Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening
Olive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainability of the productions. To evaluate the effect of ol...
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MDPI AG
2024-11-01
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| Series: | Dairy |
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| author | Michela Contò Simona Rinaldi Giacomo Contò Daniele Sagrafoli Carlo Boselli Giuseppina Giacinti Sebastiana Failla |
| author_facet | Michela Contò Simona Rinaldi Giacomo Contò Daniele Sagrafoli Carlo Boselli Giuseppina Giacinti Sebastiana Failla |
| author_sort | Michela Contò |
| collection | DOAJ |
| description | Olive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainability of the productions. To evaluate the effect of olive leaf supplementation on the fatty acid profile of sheep cheese, two farms with Comisana breed sheep with free access to pasture and fedwith 300 g/head/day of concentrate were considered. One farm supplemented the feed with clover hay ad libitum (NOL) and the other farm replaced hay with olive leaves (OLI) in the autumn period. Cheese analyses were performed at 15, 30, and 60 days of ripening. Saturated fatty acids were lower in OLI cheese than NOL cheese, while MUFA and PUFA n-3 and n-6 were higher in OLI cheese. Myristic acid (C14:0) and palmitic acid (C16:0) were lower in OLI cheese compared to NOL (8.31% vs. 8.90% and 21.52% vs. 24.95%, respectively), while oleic acid (C18:1 cis-9) was higher in OLI cheese (20.66% vs. 18.78%). Also, CLA cis-9 trans-11 (0.98% vs. 0.84%), and other isomers were higher in OLI cheese. Health indexes, such as the thrombogenic and atherogenic index, were lower in OLI than in NOL cheese (1.96 vs. 2.38 and 1.69 vs. 2.05, respectively) showing the improvement in the health quality of cheese due to olive leaf integration in directly on farm sheep feeding. |
| format | Article |
| id | doaj-art-bb0dba620473407d99e9573fb1223be7 |
| institution | OA Journals |
| issn | 2624-862X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dairy |
| spelling | doaj-art-bb0dba620473407d99e9573fb1223be72025-08-20T02:00:41ZengMDPI AGDairy2624-862X2024-11-015474175310.3390/dairy5040054Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During RipeningMichela Contò0Simona Rinaldi1Giacomo Contò2Daniele Sagrafoli3Carlo Boselli4Giuseppina Giacinti5Sebastiana Failla6Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, Monterotondo, 00016 Rome, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, Monterotondo, 00016 Rome, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, Monterotondo, 00016 Rome, ItalyIstituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri, Via Appia Nuova 1411, 00178 Rome, ItalyIstituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri, Via Appia Nuova 1411, 00178 Rome, ItalyIstituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri, Via Appia Nuova 1411, 00178 Rome, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, Monterotondo, 00016 Rome, ItalyOlive leaf by-products may be an important feed source for ruminants in the Mediterranean area, due to their nutritional value and high levels of functional metabolites. Additionally, their use can enhance the environmental and economic sustainability of the productions. To evaluate the effect of olive leaf supplementation on the fatty acid profile of sheep cheese, two farms with Comisana breed sheep with free access to pasture and fedwith 300 g/head/day of concentrate were considered. One farm supplemented the feed with clover hay ad libitum (NOL) and the other farm replaced hay with olive leaves (OLI) in the autumn period. Cheese analyses were performed at 15, 30, and 60 days of ripening. Saturated fatty acids were lower in OLI cheese than NOL cheese, while MUFA and PUFA n-3 and n-6 were higher in OLI cheese. Myristic acid (C14:0) and palmitic acid (C16:0) were lower in OLI cheese compared to NOL (8.31% vs. 8.90% and 21.52% vs. 24.95%, respectively), while oleic acid (C18:1 cis-9) was higher in OLI cheese (20.66% vs. 18.78%). Also, CLA cis-9 trans-11 (0.98% vs. 0.84%), and other isomers were higher in OLI cheese. Health indexes, such as the thrombogenic and atherogenic index, were lower in OLI than in NOL cheese (1.96 vs. 2.38 and 1.69 vs. 2.05, respectively) showing the improvement in the health quality of cheese due to olive leaf integration in directly on farm sheep feeding.https://www.mdpi.com/2624-862X/5/4/54olive leaf by-productssheep cheesefatty acidsripening |
| spellingShingle | Michela Contò Simona Rinaldi Giacomo Contò Daniele Sagrafoli Carlo Boselli Giuseppina Giacinti Sebastiana Failla Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening Dairy olive leaf by-products sheep cheese fatty acids ripening |
| title | Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening |
| title_full | Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening |
| title_fullStr | Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening |
| title_full_unstemmed | Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening |
| title_short | Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening |
| title_sort | effect of dietary olive leaf integration on qualitative characteristics of sheep cheese during ripening |
| topic | olive leaf by-products sheep cheese fatty acids ripening |
| url | https://www.mdpi.com/2624-862X/5/4/54 |
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