1
|
Avila-Nava A, Medina-Vera I, Toledo-Alvarado H, Corona L, Márquez-Mota CC. Supplementation with antioxidants and phenolic compounds in ruminant feeding and its effect on dairy products: a systematic review. J DAIRY RES 2023; 90:216-226. [PMID: 37655445 DOI: 10.1017/s0022029923000511] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Milk and dairy products have great importance in human nutrition related to the presence of different nutrients, including protein, fatty acid profile and bioactive compounds. Dietary supplementation with foods containing these types of compounds may influence the chemical composition of milk and dairy products and hence, potentially, the consumer. Our objective was to summarize the evidence of the effect of supplementation with antioxidants and phenolic compounds in the diets of dairy animals and their effects on milk and dairy products. We conducted a systematic search in the MEDLINE/PubMed database for studies published up until July 2022 that reported on supplementation with antioxidants and phenolic compounds in diets that included plants, herbs, seeds, grains and isolated bioactive compounds of dairy animals such as cows, sheep and goats and their effects on milk and dairy products. Of the 94 studies identified in the search, only 15 met the inclusion criteria and were analyzed. The review revealed that supplementation with false flax cake, sweet grass, Acacia farnesiana, mushroom myceliated grains and sweet grass promoted an effect on the milk lipid profile, whereas supplementation with dried grape pomace and tannin extract promoted an effect on the milk and cheese lipid profiles. In six studies, the addition of Acacia farnesiana, hesperidin or naringin, durum wheat bran, mushroom myceliated grains, dried grape pomace and olive leaves increased the antioxidant activity of milk. In conclusion, supplementation with bioactive compounds had a positive impact which ranged from an increase in antioxidant capacity to a decrease in oxidative biomarkers such as malondialdehyde.
Collapse
Affiliation(s)
- Azalia Avila-Nava
- Hospital Regional de Alta Especialidad de la Península de Yucatán (HRAEPY), Mérida, México
| | - Isabel Medina-Vera
- Departamento de Metodología de la Investigación, Instituto Nacional de Pediatría (INP), Ciudad de México, México
| | - Hugo Toledo-Alvarado
- Departamento de Genética y Bioestadística, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Luis Corona
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Claudia C Márquez-Mota
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| |
Collapse
|
2
|
Bennato F, Ianni A, Bellocci M, Grotta L, Sacchetti G, Martino G. Influence of dietary grape pomace supplementation on chemical and sensorial properties of ewes’ cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
|
3
|
Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production. Foods 2023; 12:foods12040865. [PMID: 36832939 PMCID: PMC9957115 DOI: 10.3390/foods12040865] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for animal nutrition. Since these by-products (BP) are sources of bioactive substances, especially polyphenols, they may play an important role as a new resource for improving the nutritional value of animal-derived products, being effective in the modulation of the biohydrogenation process in the rumen, and, hence, in the composition of milk fatty acids (FA). The main objective of this work was to evaluate if the inclusion of BP in the diets of dairy ruminants, as a partial replacement of concentrates, could improve the nutritional quality of dairy products without having negative effects on animal production traits. To meet this goal, we summarized the effects of widespread agro-industrial by-products such as grape pomace or grape marc, pomegranate, olive cake, and tomato pomace on milk production, milk composition, and FA profile in dairy cows, sheep, and goats. The results evidenced that substitution of part of the ratio ingredients, mainly concentrates, in general, does not affect milk production and its main components, but at the highest tested doses, it can depress the yield within the range of 10-12%. However, the general positive effect on milk FA profile was evident by using almost all BP at different tested doses. The inclusion of these BP in the ration, from 5% up to 40% of dry matter (DM), did not depress milk yield, fat, or protein production, demonstrating positive features in terms of both economic and environmental sustainability and the reduction of human-animal competition for food. The general improvement of the nutritional quality of milk fat related to the inclusion of these BP in dairy ruminant diets is an important advantage for the commercial promotion of dairy products resulting from the recycling of agro-industrial by-products.
