The results regarding fatty acids showed that ingestion of alperujo provides milk with a concentration of unsaturated fatty acids greater than that produced by sheep before its administration. Likewise, it was observed that the ingestion of alperujo increases the content of vaccenic acid (unsaturated fatty acids). It was also shown that the atherogeneicity index are considerably lower in milk obtained with an alperujo diet.
Focusing on the sensorial analysis of boiled milk, no taste or smell different from milk samples prior to the trial was found. Likewise, no different taste was found in the yoghourts made from the trial milk compared to the control ones. As regards the zootechnical parameters, ewes milk production was in accord with the lactation stage at the time and increased their levels of reserves.
The results(*) show that alperujo is a food supplement of great benefit given that, on its ingestion, milk with beneficially healthy characteristics is produced: increase in content of vaccenic acid, reduction in saturated fatty acids and a lower atherogenicity index (IA). With respect to zootechnical parameters, the ingestion of alperujo enables maintaining milk production while the sheep increase their reserve levels. Given all this, it turns out to be a highly useful supplement in those periods of low or zero availability of grazing pasture, during winter months for example. The research working team aim to continue in this vein as, from a technological point of view, the processing and conservation of the alperujo has to be improved.
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