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

Revista Brasileira de Zootecnia

Anna Nudda¹  Gianni Battacone¹  Oscar Boaventura Neto¹  Antonello Cannas¹  Ana Helena Dias Francesconi¹  Alberto Stanislao Atzori¹  Giuseppe Pulina¹ 

关键词: by-products;    cheese;    CLA;    dairy sheep;    milk quality;    nutrition;   

DOI  :  10.1590/S1516-35982014000800008

来源: SciELO

【 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】

CC BY   
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