Zinc supplementation of dairy cows: Effects on chemical composition, nutritional quality and volatile profile of Giuncata cheese

Abstract

The effects of dietary zinc supplementation on chemical composition, nutritional quality and volatile profile of Giuncata cheese were investigated. Dietary zinc addition did not influence milk yield and composition, but induced a marked reduction of somatic cell count. Both in milk and cheese the experimental samples were characterised by a lower concentration of saturated fatty acids and an increase in oleic, vaccenic and rumenic acids. The volatile profile of Giuncata cheese samples was also affected by dietary zinc intake, with an increase in concentration of butanoic acid, hexanoic acid and hexanal. The present results suggest a positive role of zinc in improving animal health and nutraceutical properties of milk and corresponding cheese. Such findings could contribute to the production of cheeses with interesting properties, although further evaluations should be performed to confirm the consumer acceptability of these changes.