Abstract
The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.
Highlights
Goat milk is mainly processed into cheese, and the world’s production of goat cheese is 564,075 t according to the FAO [1] data
The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk
The extruded linseed (ELS) and pumpkin seed cake (PSC) increased the fat content of goat cheese compared to the control group (p ≤ 0.05)
Summary
Goat milk is mainly processed into cheese, and the world’s production of goat cheese is 564,075 t according to the FAO [1] data. Fat supplementation with beneficial oils in the diet of dairy goats usually promotes a decrease in the proportion of saturated fatty acids (SFAs), such as lauric (C12:0), myristic (C14:0), and palmitic (C16:0), and an increase in the proportion of polyunsaturated (PUFAs) and long-chain fatty acids (LCFAs). It is already known, from many studies, that extruded linseed added in concentrate mixtures for dairy goats is of high nutritive value, especially regarding n-3 FAs in milk or cheese, such as α-linolenic acid (C18:3 n-3, ALA). The chemical composition and health aspect of milk and cheese is a result of many effects in which natural health-promoting compounds in feedstuffs play a strategic role that may modulate FA profile without additional fat supplementation, which is worth further study [12]
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