prikaz prve stranice dokumenta Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk
  Download
PDF 626.74 KB
Scientific paper - Original scientific paper
Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 74 (2024), 2; 142-155. https://doi.org/10.15567/mljekarstvo.2024.0205
Klir Šalavardić, Željka; Novoselec, Josip; Ćavar, Suzana; Antunović, Zvonko

Cite this document

Klir Šalavardić, Ž., Novoselec, J., Ćavar, S. & Antunović, Z. (2024). Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 74. (2), 142-155. doi: 10.15567/mljekarstvo.2024.0205

Klir Šalavardić, Željka, et al. "Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk." Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, vol. 74, no. 2, 2024, pp. 142-155. https://doi.org/10.15567/mljekarstvo.2024.0205

Klir Šalavardić, Željka, Josip Novoselec, Suzana Ćavar and Zvonko Antunović. "Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk." Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka 74, no. 2 (2024): 142-155. https://doi.org/10.15567/mljekarstvo.2024.0205

Klir Šalavardić, Ž., et al. (2024) 'Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk', Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 74(2), pp. 142-155. doi: 10.15567/mljekarstvo.2024.0205

Klir Šalavardić Ž, Novoselec J, Ćavar S, Antunović Z. Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka [Internet]. 2024 March 27 [cited 2024 December 08];74(2):142-155. doi: 10.15567/mljekarstvo.2024.0205

Ž. Klir Šalavardić, J. Novoselec, S. Ćavar and Z. Antunović, "Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk", Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, vol. 74, no. 2, pp. 142-155, March 2024. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:190062. [Accessed: 08 December 2024]

Please login to the repository to save this object to your list.
Metadata
Title (english)Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk
AuthorŽeljka Klir Šalavardić
AuthorJosip Novoselec
AuthorSuzana Ćavar
AuthorZvonko Antunović
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract (english)
Recently, many feedstuffs have been introduced to animal diets to increase the content of beneficial fatty acids in dairy products. Therefore, this study aimed to research the effect of including hempseed cake in dairy goats concentrate mixtures on the chemical composition and fatty acid profile of semi-hard goat cheese that is traditionally produced on family farm. The feeding of goats was based on meadow hay ad libitum and 1200 g/day/head of concentrate mixture. In the first experimental group, 60 g/kg DM of hempseed cake (HSC-60) was administered; meanwhile, in the second experimental group, 120 g/kg DM of hempseed cake (HSC-120) was included in the diet. The chemical composition of cheese was mostly unaffected by enriching the goats’ nutrition with hempseed cakes. Dietary HSC-120 increased C18:1 n-9 and C18:3 n-6 compared to the control, and increased C22:6 n-3 in cheese compared to HSC- 60, although both HSC-120 and HSC-60 lowered n-6/n-3 ratios in cheese. Feeding goats with HSC-120 may have contributed to the development of the functional properties of semi-hard goat cheese made on family farm, as compared to the cheese produced by goats fed with commercial concentrate mixtures.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleMljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Numberingvol. 74, no. 2, pp. 142-155
p-ISSN0026-704X
e-ISSN1846-4025
DOIhttps://doi.org/10.15567/mljekarstvo.2024.0205
URN:NBNurn:nbn:hr:151:190062
Publication2024-03-27
Document URLhttps://hrcak.srce.hr/315048
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-30 21:32:50