Feeding olive cake to ewes improves fatty acid profile of milk and cheese

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Standard

Feeding olive cake to ewes improves fatty acid profile of milk and cheese. / Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.; Lira, R.; Peña, I.; Fernández, J.

I: Animal Feed Science and Technology, Bind 184, Nr. 1-4, 09.08.2013, s. 94-99.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Vargas-Bello-Pérez, E, Vera, RR, Aguilar, C, Lira, R, Peña, I & Fernández, J 2013, 'Feeding olive cake to ewes improves fatty acid profile of milk and cheese', Animal Feed Science and Technology, bind 184, nr. 1-4, s. 94-99. https://doi.org/10.1016/j.anifeedsci.2013.05.016

APA

Vargas-Bello-Pérez, E., Vera, R. R., Aguilar, C., Lira, R., Peña, I., & Fernández, J. (2013). Feeding olive cake to ewes improves fatty acid profile of milk and cheese. Animal Feed Science and Technology, 184(1-4), 94-99. https://doi.org/10.1016/j.anifeedsci.2013.05.016

Vancouver

Vargas-Bello-Pérez E, Vera RR, Aguilar C, Lira R, Peña I, Fernández J. Feeding olive cake to ewes improves fatty acid profile of milk and cheese. Animal Feed Science and Technology. 2013 aug. 9;184(1-4):94-99. https://doi.org/10.1016/j.anifeedsci.2013.05.016

Author

Vargas-Bello-Pérez, E. ; Vera, R. R. ; Aguilar, C. ; Lira, R. ; Peña, I. ; Fernández, J. / Feeding olive cake to ewes improves fatty acid profile of milk and cheese. I: Animal Feed Science and Technology. 2013 ; Bind 184, Nr. 1-4. s. 94-99.

Bibtex

@article{c2ae03066b7c41c5a937ad6b94d1b13b,
title = "Feeding olive cake to ewes improves fatty acid profile of milk and cheese",
abstract = "Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. <. 0.05), while saturated FA and atherogenicity index decreased (P. <. 0.05) in milk and cheese as inclusion of olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese from sheep can be naturally improved by supplementation of olive cake.",
keywords = "Cheese, Ewe, Fatty acids, Milk, Olive cake",
author = "E. Vargas-Bello-P{\'e}rez and Vera, {R. R.} and C. Aguilar and R. Lira and I. Pe{\~n}a and J. Fern{\'a}ndez",
year = "2013",
month = aug,
day = "9",
doi = "10.1016/j.anifeedsci.2013.05.016",
language = "English",
volume = "184",
pages = "94--99",
journal = "Animal Feed Science and Technology",
issn = "0377-8401",
publisher = "Elsevier",
number = "1-4",

}

RIS

TY - JOUR

T1 - Feeding olive cake to ewes improves fatty acid profile of milk and cheese

AU - Vargas-Bello-Pérez, E.

AU - Vera, R. R.

AU - Aguilar, C.

AU - Lira, R.

AU - Peña, I.

AU - Fernández, J.

PY - 2013/8/9

Y1 - 2013/8/9

N2 - Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. <. 0.05), while saturated FA and atherogenicity index decreased (P. <. 0.05) in milk and cheese as inclusion of olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese from sheep can be naturally improved by supplementation of olive cake.

AB - Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. <. 0.05), while saturated FA and atherogenicity index decreased (P. <. 0.05) in milk and cheese as inclusion of olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese from sheep can be naturally improved by supplementation of olive cake.

KW - Cheese

KW - Ewe

KW - Fatty acids

KW - Milk

KW - Olive cake

UR - http://www.scopus.com/inward/record.url?scp=84881022810&partnerID=8YFLogxK

U2 - 10.1016/j.anifeedsci.2013.05.016

DO - 10.1016/j.anifeedsci.2013.05.016

M3 - Journal article

AN - SCOPUS:84881022810

VL - 184

SP - 94

EP - 99

JO - Animal Feed Science and Technology

JF - Animal Feed Science and Technology

SN - 0377-8401

IS - 1-4

ER -

ID: 194028974