Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese

This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano cheese as biomarkers of production season and pasture-based diet. A total of 48 cheeses were made in the four seasons with milk from two farms that raised cows of Cinisara breed. The animals were fed on pasture with supplementation of wheat bran and wheat straw in the barn, and in summer also with Opuntia ficus-indica cladodes. The chemical composition and FA profile of cheese were influenced by the season and not by the farm. In particular, cheeses produced in spring were characterized by higher protein and lower fat, and showed higher contents in trans-vaccenic acid, α-linolenic acid, rumenic acid, n-3 polyunsaturated FA (PUFA), and total PUFA. In winter, the lower availability of grazing forage, requiring a higher level of feeding integration, was responsible for an increase of saturated FA (SFA). The multivariate analysis distinguished clearly the cheeses made in winter and spring, while those produced in autumn and summer showed some overlapping points. Further investigations should be carried out to evaluate the effects of type and level of feeding integration on the presence of FA more suitable to be used as biomarkers of period and diet.

Effect of Milk Intake, Its Composition, and Fatty Acid Profile Distribution on Live Weight of Suckling Wallachian Lambs until Their Weaning

This study determined effects of milk production, milk components, or fatty acids (FA) profile on live weight of suckling lambs till their weaning. Live weight (LW, kg) of 42 purebred Wallachian lambs (from 33 ewes) was recorded during four control days with approximately 30-day intervals during rearing. At the same time, their mothers were examined for milk production (kg), milk fat (g), proteins (g), lactose (g), and fatty acids (%) contents. Results investigated using linear regression analysis showed 5.93 kg (p < 0.05) increase of lambs LW corresponded with 1 kg of ewe’s daily milk production increase during the observed period. Similarly, significant 0.13 kg or 0.11 kg increases of lambs live weight corresponded with 1 g increase of milk protein or milk lactose at this time. Milk with higher prevalence of trans-palmitoleic acid, trans-vaccenic acid, cis-vaccenic acid, linolelaidic acid, linoleic acid, or conjugated linolenic acid (CLA) significantly improved lambs LW. Moreover, significantly positive Pearson partial correlation between LW and trans-vaccenic acid (r = 0.305) or CLA (r = 0.347) indicated on genetic correlation between these traits. Therefore, milk (natural or artificially supplied) with higher distribution of these specified FAs could improve lambs’ LW.