Selcción De Frutas

Trop Anim Health Prod DOI 10.1007/s11250-010-9535-0

ORIGINAL RESEARCH

Feeding goats on scrubby Mexican rangeland and pasteurization: influences on milk and artisan cheese quality
Mario Cuchillo Hilario & Claudia Delgadillo Puga & Nicole Wrage & Fernando Pérez-Gil R.

Accepted: 12 February 2010 # The Author(s) 2010. This article is published with open access at Springerlink.comAbstract The objective of this study was to evaluate the effect of foraging on local scrubby rangeland versus stable feeding with high-protein concentrate as well as the compulsory pasteurization process on goats’ milk and artisan soft cheese quality in terms of chemical composition and fatty acid profile. The results indicated that there were no significant differences in the energy, fat, or ash contentof milk and cheese due to feeding; however, a significant influence of feeding on cheese protein and fatty acids in both milk and cheese was detected. Feeding on scrubby rangeland tended to increase the amounts of major polyunsaturated fatty acids in milk and cheese from goats. Pasteurization, which is mandatory in Mexico, did not alter the fatty acid concentrations in milk or cheese. Smallgoatkeepers using rangeland resources might claim better economical returns for products recognized as healthier. Further investigations to assure ecosystem sustainability of shrubby rangeland joined with economical evaluations and best animal management to avoid deleterious effects are recommended. Keywords Dairy . Grazing . Fatty acids . Pasteurization . Rangeland
M. C. Hilario : C. D. Puga (*) : F.Pérez-Gil R. Animal Nutrition Department, National Institute of Medical Sciences and Nutrition “Salvador Zubirán”, Vasco de Quiroga 15, CP. 14000 México D.F. Mexico e-mail: claudia.delgadillop@quetzal.innsz.mx e-mail: dpclau@quetzal.innsz.mx M. C. Hilario : N. Wrage Department of Crop Science, Institute of Grassland Science, University of Goettingen, Von-Siebold-Str. 8, 37075 Goettingen, GermanyAbbreviations GR cheese made from grazing/browsing goats’ raw milk GP cheese made from grazing/browsing goats’ pasteurized milk IR cheese made from indoor goats’ raw milk IP cheese made from indoor goats’ pasteurized milk CLA conjugated linoleic acid FID flame ionization detector BF3 boron trifluoride

Introduction Mexico is one of the largest producers of goat milk in the American continent;the goat production sector has increased by 25.8% between 2000 and 2007 (FAOSTAT 2007). Goat milk is traditionally used for the production of sweets, with an increasing amount of cheese manufacture, principally by smallholders who comprise around 40% of the goat dairy sector (Galina et al. 2007). The feeding of the animals is traditionally based on local pasture resources (Arriaga-Jordán et al.2003; Mellado et al. 2006; GarcíaWinder et al. 2009), which may lead to rangeland deterioration due to overgrazing. Therefore, Galina et al. (2007) suggested that feeding with management-intensive supplementation may provide a sustainable alternative for small dairies in Mexico that may allow to meet nutritional requirements of the animals and sustain milk production. This may however have effectson goat milk and cheese quality. All cheese properties are influenced by the animal species delivering the milk and by their health, by agro-climatic situations, seasonality and feeding conditions (Elgersma et al.

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2006; Hervás et al. 2008; Puga et al. 2009a). Among these factors, animal feeding appears to be most important for milk and cheese quality (Sanz Sampelayo etal. 2007; Vasta et al. 2008), as both the season and the sanitary status of flocks mainly influence the milk quantity produced, while the nature of feeds ingested influences markedly the milk’s nutritional and gustative quality (Sanz Sampelayo et al. 2007; Ben Salem et al. 2008). Pasture-based animal feeding has been found to result in higher contents of healthy compounds in milk than those...