Feeding strategies to design the fatty acid profile of sheep milk and cheese

Revista Brasileira de Zootecnia

Francesconi, Ana Helena Dias¹  Atzori, Alberto Stanislao¹  Cannas, Antonello¹  Battacone, Gianni¹  Pulina, Giuseppe¹  Nudda, Anna¹  Boaventura Neto, Oscar¹ 

[1] University of Sassari, Sassari, Italia

关键词: by-products;    cheese;    CLA;    dairy sheep;    milk quality;    nutritionIntroductionThe production of whole fresh sheep milk in the world accounts for approximately 1;   

DOI  :  10.1590/S1516-35982014000800008

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat content and deeply discusses feeding strategies aimed at increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and cheese in the human diet. In addition, the use of alternative feed resources such as by-products, aromatic plants, and phenolic compounds in the sheep diet and their effects on milk and cheese FA composition are also discussed. Among feeding strategies, grazing and the use of supplements rich in oils seem to be the best and the cheapest strategies to improve the nutritional value of the fatty acid profile in sheep cheese.

【 授权许可】

Unknown