Effect of flaxseed (<i>Linum usitatissimum)</i> and soybean (<i>Glycine max</i>) oils in Egyptian lactating buffalo and cow diets on the milk and soft cheese quality

Hassan, Laila Khaled; Shazly, Ahmed Behdal; Kholif, Abd El-Kader Mahmoud; Sayed, Ahmed Farouk; El-Aziz, Mahmoud Abd

doi:10.4025/actascianimsci.v42i1.47200

Acessibilidade / Reportar erro

Brasil

Acta Scientiarum. Animal Sciences

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

RUMINANTS NUTRITION • Acta Sci., Anim. Sci. 42 • 2020 • https://doi.org/10.4025/actascianimsci.v42i1.47200 copy

Effect of flaxseed (Linum usitatissimum) and soybean (Glycine max) oils in Egyptian lactating buffalo and cow diets on the milk and soft cheese quality

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT.

Produce and compare soft cheese with potential benefits of human health from Egyptian buffalo's and cow's milk was studied. Eight Egyptian lactating buffalos and cows were fed a total mixed ration supplemented with either 0% oil (CD), 2% flaxseed oil (DFO), 2% soybean oil (DSO), or 2% of their mixture (1:1, DFSO) according to a double 4 x 4 Latin Square design. Milk yield was similar between buffalo's diets but was higher in cows fed a DFO, DSO or DFSO resulting in 11.15, 8.21% or 8.97% increases compared with the control diet, respectively. Milk composition was not significantly affected in both buffalos and cows fed diets. The DFO, DSO or DFSO displayed decreased short-chain fatty acids, especially DSO and DFSO (3.73 and 3.33%, respectively) when compared to CD for buffalo milk (6.32%). The DSO and DFSO were more effective for increasing unsaturated fatty acids followed by the DFSO in buffalo's milk fat (42.31 and 41.90 %), whereas DFO and DFSO were more effective in cow's milk fat (39.67 and 39.84%), respectively. DFO, DSO or DFSO had no significant effect on the yield, composition and sensory properties of resultant soft cheese compared to the CD for both lactating cows and buffalos. During storage, a diet rich in unsaturated fatty acids enhances protein proteolysis and antioxidant activity of soft cheese during storage compared to the CD especially for soft cheese produced from buffalo's milk.

Keywords:
flaxseed oil; soybean oil; milk yield; fatty acids profile; antioxidant activity, soft cheese properties

Editora da Universidade Estadual de Maringá - EDUEM Av. Colombo, 5790, bloco 40, CEP 87020-900 , Tel. (55 44) 3011-4253, Fax (55 44) 3011-1392 - Maringá - PR - Brazil
E-mail: actaanim@uem.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Author for correspondence. E-mail: abehdal@yahoo.com

	Berseem	CFM*	TMR**
Roughage : Concentrate ratio	0.6	0.4	1.0
Chemical composition (g 100 g^-1 DM)
Dry matter	91.2	91.4	91.3
Ash	31.6	14.9	24.9
Organic matter	88.4	85.2	87.1
Crude protein	12.3	15.9	13.7
Ether extract	2.89	5.04	3.75
Crude fiber	2.66	18.12	8.84
Nitrogen free extract	39.0	46.1	41.8

Animals diets	Milk yield (kg d^1-)	Milk composition
Animals diets	Milk yield (kg d^1-)	pH	Total solids	Fat	Protein	Lactose	Ash
Buffalo's milk		(%)
CD	8.31^AB±0.14	6.69^A ±0.11	17.54^A ±0.56	6.64^A ±0.26	4.09^A ±0.34	5.71^A ±0.46	0.93^A ±0.03
DFO	8.55^A ±0.29	6.68^A ±0.06	17.92^A ±1.68	6.92^A ±0.67	4.25^A ±0.41	5.82^A ±0.72	0.95^A ±0.09
DSO	8.17^AB±0.24	6.74^A ±0.08	18.21^A ±1.48	7.04^A ±0.19	4.45^A ±0.77	5.90^A ±0.56	0.94^A ±0.11
DFSO	8.25^AB±0.18	6.71^A ±0.07	17.72^A ±1.21	6.72^A ±0.20	4.23^A ±0.63	5.90^A ±0.54	0.96^A ±0.11
Cow's milk
CD	7.80^B ±0.35	6.57^A ±0.02	12.92^B ±0.87	3.41^B ±0.85	3.54^B ±0.23	5.09^A ±0.23	0.88^A ±0.05
DFO	8.67^A ±0.30	6.60^A ±0.03	13.69^B ±1.09	4.07^B ±0.69	3.64^B ±0.15	5.11^A ±0.30	0.87 ^A ±0.29
DSO	8.44^A ±0.25	6.58^A ±0.02	13.62^B ±0.94	4.08^B ±1.13	3.53^B ±0.12	5.05^A ±0.26	0.86^A ±0.05
DFSO	8.50^A ±0.28	6.58^A ±0.06	13.27^B ±1.00	3.95^B ±1.07	3.66^B ±0.11	5.06^A ±0.12	0.86^A ±0.04

