The effect of the forage:concentrate ratio (F:C, %) on the fatty acid (FA) profile and cheese yielding features was studied in a total of 72 Manchega (MN, n = 36) and Lacaune (LC, n = 36) dairy ewes in mid-lactation. F:C ratios were: 40:60 (AC), 55:45 (MC) and 70:30 (BC), and diets consisted of a total mixed ration fed ad libitum. Comparing BC vs. AC in the LC ewes, saturated FA decreased (1%, P C16 increased (2%; P C16 decreased and the FA < C16 increased (-5% and 6%; P < 0.05, respectively). Changes in atherogenicity index were irrelevant. No effect of the F:C ratio was detected on rennet coagulation time, rate of curd aggregation and laboratory cheese yield in both breeds, although, firmness at 45 min increased between BC and MC in the MN ewes (23%; P < 0.05). In conclusion, no benefits in cheese traits were detected when the level of concentrate was increased above the requirements in the diet of dairy ewes.

3 páginas, 2 tablas.--Trabajo presentado a las XVII Jornadas sobre Producción Animal AIDA (Zaragoza, 30 al 31 de mayo, 2017).

Peer reviewed