Summary
This experimental study demonstrates the feasibility of enriching goat cheese with health-promoting long-chain polyunsaturated fatty acids through dietary supplementation of dairy herds with Schizochytrium sp., a marine microalga. The researchers quantified changes in lipid composition across different ripening and storage conditions, providing evidence for the practical application of feed-based biofortification in small ruminant dairy production. The work contributes to understanding how targeted feed interventions can enhance the nutritional density of dairy products without necessarily compromising traditional cheese-making practices.
Regional applicability
The findings are applicable to UK goat dairy producers seeking to improve the nutritional profile of their cheeses for premium market positioning and health-conscious consumers. However, UK-specific validation would be needed to confirm efficacy under different forage systems, housing conditions, and lactation cycles typical of British goat farms.
Key measures
Fatty acid profile composition (including omega-3 and omega-6 PUFA); cheese quality parameters; effects of ripening time; effects of vacuum packaging conditions
Outcomes reported
The study measured changes in fatty acid composition, including long-chain polyunsaturated fatty acids (LC-PUFA), and cheese quality parameters across different ripening periods and vacuum packaging storage conditions following dietary Schizochytrium sp. supplementation of goat herds.
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