Collapse
|
4
|
Grape Pomace in Ewes Diet Affects Metagenomic Profile, Volatile Compounds and Biogenic Amines Contents of Ripened Cheese. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The main objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in relation to the dynamic of microbial population composition in fresh and ripened cheese produced from raw milk of ewes fed a diet containing grape pomace (GP+) and fed a standard diet (Ctrl). Genomic DNA was extracted from the cheeses at 2 (T2), 60 (T60), 90 (T90) and 120 (T120) days of ripening and prepared for 16S rRNA-gene sequencing to characterize the cheese microbiota; furthermore, VOCs were determined via solid-phase microextraction combined with gas chromatography-mass spectrometry and biogenic amines by HPLC analyses. Diet did not affect the relative abundance of the main phyla identified, Proteobacteria characterized T2 samples, but the scenario changed during the ripening. At genus level, Pseudomonas, Chryseobacterium and Acinetobacter were the dominant taxa, however, a lower percentage of Pseudomonas was detected in GP+ cheeses. Enterococcus became dominant in ripened cheeses followed in Ctrl cheeses by Lactobacillus and in GP+ cheeses by Lactococcus. The diet affected the development of carboxylic acids and ketones but not of aldehydes. Low levels of esters were identified in all the samples. In total, four biogenic amines were determined in cheeses samples and their levels differed between the two groups and during ripening time. In 60, T90 and T120 GP+ cheeses, a lower amount of 2-phenylethylamine was found compared to Ctrl. Putrescine was detected only in GP+ samples and reached the highest level at 120 days. Conversely, the amount of cadaverine in GP+ samples was invariable during the ripening. The concentration of tyramine in GP+ samples was compared to Ctrl during the ripening. Overall, significant positive correlations between some families of bacteria and the formation of VOCs and BAs were found.
Collapse
|
5
|
Bennato F, Ianni A, Grotta L, Martino G. Evaluation of chemical-nutritional characteristics of whey and
Ricotta obtained by ewes fed red grape pomace dietary
supplementation. Food Sci Anim Resour 2022; 42:504-516. [PMID: 35611081 PMCID: PMC9108957 DOI: 10.5851/kosfa.2022.e20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 01/18/2023] Open
Abstract
This study aimed to investigate the effect on the chemical quality of whey and
Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation.
The analyses were performed on whey, before and post Ricotta cheese-making, and
in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. Moreover, fatty
acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of
ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet
did not affect whey and Ricotta lipid content, conversely, significant
variations were instead observed with regard to color. A lower amount of total
phenolic compounds was found in WBR cheese-making, on the contrary, an opposite
trend was highlighted in Ricotta T1 although no variations in antioxidant
properties were detected. Moreover, GP modified fatty acid profile of whey and
Ricotta but did not have any effect on protein profile of the main whey protein.
The reduction of hexanal in Ricotta during the ripening suggest a better
oxidative stability. The obtained results therefore suggested that the GP
inclusion in the ewes diet, while modifying some chemical parameters, did not
induce negative effects on the characteristics and quality of dairy
by-products.
Collapse
Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Andrea Ianni
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Lisa Grotta
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
- Corresponding author: Giuseppe
Martino, Faculty of BioScience and Technology for Food, Agriculture and
Environment, University of Teramo, 64100 Teramo (TE), Italy, Tel:
+39-0861-266950, E-mail:
| |
Collapse
|
6
|
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products. Foods 2021; 10:foods10040881. [PMID: 33920590 PMCID: PMC8074218 DOI: 10.3390/foods10040881] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/09/2021] [Accepted: 04/15/2021] [Indexed: 02/07/2023] Open
Abstract
The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.
Collapse
|
7
|
Serra V, Salvatori G, Pastorelli G. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals (Basel) 2021; 11:ani11020401. [PMID: 33562524 PMCID: PMC7914517 DOI: 10.3390/ani11020401] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Polyphenols are secondary plant metabolites mainly known for their antioxidant properties. Their use as feed additives in the nutrition of farm animals is becoming increasingly popular as they are particularly exposed to oxidative stress which is reflected in a lipoperoxidation of the final product. For this reason, it is essential to preserve the quality and the safety of meat and milk products by attenuating oxidative deterioration. Moreover, polyphenols present the advantage of being more acceptable to the consumers than synthetic counterparts, as they are considered to be “non-toxic”. The present review presents an overview of several studies focused on the dietary supplementation of polyphenols to monogastric and ruminants, as well as their direct addition to meat and dairy products, with particular emphasis on their antioxidant effects on the final product. Abstract The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.
