Nutritional properties of small ruminant food products and their role on human health

Albenzio, M;Santillo, A;Avondo, M;Nudda, A;Chessa, S;Pirisi, A;BANNI, SEBASTIANO

2016-01-01

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Abstract

The genetic polymorphisms in ewe and goat milk protein are of great importance as they are associated to quantitative and qualitative parameters and also may be responsible for the generation of bioactive peptides. In goat milk genetic polymorphisms also play a role in eliciting different degrees of allergic reaction in patients affected by cow milk protein allergy. Feeding strategies in lactating goats have been directed to investigate the relationship between diet and genotype. In sheep breeding feeding techniques as pasture, probiotic, vegetable and marine oils supplementation enhance nutritional properties of fat in milk, cheese and meat products. Technological strategies for cheese production have been set up to improve the health benefits trough probiotic and prebiotic adjunct. Experimental model and clinical studies have been performed to evaluate the impact of dairy products on human health.