Publication: Desarrollo de piensos para la obtención de leche y derivados lácteos enriquecidos de forma natural en selenio orgánico y yodo
Authors
Azorín Pérez, Irene
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Escuela Internacional de Doctorado
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Hernández Ruipérez, Fuensanta ; Madrid Sánchez, Josefa
Publisher
Universidad de Murcia
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DOI
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info:eu-repo/semantics/doctoralThesis
Description
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Abstract
Actualmente, existe un marcado interés en la sociedad por adoptar una alimentación adecuada y un estilo de vida saludable. A consecuencia de ello, el desarrollo de alimentos con propiedades beneficiosas sobre la salud del consumidor es un importante foco de interés de la industria alimentaria. En este sentido, los productos lácteos juegan un importante papel debido a su alto valor biológico y la buena transferencia mineral que presentan, además de ser productos ampliamente consumidos. Tanto el selenio como el yodo son dos minerales esenciales consumidos en cantidades deficientes, debido a su escasez en la mayoría de suelos de todo el mundo. Esto supone que el desarrollo de productos lácteos naturalmente enriquecidos en estos minerales sea una línea interesante de estudio. En la presente investigación se planteó como objetivo general la evaluación de la posible transferencia mineral de selenio y yodo desde la dieta de los animales a la leche y derivados lácteos, con el fin de generar alimentos enriquecidos que aporten nutrientes funcionales a los consumidores. En el Experimento 1 se estudió la suplementación moderada de la dieta de vacas lecheras con una fuente de selenio orgánico, para evaluar su transferencia a la leche y derivados en comparación con una fuente inorgánica. Los resultados mostraron que el aporte de selenio orgánico en la dieta no influyó en la producción de los animales ni su perfil metabólico general; no obstante, sí que mejoró el contenido de selenio en la leche y en el queso fresco elaborado. En el Experimento 2, además de suplementar la dieta de las vacas lecheras con la fuente orgánica de selenio, se suplementó también con yodo a los máximos niveles permitidos para ambos minerales. No se observaron efectos negativos sobre la producción ni la salud de los animales, pero sí se observó una transferencia exitosa de selenio y yodo en la leche fresca, leche atomizada y en el queso elaborado, así como una excelente transferencia de yodo en el caso del yogur. En el Experimento 3 se estudió la suplementación de la dieta de cabras lecheras con un nivel de selenio próximo al máximo permitido y con el máximo nivel permitido para el yodo. Se observó una mejora en el estatus antioxidante de los animales, sobre todo en la sangre de las cabras que tomaban la ración suplementada. El aporte de selenio y yodo en la dieta aumentó el nivel de ambos minerales en la leche. En el queso fresco, se logró duplicar el nivel de selenio y quintuplicar el nivel de yodo, mientras que en el yogur se cuadruplicó el contenido de yodo. Como conclusión general, destacamos que es posible obtener leche y derivados lácteos enriquecidos de forma natural en selenio y yodo aportando a los animales una dieta suplementada en estos minerales. Por otro lado, el aporte de una fuente orgánica de selenio en la dieta contribuye a transferir en mayor medida este mineral a la leche, queso y yogur, en comparación con una fuente inorgánica. La suplementación de selenio y yodo a los niveles propuestos no afectó negativamente ni los índices productivos ni la salud de los animales, y tampoco ha influido de forma perjudicial a la calidad de la leche o de los productos lácteos elaborados. La presente investigación ha contribuido al desarrollo de estrategias para la obtención efectiva de alimentos lácteos funcionales, además de mejorar las posibilidades de aumentar la oferta disponible en el mercado de estos productos lácteos naturalmente enriquecidos. De este modo, se incrementan las oportunidades de mejorar la ingesta de selenio y yodo en la población general, favoreciendo así un perfil nutricional más equilibrado de la dieta.
