Dietary pomegranate peel improves milk quality of lactating ewes: Emphasis on milk fat globule membrane properties and antioxidative traits

Nurit Argov-Argaman*, Miri Cohen-Zinder, Haim Leibovich, Moran Yishay, Harel Eitam, Rotem Agmon, Oren Hadaya, Ronit Mesilati-Stahy, Joshua Miron, Ariel Shabtay

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

Concentrated pomegranate peel extract (CPE) was supplemented to ewes, and milk yield and fat content—fatty acid (FA) and phospholipid (PL) composition—were monitored. CPE-fed ewes had higher milk yield, and fat, protein and lactose contents than controls. Milk PL content—20% higher in the CPE-supplemented group—was regulated by treatment and not by total fat content; milk phosphatidylethanolamine and phosphatidylcholine increased by 22 and 26%, respectively, in CPE-supplemented vs. control ewes. Milk saturated FA concentration was higher, and total polyunsaturated and monounsaturated FA content lower in the CPE vs. control group, regardless of milk total fat content. CPE supplementation increased milk antioxidant capacity, suggesting antioxidant transfer from dietary source to milk, increasing stability and nutritive value. Our study provides first evidence for milk quality improvement in terms of antioxidants and PL enrichment without compromising total milk fat, suggesting strategies to improve dairy animals' milk composition without compromising total production.

Original languageAmerican English
Article number125822
JournalFood Chemistry
Volume313
DOIs
StatePublished - 30 May 2020

Bibliographical note

Publisher Copyright:
© 2019

Keywords

  • Antioxidant
  • Fatty acid
  • Milk
  • Phospholipid
  • Polyphenol
  • Pomegranate

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