Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

ABSTRACT The study aimed to evaluate the effects of linseed and oregano supplementation diet goats on fatty acid profile sensory properties Padraccio, a typical cheese produced during spring through summer in Basilicata region (southern Italy). Extruded dried inflorescences were integrated pelleted concentrate (500 g/head per day) 21 grazing that randomly assigned, 7 group, following experimental treatments: concentrate, with addition linseed, oregano. Pooled milk from each group was used cheesemaking. From nutritional perspective, integration extruded goat improved Padraccio cheese. Moreover, this evidenced highest scoring color, flavor, texture, overall liking.