Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese
Francesco Maria Calabrese,Nunziatina Russo,Giuseppe Celano,Alessandra Pino,V. Lopreiato,Federica Litrenta,G. Di Bella,Luigi Liotta,Maria De Angelis,Cinzia Caggia,Cinzia Lucia Randazzo +10 more
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TL;DR: In this paper , the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, were compared.
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Abstract: Introduction With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared. Methods Our panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results. Results and discussion Looking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems.
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Citations
The use of olive cake in the diet of dairy cows improves the mineral elements of Provola cheese
Angela Giorgia Potortì,Vincenzo Lopreiato,Vincenzo Nava,Federica Litrenta,Vincenzo Lo Turco,Antonello Santini,Luigi Liotta,G. Di Bella +7 more
TL;DR: Feeding dairy cows olive cake improves mineral elements in Provola cheese, particularly selenium, which doubles in concentration, while toxic elements like cadmium remain low, suggesting olive cake as a beneficial feed supplement.
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Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese
George Attard,Arianna Bionda,Federica Litrenta,Vincenzo Lopreiato,G. Di Bella,Angela Giorgia Potortì,Vincenzo Lo Turco,Luigi Liotta +7 more
TL;DR: Olive cake supplementation in dairy cow diet improves the nutritional and health composition of cheese.
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Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese
Federica Litrenta,Fabrizio Cincotta,Nunziatina Russo,Carmelo Cavallo,Cinzia Caggia,Annalisa Amato,Vincenzo Lopreiato,Maria Merlino,Antonella Verzera,Cinzia Lucia Randazzo,Luigi Liotta +10 more
TL;DR: This study evaluates the effects of feeding cows with olive cake enriched in polyphenols on the nutritional and sensory features of Caciocavallo cheese, revealing improved sustainability and enhanced quality in cheeses produced from enriched olive cake-fed cows.
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Effect of olive cake supplementation on faecal microbiota profile of Holstein and Modicana dairy cattle.
Viviana Floridia,Nunziatina Russo,Enrico D’Alessandro,V. Lopreiato,Alessandra Pino,Annalisa Amato,Luigi Liotta,Cinzia Caggia,Cinzia Lucia Randazzo +8 more
TL;DR: This study investigates the effect of olive cake supplementation on faecal microbiota of Holstein and Modicana dairy cows, finding breed-specific and treatment-induced changes in microbial profiles, with potential benefits for feed efficiency and sustainability.
Comprehensive Investigation of Humic-Mineral Substances from Oxyhumolite: Effects on Fatty Acid Composition and Health Lipid Indices in Milk and Cheese from Holstein-Friesian Cows
Anna Teter,Piotr Domaradzki,Monika Kędzierska-Matysek,W. Sawicka-Zugaj,Mariusz Florek +4 more
TL;DR: This study investigates the effects of oxyhumolite supplementation on fatty acid composition and health lipid indices in milk and cheese from Holstein-Friesian cows, revealing mixed results with both positive and negative changes in fatty acid profiles and indices over 60 days.
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