Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

SIMPLE SUMMARY: Camelina sativa (L. Cranz), commonly known as false flax, is an annual dicot species belonging to the Brassicaceae family. The plant is characterised by extreme rusticity and is able to grow in different climatic and soil conditions, including those of the Southern Italy marginal areas. Camelina is studied as a sustainable crop for food and non-food exploitation. Its interest in animal nutrition is due to the fatty acid (FA) composition of its oil, high in polyunsaturated FA (PUFA). This study aimed to evaluate the effect of dietary supplementation with Camelina sativa fresh forage in autochthonous goats on the chemical composition and fatty acid profile of milk and Caciotta cheese, a traditional short-term ripened cheese with a soft ivory-coloured rind, compact texture, semi-soft paste, acid fermented odour, and delicate sweet taste. The milk from the Camelina group showed a greater content of conjugated linoleic acid (CLA) and PUFA, with benefits for human health. Under the nutritional point of view, Caciotta cheeses were similar between the two groups, but the recruited panellists appreciated the cheese obtained from the Camelina group more for its better palatability. ABSTRACT: The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and “goaty” flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.