Nutritional properties of small ruminant food products and their role on human health

Albenzio, Marzia; Santillo, Antonella; Avondo, Marcella; Nudda, Anna; Chessa, S.; Pirisi, A.; Banni, Sebastiano

doi:10.1016/j.smallrumres.2015.12.016

Cited by 60 publications

(38 citation statements)

References 100 publications

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“…Furthermore, there are some rare incidences of allergic reactions to goat milk in people who are not hypersensitive to bovine milk (Pham & Wang, 2017). The beneficial therapeutic properties and technological advantages of using probiotic microorganisms in food and beverages suggest that the inclusion of probiotics in goat milk products is a promising strategy for improving the nutritional quality and therapeutic potential of goat milk (Albenzio et al, 2016;Ranadheera, Evans, Adams, & Baines, 2014).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

140

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

140

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“…In literature, several fatty acids have been widely studied for several reasons. For example, linoleic and alpha linolenic acid are the only essential fatty acids [48], and some long-chain fatty acids (docosahexaenoic, eicosapentaenoic and arachidonic) are precursors of bioactive molecules such as prostaglandins, thromboxanes, leukotrienes and others [49]. In addition, as pointed out by Vlaeminck, Fievez, Cabrita, Fonseca and Dewhurst [47], CLA is generally a lesser component of milk fat than BCFA, but both have similar potential activity against cancer.…”

Section: Milkmentioning

confidence: 99%

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Ripoll

Aldea

Argüello

et al. 2020

Foods

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Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n-6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n-6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.Foods 2020, 9, 471 2 of 19 who use autochthonous breeds, believe that early separation decreases both milk yield and growth of the kids. In addition, they also believe that meat from kids reared with milk replacers is tough [6] and, as a consequence, they are opposed to this practice. This belief could be explained because most of the kid meat with high pH, which may induce tough meat, comes from kids raised on milk replacers [7]. On the other hand, the meat of kids reared with milk replacers was preferred by consumers according to visual appraisal, and consequently, as the purchase intention of these consumers was high [8,9]. Another advantage of meat from suckling kids fed natural milk is that it has a high percentage of hexanal, which has been positively related to both the flavor and overall acceptability [10].On the other hand, goat meat is considered healthy because it has fewer calories and fat than meat from other meat species, such as pork or lamb [11] and because its fatty acid profile complies with the recommendation of the World Health Organization, which states that trans fatty acid intake should not reach more than 5% [12]. In addition, goat meat is rich in branched chain fatty acids (BCFAs), and BCFAs are of interest for two main reasons: first, BCFAs, particularly short chain BCFAs, have an impact on the characteristic flavor of meat and dairy products [13][14][15][16]. Second, some authors have described health advantages with BCFA consumption. Additionally, the intake of BCFAs is related to the correct function of the newborn gut [17] and the induction of apoptosis in breast cancer cells [18]. Considering these benefits, BCFAs could be considered bioactive compounds and deserve deep insight. BCFAs are mainly satura...

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“…In fact, grazing improves the milk's characteristics, also due to the increased concentrations of polyunsaturated fatty acids (PUFA) in milk (e.g. omega-3 FA and conjugated linoleic acid), which are known to have many beneficial effects on human health (Biondi et al 2008;Renna et al 2012;Albenzio et al 2016). Omega-3 (n-3) fatty acids (FAs) are involved in the development of brain and retinal tissues and in the progression and prevention of human pathologies, including heart disease and some cancers (Blondeau 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of season on the quality of Garfagnina goat milk

Salari

Altomonte

Ribeiro

et al. 2016

Italian Journal of Animal Science

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The Garfagnina goat is an endangered native goat population from Italy. This study aims to give a contribution to the milk quality assessment of the native goat during the two productive seasons, spring and summer, and to verify the relationships between some meteorological data and physiological and milk quality parameters. Individual milk samples were taken in the two seasons. Physiological parameters and meteorological data were also registered. All the milk samples were measured for volume and analysed for: dry matter, total nitrogen, casein, ash, lactose, fat, milk fatty acid (FA) composition, number and diameter of the fat globules, and rheological parameters. There were not differences in the average diameter of the milk fat globules (2.27 ± 0.28 lm) and in milk gross composition between the two seasons, except for lactose which was significantly lower in summer. During summer a significant increase in some longchain FAs such as CLA c9,t11, C18:1 t11, C18:0, C18:3 n3, C20:0, C22:0, C22:2 was observed, whereas short-chain FAs (C6:0, C8:0, C10:0), which are responsible for the development of unpleasant aromas, as well as monounsaturated C16:1, C17:1 c9, C20:1, C22:1 and polyunsaturated FAs C20:2, C20:3 n3 decreased. The average PUFA n6/PUFA n3 ratio was 1.7 and the lowest values were recorded in summer. In summer a worsening of the clot, which was less firm, was found. Environmental parameters were found to be linked to the milk FAs, while heart rate and skin temperature were negatively linked to milk yield and lactose, respectively. ARTICLE HISTORY

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Nutritional properties of small ruminant food products and their role on human health

Cited by 60 publications

References 100 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Effects of season on the quality of Garfagnina goat milk

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