Abstract
The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen × Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetable oils did not increase the total fat percentage of the cheese (p ≥ 0.05) but did increase the percentage of CLA isomers, long-chain fatty acids (LCFA) and polyunsaturated fatty acids (PUFA); in addition, the index of desirable fatty acids (DFA - expressed as the sum of unsaturated fatty acids plus stearic acid) was increased for cheese made from milk from goats fed sesame or faveleira oil. Cheeses may have had increased percentages of cis-9,trans-11-CLA due to the supplementation of animal diets with vegetable oils rich in C18:2, such as faveleira and sesame oils. The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil. Thus, the addition of sesame and faveleira oils to goat diets positively altered the fatty acid profile, which improved the nutritional characteristics of the fat present in goat cheese.
Highlights
The current focus of the market for animal products has been directed toward the search for foods with lower fat contents
Supplementation with 4.0% vegetable oil in diets for lactating goats did not promote an increase in the percentage of total fat in goat milk and cheese (p ≥ 0.05, Table 1)
Thirty-eight fatty acids were identified in the fatty acid profile of goat cheese: 20 saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA), and nine polyunsaturated fatty acids (PUFA)
Summary
The current focus of the market for animal products has been directed toward the search for foods with lower fat contents. CLA content in Pecorino cheese rose by more than 10% during ripening this increases were lower than when animal diet was supplemented with plant oils [16]. The increase in the CLA content of foods derived from ruminants has attracted attention, for potentially having positive effects on human health due to the anticarcinogenic properties of this fatty acid [17,18], and the intake of the cis-9,trans-11-CLA isomer in the diet lowers blood cholesterol levels [19]. Given the nutritional benefits of goat milk and its derivatives, the objective of this study was to evaluate the effect of supplementing the diet of dairy goats with faveleira, sesame or castor oils and the influence of this supplementation on the fatty acid profile of cheese
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