Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese

This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show t...

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Veröffentlicht in:Sustainability Jg. 16; H. 8; S. 3306
Hauptverfasser: Attard, George, Bionda, Arianna, Litrenta, Federica, Lopreiato, Vincenzo, Di Bella, Giuseppa, Potortì, Angela Giorgia, Lo Turco, Vincenzo, Liotta, Luigi
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Basel MDPI AG 01.04.2024
Schlagworte:
Amino acids
Animals
Consumption
Dairy cattle
Dairy products
Diet
Ethanol
Fatty acids
Food
Lipids
Milk
Nutrition research
Polyphenols
Proteins
United States > US
Italy
ISSN:2071-1050, 2071-1050
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Abstract This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show that the cheese composition was influenced by both factors. The most beneficial cheese from a human health point of view was produced with milk from cows fed the treatment diet in the spring. Supplementing the diet of dairy cows with olive cake reduced the atherogenic and thrombogenic indices while increasing the total polyphenols in the cheese product. With a 32.9% increase in polyphenols, the cheese from the TEST group has greater functional nutrients and properties than the cheese from the CTR group. The data show that, combining the benefits of a more sustainable production process with a better final product, the supplementation of dried and stoned olive cake in the dairy cow diet improves the nutritional and health composition of the cheese.
AbstractList This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show that the cheese composition was influenced by both factors. The most beneficial cheese from a human health point of view was produced with milk from cows fed the treatment diet in the spring. Supplementing the diet of dairy cows with olive cake reduced the atherogenic and thrombogenic indices while increasing the total polyphenols in the cheese product. With a 32.9% increase in polyphenols, the cheese from the TEST group has greater functional nutrients and properties than the cheese from the CTR group. The data show that, combining the benefits of a more sustainable production process with a better final product, the supplementation of dried and stoned olive cake in the dairy cow diet improves the nutritional and health composition of the cheese.
Audience Academic
Author Litrenta, Federica
Lo Turco, Vincenzo
Bionda, Arianna
Liotta, Luigi
Lopreiato, Vincenzo
Di Bella, Giuseppa
Attard, George
Potortì, Angela Giorgia
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  surname: Attard
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  surname: Bionda
  fullname: Bionda, Arianna
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  surname: Litrenta
  fullname: Litrenta, Federica
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  givenname: Vincenzo
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  surname: Lopreiato
  fullname: Lopreiato, Vincenzo
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  givenname: Giuseppa
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  surname: Di Bella
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  givenname: Angela Giorgia
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  surname: Lo Turco
  fullname: Lo Turco, Vincenzo
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  givenname: Luigi
  orcidid: 0000-0002-3242-1817
  surname: Liotta
  fullname: Liotta, Luigi
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CitedBy_id crossref_primary_10_3390_ani15081131
crossref_primary_10_3389_fpubh_2025_1658525
crossref_primary_10_3390_foods13203320
crossref_primary_10_1002_vms3_70321
crossref_primary_10_1016_j_lwt_2024_117279
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SubjectTerms Amino acids
Animals
Consumption
Dairy cattle
Dairy products
Diet
Ethanol
Fatty acids
Food
Lipids
Milk
Nutrition research
Polyphenols
Proteins
Title Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese
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