Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-14T19:22:14.573Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties

Published online by Cambridge University Press:  14 October 2013

Khalid Boutoial ,
Victor García ,
Silvia Rovira ,
Eduardo Ferrandini ,
Oussama Abdelkhalek  and
María Belén López
Khalid Boutoial
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Victor García
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Silvia Rovira
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Eduardo Ferrandini
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Oussama Abdelkhalek
Affiliation:
Département de Chimie et Environnement, Faculté des Sciences et Techniques de Beni mellal, Université Sultan My-Slimane Beni Mellal, BP 523, 23000 Beni Mellal, Morocco
María Belén López*
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of this study was to evaluate the effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subsp. gracilis) on the physicochemical composition and technological properties of pasteurised goat milk, and on the physicochemical composition, phenolic content, oxidative stability, microbiology, sensory and texture profile of Murcia al Vino goat cheese. One group of goats was fed the basal diet (control), the second and third groups were fed with different levels of distilled (10 and 20%) or non-distilled (3·75 and 7·5%) thyme leaves. Goat milk physicochemical composition was significantly affected by the substitution of 7·5% of basal goat diet with non-distilled thyme leaves (increase in fat, protein, dry matter and PUFA content), while goat milk clotting time was increased significantly by the introduction of 20% distilled thyme leaves, which reduces its technological suitability. Microbiology, sensory and texture profiles were not affected by the introduction of distilled thyme leaves. The introduction of distilled and non-distilled thyme leaves as an alternative feed to diet can lead to an inhibition of lipids oxidation. The introduction of distilled and non-distilled thyme leaves into goat's diet can be successfully adopted as a strategy to reduce feeding costs and to take advantage of the waste from the production of essential oils, minimising waste removing costs and the environmental impact.

Keywords

Supplementationthyme leavespasteurised goat milk and cheesesensory analysis
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 4 , November 2013 , pp. 448 - 456
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abbeddou, S, Rischkowsky, B, Richter, EK, Hess, HD & Kreuzer, M 2011 Modification of milk fatty acid composition by feeding forages and agro-industrial byproducts from dry areas to Awassi sheep. Journal of Dairy Science 94 4657–4668Google Scholar
Abd El-Aziz, M, Mohamed, SHS & Seleet, FL 2012 Production and evaluation of soft cheese fortified with ginger extract as a functional dairy food. Polish Journal of Food Nutrition Science 62 77–83Google Scholar
Aruoma, O, Spencer, JP, Rossi, R, Aeschbach, R, Kahn, A, Mahmood, N, Munoz, A, Murcia, MA, Butler, J & Halliwell, B 1996 An evaluation of the antioxidant antiviral action of extracts of Rosemary and provençal herbs. Food Chemical and Toxicology 34 449–456Google Scholar
Boutoial, K, Ferrandini, E, Rovira, S, Garcia, V & López, MB 2013 Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese propertie. Small Ruminant Research 112 147–153Google Scholar
Bryant, A, Ustonol, Z & Steffe, J 1995 Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science 60 1216–1236CrossRefGoogle Scholar
Capannesi, C, Palchetti, I, Mascini, M & Parenti, A 2000 Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry 71 553–562CrossRefGoogle Scholar
Chiofalo, V, Liotta, L, Fiumanò, R, Benedetta, ER & Chiofalo, B 2012 Influence of dietary supplementation of Rosmarinus officinalis L. on performances of dairy ewes organically managed. Small Ruminant Resarch 104 122–128CrossRefGoogle Scholar
