RESUMEN
Recently, the interest in improving livestock product nutraceutical profiles through sustainable feeding systems has increased. In this context, the overall quality and nutraceutical profiles were examined in dairy products obtained from 16 lactating Cinisara cows given an integrated feed in dry season with Opuntia ficus-indica cladodes. Two homogeneous groups of cows (milk yield: 6.3 ± 1.5 kg; body weight: 213 ± 55 kg) were fed with 2 different diets (CON: pasture and wheat bran; OFI: pasture, wheat bran, and cladodes), according to a 2 × 2 Latin square design. The bulk milk produced during the study was used to make Caciotta cheese and was analyzed at 0, 15, and 30 storage days. Milk and cheese samples were analyzed for chemical, physical, and microbiological traits. The nutraceutical and sensorial profiles, as well as the antioxidant capacity, were also determined in the final products. For milk, the urea content in individual samples was reduced in OFI but not in CON. In the cheese, integration of cladodes did not influence the starter cultures development with 2 strains of Streptococcus thermophilus, but it caused a higher content of polyphenols and a consequent greater antioxidant capacity and a change in the fatty acids profile. In particular, the caprylic, capric, lauric, myristic, and palmitic fatty acids were higher, as were the petroselinic, vaccenic, rumenic, and α-linolenic fatty acids. In contrast, the oleic and the γ-linolenic fatty acids were lower for OFI. The cheese from the OFI group showed better overall acceptability, and a higher yellow color, odor intensity, and butter flavor. The multivariate analysis well distinguished the cheeses belonging to the 2 groups. Further investigations should be conducted to formulate well-balanced diets that include cladodes for Cinisara lactating cows, but also to determine the content of other important bioactive compounds in fresh and treated cladodes, as well as their effects on animal welfare and production.
