Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese

The objective of this work was to study the influence of including extruded linseed at different supplementation levels in dairy sheep feed on the chemical, organoleptic and nutritional quality of milk and Pecorino cheese. Three hundred and thirty multiparous Sarda ewes, three weeks before their expected date of parturition, were divided into three groups of 110 animals each. Ewes were fed one of three different concentrates: a control concentrate (CTR) without linseed and two concentrates supplemented with different levels (100 and 200 g/kg as fed; EL-10 and EL-20, respectively) of extruded linseed. The experimental concentrates were fed to the ewes during late pregnancy (400 g per head per day) and early lactation (60 days after parturition; 800 g per head per day). All animals had unlimited access to pasture and hay. Milk production was recorded, and milk samples were collected for the analysis of chemical composition and clotting properties. Cheeses were made with bulk milk from the three groups using a traditional cheese-making technique. After 60 days of ripening, the chemical composition and organoleptic properties of the cheeses were analysed using a Panel test. Milk yield and all major milk components, except milk fat yield, were both linearly (0.01