文章基本信息

标题：Influence of Zinc Feeding on Nutritional Quality, Oxidative Stability and Volatile Profile of Fresh and Ripened Ewes’ Milk Cheese
本地全文：下载
作者：Camillo Martino ; Andrea Ianni ; Lisa Grotta 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：12
页码：656-667
DOI：10.3390/foods8120656
出版社：MDPI Publishing
摘要：Zinc represents a ubiquitous element in cells with relevant roles in the metabolism of essential nutrients in animals. The aim of this study was to investigate the effect of dietary zinc supplementation on nutritional and aromatic properties of milk and Pecorino cheeses obtained from lactating ewes. Fifty-two commercial ewes were randomly assigned to two groups. The control group was fed with a conventional complete diet, while the experimental group received a daily supplementation of 375 mg/head of zinc oxide. At the end of the trial, which lasted 30 days, samples of milk and related cheese were collected in order to obtain information about the chemical composition and volatile profile. The experimental feeding strategy induced a significant increase in zinc concentration in milk. Furthermore, both in milk and cheese, was observed an increase in vaccenic, rumenic and total polyunsaturated fatty acids, with the consequent significant reduction of atherogenic and thrombogenic indices. The volatile profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of hexanoic acid and ethyl esters. The present study suggests interesting possible effects of dietary zinc supplementation of ewes in improving the nutritional characteristics of fresh and ripened dairy products, although more specific and in-depth assessments should be performed on these new products, in order to characterize potential variations on consumers acceptability.
关键词：zinc; ewes’ milk cheese; rumenic acid; zinc-dependent enzyme; volatile compound zinc ; ewes’ milk cheese ; rumenic acid ; zinc-dependent enzyme ; volatile compound