Collapse
Affiliation(s)
- Valentina Serra
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
| | - Giancarlo Salvatori
- Department of Medicine and Sciences for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy;
| | - Grazia Pastorelli
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
| |
Collapse
|
8
|
Ianni A, Di Domenico M, Bennato F, Peserico A, Martino C, Rinaldi A, Candeloro L, Grotta L, Cammà C, Pomilio F, Martino G. Metagenomic and volatile profiles of ripened cheese obtained from dairy ewes fed a dietary hemp seed supplementation. J Dairy Sci 2020; 103:5882-5892. [PMID: 32389473 DOI: 10.3168/jds.2019-17954] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Accepted: 02/29/2020] [Indexed: 12/16/2022]
Abstract
Chemical and organoleptic properties of dairy products largely depend on the action of microorganisms that tend to be selected in cheese during ripening in response to the availability of specific substrates. The aim of this work was to evaluate the effects of a diet enriched with hemp seeds on the microbiota composition of fresh and ripened cheese produced from milk of lactating ewes. Thirty-two half-bred ewes were involved in the study, in which half (control group) received a standard diet, and the other half (experimental group) took a diet enriched with 5% hemp seeds (on a DM basis) for 35 d. The dietary supplementation significantly increased the lactose in milk, but no variations in total fat, proteins, caseins, and urea were observed. Likewise, no changes in total fat, proteins, or ash were detected in the derived cheeses. The metagenomic approach was used to characterize the microbiota of raw milk and cheese. The phyla Proteobacteria and Firmicutes were in equally high abundance in both control and experimental raw milk samples, whereas Bacteroidetes was less abundant. The scenario changed when considering the dairy products. In all cheese samples, Firmicutes was clearly predominant, with Streptococcaceae being the most abundant family in the experimental group. The reduction of taxa observed during ripening was in accordance with the increment (relative abundance) of the starter culture Lactococcus lactis and Streptococcus thermophilus, which together dominate the microbial community. The analysis of the volatile profile in ripened cheeses led to the identification of 3 major classes of compounds: free fatty acids, ketones, and aldehydes, which indicate a prevalence of lipolysis compared with the other biochemical mechanisms that characterize the cheese ripening.
Collapse
Affiliation(s)
- A Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - M Di Domenico
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - F Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - A Peserico
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - C Martino
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - A Rinaldi
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - L Candeloro
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - L Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - C Cammà
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - F Pomilio
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Via Campo Boario, 64100 Teramo, Italy
| | - G Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
| |
Collapse
|
9
|
Ianni A, Martino C, Innosa D, Bennato F, Grotta L, Martino G. Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:825-835. [PMID: 31480170 PMCID: PMC7206391 DOI: 10.5713/ajas.19.0155] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 07/06/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C7) and 120 days (C120) of ripening. METHODS Twenty eight Friesian cows, balanced for parity, milk production and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional complete diet, while the experimental group (zinc group, ZG) received a daily zinc supplementation of 60 mg for kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciocavallo cheese were collected and analyzed for chemical-nutritional composition and aromatic profile. RESULTS The enrichment of dairy cows diet with zinc, did not influence milk yield and composition, however a marked reduction of somatic cell count was evidenced. Both in milk and cheese the ZG samples were characterized by a lower concentration of satured fatty acids and an increase in oleic, vaccenic and rumenic acids. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, esters and lactones. CONCLUSION The present results suggest a positive role of dietary zinc intake in improving the quality of bovine milk and related cheese, in particular for the increase in concentration of bioactive fatty acids such as rumenic acid. The changes evidenced in cheese through the analysis of the volatile profile, would be consistent with the development of interesting organoleptic properties, although further evaluations should be performed to confirm the consumer acceptability of these changes.
