Objective: The current study compared the effects of dietary levels of two phase stoned olive cake (OC) in form of silage (OCS) on milk production and quality of Saanen goats.
Methods: The OCS included in total mixed ration (TMR) at dry matter proportions of 0.0 (OC0), 0.10 (OC10), and 0.20 (OC20). The TMR were fed to a total of 18 goats in a completely randomized design for a period of 5 weeks.
Results: Dietary treatments had no effect on the milk yield of Saanen goats, but the daily milk fat production was greater (p<0.05) at feeding OC20. The total phenolic (TP) compounds contents increased (p<0.01) in each increment of OCS in TMR and this was also reflected in the TP contents of milk. The C8:0, C10:0, C12:0, and C14:0 saturated fatty acids (FAs) in milk fat decreased (p<0.01) with increasing dietary level of OCS, but the decrease (p<0.001) in C16:0 and the increase (p<0.01) in C18:0 in milk fat occurred similarly at each inclusion level of OCS. Only OC20 reduced (p<0.05) the total saturated FA, yet the reduction (p<0.01) in n6/n3 ratio and atherogenicity index occurred in both OC10 and OC20.
Conclusion: Two phase stoned OCS increases milk quality not only through modifying the milk FA composition, but also by increasing the milk TP content. These favorable changes in milk quality are closely associated with the dietary level of OCS.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5337915 | PMC |
| http://dx.doi.org/10.5713/ajas.16.0482 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.
Foods
September 2024
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing.
View Article and Find Full Text PDFComparison of sheep and goat preferences for different forms of stoned olive cake.
Trop Anim Health Prod
May 2023
Department of Veterinary Medicine, Menemen Vocational School, Izmir Bakırçay University, Izmir, Turkey.
The objectives of this experiment were to investigate voluntary intake of stoned olive cake (SOC) in sheep and goats. The feeding experiment was carried out with a total of 10 animals consisting of five Karya yearlings and five Saanen goats (28.0 ± 2.
View Article and Find Full Text PDFIndustrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.).
Food Chem
March 2023
Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy. Electronic address:
The effect of industrial drying processes on phenols and polysaccharides of olive pomace (pâté) and pomegranate peel was studied, with the aim to re-use pomegranate and olive oil by-products. Pomegranate peel (Wonderful and G1 varieties) was oven-dried at different temperatures, taking into account peel thickness and size. Pâté was freeze-dried and oven dried at 50-110 °C, at lab scale; then, an industrial drying system (150 °C) was compared to freeze-drying.
View Article and Find Full Text PDFEffects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil.
Foods
November 2021
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content.
View Article and Find Full Text PDFAnalysis of the Functionality of the Feed Chain in Olive Pitting, Slicing and Stuffing Machines by IoT, Computer Vision and Neural Network Diagnosis.
Sensors (Basel)
March 2020
Engineering Department, Miguel Hernández University of Elche, 03312 Orihuela, Spain.
Olive pitting, slicing and stuffing machines (DRR in Spanish) are characterized by the fact that their optimal functioning is based on appropriate adjustments. Traditional systems are not completely reliable because their minimum error rate is 1-2%, which can result in fruit loss, since the pitting process is not infallible, and food safety issues can arise. Such minimum errors are impossible to remove through mechanical adjustments.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!