Part-time grazing improves sheep milk production and its nutritional characteristics

Renobales, Mertxe de; Amores, G.; Arranz, J.; Virto, Mailo; Barrón, Luis Javier R.; Bustamante, María Ángeles; Gordoa, Juan Carlos Ruiz de; Nájera, Ana Isabel; Valdivielso, Izaskun; Abilleira, Eunate; Heredia, I. Beltrán de; Pérez-Elortondo, Francisco José; Ruíz, R.; Albisu, M.; Mandaluniz, N.

doi:10.1016/j.foodchem.2011.07.002

Cited by 41 publications

(47 citation statements)

References 42 publications

(45 reference statements)

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“…The marked effects of pasture on the milk fat content of ALA, VA and CLA are related to the high content of ALA in green pasture, which is partly biohydrogenated into VA in the rumen and then secreted into milk and partially converted into c9,t11 CLA in the mammary tissue by the action of stearoylCoA desaturase. The milk FA composition (Table 1) was improved by increasing pasture availability (Nudda et al, 2003) or intake (de Renobales et al, 2012) or by including specific forage species in the pasture (Addis et al, 2005;Atti et al, 2006). As pasture intake increased, the milk content of ALA (R 2 = 0.69) and CLA (R 2 = 0.79) increased (de Renobales et al, 2012).…”

Section: Effects Of Pasture-based Dietsmentioning

confidence: 99%

“…The milk FA composition (Table 1) was improved by increasing pasture availability (Nudda et al, 2003) or intake (de Renobales et al, 2012) or by including specific forage species in the pasture (Addis et al, 2005;Atti et al, 2006). As pasture intake increased, the milk content of ALA (R 2 = 0.69) and CLA (R 2 = 0.79) increased (de Renobales et al, 2012). In Sardinia (Italy), where most dairy sheep are fed on pasture, the concentrations of RA, VA and ALA in milk fat were the highest in late winterearly spring, when grass availability was the highest, and decreased as lactation progressed and pasture availability and quality decreased (Nudda et al, 2005).…”

Section: Effects Of Pasture-based Dietsmentioning

confidence: 99%

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Feeding strategies to design the fatty acid profile of sheep milk and cheese

et al. 2014

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-The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat content and deeply discusses feeding strategies aimed at increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and cheese in the human diet. In addition, the use of alternative feed resources such as by-products, aromatic plants, and phenolic compounds in the sheep diet and their effects on milk and cheese FA composition are also discussed. Among feeding strategies, grazing and the use of supplements rich in oils seem to be the best and the cheapest strategies to improve the nutritional value of the fatty acid profile in sheep cheese.

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Section: Effects Of Pasture-based Dietsmentioning

confidence: 99%

Section: Effects Of Pasture-based Dietsmentioning

confidence: 99%

Feeding strategies to design the fatty acid profile of sheep milk and cheese

et al. 2014

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“…In milk, the concentration of α-tocopherol and carotenoids as antioxidants is believed to be important for oxidative stability. High concentrations of α-tocopherol and β-carotene in milk can be obtained from a high proportion of pasture or grass clover silage in the diet of ruminants (Havemose et al, 2004;Renobales et al, 2012), because these types of forage are high in antioxidants (Lynch et al, 2001). Maize silage (MS) and grass silage (GS) have great potential in the nutrition of ewes, especially over four to five months of winter feeding when ewes are kept indoors.…”

Section: Introductionmentioning

confidence: 99%

“…However, comparisons between maize silage and grass silage as sheep feed options have not been made in terms of their effects on the FA profile of the milk, with particular reference to HFA, PUFA n-3 and CLA, which affect human health. In addition, studies on the antioxidant activity of sheep milk are limited (Renobales et al, 2012). Most of the published studies refer to cows' milk (Chilliard & Ferlay, 2004), probably because of its large volume and economic importance, although from a nutritional point of view, ovine milk is better than bovine milk (Renobales et al, 2012;Claeys et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, studies on the antioxidant activity of sheep milk are limited (Renobales et al, 2012). Most of the published studies refer to cows' milk (Chilliard & Ferlay, 2004), probably because of its large volume and economic importance, although from a nutritional point of view, ovine milk is better than bovine milk (Renobales et al, 2012;Claeys et al, 2014). The effects of type of silage and supplementation of the ewes' diet with camelina seed on milk FA profile and oxidative stability are not well documented.…”