Collapse
Affiliation(s)
- Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Camillo Martino
- Department of Veterinary Medicine, University of Perugia, Via S. Costanzo 4, 06126 Perugia, Italy
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| |
Collapse
|
10
|
Nutrigenomic Effects of Long-Term Grape Pomace Supplementation in Dairy Cows. Animals (Basel) 2020; 10:ani10040714. [PMID: 32325906 PMCID: PMC7222749 DOI: 10.3390/ani10040714] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/14/2020] [Accepted: 04/16/2020] [Indexed: 02/07/2023] Open
Abstract
Simple Summary The aim of this study was to evaluate the effect of grape pomace (GP), the polyphenol-rich agricultural by-product, on dairy cows’ whole-blood transcriptome, milk production and composition. Twelve lactating Holstein-Friesian cows were randomly assigned to two groups; the first received a GP-supplemented diet for 60 days (group GP), whereas the second was given only a basal diet (CTR). The results reveal 40 protein-coding genes differentially expressed in the GP group when compared with the CTR group, but no effects were noticed on milk production, concentrations of crude protein, fat, casein, lactose and urea, or somatic cell count. Compared to CTR, GP had a transcriptomic signature mainly reflecting a reinforced immunogenic response. Abstract The increasing demand for more animal products put pressure on improving livestock production efficiency and sustainability. In this context, advanced animal nutrition studies appear indispensable. Here, the effect of grape pomace (GP), the polyphenol-rich agricultural by-product, was evaluated on Holstein-Friesian cows’ whole-blood transcriptome, milk production and composition. Two experimental groups were set up. The first one received a basal diet and served as a control, while the second one received a 7.5% GP-supplemented diet for a total of 60 days. Milk production and composition were not different between the group; however, the transcriptome analysis revealed a total of 40 genes significantly affected by GP supplementation. Among the most interesting down-regulated genes, we found the DnaJ heat-shock protein family member A1 (DNAJA1), the mitochondrial fission factor (MFF), and the impact RWD domain protein (IMPACT) genes. The gene set enrichment analysis evidenced the positive enrichment of ‘interferon alpha (IFN-α) and IFN-γ response’, ‘IL6-JAK-STAT3 signaling’ and ‘complement’ genes. Moreover, the functional analysis denoted positive enrichment of the ‘response to protozoan’ and ‘negative regulation of viral genome replication’ biological processes. Our data provide an overall view of the blood transcriptomic signature after a 60-day GP supplementation in dairy cows which mainly reflects a GP-induced immunomodulatory effect.
Collapse
|
11
|
Bennato F, Di Luca A, Martino C, Ianni A, Marone E, Grotta L, Ramazzotti S, Cichelli A, Martino G. Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat. Foods 2020; 9:foods9040508. [PMID: 32316475 PMCID: PMC7230919 DOI: 10.3390/foods9040508] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/13/2020] [Accepted: 04/13/2020] [Indexed: 02/07/2023] Open
Abstract
Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 groups and fed for 21 days with a standard diet. For the remaining 28 days of the trial, the control group (CG) continued to receive a standard diet, while the experimental groups (EGs) were fed with diets containing different GP concentrations: 2.5% (EG1), 5% (EG2) and 7% (EG3). Following the slaughtering, samples of breast meat were collected from each group. No significant differences were observed for pH, cooking loss and meat brightness, whereas the GP intake showed effectiveness in inducing variations in drip loss, meat yellowness and redness. The experimental feeding strategy also induced changes in the fatty acid profile, with an overall increase in polyunsaturated fatty acids (PUFA), mainly due to the increase in concentration of linoleic acid. The dietary supplementation also induced a decrease in lipid oxidation in meat, a finding also confirmed by the reduction in volatile aldehydes in 7 days stored raw meat. The feeding strategy based on the use of GP did not induce detrimental effects on the quality of broiler meat and showed the potential to lengthen the shelf-life as a direct consequence of the improvement in the oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of an agro-industrial by-product, with potential benefits also from an environmental point of view.
Collapse
Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
| | - Alessio Di Luca
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
| | - Camillo Martino
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario 37, 64100 Teramo, Italy;
| | - Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
| | - Elettra Marone
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
| | - Solange Ramazzotti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
| | - Angelo Cichelli
- Department of Medical and Oral Sciences and Biotechnologies, D’Annunzio University of Chieti-Pescara, 66100 Chieti, Italy;
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (F.B.); (A.D.L.); (A.I.); (E.M.); (L.G.); (S.R.)
- Correspondence:
| |
Collapse
|
12
|
Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03437-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
13
|
Ianni A, Martino G. Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products. Foods 2020; 9:E168. [PMID: 32050684 PMCID: PMC7073903 DOI: 10.3390/foods9020168] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 02/07/2023] Open
Abstract
Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.
Collapse
Affiliation(s)
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
| |
Collapse
|
14
|
Ianni A, Bennato F, Martino C, Grotta L, Martino G. Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet. Molecules 2020; 25:E461. [PMID: 31979062 PMCID: PMC7037034 DOI: 10.3390/molecules25030461] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/19/2020] [Accepted: 01/21/2020] [Indexed: 11/16/2022] Open
Abstract
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.
