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Asian-Australas J Anim Sci > Volume 30(11); 2017 > Article
Animal Products
Asian-Australasian Journal of Animal Sciences 2017;30(11): 1605-1611.
DOI: https://doi.org/10.5713/ajas.16.0767    Published online February 23, 2017.
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo
A. Taticchi1, S. Bartocci2, M. Servili1, S. Di Giovanni2, M. Pauselli1, E. Mourvaki1, D. Meo Zilio2,*, S. Terramoccia2
1Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, 06126 Perugia, Italy
2Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro per la Produzione delle Carni ed il Miglioramento Genetico, 00016 Monterotondo, Rome, Italy
Correspondence:  D. Meo Zilio, Tel: +39-6-90090228, Fax: +39-6-9061541, Email: david.meozilio@crea.gov.it
Received: 31 August 2016   • Revised: 29 November 2016   • Accepted: 5 February 2017
Abstract
Objective: Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics.

Methods

Sixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 milk forage unit/kg) and isoprotein (149 g/kg dry matter [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. Additionally, a lower saturated/unsaturated ratio and atherogenic and thrombogenic indices suggest an improvement of dietetic and nutritional characteristics of mozzarella cheese.
Keywords: Dried Stoned Olive Pomace; Dairy Water Buffalo; Milk Production and Quality; Mozzarella Cheese Quality
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