| Title: | Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese |
| Author(s): | Ianni A; Bennato F; Martino C; Innosa D; Grotta L; Martino G; |
| Address: | "Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100. Department of Veterinary Medicine, University of Perugia, Italy 06126. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100. Electronic address: gmartino@unite.it" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chemical-nutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the experimental period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chemical-nutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also positively affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a positive role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability" |
| Keywords: | "Aldehydes/analysis Animals Cattle Cheese/*analysis Diet/veterinary Dietary Supplements Esters/analysis Fatty Acids/analysis Fatty Acids, Nonesterified/analysis Female Linoleic Acids, Conjugated Milk/*chemistry Odorants/analysis Parity Selenium/*administra;" |
| Notes: | "MedlineIanni, Andrea Bennato, Francesca Martino, Camillo Innosa, Denise Grotta, Lisa Martino, Giuseppe eng 2019/06/17 J Dairy Sci. 2019 Aug; 102(8):6853-6862. doi: 10.3168/jds.2019-16382. Epub 2019 Jun 13" |
