=Paper=
{{Paper
|id=Vol-2761/HAICTA_2020_paper90
|storemode=property
|title=Effects of Dietary Soybean Meal Substitution by Flaxseed and Lupins on Kefalograviera Cheese Chemical Composition - Abstract
|pdfUrl=https://ceur-ws.org/Vol-2761/HAICTA_2020_paper90.pdf
|volume=Vol-2761
|authors=Ilias Giannenas,Eleftherios Bonos,Ioannis Skoufos,Erasmia Sidiropoulou,Katerina Grigoriadou,Zoitsa Basdagianni,Chrysoula Karaiskou,Stylianos Vasilopoulos,Alexandros Patsavouras,Symeon Skaftouros,Aikaterini Nelli,Athina Tzora
|dblpUrl=https://dblp.org/rec/conf/haicta/GiannenasBSSGBK20
}}
==Effects of Dietary Soybean Meal Substitution by Flaxseed and Lupins on Kefalograviera Cheese Chemical Composition - Abstract==
<pdf width="1500px">https://ceur-ws.org/Vol-2761/HAICTA_2020_paper90.pdf</pdf>
<pre>
     Effects of Dietary Soybean Meal Substitution by
Flaxseed and Lupins on Kefalograviera Cheese Chemical
                 Composition - Abstract

   Ilias Giannenas1, Eleftherios Bonos2, Ioannis Skoufos2, Erasmia Sidiropoulou1,
   Katerina Grigoriadou3, Zoitsa Basdagianni4, Chrysoula Karaiskou4, Stylianos
  Vasilopoulos1, Alexandros Patsavouras2, Symeon Skaftouros2, Aikaterini Nelli2,
                                  Athina Tzora2
     1
      Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences,
                  Aristotle University of Thessaloniki, Thessaloniki, Greece
  2
   Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi Artas,
                            Arta, Greece; e-mail: jskoufos@uoi.gr
     3
      Institute of Plant Breeding and Genetic Recourses, HAO-DEMETER, Thessaloniki,
                                            Greece
       4
        School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece



Summary

   Recently, novel dietary strategies are under examination, aiming to improve the
sensory characteristic, as well as the potential health benefits of animal products, such
as cheeses produced by sheep milk. This study examined the possible changes in the
chemical composition and fatty acid profile of Greek kefalograviera cheese, caused by
the partial replacement of soybean meal by flaxseeds and lupins. Initially, 30 dairy
ewes (Lesvos and Chios crossbreed) were fed conventional diets, based on alfalfa hay,
straw and concentrate feed that contained soybean meal for a period of one month and
on day 30, milk samples were collected from all animals. Then, for a period of two
months the same ewes were fed a second concentrate feed with lower level of soybean
meal that contacted 10% flaxseed and 10% lupins. On days 60 and 90, milk samples
were collected from all animals. The milk from each collection was used to
manufacture three kefalograviera cheeses (A=30-day, B=60-day, C=90-day), using
commercial starter culture, rennet and pasteurized milk. After 3 months of ripening,
from each kefalograviera cheese samples were taken for chemical analysis
(FoodScanTM) and fatty acid analysis (gas chromatography method). Cheese A had the
highest fat content (A:30.5%; B: 25.6%; C:28.10%), and the lowest moisture content
(A:37.9%; B:42.4%; C:39.6%) and protein content (A:26.9%; B:27.1%; C:29.1%).
The fatty acid profile results showed that Cheeses B and C contained higher amounts
of polyunsaturated fatty acids compared to the control (A:3.63%; B:5.76%; C:7.59%),
such as linoleic acid (A:2.26%; B:3.08%; C:3.89%), alpha-linolenic acid (A:0.16%;
B:0.72%; C:1.23%) and gamma-linolenic acid (A:0.49%; B:0.94%; C:1.26%).
Moreover, cheeses B and C had improved omega-6/omega-3 ratio (A:18.66; B:5.75;
C:4.14). In conclusion, the substitution of soybean meal by flaxseed and lupins in ewes’
diets, can result in modified Kefalograviera cheese composition with improved fatty




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acid profile and potential health benefits. Future work has to be done in relation to
standardize diets and omega-3/omega-6 profiles in Kefalograviera cheese.

       Keywords: Dairy sheep; soybean meal; flaxseed; lupins; Kefalograviera; cheese
       fatty acids.

       JEL Codes: N50; Q10; Q13.


Acknowledgments. This research has been co-financed by Greece and the European
Union (European Regional Development Fund) in context “Research – Create –
Innovate” within the Operational Program (Competitiveness, Entrepreneurship and
Innovation (ΕΠΑΝΕΚ) of the NSRF 2014-2020. Project Code: Τ1ΕΔΚ-04727.
Acronym “GreenFeeds”.




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