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3 pages, 177 KiB

Open AccessEditorial

Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

by Manuel Delgado-Pertíñez and Alberto Horcada

Foods 2021, 10(5), 1076; https://doi.org/10.3390/foods10051076 - 13 May 2021

Cited by 5 | Viewed by 1770

Abstract

The quality of meat and dairy products can be evaluated from the perspective of the farmer seeking high yields and profits or the consumer for whom sensory characteristics are the most important, although health and ethical aspects, such as animal welfare and the [...] Read more.

The quality of meat and dairy products can be evaluated from the perspective of the farmer seeking high yields and profits or the consumer for whom sensory characteristics are the most important, although health and ethical aspects, such as animal welfare and the environmental impact of the production system, are increasingly becoming concerns worldwide [...] Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

Research

Jump to: Editorial

18 pages, 603 KiB

Open AccessFeature PaperArticle

Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

by Rosario Gutiérrez-Peña, Carmen Avilés, Hortensia Galán-Soldevilla, Oliva Polvillo, Pilar Ruiz Pérez-Cacho, José Luis Guzmán, Alberto Horcada and Manuel Delgado-Pertíñez

Foods 2021, 10(1), 80; https://doi.org/10.3390/foods10010080 - 3 Jan 2021

Cited by 17 | Viewed by 3686

Abstract

We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft [...] Read more.

We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 μg/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 μg/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 μg) and α-tocopherol (361.7 μg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and α-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

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16 pages, 561 KiB

Open AccessArticle

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

by José Luis Guzmán, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, Pilar Ruiz Pérez-Cacho, Oliva Polvillo Polo, Luis Ángel Zarazaga and Carmen Avilés Ramírez

Foods 2020, 9(10), 1420; https://doi.org/10.3390/foods9101420 - 8 Oct 2020

Cited by 11 | Viewed by 3284

Abstract

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has [...] Read more.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

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19 pages, 729 KiB

Open AccessArticle

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

by Susana García-Torres, Adoración López-Gajardo, David Tejerina, Estrella Prior, María Cabeza de Vaca and Alberto Horcada

Foods 2020, 9(10), 1417; https://doi.org/10.3390/foods9101417 - 7 Oct 2020

Cited by 8 | Viewed by 2465

Abstract

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the [...] Read more.

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

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13 pages, 303 KiB

Open AccessArticle

The Mode of Grass Supply to Dairy Cows Impacts on Fatty Acid and Antioxidant Profile of Milk

by Senén De La Torre-Santos, Luis J. Royo, Adela Martínez-Fernández, Cristina Chocarro and Fernando Vicente

Foods 2020, 9(9), 1256; https://doi.org/10.3390/foods9091256 - 8 Sep 2020

Cited by 22 | Viewed by 4605

Abstract

The optimization of milk production includes a rational use of forages, respect for the environment and offers the best quality to consumers. Milk production based on grass and forages produces healthier milk and it is widely spread throughout the Atlantic arc to maximize [...] Read more.

The optimization of milk production includes a rational use of forages, respect for the environment and offers the best quality to consumers. Milk production based on grass and forages produces healthier milk and it is widely spread throughout the Atlantic arc to maximize milk yield per hectare. However, the mode of offering the grass can have a major influence on milk composition. The aim of this study was to evaluate the effect of grass supply mode (grazing, zero-grazing or ensiling) on dairy cows’ performance, with particular reference to fatty acids and fat-soluble antioxidants concentration. A three by three Latin square experiment was performed with 18 dairy cows. Experimental treatments consisted of exclusive feeding with grass silage and zero-grazing, both offered ad libitum indoors, or grazing for 24 h. The results showed that grazing cows had a higher dry matter intake and greater milk yield than cows feeding on grass silage and zero-grazing, as well as higher concentrations of protein, lactose, nonfat-solids and urea in milk than housed cows. Milk fat from grazing cows had a higher proportion of unsaturated fatty acids than from cows feeding on grass silage and zero-grazing, with significant differences in the proportion of vaccenic and rumenic acids. The 18:1 trans-11 to 18:1 trans-10 ratio is proposed as biomarker to identify the milk produced from the management system of grazing cattle. Milk from grazing cows had a greater proportion of lutein than cows eating grass silage, with the zero-grazing system having intermediate values. In conclusion, the mode of grass supply affects fatty acid and antioxidant profiles of milk. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

