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Productions scientifiques Micropolluants

Effect extruded linseed and vitamin E supplementation of a maize silage diets on the sensory properties of milk and cheese

9th International meeting on mountain cheeses, 14-15 septembre, Sainte-Eulalie, France

Martin, B., Lerch, S., Ferlay, A., Verdier-metz, I., Montel, M.C., Pradel, P., Chilliard, Y.

2009

An efficient alternative to improve the nutritional quality of dairy fat is the supplementation of the cows’ diet with vegetable seeds and seed products rich in polyunsaturated fatty acids (FA). Nevertheless, some studies suggested that vegetable oil supplementation of diets carries a risk of off-flavour in milk and dairy products probably due to the oxidation of fat (or direct tranfert of aromatic compounds) that may occur more rapidly in fat derived from polyunsaturated FA enriched milk, if milk antioxidant compounds (mainly vitamin E) are not increased in the same time. Thus, the objective of this work was to quantify the effect of extruded linseed supplementation (rich in 18:3n-3) with or without vitamin E on the milk FA composition and cheese sensory properties.

Eighteen dairy cows (9 Holsteins and 9 Montbéliardes) were divided into three equivalent groups of 6 cows. During 5 weeks, the first group received a control diet (diet C) based on maize silage ad libitum and hay (1.7 kg DM) plus in average 3 kg DM of a cereal mixture and 2.7 kg DM of soybean meal. The second group received the same diet supplemented with in average 1.9 kg DM/day/cow of soybean meal and 3.4 kgDM of a mixture of extruded linseeds (diet ELS) and bran wheat (70%/30) so that the ELS brings  the oil level of 5% of dietary DM intake. The third group received the latter diet plus 7500 IU/d/cow of vitamin E (diet ELSvE). During the 3 last weeks of the experiment, the raw milk from the 6 cows of the same group was pooled for sensory evaluation (triangular tests and sensory profiles) and for cheese production with preliminary standardisation of the ratio fat/protein content (Saint Nectaire type cheese). Five replicates were achieved. The cheese sensory, rheology chemical analyses were performed after ripening periods of 8 and 12 weeks.

This study shows that the supplementation of a maize silage-based diet with extruded linseeds (ELS) induces large variations in the milk fatty acid profile, notably in decreasing saturated FA percentage (-18.5 g/100g fat) and increasing the mono- (+15.6 g/100g fat) and poly-unsaturated (+3.2 g/100gfat) FA. It increased in particular the percentages of cis and trans isomers of 18:1, CLA, nonconjugated trans isomers of 18:2 and 18:3n-3. The addition of vitamin E had only a moderate effect on some milk FA (12:0 to 16:0, 18:0 and trans13-18:1). The ELS supplementation (with or without vitamin E addition) had an important impact on the cheese aspect and texture. As expected, the ELS and ELSvE cheeses, in comparison to the C cheeses exhibited a less firm and more melting and fatty texture instrumentally and sensorialy attest. The ELS and ELSvE cheeses, in comparison of C cheeses had also a darker rind because of the more important development of moulds and fungus that is certainly a consequence of the exudation of fat observed during the very first stages of the ripening. The aspect of the slice was also more coloured and brightening certainly because of the higher exudation of the fat richer in PUFA and then more melting.

The ELS and ELSvE cheeses did not exhibit any off-flavours linked to the oxidation of PUFAs but they had a lower milk odour and aroma, a higher hay odour and a lower sour taste.

 

Thus, the supplementation of maize-based diets with ELS is efficient to improve the nutritional quality of cheeses fat (even if it also increases the trans isomers of 18:1) without being responsible of off-flavours in milks and cheeses, at least in our experiment conditions in which pro-oxidant situations such as long conservation or light exposure and contact with prooxidants factors were not applied on the dairy products tested.

 

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