Abstract
Two feeding systems trials were carried out to determine the antioxidant activity of soft goats' milk cheeses, and also to evaluate the presence of bioactive polyphenolic compounds. Two groups (A and B), each one with 20 (BW 50+/-5 kg) French Alpine goats were employed. All animals had between 70 to 80 milking days and were milked once a day. Group A included daily grazing on shruby rangeland vegetation, and group B was kept in full indoor confinement. Thirty kg of goats' milk from each group were collected; 15 kg from each were pasteurized and the remaining 15 kg were not pasteurized (raw), resulting in four treatments (two feeding system x two milk treatments). Soft goat's cheese antioxidant activity can be modified by the animals feeding system; grazing management represents a better option than indoor feeding to produce a healthy profile of bioactive compounds; providing an increase of total polyphenol, hydroxycinnamic acids and flavonoid concentrations. Pasteurization did have a significant effect on these metabolites, and diminished total polyphenol concentration. More research is needed to elucidate the potential of soft goat's cheese as a functional food.
Highlights
Abbreviations : GR = cheese made from grazing goats’ raw milk, GP = cheese made from grazing goats’ pasteurized milk, IR = cheese made from indoor goats’ raw milk, IP = cheese made from indoor goats’ pasteurized milk
Soft goat’s cheese antioxidant activity can be modified by the animals feeding system; grazing management represents a better option than indoor feeding to produce a healthy profile of bioactive compounds; providing an increase of total polyphenol, hydroxycinnamic acids and flavonoid concentrations
*For correspondence ; e-mail: dpclau@quetzal.innsz.mx Proofs to: Dra CD Puga, Departamento de Nutricion Animal, Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran (INCMNSZ), Vasco de Quiroga 15, Tlalpan, CP. 14000 D.F., Mexico. Plants change their chemical and nutritive composition seasonally, which gives cheeses made from milk of grazing animals different nutritive properties and flavours during year round seasons, being a significant source of bioactive compounds (Sanz Sampelayo et al 2007), metabolites that are thought to be an important part of both human and animal diets (Galina et al 2007; Ruiz-Teran et al 2008)
Summary
Mexican rangeland is dominated by different vegetation species, which usually contain metabolites with certain benefits for human health, including alkaloids, glycosides, fatty acids, terpenes, phenols, saponins, tannins, and flavonoids (Galina et al 2007; Ruiz-Teran et al 2008; Cuchillo et al 2009a). All pasture plants change their chemical and nutritive composition seasonally, which gives cheeses made from milk of grazing animals different nutritive properties and flavours during year round seasons, being a significant source of bioactive compounds (Sanz Sampelayo et al 2007), metabolites that are thought to be an important part of both human and animal diets (Galina et al 2007; Ruiz-Teran et al 2008). The significance of the animal diet and the metabolic pathways followed by the bioactive compounds, their final concentration in milk and dairy products and their benefits to human nutrition are important research topics. The objectives of this study were : (1) to evaluate the effects of two feed systems on cheese antioxidant activity, (2) to demonstrate in goat cheeses the presence of bioactive polyphenolic compounds and (3) to evaluate these parameters in cheese made from raw versus pasteurized goats’ milk
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