Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Different Proportions of Broccoli and Artichoke Plant By-Products

Long-Term Feeding of Dairy Goats with 40% Artichoke by-Product Silage Preserves Milk Yield, Nutritional Composition and Animal Health Status

The aim of this work is to study the effect of 40% inclusion of artichoke by-product silage (AB) in dairy goat diets on milk yield, composition and animal health status during a full lactation period compared to an isoenergetic and isoproteic mixed ration based on alfalfa hay and a cereal and legume mixture. Milk yield was not affected by the dietary treatments, and neither was body weight. AB treatment reduced whey protein (0.38 vs. 0.42%, p < 0.05) and milk urea concentrations (687 vs. 773 mg/L, respectively, p < 0.001), and did not affect total true protein (3.22 vs. 3.24% p > 0.05) or other macro-composition variables. AB treatment showed higher milk concentrations of Ca (p < 0.05), Mn (p < 0.01), Cu (p < 0.01) and Zn (p < 0.001) compared to the control group (C). Slight differences were observed in milk fatty acid profile without any negative effects (p > 0.05) on the blood cholesterol and glucose of goats. The AB group reduced blood urea due to its high dietary total phenol content. However, it had a positive effect on β-hydroxybutyrate (p < 0.05) and nonesterified fatty acids (p > 0.05). It was concluded that 40% artichoke by-product inclusion in dairy goat feed for the whole lactation period (23 weeks) is a sustainable solution, reducing feeding cost by 12.5% per kg of dry matter, contributing to a better circular economy without any negative repercussions on the productivity and health of Murciano-Granadina dairy goats.

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a high inclusion of silages from artichoke plant and broccoli by-products, being the first one on broccoli inclusion. Two starter cultures thermophilic (YO-MIXTM300), and, mesophilic (MA400) were used and fermented milks were analyzed at two storage times after fermentation. Fermentation enhances antioxidant properties of fermented milks from all diets (p < 0.05), especially when mesophilic starter cultures are used. The main findings are that long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for fermentation by yogurt and cheese cultures, the inclusion of broccoli silage enhances antioxidant properties (p < 0.05), and, the inclusion of plant artichoke enhances fatty acids health indexes (p < 0.05).

Long-Term Feeding of Dairy Goats with Broccoli By-Product and Artichoke Plant Silages: Milk Yield, Quality and Composition

The aim of this experiment was to study the effects of a 40% inclusion of broccoli by-product (BB) and artichoke plant (AP) silages in dairy goat diets on the milk yield, composition and animal health status during a full lactation. Feed consumption was lower in AP and BB animals due to their composition and higher moisture content, and BB animals showed a significant reduction in body weight. Milk from the BB treatment had the highest fat content, total solids and useful dry matter content (5.02, 13.9 and 8.39%, respectively). The Se level was slightly lower in AP and BB animals; however, the milk of these treatments was the lowest in Na and, in the case of BB animals, the richest in Ca (1267 mg/kg). Control and AP milk showed a similar fatty acid profile, although AP had a more beneficial aptitude for human health (lower ratio of n6/n3, 12.5). Plasma components, as metabolic parameters, were adequate for goats. It was concluded that a 40% inclusion of AP is an adequate solution to reduce the cost of feeding without harming the animals' health or performance and to improve the nutritional milk quality. It is necessary to lower the BB level of inclusion to increase feed consumption.

Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira)

Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.