Collapse
Affiliation(s)
- Andrea Ianni
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Francesca Bennato
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Camillo Martino
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy;
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| |
Collapse
|
15
|
Bennato F, Ianni A, Innosa D, Martino C, Grotta L, Pomilio F, Verna M, Martino G. Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product. Animals (Basel) 2019; 9:ani9121153. [PMID: 31888121 PMCID: PMC6941002 DOI: 10.3390/ani9121153] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/26/2022] Open
Abstract
Simple Summary The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. Abstract The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability.
Collapse
Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Andrea Ianni
- Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Camillo Martino
- Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy;
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy;
| | - Micaela Verna
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
- Correspondence: ; Tel.: +39-0861-266950
| |
Collapse
|
16
|
Martino C, Ianni A, Grotta L, Pomilio F, Martino G. Influence of Zinc Feeding on Nutritional Quality, Oxidative Stability and Volatile Profile of Fresh and Ripened Ewes' Milk Cheese. Foods 2019; 8:E656. [PMID: 31817893 PMCID: PMC6963858 DOI: 10.3390/foods8120656] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 11/16/2022] Open
Abstract
Zinc represents a ubiquitous element in cells with relevant roles in the metabolism of essential nutrients in animals. The aim of this study was to investigate the effect of dietary zinc supplementation on nutritional and aromatic properties of milk and Pecorino cheeses obtained from lactating ewes. Fifty-two commercial ewes were randomly assigned to two groups. The control group was fed with a conventional complete diet, while the experimental group received a daily supplementation of 375 mg/head of zinc oxide. At the end of the trial, which lasted 30 days, samples of milk and related cheese were collected in order to obtain information about the chemical composition and volatile profile. The experimental feeding strategy induced a significant increase in zinc concentration in milk. Furthermore, both in milk and cheese, was observed an increase in vaccenic, rumenic and total polyunsaturated fatty acids, with the consequent significant reduction of atherogenic and thrombogenic indices. The volatile profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of hexanoic acid and ethyl esters. The present study suggests interesting possible effects of dietary zinc supplementation of ewes in improving the nutritional characteristics of fresh and ripened dairy products, although more specific and in-depth assessments should be performed on these new products, in order to characterize potential variations on consumers acceptability.
Collapse
Affiliation(s)
- Camillo Martino
- Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo, Italy;
| | - Andrea Ianni
- Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy;
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo, Italy;
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy;
| |
Collapse
|
17
|
Bennato F, Ianni A, Martino C, Di Luca A, Innosa D, Fusco AM, Pomilio F, Martino G. Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products. J Dairy Sci 2019; 103:52-62. [PMID: 31704006 DOI: 10.3168/jds.2019-16838] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 09/15/2019] [Indexed: 11/19/2022]
Abstract
The aim of the present study was to evaluate the effect of dietary integration with dried licorice root on the chemical-nutritional qualities of goat milk and cheeses. The study was conducted for 60 d, during which 30 Saanen goats were divided into 2 groups: a control group (CG) that received a standard diet and an experimental group (LG+) whose diet was supplemented with licorice. At the end of the study, milk samples were collected to determine chemical-nutritional compositions and fatty acid (FA) profiles. Cheeses produced with CG and LG+ bulk milk were analyzed for chemical-physical parameters after 3 (T3) and 30 (T30) d of ripening. A different FA profile and a significant increase in protein and casein were observed in LG+ milk samples compared with CG milk. Regarding cheeses, an increase of proteins and fat was found in LG+ cheeses, which also were harder, more elastic, and more gummy than the CG samples after both 3 and 30 d of ripening. A different protein profile was detected in the 2 groups without significant variations in casein fractions (αS2-casein and β-casein) during ripening. Moreover, greater oxidative stability was found in LG+ cheeses at both T3 and T30. Different families of volatile compounds were detected in T30 cheeses obtained from both groups. A significant reduction of octanoic acid and an increase in nonanal and ketones were found in LG+ T3 cheeses, whereas the LG+ T30 cheeses were characterized by a significant decrease of hexanoic acid an increase of 3-methyl-1-butanol and acetoin. We concluded that it is possible to assert that dietary integration with dried licorice root modified chemical and technological properties of goat cheeses, reducing lipid oxidation during ripening and inducing changes in texture that could improve consumer acceptability, although further studies are needed from this point of view.
