Feeding strategies to design the fatty acid profile of sheep milk and cheese
By A. Nudda, G. Battacone, O. B. Neto, A. Cannas, A. Francesconi, Alberto Stanislao Atzori. 2014
144 citations recorded by the source corpus.
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.
Subfields: Agronomy and Crop Science, Animal Science and Zoology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/4c86abb7869f4503713dd23b6216982def18af42
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In Agronomy and Crop Science
In Nutrition and Dietetics
Citations in the corpus
- Effects of diets containing hemp seeds or hemp cake on fatty acid composition and oxidative stability of sheep milk (2018, background): “To increase the concentration of PUFAs in milk, sources of unsaturated plant lipids, such as linseed, soybean, safflower, and sunflower could be included successfully in the diet (Nudda et al., 2014).”