Effect of Antioxidant Supplementation on Milk Yield and Quality in Italian Mediterranean Lactating Buffaloes

SIMPLE SUMMARY: Buffalo milk has good dairy properties that allow its transformation into excellent cheeses, in particular mozzarella. What greatly influences the quality of buffalo milk, and its properties is the diet administered; for this reason, we wanted to test whether a supplement of antioxidants (SOD, Zn, and Se) in the diet of lactating buffaloes could affect the quantity and quality of their milk. The experiment was carried out on sixty-six lactating buffaloes on a farm in central Italy. Individual milk samples were collected every four weeks at morning and evening milking. The results obtained showed that treatment had no effect on feed intake, feeding behaviour, and feed efficiency and improved milk yield and milk clotting properties (MCP). ABSTRACT: Buffaloes are raised mainly to obtain milk that is nutritionally very rich. The technological characteristics of buffalo milk are optimal for processing into cheese, and it is mainly used to produce mozzarella cheese. Under stressful conditions, buffaloes, like other animals, produce milk qualitatively poorly. The stressors that can affect the quality of production are, in addition to other factors, deficiencies in nutrients such as vitamins, antioxidants, and minerals. In this study, we evaluated the effect of antioxidant supplementation on the quality of buffalo milk. Sixty-six buffaloes were enrolled and subdivided into two balanced groups of 33 each. The ZnSe group received 0.2 kg/head/day of Bufalo Plus(®) containing antioxidants and barley meal, CaCO(3) and MgCO(3) mix; the control group was supplemented with 0.2 kg/head/day of barley meal, CaCO(3) and MgCO(3) mix. The two groups were fed ad libitum with a total mixed ration (TMR). The amount of diet distributed was recorded daily, and the residue in the trough manger was recorded three times per week. TMR samples were taken every two weeks for each group. Daily milk yield was recorded twice a week. Milk samples were collected every four weeks and analysed for chemical and technological properties. Furthermore, milk total antioxidant capacity was determined. The results obtained showed that the antioxidant supplement had no effect on feed intake, feeding behaviour, and feed efficiency. The treatment positively influenced milk production while it did not affect the chemical characteristics of the milk. In addition, the supplement of antioxidants improved the milk clotting properties (MCP). The supplement did not affect the antioxidant activity of the milk.