Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts

Abstract

This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt. Over 45 days, 24 multiparous lactating Pelibuey and Katahdin ewes (two days in lactation) were randomly assigned to four groups: MO-0, basal diet (BD) + 0 mL MO; MO-20, BD + 20 mL MO; MO-40, BD + 40 mL MO; and MO-60, BD + 60 mL MO. In the milk, an increase of 6% in protein, 26% in leucine, 14% in ash, and 1% in the pH (6.71) was observed with MO-60. The density values decreased by 0.3% at a higher dose of MO compared to MO-0, while the nonfat solids (NFS) in the milk were similar between the treatments. In the yogurt, an increase of 5% in protein, 113% in leucine (MO-20), 9% in NFS, and a reduction of 2% in moisture with MO-60 was observed. The acidity reflected an inverse relationship to the pH, as did the moisture and NFS with MO-60. In conclusion, dietary supplementation with MO in lactating ewes did not have negative effects on the chemical composition of their yogurt during storage (14 days). Overall, feeding sheep with 20 mL of MO positively influenced the physicochemical composition of their milk and yogurt during storage.

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac

“…Post-fermentation acidification in yogurt is also due to the metabolic activity of the starter cultures during the cold storage period of the product (Sccaro et al, 2009;Rezaei et al, 2023a). A drop in pH during 14 days of storage was also observed in the study of Mendoza-Taco et al (2022) for sheep yogurt enriched with Moringa oleifera leaf extract. Previous studies have stated that the increased trend in acidity is due to the activity of lactic acid bacteria and the production of lactic acid and other organic acids (Rezaei et al, 2023a).…”

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

“…At the same time, the texture and flavor were not affected by the addition of ginseng. With the addition of moringa to yogurt, the results of the study mentioned by Mendoza-Taco et al [ 66 ] showed that the yogurt samples were not affected in relation to the sensory traits assessed. Meanwhile, in a study [ 67 ] attempting to enhance the vitality-boosting fermented camel milk drink with sugary date fibers and demonstrate its effects on sensory traits, the results indicated that adding 12.5% of sugary dates fiber was preferred by sensory traits assessors.…”

Leverage of Moringa oleifera Supplementation on Performances, Biochemical, and Milk Profiles in Mammals

“…Effects of M. oleifera essential oils (0.3 and 0.6 ml/day) supplementation on milk quality and fatty acid profile in dairy sheep were investigated by Selmi et al (2020) and revealed increased milk fat, unchanged protein, decease urea nitrogen, decreased saturated, and decreased unsaturated fatty acid profiles. Mendoza-Taco et al (2022) investigated the impacts of M. oleifera leaf extracts (20 ml) on the physicochemical characteristics of yogurt prepared from sheep milk. M. oleifera leaf extracts positively affected the physical and chemical composition of milk and yogurt during storage.…”

“…M. oleifera leaves are known to contain calcium (4X) and protein (2X) compared to milk, vitamin C (7X) compared to oranges, potassium and iron (3X) compared to banana and spinach respectively, and vitamin A (4X) compared to carrots (Thurber and Fahey, 2009;Razis et al, 2014). The leaves of M. oleifera contain beta-carotene and other phytochemicals known for their antioxidant ability (rutin, quercetin, kaempferol, and caffeoylquinic acids); antioxidant vitamins (A, C, and E) and antioxidant micronutrients (zinc and selenium), which play important roles in fertility performance ( Jaiswal et al, 2009;Vongsak et al, 2014;Afzal et al, 2020) as well as contributing to an improvement in growth performance (Warastomo et al, 2021;Pandey et al, 2022), blood metabolites (Akanmu et al, 2020;EL-Hedainy et al, 2020), and milk production and composition (Kholif et al, 2016(Kholif et al, , 2019Mendoza-Taco et al, 2022). Due to the several aforementioned nutritional benefits of M. oleifera, this review is compiled and discussed such effects on mammals (Figure 1).…”