ArticleFoods (Basel, Switzerland)2019
Influence of Zinc Feeding on Nutritional Quality, Oxidative Stability and Volatile Profile of Fresh and Ripened Ewes' Milk Cheese.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Effects of nano-zinc oxide supplementation on milk yield, rumen fermentation, nutrient digestibility, and blood indices of high-yielding dairy cows.Frontiers in veterinary science · 2025Article
- Effect of dietary supplementation of plantain herb, lemongrass and their combination on milk yield, immunity, liver enzymes, serum, and milk mineral status in dairy cows.Journal of advanced veterinary and animal research · 2024Article
- Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses.Molecules (Basel, Switzerland) · 2021Article
- Organic zinc supplementation in early-lactation dairy cows and its effects on zinc content and distribution in milk and cheese.JDS communications · 2021Article
- Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes' Cheese from a Sustainable Part-Time Grazing System.Foods (Basel, Switzerland) · 2021Article
- Chemical and Technological Characterization of Dairy Products.Foods (Basel, Switzerland) · 2020Article
- Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows.Molecules (Basel, Switzerland) · 2020Article
- Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products.Foods (Basel, Switzerland) · 2020Review
- Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet.Molecules (Basel, Switzerland) · 2020Review
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5 authors.
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Abstract
Zinc represents a ubiquitous element in cells with relevant roles in the metabolism of essential nutrients in animals. The aim of this study was to investigate the effect of dietary zinc supplementation on nutritional and aromatic properties of milk and Pecorino cheeses obtained from lactating ewes. Fifty-two commercial ewes were randomly assigned to two groups. The control group was fed with a conventional complete diet, while the experimental group received a daily supplementation of 375 mg/head of zinc oxide. At the end of the trial, which lasted 30 days, samples of milk and related cheese were collected in order to obtain information about the chemical composition and volatile profile. The experimental feeding strategy induced a significant increase in zinc concentration in milk. Furthermore, both in milk and cheese, was observed an increase in vaccenic, rumenic and total polyunsaturated fatty acids, with the consequent significant reduction of atherogenic and thrombogenic indices. The volatile profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of hexanoic acid and ethyl esters. The present study suggests interesting possible effects of dietary zinc supplementation of ewes in improving the nutritional characteristics of fresh and ripened dairy products, although more specific and in-depth assessments should be performed on these new products, in order to characterize potential variations on consumers acceptability.
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