Chemical, Nutritional, and Sensory Traits in Yogurt from Murciano-Granadina Goats Fed with Recycled Black Grape Pomace
Source abstract
Abstract
Recycling winery by-products into small ruminant diets is an effective strategy to increase the dairy supply chain’s sustainability. The study aimed to assess the effects of a 12% replacement of alfalfa hay with ensiled black grape pomace (BGP) in a Murciano-Granadina goat diet on yogurt’s technological, nutritional and sensory properties. The yogurt was manufactured across three milk samplings in a pilot plant and stored for 1, 14, and 28 days. Data were submitted to ANOVA testing diet and storage factors and their interaction. Compared to the control diet, both in milk and yogurt, BGP significantly increased fat content and reduced yellowness (b*). The winery by-product also affected the yogurt’s fatty acid profile given the increase in C18:1 trans11 and total CLA isomers, and a decrease in PUFA n-3. A moderate influence on sensory traits was observed, including a higher overall acceptance. The yogurt’s storage time did not affect any of the investigated quality traits. The outcomes suggested that the recycling of the winery by-product into the goat diet could enhance the overall quality of the obtained yogurt, as well as the sustainability and circular economy contributing to achieve a zero-waste strategy in the involved dairy goat supply chain.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Agriculture Sustainability and Environmental Impact · Ruminant Nutrition and Digestive Physiology · Probiotics and Fermented Foods
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Animal Medicine, Production and Health, Padova University, Viale dell’Università, 16, 35020 Legnaro, Italy
Institute of Animal Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Research and Innovation Centre for Agri-Food and Agro-Environmental Technologies (CIAGRO), Miguel Hernández University of Elche, 03312 Orihuela, Spain
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