TY - JOUR
T1 - Influence of fish oil alone or in combination with hydrogenated palm oil on sensory characteristics and fatty acid composition of bovine cheese
AU - Vargas-Bello-Pérez, Einar
AU - Íñiguez-González, Gonzalo
AU - Fehrmann-Cartes, Karen
AU - Toro-Mujica, Paula
AU - Garnsworthy, Philip C.
PY - 2015/1/1
Y1 - 2015/1/1
N2 - The objective of the present study was to evaluate the effect of dietary supplementation of fish oil (FO) alone or in combination with hydrogenated palm oil (FOPO) on the fatty acid (FA) profile of milk and cheese from dairy cows, and the sensory characteristics of cheese. Nine Holstein cows (173 ± 21 DIM) were used in a replicated 3. × 3 Latin square design with three 21 d periods. Except for milk lactose yield, milk and cheese components were not affected by dietary treatment. Cheese elaborated from milk when cows were supplemented with FO had a more intense yellowness and higher notes for colour homogeneity than cheese elaborated from milk when cows were on control and FOPO treatments. FOPO treatment resulted in cheese with higher tough texture than control and FO treatments. Milk and cheese contents of C6:0, C8:0, C10:0 and C14:0 and atherogenicity index were lower with FO and FOPO treatments than with control. Compared with control and FOPO, FO treatment increased VA and DHA content in milk and cheese. In conclusion, supplementation of dairy cow diets with FO alone or in combination with hydrogenated palm oil can enhance the FA profile of milk and cheese without deleterious effects on sensory characteristics of cheese.
AB - The objective of the present study was to evaluate the effect of dietary supplementation of fish oil (FO) alone or in combination with hydrogenated palm oil (FOPO) on the fatty acid (FA) profile of milk and cheese from dairy cows, and the sensory characteristics of cheese. Nine Holstein cows (173 ± 21 DIM) were used in a replicated 3. × 3 Latin square design with three 21 d periods. Except for milk lactose yield, milk and cheese components were not affected by dietary treatment. Cheese elaborated from milk when cows were supplemented with FO had a more intense yellowness and higher notes for colour homogeneity than cheese elaborated from milk when cows were on control and FOPO treatments. FOPO treatment resulted in cheese with higher tough texture than control and FO treatments. Milk and cheese contents of C6:0, C8:0, C10:0 and C14:0 and atherogenicity index were lower with FO and FOPO treatments than with control. Compared with control and FOPO, FO treatment increased VA and DHA content in milk and cheese. In conclusion, supplementation of dairy cow diets with FO alone or in combination with hydrogenated palm oil can enhance the FA profile of milk and cheese without deleterious effects on sensory characteristics of cheese.
KW - Cheese
KW - Fatty acids
KW - Fish oil
KW - Milk
U2 - 10.1016/j.anifeedsci.2015.04.013
DO - 10.1016/j.anifeedsci.2015.04.013
M3 - Journal article
AN - SCOPUS:84930011898
SN - 0377-8401
VL - 205
SP - 60
EP - 68
JO - Animal Feed Science and Technology
JF - Animal Feed Science and Technology
ER -