16 pages, 286 KiB

Open AccessArticle

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

by Francesco Serrapica, Felicia Masucci, Antonio Di Francia, Fabio Napolitano, Ada Braghieri, Giulia Esposito and Raffaele Romano

Foods 2020, 9(8), 1091; https://doi.org/10.3390/foods9081091 - 10 Aug 2020

Cited by 26 | Viewed by 4537

Abstract

This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), [...] Read more.

This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

15 pages, 320 KiB

Open AccessArticle

Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef

by Marta Barahona, Mohamed Amine Hachemi, José Luis Olleta, María del Mar González and María del Mar Campo

Foods 2020, 9(7), 853; https://doi.org/10.3390/foods9070853 - 30 Jun 2020

Cited by 3 | Viewed by 2087

Abstract

In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication “Carne de Ávila”, 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the [...] Read more.

In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication “Carne de Ávila”, 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL), and 2 packaging systems, vacuum (VAC) and modified atmosphere (MAP), on fatty acid composition, proximate analysis, water holding capacity and consumer acceptability of meat in 2 muscles: Longissimus thoracis (LT) and Semitendinosus (ST). Animals fed with concentrate showed higher carcass weight. However, feeding did not affect the proximate analysis of the meat. The use of maize silage improved the amount of conjugated linoleic acid and n-3 polyunsaturated fatty acids (PUFA) and the relation n-6 PUFA/n-3 PUFA. In LT muscle, feeding influenced texture, samples from SIL being more tender. The VAC packaging showed higher cooking losses than MAP in both muscles. Aging increased tenderness and cooking losses but decreased thawing losses. LT samples from SIL feeding were better accepted by consumers and VAC packaging showed higher scores than MAP. We can conclude that the use of maize silage could be an alternative feeding for this type of animals improving some aspects of the quality of the meat. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

16 pages, 292 KiB

Open AccessArticle

Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Different Proportions of Broccoli and Artichoke Plant By-Products

by Paula Monllor, Gema Romero, Alberto S. Atzori, Carlos A. Sandoval-Castro, Armín J. Ayala-Burgos, Amparo Roca, Esther Sendra and José Ramón Díaz

Foods 2020, 9(6), 700; https://doi.org/10.3390/foods9060700 - 1 Jun 2020

Cited by 11 | Viewed by 2798

Abstract

In the Mediterranean region, artichoke and broccoli are major crops with a high amount of by-products that can be used as alternative feedstuffs for ruminants, lowering feed costs and enhancing milk sustainability while reducing the environmental impact of dairy production. However, nutritional quality [...] Read more.

In the Mediterranean region, artichoke and broccoli are major crops with a high amount of by-products that can be used as alternative feedstuffs for ruminants, lowering feed costs and enhancing milk sustainability while reducing the environmental impact of dairy production. However, nutritional quality of milk needs to be assured under these production conditions and an optimal inclusion ratio of silages should be determined. This work aimed to evaluate the effect of three inclusion levels (25%, 40%, and 60%) of these silages (artichoke plant, AP, and broccoli by-product, BB) in goat diets on milk yield, composition, and mineral and fatty profiles. Treatments with 60% inclusion of AP and BB presented the lowest milk yield. No differences were found on the milk mineral profile. Inclusion of AP in the animals’ diet improved the milk lipid profile from the point of view of human health (AI, TI) compared to BB due to a lower saturated fatty acid content (C12:0, C14:0, and C16:0) and a higher concentration of polyunsaturated fatty acids (PUFA), especially vaccenic acid (C18:1 trans11) and rumenic acid (CLA cis9, trans11), without any differences with the control treatment. Full article

(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)

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