Table 2.
Bioactivity and pro-health properties of milk (Experiments 1 and 2) and cheese (Experiments 3, 4, and 5) made with milk coming from goats either grazing/browsing semiarid rangeland or fed indoor diets (modified and adapted from Cuchillo et al., [8]; Cuchillo et al. [7]; Puga et al. [15]; Galina et al. [6] and Puga et al. [13]).
| Animal Food Delivery | Milk | Cheese | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Experiment 1 | Experiment 2 | Experiment 3 | Experiment 4 | Experiment 5 | |||||||
| Geographical coordinates | 20°35′ Latitude North and 100°18′ Longitude West | 20°31′ Latitude North and 100°48′ Longitude West |
20°35′ Latitude North and 100°18′ Longitude West |
||||||||
| Dominant vegetation | Shrubby rangeland | Shrubby rangeland | Shrubby rangeland | Shrubby rangeland | Shrubby rangeland | ||||||
| Altitude a.s.l. (m) | 1950 | 1767 | 1950 | 1950 | 1950 | ||||||
| Treatments | Grazing | Indoor | Grazing | Indoor diet plus pods of A. farnesiana |
Indoor | Grazing | Indoor | Grazing | Indoor | Grazing | Indoor |
| Number of animals | 10 | 10 | 10 | 10 | 10 | 60 | 60 | 40 | 40 | 10 | 10 |
| Goat breed | French Alpine | French Alpine | French Alpine | French Alpine | French Alpine | Crossbred French Alpine with Saanen and Toggenburg | Crossbred French Alpine with Saanen and Toggenburg | French Alpine | French Alpine | French Alpine | French Alpine |
| Analysis | |||||||||||
| Fatty acids | Gas chromatography | Gas chromatography | Gas chromatography | Gas chromatography | Gas chromatography | ||||||
| Monoterpenes | Mass spectrometry | ||||||||||
| Sesquiterpenes | Mass spectrometry | ||||||||||
| Total polyphenols | Folin–Ciocalteu colorimetric method | Folin–Ciocalteu colorimetric method | |||||||||
| Antioxidant activity | DPPH• scavenging activity | DPPH• scavenging activity | |||||||||
| Other bioactive compounds | High-performance liquid chromatography (HPLC) | High-performance liquid chromatography (HPLC) | |||||||||
| Compounds | % of total fatty acids | ||||||||||
| PUFA | 4.73 | 3.44 | 4.05 | 4.74 | 5.64 | 6.07 | 5.24 | 3.90 | 5.05 | 4.80 | 5.42 |
| MUFA | 25.21 | 19.85 | 26.22 | 25.85 | 31.62 | 23.49 | 23.83 | 22.03 | 22.08 | 25.29 | 23.88 |
| SFA | 64.35 | 70.29 | 69.73 | 69.42 | 62.74 | 68.88 | 69.38 | 57.30 | 62.21 | 66.29 | 65.62 |
| n-3 | 0.94 | 0.72 | 0.87 | 0.67 | 0.96 | 1.27 | 1.21 | 1.03 | 1.0 | 0.34 | 0.33 |
| n-3:n-6 ratio | 0.35 | 0.35 | 0.30 | 0.21 | 0.17 | 0.60 | 0.69 | 0.36 | 0.26 | 0.36 | 0.29 |
| CLA (conjugate linoleic acid) | - | - | 0.29 | 0.23 | 0.20 | - | - | - | - | - | - |
| Monoterpenes (ng/kg of cheese) | - | - | - | - | - | 460 | 221 | ||||
| Sesquiterpenes (ng/kg of cheese) | - | - | - | - | - | 850 | 415 | - | - | - | - |
| Total polyphenol content (mg of gallic acid equivalents/L of milk or kg of cheese) |
- | - | 231.6 | 159.4 | 305.5 | - | - | - | - | 300 | 60 |
| Antioxidant activity (%) | - | - | 42.1 | 30.8 | 27.7 | - | - | - | - | 24.1 | 15.2 |
| Other bioactive compounds | - | - | mg/L | mg/kg | |||||||
| Chlorogenic acid | - | - | 17.64 | 12.04 | - | - | - | - | 119 | 53 | |
| Ferulic acid | - | - | 6.23 | 0.0 | 3.19 | - | - | - | - | 0.0 | 165 |
| Gallic acid | - | - | 1.43 | 2.94 | - | - | - | - | nd | nd | |
| Catechin | - | - | 5.27 | 1.61 | - | - | - | - | 0.23 | 0.16 | |
| Quercetin | - | - | nd | nd | - | - | - | - | 4.2 | nd | |
| Caffeic acid | - | - | nd | nd | - | - | - | - | 16 | nd | |
PUFA = polyunsaturated fatty acids; MUFA = monounsaturated fatty acids. SFA = saturated fatty acids. CLA = conjugated linoleic acid isomers (cis-9, trans-11; trans-9, cis-11; trans-10, cis-12, cis-10, cis-12). DPPH• = 2,2-diphenyl-1-picrylhydrazyl; nd = not detected.3.3. Antioxidant and anti-inflammatory activity of acacia pods extracts.