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Effect of dietary inclusion of sunflower seed silage (Helianthus annuus) on physical and sensory characteristics of sheep cheese.

E. Vargas-Bello-Pérez

Abstract:

113
Effect of dietary inclusion of sunflower seed silage (Helianthus annuus) on physical and sensory characteristics of sheep cheese.
A. C. Narvaes-López1, L. E. Robles-Jiménez1, E. Cardoso-Gutiérrez1, M. d. l. Á. Colín-Cruz1, M. González-Ronquillo1, E. Vargas-Bello-Pérez*2. 1Facultad de Medicina Veterinaria y Zootecnia, Instituto Literario 100, Universidad Autónoma del Estado de México Toluca, Estado de México, México, 2Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen Frederiksberg C, Denmark.

The objective of this study was to evaluate the physical and sensory characteristics of cheeses from sheep supplemented with sunflower seed silage (SFS). Six East Friesian ewes were used in a 3 × 3 Latin square design during 3 periods of 20 d. At the beginning of the study animals were 70 ± 5 d in milk. Animals were kept in individual pens. Experimental periods consisted of 15 d for diet adaptation and the last 5 d for milk collection. Animals received a control diet (25%DM corn silage, 25%DM alfalfa hay, 50%DM concentrate), and supplemented diets with whole sunflower seed (SF; 5%DM) or SFS (5% DM). Two cheeses per period per treatment (1 kg/each) were manufactured and allowed to ripen for 180 d. After ripening times, an acceptance test was performed with a panel composed of 50 untrained judges. Evaluations on odor, color, texture, taste and overall acceptability used a 5-point hedonic scale (1 = lowest and 5 = highest; intensities). Likewise, pH, colorimetric and quantification of mesophiles, coliforms, fungi and yeasts were determined. Data were analyzed in a completely randomized design using GLM procedure form SAS. No differences were observed in odor (3.08 ± 0.20), color (3.46 ± 0.38) and texture (3.31 ± 0.58). Scores for taste were higher (P < 0.001) in SF and overall acceptability was lower (P < 0.001) in SFS. Compared with control, pH was lower (P < 0.05) in SFS (5.31 ± 0.03 vs. 4.87 ± 0.06). Lightness (L*; 71.0 ± 2.27), redness (a*; −0.79 ± 0.78), yellowness (b*; 20.9 ± 1.04), chroma (C*; 20.96 ± 0.75) and hue (H*; 92.3 ± 2.15) were similar between treatments (P > 0.05). Counts for mesophiles, coliforms, fungi and yeasts were similar between treatments (P > 0.05). Results showed that SFS decreases overall acceptability of ripened cheeses without detrimental effects on color and microorganism presence.

Keywords: sheep, cheese, sunflower.