Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content

© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Detalles Bibliográficos
Autores: Guzmán, José Luis, Zarazaga, Luis Ángel, Martín García, A. Ignacio, Delgado-Pertíñez, M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/355799
Acceso en línea:http://hdl.handle.net/10261/355799
Access Level:acceso abierto
Palabra clave:Alternative feedstuffs
Rennet substitute
Goat cheese
Orange by-product
Payoya breed
Fatty acid profile
Antioxidant capacity
Phenolic compounds
Fat-soluble vitamins
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spelling Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant ContentGuzmán, José LuisZarazaga, Luis ÁngelMartín García, A. IgnacioDelgado-Pertíñez, M.Alternative feedstuffsRennet substituteGoat cheeseOrange by-productPayoya breedFatty acid profileAntioxidant capacityPhenolic compoundsFat-soluble vitamins© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).Simple Summary: Agroindustrial by-products serve as an alternative source of livestock feed, significantly contributing to the sustainability of livestock systems. A very interesting by-product is dehydrated orange pulp (DOP), generated by the industrial production of orange juice, Spain being the largest producer of it in Europe. The DOP could be used as food for ruminants, replacing cereals. We have shown that DOP could replace up to 80% of the cereals in diets without detrimental effects on milk production during complete lactation and the growth of the kids. Furthermore, the milk quality improved from the perspective of human health. As a continuation of that trial, and given the current consumer interest in the healthy properties of animal products, the present study examined the replacing cereal with DOP in the diet of dairy goats, and focused on the antioxidant compounds and fatty acid contents of artisanal cheeses made from raw milk. The vitamin E content, total phenols, and total antioxidant activity in the cheeses increased as the amount of dehydrated orange pulp in the diet rose. In summary, the use of dehydrated orange pulp contributes to both sustainable livestock practices and the quality of goat cheese.Abstract: Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The effects of replacing cereal (0%, 40%, and 80%) with dehydrated orange pulp (DOP) in the diet of goats on the antioxidant and fatty acid (FA) contents of cheeses were evaluated. For a more suitable understanding of the role of coagulant enzymes in establishing the properties of the cheese, the effect of milk-clotting with animal and vegetable rennet was also analysed. The rennet did not substantially affect the FA or the antioxidant compounds, and the use of DOP did not affect the FA contents. However, the α-tocopherol levels, total phenolic compounds (TPC), and total antioxidant capacity (TAC) in cheeses increased as the percentage of DOP replacing cereals increased. Moreover, the high correlation obtained between the TAC and the TPC (r = 0.73) and α-tocopherol (r = 0.62) contents indicated the important role played by these compounds in improving the antioxidant capacity of the cheese. In conclusion, DOP is a suitable alternative to cereals in the diet of goats and improves the antioxidant status of the cheese produced.This research was funded by the Excma. Diputación Provincial de Huelva (Spain) through the project entitled “Aprovechamiento de Subproductos de las Empresas Agroalimentarias para Alimentación del Ganado”, and supported by an agreement between that institution and the University of Huelva.Peer reviewedMultidisciplinary Digital Publishing InstituteDiputación de HuelvaUniversidad de HuelvaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2024202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/355799reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/vetsci11040171Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3557992026-05-22T06:33:51Z
dc.title.none.fl_str_mv Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
title Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
spellingShingle Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
Guzmán, José Luis
Alternative feedstuffs
Rennet substitute
Goat cheese
Orange by-product
Payoya breed
Fatty acid profile
Antioxidant capacity
Phenolic compounds
Fat-soluble vitamins
title_short Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
title_full Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
title_fullStr Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
title_full_unstemmed Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
title_sort Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content
dc.creator.none.fl_str_mv Guzmán, José Luis
Zarazaga, Luis Ángel
Martín García, A. Ignacio
Delgado-Pertíñez, M.
author Guzmán, José Luis
author_facet Guzmán, José Luis
Zarazaga, Luis Ángel
Martín García, A. Ignacio
Delgado-Pertíñez, M.
author_role author
author2 Zarazaga, Luis Ángel
Martín García, A. Ignacio
Delgado-Pertíñez, M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Diputación de Huelva
Universidad de Huelva
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Alternative feedstuffs
Rennet substitute
Goat cheese
Orange by-product
Payoya breed
Fatty acid profile
Antioxidant capacity
Phenolic compounds
Fat-soluble vitamins
topic Alternative feedstuffs
Rennet substitute
Goat cheese
Orange by-product
Payoya breed
Fatty acid profile
Antioxidant capacity
Phenolic compounds
Fat-soluble vitamins
description © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/355799
url http://hdl.handle.net/10261/355799
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/vetsci11040171
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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