Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese

文献类型： 外文期刊

第一作者： Gebereyowhans, Solomon

作者： Gebereyowhans, Solomon;Quan, Zhu Hui;Zhang, Shuwen;Pang, Xiaoyang;Workelul, Kidane;Lu, Jing;Lv, Jiaping;Gebereyowhans, Solomon

作者机构：

关键词： Camembert cheese; docosahexaenoic acid; goat milk; microalgae; n-3 fatty acid

期刊名称：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY （ 影响因子：4.4； 五年影响因子：3.5 ）

ISSN： 1364-727X

年卷期： 2023 年

页码：

收录情况： SCI

摘要： The experiment was carried out to investigate the effects of supplementation with microalgae (Schizochytrium sp.) on the nutritional characteristics of milk and Camembert cheese from dairy goats. The yield and composition of milk and cheese and the sensory quality of cheese were not affected by the supplementation. As the level of supplementation increased, the concentration of docosahexaenoic acid and total n-3 fatty acids increased, whereas the ratio of n-6/n-3 and total saturated fatty acids decreased in the milk and cheese. In conclusion, supplemented goats, especially goats that received 35 g/head/day produced milk and cheese with better fatty acid composition for human consumption, without affecting the production and composition.

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