Use of calcium salts of palm oil fatty acids and rumen undegradable protein for dairy ewes' feeding. Effects on milk and cheese composition

摘要

The aim of this study was to determine the effects of Palm oil fatty acids and rumen undegradable protein on the yield of ewes and on the chemical composition of Tuma and Ricotta cheese. For this purpose 44 multiparous Valle del Belice ewes were divided in two groups (Treatment and Control group) and controlled every week from lambing to 111 days of lactation. The ewes from the treatment group were fed a particular concentrate with a balanced composition of calcium salts, undegradable proteins and whey milk sugar. The treatment group of ewes showed an increase in milk yield and in milk casein percentage and a decrease in milk lactose percentage. Effects of treatment on the other constituents of milk were relatively minor; however modification of the milk composition significantly influenced the yield ill dry matter of Tuma-cheese. Moreover, in the milk yielded by the treatment group ewes and in the cheese made with their milk, a partial modification of the composition of some of the fatty acids was noticed; this might lead to alteration of their organoleptic and nutritional characteristics; in particular, in Tuma, an increase, though not significant, of short chain fatty acids and saturated fatty acids was observed.