Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/48329
Titolo: Effect of Antioxidant Supplementation on Milk Yield and Quality in Italian Mediterranean Lactating Buffaloes
Autori: Evangelista Chiara
Bernabucci, Umberto 
Basiricò, Loredana 
Rivista: ANIMALS 
Data pubblicazione: 2022
Buffaloes are raised mainly to obtain milk that is nutritionally very rich. The technological
characteristics of buffalo milk are optimal for processing into cheese, and it is mainly used to
produce mozzarella cheese. Under stressful conditions, buffaloes, like other animals, produce milk
qualitatively poorly. The stressors that can affect the quality of production are, in addition to other
factors, deficiencies in nutrients such as vitamins, antioxidants, and minerals. In this study, we
evaluated the effect of antioxidant supplementation on the quality of buffalo milk. Sixty-six buffaloes
were enrolled and subdivided into two balanced groups of 33 each. The ZnSe group received
0.2 kg/head/day of Bufalo Plus® containing antioxidants and barley meal, CaCO3 and MgCO3 mix;
the control group was supplemented with 0.2 kg/head/day of barley meal, CaCO3 and MgCO3 mix.
The two groups were fed ad libitum with a total mixed ration (TMR). The amount of diet distributed
was recorded daily, and the residue in the trough manger was recorded three times per week. TMR
samples were taken every two weeks for each group. Daily milk yield was recorded twice a week.
Milk samples were collected every four weeks and analysed for chemical and technological properties.
Furthermore, milk total antioxidant capacity was determined. The results obtained showed that the
antioxidant supplement had no effect on feed intake, feeding behaviour, and feed efficiency. The
treatment positively influenced milk production while it did not affect the chemical characteristics of
the milk. In addition, the supplement of antioxidants improved the milk clotting properties (MCP).
The supplement did not affect the antioxidant activity of the milk.
URI: http://hdl.handle.net/2067/48329
ISSN: 2076-2615
DOI: https://doi.org/10.3390/ ani12151903
Diritti: Attribution-NonCommercial-NoDerivatives 4.0 International
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