Cuchillo, MH, Puga, DC, Ocaña, AN & Romo, FP 2010 Antioxidant activity, bioactive polyphenols in Mexican goats’ milk cheeses on summer grazing. Journal of Dairy Research 77 20–26Google Scholar
Cuvelier, ME, Richard, H & Berset, C 1996 Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary. Journal American Oil Chemists' Society 73 645–652Google Scholar
EC No 1831 2003 The European Parliament and of the Council of 22 September 2003 on additives for use in animal nutrition. Official Journal of the European Union L268 29–43Google Scholar
El-Din, HMF, Ghita, EI, Badran, SMA, Gad, AS & El-Said, MM 2010 Manufacture of low fat UF-Soft cheese supplemented with rosemary extract as natural antioxidant. Journal of American Science 6 570–579Google Scholar
Ferrandini, E, Castillo, M, de Renobales, M, Virto, MD, Garrido, MD, Rovira, S & López, MB 2012 Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. Journal of Dairy Science 95 2788–2796CrossRefGoogle ScholarPubMed
Foda, MI, El-Sayed, MA, Hassan, AA, Rasmy, NM & El-Moghazy, MM 2010 Effect of Spearmint essential oil on chemical composition and sensory properties of white cheese. Journal of American Science 6 272–279Google Scholar
Formaggioni, R, Malacarne, M, Summer, A, Fossa, E & Mariani, P 2001 Milk with abnormal acidity. The role of phosphorus content and the rennet-coagulation properties of Italian Friesian herd milk. Annal Facultá di Veterinaria Universitá di Parma 21 261–268Google Scholar
Han, J, Britten, M, St-Gelais, D, Champagne, CP, Fustier, P, Salmieri, S & Lacrois, M 2011 Polyphenolic compunds as functional ingredients in cheese. Food Chemistry 124 1589–1594Google Scholar
IDF 1982 Cheese and Processed Cheese. Determination of the Total Solids Content. Brussels, Belgium: International Dairy Federation, Standard 4AGoogle Scholar
IDF 1996a Whole Milk: Determination of Milk Fat, Protein and Lactose Content, Guide for the Operation of Mid-infrared Instruments. Brussels, Belgium: International Dairy Federation, Standard 141BGoogle Scholar
IDF 1996b Milk. Determinetion of Fat Content, pp. 7. Brussels, Belgium: Gravimetric Method (Reference Method), International Dairy Federation, Standard IDGoogle Scholar
IDF 1997 Determination of Total Milk Clotting Activity. Brussels, Belgium: International Dairy Federation, Standard 157AGoogle Scholar
IDF 2008 Processed Cheese Products – Determination of Nitrogen Content and Crude Protein Calculation – Kjeldahl Method. Brussels, Belgium: International Dairy Federation, Standard 17837Google Scholar
ISO 1990 Animal and vegetable fats and oils – Analysis by gas chromatography of methyl esters of fatty acids. Standard 5508Google Scholar
ISO 1998 Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of Listeria monocytogenes – Part 2: Enumeration method. Standard 11290Google Scholar
ISO 1999 Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Coagulase-positive Staphylococci (Staphylococcus aureus and other species) – Part 2: Technique Using Rabbit Plasma Fibrinogen Agar Medium. Geneva, Switzerland: International Organization for Standardization, Standard 6888–2Google Scholar
ISO 2000 Water Quality – Detection and Enumeration of Escherichia coli and Coliform Bacteria – Part 1: Membrane Filtration Method. Geneva, Switzerland: International Organization for Standardization, 9308–1Google Scholar
ISO 2003a Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Sulfite-reducing Bacteria Growing Under Anaerobic Conditions. Geneva, Switzerland: International Organization for Standardization, Standard 15213Google Scholar
ISO 2003b Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Microorganisms – Colony-count Technique at 30 °C. Geneva, Switzerland: International Organization for Standardization, Standard 4833Google Scholar
ISO 2004 Microbiology of Food and Animal Feeding Stuffs – Horizontal Methods for the Detection and Enumeration of Enterobacteriaceae – Part 2: Colony-count Method. Geneva, Switzerland: International Organization for Standardization, Standard 21528–2Google Scholar
