Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

The study aimed to evaluate the effects of linseed and oregano supplementation to the diet of goats on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during spring through summer in the Basilicata region (southern Italy). Extruded linseed and dried oregano inflores...

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Bibliographic Details
Published in:Journal of dairy science Vol. 104; no. 2; p. 1445
Main Authors: Cosentino, C, Colonna, M A, Musto, M, Dimotta, A, Freschi, P, Tarricone, S, Ragni, M, Paolino, R
Format: Journal Article
Language:English
Published: United States 01-02-2021
Subjects:
Animals
Cheese - analysis
Diet - veterinary
Dietary Supplements
Fatty Acids - analysis
Female
Flax
Goats
Italy
Lactation
Milk - chemistry
Origanum
Italy
Padraccio cheese
autochthonous goat
biodiversity
linseed
fatty acid
goat milk
sensory analysis
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Summary:The study aimed to evaluate the effects of linseed and oregano supplementation to the diet of goats on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during spring through summer in the Basilicata region (southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/head per day) in 21 grazing goats that were randomly assigned, 7 per group, to the following experimental treatments: concentrate, concentrate with addition of linseed, and concentrate with addition of linseed and oregano. Pooled milk from each group was used in cheesemaking. From a nutritional perspective, integration of extruded linseed in the goat diet improved the fatty acid profile of Padraccio cheese. Moreover, the cheese from this group evidenced the highest scoring on color, flavor, texture, and overall liking.
ISSN:1525-3198
DOI:10.3168/jds.2020-18805