Nutritional Properties of Milk from Dairy Ewes Fed with a Diet Containing Grape Pomace

Abstract

The aim of the present study was to evaluate the effects of a diet containing a 10% of grape pomace (GP) on the milk yield, chemical-nutritional characteristics, total phenolic compounds (TPCs), antioxidant activity (AOA), fatty acids and proteins profile of dairy ewe’s milk. Forty-six ewes were dived into two groups: a control group (Ctrl), fed a standard diet, and an experimental group (GP+), whose diet was supplemented with 10% of GP on dry matter. The trial lasted 60 days and milk samples were collected and analyzed at the beginning (T0) and after 60 (T60) days. Dietary enrichment with GP did not affect the yield and the chemical composition of the milk. TPCs and AOA were not affected by the diet. After 60 days, the diet induced an increase in monounsaturated fatty acids (MUFA) and a decrease in medium chain saturated fatty acids (MCSFA), but the total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), short chain saturated fatty acids (SCSFA) and long chain saturated fatty acids (LCSFA) were not modified. A decrease in the C14 desaturation index and an increase in the C18 index were also detected. Total caseins and whey protein were not affected by GP, even if a lower content of k-casein in GP+ milk compared to Ctrl milk was observed on the 60th day. The results of the present study suggest that 10% of GP can be included in the diet of lactating ewes without modifying milk gross composition but inducing significantly changes the fatty acid profile.

Keywords

• grape pomace
• ewes
• milk
• fatty acids
• caseins