Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese

The objective of this work was to study the influence of including extruded linseed at different supplementation levels in dairy sheep feed on the chemical, organoleptic and nutritional quality of milk and Pecorino cheese. Three hundred and thirty multiparous Sarda ewes, three weeks before their exp...

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Bibliographic Details
Published in:Animal feed science and technology 2012-11, Vol.178 (1-2), p.27-39
Main Authors: Mughetti, L, Sinesio, F, Acuti, G, Antonini, C, Moneta, E, Peparaio, M, Trabalza-Marinucci, M
Format: Article
Language:English
Subjects:
Animal productions
Biological and medical sciences
bulk milk
cheese milk
cheeses
chemical analysis
correlation
dairy sheep
diet
early lactation
ewes
Extruded linseed
fatty acid composition
Feed and pet food industries
Food industries
Fundamental and applied biological sciences. Psychology
hay
linseed
milk
milk fat
milk fat yield
milk quality
monounsaturated fatty acids
nutritive value
omega-3 fatty acids
Organoleptic properties
Pecorino cheese
saturated fatty acids
sensory properties
Sheep
Terrestrial animal productions
Vertebrates
water content
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Summary:The objective of this work was to study the influence of including extruded linseed at different supplementation levels in dairy sheep feed on the chemical, organoleptic and nutritional quality of milk and Pecorino cheese. Three hundred and thirty multiparous Sarda ewes, three weeks before their expected date of parturition, were divided into three groups of 110 animals each. Ewes were fed one of three different concentrates: a control concentrate (CTR) without linseed and two concentrates supplemented with different levels (100 and 200g/kg as fed; EL-10 and EL-20, respectively) of extruded linseed. The experimental concentrates were fed to the ewes during late pregnancy (400g per head per day) and early lactation (60 days after parturition; 800g per head per day). All animals had unlimited access to pasture and hay. Milk production was recorded, and milk samples were collected for the analysis of chemical composition and clotting properties. Cheeses were made with bulk milk from the three groups using a traditional cheese-making technique. After 60 days of ripening, the chemical composition and organoleptic properties of the cheeses were analysed using a Panel test. Milk yield and all major milk components, except milk fat yield, were both linearly (0.01
ISSN:0377-8401
1873-2216
DOI:10.1016/j.anifeedsci.2012.09.005