Nowadays, society shows a clear interest in proper nutrition and a healthy lifestyle. As a result, the development of foods with beneficial properties for the consumer's health is one of the main focuses of interest for the food industry. In this context, dairy products play an important role due to their high biological value and good mineral transfer, as well as being widely consumed. Selenium and iodine are two essential minerals consumed in deficient amounts, due to their scarcity in most soils worldwide. This implies that the development of dairy products naturally enriched in these minerals could represent an interesting line of research. The overall objective of this study was to evaluate the potential transfer of selenium and iodine minerals from the animals' diet to milk and dairy products, with the aim of producing enriched foods that provide functional nutrients to consumers. In Experiment 1, moderate supplementation of the diet of dairy cows with an organic source of selenium was studied to assess its transfer to milk and dairy products compared to an inorganic source. The results showed that the addition of organic selenium to the diet did not influence the animals' production or their overall metabolic profile; however, the selenium content in milk and fresh cheese was improved. In Experiment 2, in addition to supplementing the diets of dairy cows with the organic selenium source, iodine was also supplemented at the maximum levels permitted for both minerals. No negative effects on animal production or health were observed, but a successful transfer of selenium and iodine was observed in fresh milk, spray-dried milk, and cheese, as well as an excellent transfer of iodine in yogurt. Experiment 3 studied the dietary supplementation of dairy goats with a selenium level close to the maximum permitted, and with the maximum permitted level for iodine. An improvement in the animals' antioxidant status was observed, particularly in the blood of the goats consuming the supplemented diet. The addition of selenium and iodine to the diet increased the levels of both minerals in milk. In fresh cheese, the selenium level doubled and the iodine level quintupled, while in yogurt, the iodine content quadrupled. As a general conclusion, we highlight that it is possible to obtain milk and dairy products naturally enriched in selenium and iodine feeding the animals with a diet supplemented in these minerals. On the other hand, the provision of an organic source of selenium in the diet contributes to a higher transfer of selenium to milk, cheese and yogurt compared to an inorganic source. Selenium and iodine supplementation at the proposed levels did not negatively affect the performance or health of the animals, and did not adversely affect the quality of milk or dairy products produced. This research has contributed to the development of strategies for the effective production of functional dairy foods, as well as improving the possibilities of increasing the market supply of these naturally enriched dairy products. Consequently, opportunities to improve selenium and iodine intake among the general population are increased, thereby promoting a more balanced nutritional profile in the diet.
Nowadays, society shows a clear interest in proper nutrition and a healthy lifestyle. As a result, the development of foods with beneficial properties for the consumer's health is one of the main focuses of interest for the food industry. In this context, dairy products play an important role due to their high biological value and good mineral transfer, as well as being widely consumed. Selenium and iodine are two essential minerals consumed in deficient amounts, due to their scarcity in most soils worldwide. This implies that the development of dairy products naturally enriched in these minerals could represent an interesting line of research. The overall objective of this study was to evaluate the potential transfer of selenium and iodine minerals from the animals' diet to milk and dairy products, with the aim of producing enriched foods that provide functional nutrients to consumers. In Experiment 1, moderate supplementation of the diet of dairy cows with an organic source of selenium was studied to assess its transfer to milk and dairy products compared to an inorganic source. The results showed that the addition of organic selenium to the diet did not influence the animals' production or their overall metabolic profile; however, the selenium content in milk and fresh cheese was improved. In Experiment 2, in addition to supplementing the diets of dairy cows with the organic selenium source, iodine was also supplemented at the maximum levels permitted for both minerals. No negative effects on animal production or health were observed, but a successful transfer of selenium and iodine was observed in fresh milk, spray-dried milk, and cheese, as well as an excellent transfer of iodine in yogurt. Experiment 3 studied the dietary supplementation of dairy goats with a selenium level close to the maximum permitted, and with the maximum permitted level for iodine. An improvement in the animals' antioxidant status was observed, particularly in the blood of the goats consuming the supplemented diet. The addition of selenium and iodine to the diet increased the levels of both minerals in milk. In fresh cheese, the selenium level doubled and the iodine level quintupled, while in yogurt, the iodine content quadrupled. As a general conclusion, we highlight that it is possible to obtain milk and dairy products naturally enriched in selenium and iodine feeding the animals with a diet supplemented in these minerals. On the other hand, the provision of an organic source of selenium in the diet contributes to a higher transfer of selenium to milk, cheese and yogurt compared to an inorganic source. Selenium and iodine supplementation at the proposed levels did not negatively affect the performance or health of the animals, and did not adversely affect the quality of milk or dairy products produced. This research has contributed to the development of strategies for the effective production of functional dairy foods, as well as improving the possibilities of increasing the market supply of these naturally enriched dairy products. Consequently, opportunities to improve selenium and iodine intake among the general population are increased, thereby promoting a more balanced nutritional profile in the diet.
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