Calidad de la leche de ovejas alimentadas con subproductos procedentes de empresas transformadoras de aceitunasResultadospreliminares

  1. N. Mandaluniz 1
  2. E. Larronde 1
  3. G. Amores 2
  4. M. Virto
  5. L.J.R. Barrón 2
  6. E. Abilleira 2
  7. J. Arranz 1
  8. E.J.C. Ruiz de Gordoa 2
  9. A. Nájera 2
  10. R. Ruiz 1
  11. M. Albisu 2
  12. F.J. Pérez Elortondo 2
  13. M. De Renobales 2
  1. 1 NEIKER, Vitoria
  2. 2 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

Book:
XXXV Congreso de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC)
  1. Luis Rodríguez Ruiz (coord.)
  2. Juan Antonio Olmedo Olmedo (coord.)
  3. Sara Olmedo de la Cruz (coord.)
  4. Luis Fernando de la Fuente Crespo (coord.)
  5. Ana Belén Martín Diana (coord.)
  6. María Cristina León Cofreces (coord.)
  7. Elena Ordás Alesanco (coord.)
  8. Mariano Herrera García (dir. congr.)

Publisher: Instituto Tecnológico Agrario de Castilla y León ; Junta de Castilla y León

ISBN: 978-84-938243-0-3

Year of publication: 2010

Pages: 97-101

Congress: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (35. 2010. Valladolid)

Type: Conference paper

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Abstract

The lipid fraction of sheep’s milk can be modified by diet, as described in the scientific literature. Thus,the concentration of healthy compounds such as conjugated linoleic acid (CLA), antioxidants, andaromatic volatile compounds increases when sheep graze and/or when they are fed by vegetable oils.Our hypothesis is that olive cake will also induce these desirable changes in the lipid fraction of milk,and will permit the production of cheese with increased healthy characteristics. In the present work,sheep of the Latxa breed were kept indoors and fed supplements by olive cake during 4 weeks. Milksamples were taken at the start of the experiment, and after 3 and 4 weeks, and zootechnical parameterswere also measured weekly. The concentration of unsaturated fatty acids in milk samples fromanimals fed olive cake-containing supplements was higher than in control milk. Thus, we concludethat olive cake can be a useful supplement because the resulting milk has important healthy characteristics

Data source: Dialnet