Effect of alpine grazing on lipid composition of Asiago d'allevo cheese

The influence of feeding practice (hay vs alpine grazing) on fatty acids profile and vitamin content of Asiago d’Allevo cheese was studied. The trial was carried out in a mountain farm located in the Plateau of 7 Comuni (1150 m a.s.l., Veneto Region, Italy) with 45 lactating cows of Rendena breed. Three cheeses were made by using milk from cows fed hay and concentrate (May, barn) and 6 with milk from cows fed grazing pasture and 3 kg (per cow and day) of concentrate (July and Sept., alpine grazing). Fatty acid composition was determined by gas-chromatography and vitamins A and E were assessed by HPLC. Data were submitted to a one-way ANOVA by using a general linear model. The alpine grazing feeding system resulted in a significantly higher polyunsaturated fatty acids content with specific regard to n-3 group and conjugated fatty acids. The pasture-grazing thesis also significantly increased the amount of and vitamin A and E which could play a positive role as anti-oxidant protecting of double bond system of unsaturated fatty acids during ripening of cheese