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Enhancement of dairy sheep cheese eating quality with increased n-3 long-chain polyunsaturated fatty acids.
J Dairy Sci. 2019 Jan; 102(1):211-222.JD

Abstract

This study investigated the effect of different plant oil-infused and rumen-protected wheat-based pellets containing eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) on n-3 long-chain (≥C20) polyunsaturated fatty acid (LC-PUFA) content, fatty acid recovery, and sensory attributes of ripened cheese from dairy sheep. During a 10-wk supplementary feeding trial, 60 dairy ewes balanced by live weight, milk yield, parity, and sire breed were randomly divided into 6 groups that were (1) supplemented with on-farm existing commercial wheat-based pellets without oil inclusion (control) or supplemented with wheat-based pellets infused with 50 mL/kg dry matter of oils from (2) canola, (3) rice bran, (4) flaxseed, (5) safflower, and (6) rumen-protected EPA + DHA. Milk samples from each treatment were collected separately by sire breed during the experimental period for cheese processing at the end of the experiment. Twelve batches of cheese (2 batches per treatment) were processed and ripened for 120 d. Three cheese samples were collected and analyzed for each cheese making session (total of 36 cheese samples) at d 120 of ripening. Processed cheese of rumen-protected EPA + DHA had the most efficiency at elevating total n-3 LC-PUFA [total EPA + DHA + docosapentaenoic acid (DPA, 22:5n-3] content compared with the control (0.49 vs. 0.28%). Flaxseed elicited the greatest enhancement of α-linolenic acid (ALA, 18:3n-3), whereas safflower was the most effective diet in enhancing the level of linoleic acid (18:2n-6) in cheese (1.29 vs. 0.71% and 4.8 vs. 3.3%, respectively). Parallel recoveries of n-3 and n-6 LC-PUFA were observed across all treatments except for α-linolenic acid and EPA. Cheese eating sensory traits were also highly affected by oil supplementation, with the highest score of 7.5 in cheese from the rice bran and flaxseed treatments. These results provide new insights into the biological mechanisms and processes that determine dairy ewe milk productivity by underpinning the vital biological role of n-3 LC-PUFA in not only enhancing the healthy composition of cheese from ewes but also translating it into consumer acceptability.

Authors+Show Affiliations

Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; College of Economics and Techniques, Thai Nguyen University, Thai Nguyen 24122, Vietnam.Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; Institute of Animal Science, Thuy Phuong, Bac Tu Liem, Hanoi 129909, Vietnam.Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; Institute of Animal Science, Thuy Phuong, Bac Tu Liem, Hanoi 129909, Vietnam.College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia.Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; CSIRO Oceans and Atmosphere, Hobart, Tasmania 7001, Australia.Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia. Electronic address: aduli.malauaduli@jcu.edu.au.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30391173

Citation

Nguyen, Quang Vu, et al. "Enhancement of Dairy Sheep Cheese Eating Quality With Increased N-3 Long-chain Polyunsaturated Fatty Acids." Journal of Dairy Science, vol. 102, no. 1, 2019, pp. 211-222.
Nguyen QV, Van Le H, Nguyen DV, et al. Enhancement of dairy sheep cheese eating quality with increased n-3 long-chain polyunsaturated fatty acids. J Dairy Sci. 2019;102(1):211-222.
Nguyen, Q. V., Van Le, H., Nguyen, D. V., Malau-Aduli, B. S., Nichols, P. D., & Malau-Aduli, A. E. O. (2019). Enhancement of dairy sheep cheese eating quality with increased n-3 long-chain polyunsaturated fatty acids. Journal of Dairy Science, 102(1), 211-222. https://doi.org/10.3168/jds.2018-15215
Nguyen QV, et al. Enhancement of Dairy Sheep Cheese Eating Quality With Increased N-3 Long-chain Polyunsaturated Fatty Acids. J Dairy Sci. 2019;102(1):211-222. PubMed PMID: 30391173.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancement of dairy sheep cheese eating quality with increased n-3 long-chain polyunsaturated fatty acids. AU - Nguyen,Quang Vu, AU - Van Le,Hung, AU - Nguyen,Don Viet, AU - Malau-Aduli,Bunmi S, AU - Nichols,Peter D, AU - Malau-Aduli,Aduli E O, Y1 - 2018/11/01/ PY - 2018/06/15/received PY - 2018/09/13/accepted PY - 2018/11/6/pubmed PY - 2019/3/21/medline PY - 2018/11/5/entrez KW - food functionality KW - n-3 long-chain polyunsaturated fatty acid KW - oil KW - sensory eating quality KW - sheep cheese SP - 211 EP - 222 JF - Journal of dairy science JO - J Dairy Sci VL - 102 IS - 1 N2 - This study investigated the effect of different plant oil-infused and rumen-protected wheat-based pellets containing eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) on n-3 long-chain (≥C20) polyunsaturated fatty acid (LC-PUFA) content, fatty acid recovery, and sensory attributes of ripened cheese from dairy sheep. During a 10-wk supplementary feeding trial, 60 dairy ewes balanced by live weight, milk yield, parity, and sire breed were randomly divided into 6 groups that were (1) supplemented with on-farm existing commercial wheat-based pellets without oil inclusion (control) or supplemented with wheat-based pellets infused with 50 mL/kg dry matter of oils from (2) canola, (3) rice bran, (4) flaxseed, (5) safflower, and (6) rumen-protected EPA + DHA. Milk samples from each treatment were collected separately by sire breed during the experimental period for cheese processing at the end of the experiment. Twelve batches of cheese (2 batches per treatment) were processed and ripened for 120 d. Three cheese samples were collected and analyzed for each cheese making session (total of 36 cheese samples) at d 120 of ripening. Processed cheese of rumen-protected EPA + DHA had the most efficiency at elevating total n-3 LC-PUFA [total EPA + DHA + docosapentaenoic acid (DPA, 22:5n-3] content compared with the control (0.49 vs. 0.28%). Flaxseed elicited the greatest enhancement of α-linolenic acid (ALA, 18:3n-3), whereas safflower was the most effective diet in enhancing the level of linoleic acid (18:2n-6) in cheese (1.29 vs. 0.71% and 4.8 vs. 3.3%, respectively). Parallel recoveries of n-3 and n-6 LC-PUFA were observed across all treatments except for α-linolenic acid and EPA. Cheese eating sensory traits were also highly affected by oil supplementation, with the highest score of 7.5 in cheese from the rice bran and flaxseed treatments. These results provide new insights into the biological mechanisms and processes that determine dairy ewe milk productivity by underpinning the vital biological role of n-3 LC-PUFA in not only enhancing the healthy composition of cheese from ewes but also translating it into consumer acceptability. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/30391173/Enhancement_of_dairy_sheep_cheese_eating_quality_with_increased_n_3_long_chain_polyunsaturated_fatty_acids_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(18)31020-8 DB - PRIME DP - Unbound Medicine ER -