lopez

Vasconi

Battini

et al. 2020

Animals

View full text Add to dashboard Cite

In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be strictly related to the livestock system. Cheese collected from farms in which goats were allowed to graze and were fed diets with a higher forage/concentrate (F/C) ratio showed a FA profile represented by higher contents of health-promoting fatty acids. In the same samples, the health lipid indices showed the most favorable values. Conversely, cheese samples collected from a conventional-lowland farm, where goats were fed with higher amounts of concentrates and lower F/C ratio, presented a lower nutritional quality, characterized by the worst results for what concerns the health lipid indices. Then, we built a multivariate model able to discriminate samples coming from farms managed by a low-input system from those coming from farm managed by a high-input system. The comparison of animal welfare measurements and fatty acids data showed that a better intrinsic quality of low-input farms did not always correspond to better extrinsic quality, suggesting that the information on the livestock system is not always enough to provide consumers with complete awareness of the total product quality.

show abstract

Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 63%

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

Lopez

Vasconi

Battini

et al. 2020

Animals

View full text Add to dashboard Cite

show abstract

“…Several studies found how the feeding system and the botanical composition of the pasture affect the nutritional profile of cheese in terms of fatty acid profile and content. Recently, Sant’Ana et al [62] evaluated the fatty acid profiles and sensory profiles of goat milk and Coalho cheese. Their study compared goats grazing Caatinga plants on native semiarid pasture (PS) (Brazil) or being raised in Confinement System (CS).…”

Section: Research Advances In Dairy Goat Productsmentioning

confidence: 99%

Recent advances in dairy goat products

Sepe¹,

Argüello

2019

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.

show abstract

“…Recently Sant-Ana [14] have compared two feeding systems full confinement or grazing, resulted in distinct FA profile of milk and cheese produced from goats with access to pasture presenting higher PUFAs and MUFAs and lower SFAs resulting in a clear reduction of its atherogenic index, thus presumably more beneficial for human health. In their work both milk and cheese from the grazing systems are better accepted by the tasters, similar results were documented in the present observation probably due to grazing.…”

Section: Discussionmentioning

confidence: 99%

“…Chavez-Servin [9] in semi-arid Mexico have found that pasteurization of milk decreased phenol contents and that grazing, compared to the full confinement system, caused a significant increase in phenol content. Fatty acid, volatile and sensory profiles from milk and cheese raised on native semiarid pasture or confinement have demonstrated significant differences also in Brazil [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Grazing on the Fatty Acid Composition of Goat´s Milk or Cheese

Galina¹,

Pineda²,

Higuera-Piedrahita³

et al. 2019

Adv Dairy Res

View full text Add to dashboard Cite

The objective of this study was to compare the fatty acid profile of caprine milk or cheese from animals raised under extensive, semi-extensive or full confinement production system in México. Feeding systems particularly grazing have been shown to affect essential fatty acid profiles, particularly the ω6/ω3 balance. Utilization of concentrates probably raises the omega 6 contents, or decreases omega 3 concentration, often exceeding 4:1 ω6/ω3 ratio, diminishing beneficial effects of ω3 regarding consumer health. The present study was conducted for two years (2016 and 2017) on 5,079 lactating goats from the states of Querétaro, Guanajuato, Colima, San Luis Potosí and Michoacán in México. Average milk production was 1.5/d liters (DS ± 0.9). Of the 98 farms studied, 35% were in full confinement, feeding basically alfalfa hay and concentrate (18% CP), 22% grazed rye grass, 17% pastured alfalfa (45% of these grazing systems were supplemented), finally 26% grazed were in silvopastoral surroundings, mainly without supplement. The use of concentrate in more than 35% of total feed consumption had an effect on the profile of essential fatty acids exceeding ω6/ω3 4/1 ratio. In 36 of the studied farms levels of ω6/ω3 exceeded 4:1, all of them were supplemented with 700 g /d or more concentrate. In those units the use of the supplement decreased ω3 or increased ω6.

show abstract

Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Cited by 30 publications

References 26 publications

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

Recent advances in dairy goat products

Effect of Grazing on the Fatty Acid Composition of Goat´s Milk or Cheese

Contact Info

Product

Resources

About