Section: Introductionmentioning

confidence: 99%

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Dietary effect of silage type and combination with camelina seed on milk fatty acid profile and antioxidant capacity of sheep milk

Mierliţă¹,

Vicaş²

2015

SA J. An. Sci.

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The present study sought to quantify the differences between maize-based (MS) and grass-silagebased (GS) diets in terms of their effect on the milk yield, milk fatty acid composition and antioxidant capacity in dairy ewes, and to test the hypothesis that it is possible to improve yield, fatty acid (FA) composition and antioxidant capacity by supplementing diet with camelina seed (Cs). Experimental diets consisted of a 2 x 2 factorial arrangement of type of silage (GS vs. MS) and camelina seed (−Cs vs. +Cs). Feeding the MS diets increased net energy for lactation (NE L ) intake, raw milk yield and fat, protein and lactose yields. Feeding +Cs increased energy corrected milk (ECM), milk fat content and fat yield. Maize silage consumption is associated with an increased proportion of hypercholesterolemic fatty acids (HFA) and a higher value of the atherogenicity index. However, an MS diet led to an increased share of t11-C18:1 and c9,t11-conjugated linoleic acid (CLA) in milk. Milk FA profile in ewes fed GS diet was of higher quality for human beings owing to higher concentrations of α-linolenic acid and a lower content of HFA. Supplementing with camelina seed resulted in a higher concentration of t11-C18:1, c9,t11-CLA and C18:3n-3 in milk fat. The trolox equivalent antioxidant capacity (TEAC) value of milk was higher in milk from MS-fed ewes compared with that of their counterparts fed GS. Dietary supplementation with camelina seed increased the oxidative stability of milk samples. These results suggest that grass-silage-based diet supplemented with camelina seed results in milk of better quality for human consumption. ______________________________________________________________________________________

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Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

Amores

Valdivielso

Virto

et al. 2013

Dairy Sci. & Technol.

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International audienceThe purpose of this study was to characterize the lipid and volatile fractions of three commercially available, farmhouse sheep cheeses from Chile (Chilozabal, Patagonia and Quillahue cheeses) as a preliminary contribution to know, promote, protect and improve their quality. Two cheese samples of each type of cheese were purchased in specialty stores in the capital city: Patagonia, Quillahue, and two different fabrications of Chilozabal cheese (two different stores). Significant differences in the total fatty acid amounts were observed among the cheeses. Quillahue cheese had the highest content of unsaturated and branched-chain fatty acids and the lowest value of the atherogenic index. Chilozabal cheese showed the highest content of CLA and vaccenic acid. The total amount of free fatty acids was highest in one of the Chilozabal cheeses and 85% lower in Quillahue. Short-chain FFA represented 58% of the total FFA in both Chilozabal cheeses, suggesting the use of pregastric lipase-containing lamb rennet paste. In Quillahue and Patagonia cheeses, short-chain FFA were 42% of the total FFA, consistent with the use of commercial rennets without lipase activity. The volatile composition of these cheeses was rather similar to that of other well-known hard and semi-hard sheep cheeses. Volatile acids were the most abundant compounds in all cheeses and significant differences were found in the content of esters, ketones and alcohols among the cheeses. Compositional differences among the Chilean sheep cheeses were essentially due to breed, feed management, and technological factors

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Part-time grazing improves sheep milk production and its nutritional characteristics

Cited by 41 publications

References 42 publications

Feeding strategies to design the fatty acid profile of sheep milk and cheese

Feeding strategies to design the fatty acid profile of sheep milk and cheese

Dietary effect of silage type and combination with camelina seed on milk fatty acid profile and antioxidant capacity of sheep milk

Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

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