ISO 2008a Cheese Determination of Fat Content Van Gulik Method. Geneva, Switzerland: International Organization for Standardization, Standard 3433Google Scholar
ISO 2008b Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Yeasts and Moulds – Part 1: Colony Count Technique in Products with Water Activity Greater Than 0.95. Geneva, Switzerland: International Organization for Standardization, Standard 21527–1Google Scholar
ISO 2012 Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Detection, Enumeration and Serotyping of Salmonella – Part 2: Enumeration by a Miniaturized Most Probable Number Technique. Geneva, Switzerland: International Organization for Standardization, Standard 6579–2Google Scholar
Jordán, MJ, Martínez, RM, Martínez, C, Moñino, I & Sotomayor, JA 2009 Polyphenolic extract and essential oil quality of Thymus zygis subsp gracilis shrubs cultivated under different watering levels. Industrial Crops and Products 29 145–153Google Scholar
Jordán, MJ, Moñino, MI, Martinez, C, Lafuente, A & Sotomayor, JA 2010 Introduction of distillate rosemary leaves into the diet of the Murciano-Granadina goat: transfer of polyphenolic compounds to goats' milk and the plasma of suckling goat kids. Journal of Agricultural Food and Chemistry 58 8265–8270Google Scholar
Kraszewski, J, Strzetelski, JA & Niwińska, B 2004 Effects of dietary herb supplements for cows on milk yield and technological quality of milk. In 55th annual Meeting of the European Association for Animal Production, Bled, SloveniaGoogle Scholar
Liu, ZL, Yang, DP, Chen, P, Dong, WX & Wang, DM 2008 Supplementation with selenium and vitamin E improves milk fat depression and fatty acid composition in dairy cows fed fat diet. Asian-Australian Journal of Animal Science 21 838–844CrossRefGoogle Scholar
Milos, M & Makota, D 2012 Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs–Rauscher oscillating reaction. Food Chemistry 131 296–299CrossRefGoogle Scholar
Nieto, G, Díaz, P, Bañon, S & Garrido, MD 2010 Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet. Meat Science 85 82–88Google Scholar
Nieto, G, Bañon, S & Garrido, MD 2011 Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat. Food Chemistry 125 1147–1152Google Scholar
Nieto, G, Bañon, S & Garrido, MD 2012 Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality. Animal 6 2048–2056Google Scholar
Raynal-Ljutovac, K, Pirisi, A, de Crémoux, R & Gonzalo, C 2007 Somatic cells of goat and sheep milk: analytical, sanitary, productive and technological aspects. Small Ruminant Research 68 126–144Google Scholar
Rota, MC, Herrera, A, Martínez, RM, Sotomayor, JA & Jordán, MJ 2008 Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis subsp gracilis and Thymus hyemalis essential oils. Food Control 19 681–687Google Scholar
Savoini, G, Cattaneo, D, Paratte, R, Varisco, G, Bronzo, V, Moroni, P & Pisoni, G 2003 Dietary rosemary extract in dairy goats organically managed: effects on immune response, mammary infections and milk quality. Italian Journal of Animal Science 2 (Suppl. 1), 548–550Google Scholar
Smith, P, Stewart, J & Fyfe, L 2001 The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiology 18 463–470Google Scholar
Soto-Cantú, CD, Graciano-Verdugo, AZ, Peralta, E, Islas-Rubio, AR, González-Có rdova, A, González-León, A & Soto-Valdez, H 2008 Release of Butylated Hydroxytoluene from an active film Packaging to Asadero Cheese and its effect on oxidation and odor stability. Journal of Dairy Science 91 11–19Google Scholar
Summer, A, Malacarne, M, Martuzzi, F & Mariani, P 2002 Structural and functional characteristics of Modenese cow milk in Parmigiano-Reggiano cheese production. Annal Facultá di Veterinaria Universitá di Parma 22 163–174Google Scholar
Tarladgis, BG, Watts, BM, Younathan, T & Dugon, L 1960 A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemistry 37 44–48Google Scholar