Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via San Costanzo, 06126, Perugia, Italy 1Council for Agricultural Reasearch and Economics, Monterotondo Scalo (Rome), Italy
Received: August 31, 2016; Revised: November 29, 2016. Accepted: February 5, 2017. Published online February 23, 2017.
Objective: Following a previous report, an experiment was conducted to determine the effect of increasing level of DSOP (dried stoned olives pomaces) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics.
Method: Sixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 Milk FU/kg) and isoprotein (149 g/kg DM of crude protein) diet, with or without DSOP. Each animal received 17 kg DM/d. Samples of forages and concentrates were weekly collected and used for duplicate chemical analyses. Individual milk samples from each control were analyzed for chemical and coagulating parameters and daily production of mozzarella cheese was estimated. At the end of the trial, bulk milk of each group was processed to produce mozzarella cheese and chemical (fat, protein, ash, pH) composition, fatty acids composition, carotenoids and tocopherols content were determined. A sensory test was also performed. The oxidative stability was measured on mozzarella cheese and on governing liquid.
Results: No significant differences were observed, neither for milk yield and body condition score, nor for milk characteristics. The fat was higher (P<0.05) in mozzarella of DSOP fed group but, saturated fatty acids were lower and unsaturated higher (P<0.01). Furthermore, lower atherogenic (P<0.01) and thrombogenic (P<0.05) indices were found in mozzarella cheese of DSOP fed group. In addition, the administration of DSOP did not affect the mozzarella cheese oxidative stability and no negative effect was found in the sensory properties.
Conclusion: No contraindications appeared for the inclusion of DSOP in the diet of lactating buffaloes. Besides, important effects on mozzarella cheese quality were obtained, such as a modification of fat content and attributes with an increment in the mono-unsaturated. On top of that, a lower saturated/unsaturated ratio and atherogenic and thrombogenic indices suggest an improvement of dietetic and nutritional characteristics of mozzarella cheese.
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