Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

摘要

The study aimed to evaluate the effects of linseedand oregano supplementation to the diet of goats onfatty acid profile and sensory properties of Padraccio, atypical cheese produced during spring through summerin the Basilicata region (southern Italy). Extruded linseedand dried oregano inflorescences were integratedin the pelleted concentrate supplementation (500 g/head per day) in 21 grazing goats that were randomlyassigned, 7 per group, to the following experimentaltreatments: concentrate, concentrate with addition oflinseed, and concentrate with addition of linseed andoregano. Pooled milk from each group was used in cheesemaking.From a nutritional perspective, integrationof extruded linseed in the goat diet improved the fattyacid profile of Padraccio cheese. Moreover, the cheesefrom this group evidenced the highest scoring on color,flavor, texture, and overall liking.