Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Influence of Diets Supplemented on Milk and Fresh Cheese of Murciano-Granadina Goats

F. Moya
,
Josefa Madrid
ORCID logo ,
Fuensanta Hernández
ORCID logo ,
I. Peñaranda
ORCID logo ,
María Dolores Garrido
ORCID logo ,
María Belén López
* ORCID logo
Version 1 : Received: 7 August 2023 / Approved: 8 August 2023 / Online: 9 August 2023 (10:54:50 CEST)

A peer-reviewed article of this Preprint also exists.

Moya, F.; Madrid, J.; Hernández, F.; Peñaranda, I.; Garrido, M.D.; López, M.B. Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats. Animals 2023, 13, 3652. Moya, F.; Madrid, J.; Hernández, F.; Peñaranda, I.; Garrido, M.D.; López, M.B. Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats. Animals 2023, 13, 3652.

Abstract

Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including flaked linseed (FL) and the other salmon oil (SO). Neither dietary treatment affected the daily milk yield, cheese yield or the physicochemical parameters of the milk and cheese. With regard to the fatty acid profile (FA), the milk and cheese from animals whose diet was supplemented with SO had a higher percentage of fatty acids than those obtained with the FL supplemented diet, except for C18:0, C18:1, C18:2 n-6, trans-9, trans-12 C18:2, cis-9, trans-11 C18:2, C18:3 and C19:0, which reached their highest levels in milk obtained with the diet supplemented with FL. The decrease in the percentage of C16:0 was greater in the milk derived from the FL diet than from the SO diet. The FL supplemented diet improved the nutritional value of milk due to a reduction in saturated fatty acids (SFA) and an increase in polyunsaturated acids (PUFA) and conjugated linoleic acid (CLA). The decrease in n-6/n-3 in observed milk was more pronounced with the FL diet. No differences in the sensory profile were found for the milk and cheese derived from the different dietary treatments. Keywords: goat, flaked linseed, salmon oil, fatty acid, sensory profile.

Keywords

goat, milk, cheese, sensory, supplementation

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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