Izvorni znanstveni članak
Impact of Different Regime of Diet on the Composition, Fatty Acid Profile and Storage Capacity of Traditional Butter Made from Local Sheep Milk 'Ouled Djellal’
Mohamed Belabbes
orcid.org/0000-0002-2283-6410
; Laboratoire Biotechnologie Appliquée à l'Agriculture et à la Préservation de l'Environnement (LBAAPE), Département Second Cycle, Ecole Supérieure d'Agronomie Mostaganem, Algeria
Sahnoun Attou
; Département d’Agronomie, Université de Mostaganem, Algeria
Mohamed Elaffifi
; Laboratoire Biotechnologie Appliquée à l'Agriculture et à la Préservation de l'Environnement (LBAAPE), Département Second Cycle, Ecole Supérieure d'Agronomie Mostaganem, Algeria
Samia Benhamimed
; Ecole Supérieure d'Agronomie Mostaganem, Algeria
Kaddour Bouderoua
; Laboratoire Biotechnologie Appliquée à l'Agriculture et à la Préservation de l'Environnement (LBAAPE), Département Second Cycle, Ecole Supérieure d'Agronomie Mostaganem, Algeria
Sažetak
The aim of this work is to study the physico-chemical composition in fatty acids and the aptitude of the storage of the butters of the ewes’ milk from different food systems such as the pastures in Algeria. 60 ewes were used in this study. Animals were divided into 3 groups, group 1 was kept outdoors on pasture (G), group (HC) was housed indoors and fed concentrate with hay (concentrate of 1.5 kg), and group 3 received a mixed diet of grass and concentrate (GC). Thirty butter samples were made from a mixture of sheep milk. The samples were kept at 4 °C for 21 days in order to carry out physico-chemical analyzes and the fatty acid composition and to evaluate their storage stability. The amount of grass in the diet of ewes has a great influence on the composition of butter in all three groups Total dry extract and fat of group GC were higher (81.49% and 81.05% respectively) compared to the groups (G) and (HC). Grazing resulted in an increase in unsaturated fatty acids including 18:3n-3ALA and CLA c9 t11. Increasing total grass in the ration reduced the n6/n3 ratio to values below 4. In addition, butter from pasture has better stability during its conservation. T his work made it possible to confirm the situation of grazing on the qualitative level, the a priori beneficial effects of an increase in the proportion of grass in the ration on the profile in fatty acids and on the aptitude of conservation of the butter.
Ključne riječi
sheep, fatty acid, butter, grass, milk
Hrčak ID:
321032
URI
Datum izdavanja:
22.12.2024.
Posjeta: 118 *