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5th IDF Symposium on5th IDF Symposium onCheeseCheeseRipeningRipening

99--13 March 200813 March 2008BernBernSwitzerlandSwitzerlandA G R I S S A R D E G N A

Goat cheese production naturally enriched in fatty acids with highnutritional value using different feeding systems

M. Addis, A. Cabiddu, S. Spada, M. Fiori, G. Piredda, G. Epifani, A. Pirisi, M. DecandiaAGRIS Sardegna, Dipartimento per la Ricerca nelle Produzioni Animali, Loc. Bonassai, 07040 Olmedo

Correspondig author: maraddis@tiscali.it

The importance of goat production systems in Mediterranean countries is related to the ability of these animals to convert the vegetation ofmarginal areas to high quality products. In such environments shrub species are very often the main available feed resource. The objective of thisstudy was to evaluate the influence of different feeding systems (stall-fed vs. shrub-fed) on the fatty acid profile in both goat milk and cheese.

Aims

Materials and methods

Products Analysis

Twenty-four Sarda goats in early lactation were divided in three homogeneous groups

Two groups, supplemented with 0.3 kg head-1 day-1 of commercial concentrate, were allowed to browse for 24 hours daily on 2 plots characterisedby a different cover proportion of woody and herbaceous species. These proportions were 90 and 10% in one plot (Low herbage cover - LH), 70and 30% in the second plot (High herbage cover HH). The third group (Control - C) was stall-fed with hay (1.2 kg head-1 day-1, 50% alfalfa and

50% ryegrass) and a commercial concentrate (0.6 kg head-1 day-1).

Low herbage cover - LHHigh herbage cover - HHControl - C

In three occasions the milk of eachexperimental group was collected andprocessed into cheese (soft cheese type).Cheese was ripened for 1 and 60 days.

Animals

Milk and 1-d and 60-d old cheese: Dry matter,Fat, Protein, Fatty acid composition weredetermined. 34

Milk60-d old cheese

RemarksFeeding system influenced significantly milk fatty acids composition. Among short chain fatty acids, butyric acid, characterised by a highanticarcinogenic effect, was significantly higher in milk and cheese from pasture groups (HH, LH) than control group (C).The aterogenicity index (AI = C12:0+4xC14:0+C16:0)/(Unsaturated fatty acids), lied to the cardiovascular diseases appearance in human, was theowest in both grazing goats milk and cheese (HH and LH).Milk and cheese from grazing goats were also characterised by the highest levels of fatty acids with a high nutritional value, such as C18:1 11t, CLA9c, 11t, polyunsaturated fatty acids (PUFA) in particular -linolenic acid and n3 acids.These results suggest that the grazing system improves nutritional quality of milk and cheese with healthy benefits for the consumers.

bab a

Fatty acids (mg/g of fat) Group SEMSignificance of

effect

C HH LH

C4:0 25.80 b 28.72 a 28.92 a 0.58 *C12:0 49.27

a33.98

b33.13

b 2.74 **

C14:0 91.08a

74.95b

71.80b 3.24 **

C16:0 227.84a

215.10ab

204.92b 4.05 *

C18:1 11t 8.65c

11.68b

14.19a 0.84 **

C18:2 11t, 15c n3 0.48b

1.26a

1.44a 0.17 *

C18:2 9c, 12c n6 21.87

25.37

25.35

1.00 ns

C18:3 9c, 12c, 15c n3 7.39b

13.48a

13.68a 1.13 **

CLA 9c, 11t 5.30a

5.12a

5.90a 0.14 *

CLA 11t, 13c 0.12b

0.14ab

0.18a 0.01 *

C20:3 11c, 14c, 17c n3 0.05b

0.15a

0.14ab

0.02 *

C20:5 5c, 8c, 11c, 14c, 17c n3 0.51 0.62 0.65 0.03 ns

C22:5 7c, 10c, 13c, 16c, 19c n3 1.41b

2.02a

1.91a 0.11 **

C22:6 4c, 7c, 10c, 13c, 16c, 19c n3 0.36

0.56

0.50

0.04 ns

PUFA 43.79b

56.14a

56.58a 2.38 *

n3 10.45b

18.33a

18.49a 1.41 **

n6 24.71

28.46

28.43

1.03 ns

n3/n6 0.42b

0.64a

0.66a 0.04 **

AI 2.46a

1.85b

1.77b 0.12 **

Fatty acids (mg/g of fat) Group SEMSignificance of

effectC HH LH

C4:0 23.98 b 27.72 a 27.19 a 0.44 ***C12:0 54.74

a35.72

b34.69

b 2.36 ***

C14:0 96.77a

74.65b

73.31b 2.76 ***

C16:0 232.78a

212.95b

202.32b 3.42 ***

C18:1 11t 7.91b

12.93a

14.54a 0.72 ***

C18:2 11t, 15c n3 0.59b

1.68a

1.47a 0.12 ***

C18:2 9c, 12c n6 21.00b

25.43a

26.74a 0.62 ***

C18:3 9c, 12c, 15c n3 5.74b

12.27a

12.13a 0.76 ***

CLA 9c, 11t 4.79a

5.29a

5.38a 0.09 *

CLA 11t, 13t 0.12b

0.20a

0.22a 0.01 ***

C20:3 11c, 14c, 17c n3 0.00b

0.08a

0.10a 0.01 ***

C20:5 5c, 8c, 11c, 14c, 17c n3 0.38b

0.54ab

0.59a 0.02 ***

C22:5 7c, 10c, 13c, 16c, 19c n3 1.26b

1.90a

1.89a 0.08 ***

C22:6 4c, 7c, 10c, 13c, 16c, 19c n3 0.31a

0.42a

0.41a 0.03 **

PUFA 40.00b

54.58a

55.36a 1.73 ***

n3 8.60b

17.23a

16.86a 1.00 ***

n6 23.76b

28.38a

29.73a 0.65 ***

n3/n6 0.36b

0.61a

0.57a 0.03 ***

AI 2.76a

1.87b

1.78b 0.11 ***

0,00

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60,00

70,00

DM Fat Protein

(%)

C HH LH

0,00

1,00

2,00

3,00

4,00

5,00

6,00

7,00

Fat Protein

(%)

C HH LH

Acknowledgements:Authors thank: Mr LuigiAuthors thank: Mr Luigi SannaSanna for his precious contribution.for his precious contribution.