Fatty acid groups	Milk fat treatments, %
Fatty acid groups	CD	DFO	DSO	DFSO
Buffalo's milk fat
SCFA (C_{4 - 8})	6.32	5.60	3.73	3.33
MCFA (C_10-14)	12.29	9.83	9.64	9.43
LCFA (C_15-18)	81.34	84.51	86.59	87.20
SFA	65.90	61.87	57.65	58.06
USFA	34.05	38.07	42.31	41.90
USFA/SFAs(%)	0.52	0.62	0.73	0.72
Cow's milk fat
SCFA (C_{4 - 8})	5.44	4.70	4.88	4.25
MCFA (C_10-14)	14.92	13.77	14.45	13.78
LCFA (C_15-22)	79.43	81.48	80.67	82.02
SFA	64.65	60.28	61.58	60.21
USFA	35.19	39.67	38.42	39.84
USFA/SFA (%)	0.54	0.66	0.62	0.66

Animal's diets	Cheese yield (%)	Soft cheese composition, %
Animal's diets	Cheese yield (%)	Total solids	Fat	Protein	Ash	Salt
Cheese buffalo's milk
CD	28.46^AB±1.91	37.40^A ±1.83	16.55^A ±0.85	12.57^A ±1.93	4.32^A ±0.38	3.56^A ±0.27
DFO	29.99^A ±3.29	38.75^A ±1.34	16.25^A ±1.23	13.99^A ±0.70	4.27^A ±0.20	3.44^A ±0.24
DSO	31.09^A ±3.10	37.26^A ±1.47	16.28^A ±0.47	13.87^A ±0.09	4.32^A ±0.18	3.64^A ±0.22
DFSO	30.24^A ±3.26	36.78^A ±1.91	15.89^A ±0.95	13.94^A ±1.93	4.32^A ±0.27	3.50^A ±0.19
Cheese cow's milk
CD	24.83^C ±1.41	37.29^A ±1.47	16.25^A ±1.35	12.26^A ±0.47	4.29^A ±0.42	3.51^A ±0.30
DFO	25.21^C ±1.91	36.71^A ±1.89	15.83^A ±0.65	12.98^A ±0.72	4.25^A ±0.35	3.48^A ±0.25
DSO	25.96^BC±1.98	37.85^A ±0.97	16.87^A ±0.74	12.22^A ±1.39	4.11^A ±0.11	3.36^A ±0.17
DFSO	25.19^2C±2.31	36.47^A ±0.66	15.57^A ±0.85	12.39^A ±0.54	4.26^A ±0.18	3.41^A ±0.32