Collapse
Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Andrea Ianni
- Department of Medical, Oral and Biotechnological Sciences, "G. d'Annunzio" University Chieti-Pescara, 66100 Chieti, Italy
| | - Camillo Martino
- Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," 64100 Teramo, Italy
| | - Alessio Di Luca
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Armando Marco Fusco
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," 64100 Teramo, Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100.
| |
Collapse
|
18
|
Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile. Animals (Basel) 2019; 9:ani9080578. [PMID: 31430960 PMCID: PMC6720490 DOI: 10.3390/ani9080578] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/08/2019] [Accepted: 08/16/2019] [Indexed: 01/26/2023] Open
Abstract
Simple Summary The grape pomace is the main solid by-product of the oenological industry, and represents a rich source of potent bioactive compounds. In this study we demonstrated that its inclusion in bovine diet resulted in a significant increase of linoleic acid concentration in meat, a condition which led to a positive increase in the polyunsaturated fatty acid:saturated fatty acids (PUFA:SFA) ratio. Despite the greater predisposition of PUFA to oxidation, an interesting improvement in the oxidative stability of meat was evidenced, presumably as an effect of the antioxidant activity performed by the bioactive compounds of which the grape pomace is rich in. This finding was also confirmed by the analysis of volatile compounds which highlighted a reduction of hexanal in meat samples obtained from animals fed the dietary grape pomace supplementation. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry. Abstract The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2-3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.
Collapse
|
19
|
Iannaccone M, Ianni A, Ramazzotti S, Grotta L, Marone E, Cichelli A, Martino G. Whole Blood Transcriptome Analysis Reveals Positive Effects of Dried Olive Pomace-Supplemented Diet on Inflammation and Cholesterol in Laying Hens. Animals (Basel) 2019; 9:ani9070427. [PMID: 31284659 PMCID: PMC6680721 DOI: 10.3390/ani9070427] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/24/2019] [Accepted: 07/03/2019] [Indexed: 12/26/2022] Open
Abstract
Simple Summary Olive pomace (OP) represents an important source of bioactive compounds which have been successfully used for animal nutrition. In this study, we elucidate the whole transcriptome of laying hens fed with a dried OP (DOP)-supplemented diet using an RNA sequencing approach. We found that DOP modulates several biological pathways mainly related to inflammatory response and cholesterol biosynthesis. Consistent with the gene expression data, we noted a decrease of egg yolk cholesterol. Thus, our study provides evidence that a DOP-supplemented diet improves egg quality and, at the same time, ameliorates inflammatory animal status. Abstract Olive pomace (OP) represents one of the by-products of the olive industry and represents an important source of bioactive compounds. This characteristic makes OP a potential feed supplement in livestock nutrition. Thus, in the last years, several studies have been published to evaluate the productive traits following OP supplementation in animal diets; however, relatively little is known from a molecular biology standpoint. Therefore, in this study, we report the RNA-sequencing analysis of laying hens fed with a 10% dried OP (DOP) supplementation. Applying a false discovery rate (FDR) <0.05 and a Log2Fc either less than −1.5 or higher than +1.5, we identified 264 differentially regulated genes (DEGs) between the non-supplemented diet control group (CTR) and the DOP group. Using the 264 DEGs to identify enriched biological pathways, we noted that cholesterol biosynthesis showed the highest enrichment followed by several pathways related to immune response and inflammation. As a consequence, when we quantified the cholesterol amount in yolk egg, we found a significant reduction in the DOP vs. the CTR group (p < 0.05). In conclusion, this study shows that DPO affects gene expression in laying hens, which is directly correlated with cholesterol decrease and can potentially ameliorate health status influencing immune response and inflammation.
Collapse
Affiliation(s)
- Marco Iannaccone
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Andrea Ianni
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Solange Ramazzotti
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Elettra Marone
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Angelo Cichelli
- Department of Medical, Oral and Biotechnological Sciences, G. D.'Annunzio University, Via dei Vestini,31, 66100 Chieti, Italy
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
| |
Collapse
|
20
|
Dietary selenium intake in lactating dairy cows modifies fatty acid composition and volatile profile of milk and 30-day-ripened caciotta cheese. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03322-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
21
|
Ianni A, Bennato F, Martino C, Innosa D, Grotta L, Martino G. Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese. J Dairy Sci 2019; 102:6853-6862. [PMID: 31202652 DOI: 10.3168/jds.2019-16382] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Accepted: 04/23/2019] [Indexed: 11/19/2022]
Abstract
This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chemical-nutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the experimental period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chemical-nutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also positively affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a positive role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability.
Collapse
Affiliation(s)
- Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Camillo Martino
- Department of Veterinary Medicine, University of Perugia, Italy 06126
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100.
| |
Collapse
|