Animal Feed Science Technology

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Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n = 3) 3 × 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were not affected by dietary treatments. Oleic acid, n-6/n-3 ratio and monounsaturated FA gradually increased (P < 0.05), while saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as inclusion of olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese from sheep can be naturally improved by supplementation of olive cake.

The effects of ruminant diet supplementation with linoleic or different polyunsaturated fatty acids (FA) have been well documented. Less abundant information, however, exists on the effects of incorporating monounsaturated FA, such as oleic acid, on lipid metabolism or animal performance. The purpose of this work was to assess the effects of feeding dairy ewes a diet supplemented with high levels of olive oil (OO) on milk yield and composition, paying particular attention to the FA profile. Twenty-four Assaf ewes were fed ad libitum with 2 diets, control or supplemented with 6% OO (2 lots of 6 animals per diet) for 4 wk. Milk yield and composition and dry matter intake were recorded weekly. Milk FA composition was determined by gas chromatography and conjugated linoleic acid profile by silver ion HPLC. Milk yield increased in ewes receiving OO, with no differences in dry matter intake. The OO diet decreased the milk protein percentage but increased the milk fat, protein, and total s...

Formulation & Nutrition Science Technology Centre

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

The use of ensiled olive cake in the diets of Friesian cows increases beneficial fatty acids in milk and Halloumi cheese and alters the expression of SREBF1 in adipose tissue

Effect of corn and beet pulp based concentrates on sheep milk and cheese fatty acid composition when fed Mediterranean fresh forages with particular reference to conjugated linoleic acid cis-9, trans-11

Advanced Animal Systems

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

The use of ensiled olive cake in the diets of Friesian cows increases beneficial fatty acids in milk and Halloumi cheese and alters the expression of SREBF1 in adipose tissue

Effect of corn and beet pulp based concentrates on sheep milk and cheese fatty acid composition when fed Mediterranean fresh forages with particular reference to conjugated linoleic acid cis-9, trans-11

Advanced Animal Systems

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

The use of ensiled olive cake in the diets of Friesian cows increases beneficial fatty acids in milk and Halloumi cheese and alters the expression of SREBF1 in adipose tissue

Effect of corn and beet pulp based concentrates on sheep milk and cheese fatty acid composition when fed Mediterranean fresh forages with particular reference to conjugated linoleic acid cis-9, trans-11

Advanced Animal Systems