Texture attributes		Storage period (month)	Cheese treatments
Texture attributes		Storage period (month)	CD	DFO	DSO	DFSO
Hardness (N)	CBM	Fresh	7.55^a ±1.12	8.25^a ±0.77	7.82^a ±1.69	7.64^a ±1.62
		1	6.95^ab±0.95	7.11^ab±1.10	6.80^ab±0.80	6.90^ab±0.60
		2	5.48^b ±0.80	6.15^b ±0.65	5.51^b ±0.81	5.55^b ±0.82
	CCM	Fresh	6.29^ab±0.84	7.03^ab±1.14	6.53^ab±1.28	6.76^ab±0.83
		1	6.32^ab±0.99	6.88^ab±0.94	6.78^ab±0.84	6.60^ab±1.18
		2	5.03^b ±0.63	5.40^b ±0.76	5.11^b ±1.01	5.16^b ±1.21
Cohesiveness	CBM	Fresh	0.68^a ±0.03	0.67^a ±0.13	0.66^a ±0.08	0.65^a ±0.24
		1	0.66^a ±0.11	0.63^a ±0.02	0.62^a ±0.06	0.68^a ±0.04
		2	0.55^a ±0.17	0.61^a ±0.08	0.53^a ±0.12	0.57^a ±0.10
	CCM	Fresh	0.66^a ±0.29	0.67^a ±0.12	0.63^a ±0.23	0.64^a ±0.25
		1	0.62^a ±0.14	0.65^a ±0.12	0.55^a ±0.08	0.57^a ±0.11
		2	0.66^a ±0.13	0.67^a ±0.04	0.62^a ±0.22	0.63^a ±0.15
Gumminess (N)	CBM	Fresh	5.13^a ±1.22	5.53^a ±0.66	5.16^a ±0.87	4.97^a ±1.59
		1	4.59^ab±0.15	4.48^ab±1.09	4.22^ab±1.02	4.69^ab±0.78
		2	2.90^b ±0.84	3.75^b ±0.67	2.81^b ±0.82	3.05^b ±0.54
	CCM	Fresh	4.15^ab±1.21	4.76^ab±0.77	4.36^ab±1.06	4.33^ab±0.29
		1	3.89^ab±1.27	4.47^ab±1.33	3.58^ab±1.26	3.79^ab±1.09
		2	3.32^ab±1.07	3.52^b ±0.52	3.17^b ±0.92	3.20^ab±043

Sensory attributes		Storage period (month)	Animal's diets
Sensory attributes		Storage period (month)	CD	DFO	DSO	DFSO
Appearance	CBM	Fresh	8.00^A ±0.81	7.86^A ±0.69	8.14^A ±0.71	8.19^A ±0.75
		1	7.78^A ±1.03	8.00^A ±0.75	7.88^A ±0.86	8.15^A ±0.53
		2	7.89^A ±0.57	8.00^A ±0.59	8.25^A ±0.50	8.25^A ±0.92
	CCM	Fresh	7.41^A ±0.94	7.35^A ±0.86	7.70^A ±0.59	7.71^A ±0.58
		1	7.33^A ±0.52	7.33^A ±0.82	7.17^A ±1.16	7.22^A ±1.16
		2	7.22^A ±0.97	7.22^A ±0.97	7.56^A ±0.52	7.55^A ±0.53
Body & texture	CBM	Fresh	7.76^A ±0.69	7.61^A ±0.48	8.02^A ±0.53	8.00^A ±1.00
		1	7.67^A ±0.64	7.55^A ±1.03	7.68^A ±0.83	7.68^A ±0.53
		2	8.21^A ±0.45	8.10^A ±0.86	8.43^A ±0.67	8.32^A ±0.52
	CCM	Fresh	7.39^A ±0.92	7.52^A ±1.12	7.46^A ±0.62	7.47^A ±0.62
		1	7.53^A ±0.72	7.43^A ±0.82	7.33^A ±0.82	7.41^A ±0.82
		2	7.91^A ±0.92	7.94^A ±0.70	8.23^A ±0.71	8.23^A ±0.71
Flavor	CBM	Fresh	7.55^A ±0.82	7.66^A ±0.70	7.90^A ±0.53	7.79^A ±0.49
		1	7.63^A ±0.91	7.55^A ±0.71	7.70^A ±0.92	7.67^A ±0.83
		2	8.22^A ±0.45	8.15^A ±0.67	8.54^A ±0.87	8.33^A ±0.72
	CCM	Fresh	7.26^A ±1.14	7.41^A ±1.12	7.58^A ±0.87	7.58^A ±0.87
		1	7.00^A ±0.89	7.17^A ±0.75	7.66^A ±0.82	7.67^A ±0.86
		2	8.03^A ±0.87	8.12^A ±0.37	8.23^A ±1.00	8.33^A ±1.00