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首页> 美国卫生研究院文献>Foods >Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products
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Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products

机译：奶牛膳食中的葡萄渣补充：对牛奶及其衍生乳制品营养品质的影响

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Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.
机译：葡萄渣（GP）是酿酒的主要固体副产物，代表着强大的生物活性化合物的丰富来源，这些生物活性化合物与降低几种慢性病的风险有关，可能对人类健康产生广泛的有益影响。几项研究提出了使用GP作为大成分来获得经济上有价值的，天然富含多酚和膳食纤维的动物饲料的方法。此外，最近二十年来在该领域进行的研究证明了GP能够在牛奶及其衍生乳制品中诱导有益作用。首先，观察到多不饱和脂肪酸（PUFA）浓度普遍增加，这可以认为是副产物中这些化合物含量高的反映。此外，观察到乳制品氧化稳定性的改善，这可能是GP中生物活性化合物含量高的直接结果，这些生物活性化合物被认为具有很高的抗氧化剂功能。最后但并非最不重要的一点是，尤其是在成熟的奶酪中，发现了挥发性化合物（VOC），它们是由脂解和蛋白水解过程产生的，通常与令人愉悦的芳香味相关。总之，在泌乳母牛的饮食中引入GP使获得具有改善的营养特性和高度健康功能的乳制品成为可能。此外，推测的感官特性的改善似乎有效地有助于增加新产品的消费者接受度。这篇综述旨在评估饮食中添加GP对源自泌乳奶牛的牛奶和奶制品质量的影响。

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