Sunflower (Helianthus annuus) Seed Supplementation in Corn Silage-Based Diets for Dairy Ewes Modifies Milk and Cheese Fatty Acid Profile and Sensory Properties of Cheese
Manuel Gonzalez-Ronquillo, Beatriz Schettino Bermudez, Jose J. Perez Gonzalez, Alondra Cristel Narvaez Lopez, Lizbeth E. Robles Jimenez, Navid Ghavipanje

TL;DR
Adding sunflower seeds to dairy ewes' diets changes the fatty acid content and taste of their milk and cheese, potentially improving health benefits.
Contribution
The study introduces sunflower seed supplementation as a novel method to enhance cheese nutritional value and sensory qualities.
Findings
Sunflower seed supplementation increased beneficial fatty acids like C18:1 cis-9 in milk and cheese.
Cheeses from supplemented diets showed improved taste and acceptability without altering color or texture.
Milk protein percentage increased with sunflower seed inclusion, though milk production remained unchanged.
Abstract
Consumers increasingly demand dairy products with improved nutritional quality, particularly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the composition, FA profile, and sensory profile of cheeses elaborated with ewe milk, through the diet inclusion of crushed sunflower (Helianthus annuus) seeds and sunflower seed silage in corn silage-based diets. The study was conducted with six East-Friesian ewes in a double 3 × 3 Latin square design, including three 21-day periods. Three diets were based on ad libitum corn silage as follows: control (CTRL, without supplementation), sunflower seeds (SFS, supplemented with 86 g/kg crushed sunflower seeds), and sunflower seed silage (SFSS, supplemented with 137 g/kg sunflower seed silage). The composition and FA profile of milk and cheese, and the sensory…
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Taxonomy
TopicsMeat and Animal Product Quality · Ruminant Nutrition and Digestive Physiology · Probiotics and Fermented Foods
