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首页> 外文期刊>Progress in Artificial Intelligence >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：奶牛饮食葡萄渣补充剂：对牛奶营养质量的影响及其衍生的乳制品

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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）是葡萄酒酿造的主要固体副产物，代表丰富的有效生物活性化合物来源，可为其与几种慢性疾病的风险降低，表现出对人体健康的各种有益效果。几项研究提出了使用GP作为宏观成分，以获得经济上具有多酚和膳食纤维天然富集的经济价值的动物饲料。此外，在过去二十年中，在该领域进行的研究证明了GP在牛奶及其衍生的乳制品中诱导有益效果的能力。首先，观察到多不饱和脂肪酸（PUFA）浓度的一般增加，这可以被认为是副产物中这些化合物的高含量的反射。此外，观察到乳制品的氧化稳定性的提高，可能是GP中高含量的生物活性化合物的直接后果，其归功于高且良好地表征抗氧化功能。最后但尤其是在成熟的奶酪中，鉴定出挥发性化合物（VOC），由脂肪溶解和蛋白水解过程产生，并且通常与令人愉快的芳香纸张相关。总之，哺乳牛的饮食中的GP引入使得可以获得具有改善的营养性能和高健康功能的乳制品。此外，鼓风性特性的推理改善似乎有助于促进新产品的消费者可接受性的增加。该审查旨在评估膳食GP补充对哺乳奶牛牛奶奶牛牛奶和乳制品质量的影响。

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