Project
YoGart
Investigating new microalgae-based feeding technologies to develop a novel ‘functional’ Greek yogurt
Milk is a key source of nutrients, supplying energy, high biological-value proteins, essential minerals, and vitamins. However, its high content of saturated fatty acids is linked to modern health issues such as cardiovascular disease. On the other hand, polyunsaturated fatty acids (PUFAs), although found in smaller amounts in milk fat, are beneficial, helping prevent atherosclerotic plaques and regulating insulin metabolism, lipogenesis, and immune function.
In livestock nutrition, the goal is to modify the fatty acid profile in milk, enriching dairy products with PUFAs that serve as biofunctional molecules promoting consumer health. One promising approach is incorporating microalgae into ruminant feeds to improve both animal health and reduce the environmental footprint of production.
Microalgae are particularly noteworthy for their high ω-3 fatty acid content (EPA, DHA), which cannot be produced by terrestrial plants. DHA helps reduce chronic inflammation associated with diseases like cardiovascular conditions. It also lowers oxidative stress and can reduce the risk of Alzheimer’s disease; adequate intake is necessary because the human body alone cannot synthesize enough DHA.
Despite ongoing efforts to fortify milk with PUFAs, challenges remain due to the complex biochemical processes within ruminants’ rumens. Adding DHA-rich algae appears to reduce methanogenic bacteria and methane production, positively influencing the environmental impact of dairy products.
The YoGart project aims to incorporate the autotrophic microalga Nannochloropsis gaditana (rich in EPA) and the heterotrophic Schizochytrium sp. (rich in DHA) into sheep feed to produce yogurt containing at least 40 mg of EPA+DHA per 100 g. In this way, the yogurt is classified as “DHA+EPA enriched” and can be categorized as a functional food, raising both its nutritional and financial value. Parallel studies will assess its ability to reduce the production cycle’s environmental impact, paving the way for more sustainable animal feeds in the future.
YoGart
Investigating new microalgae-based feeding technologies to develop a novel ‘functional’ Greek yogurt
Milk is a key source of nutrients, supplying energy, high biological-value proteins, essential minerals, and vitamins. However, its high content of saturated fatty acids is linked to modern health issues such as cardiovascular disease. On the other hand, polyunsaturated fatty acids (PUFAs), although found in smaller amounts in milk fat, are beneficial, helping prevent atherosclerotic plaques and regulating insulin metabolism, lipogenesis, and immune function.
In livestock nutrition, the goal is to modify the fatty acid profile in milk, enriching dairy products with PUFAs that serve as biofunctional molecules promoting consumer health. One promising approach is incorporating microalgae into ruminant feeds to improve both animal health and reduce the environmental footprint of production.
Microalgae are particularly noteworthy for their high ω-3 fatty acid content (EPA, DHA), which cannot be produced by terrestrial plants. DHA helps reduce chronic inflammation associated with diseases like cardiovascular conditions. It also lowers oxidative stress and can reduce the risk of Alzheimer’s disease; adequate intake is necessary because the human body alone cannot synthesize enough DHA.
Despite ongoing efforts to fortify milk with PUFAs, challenges remain due to the complex biochemical processes within ruminants’ rumens. Adding DHA-rich algae appears to reduce methanogenic bacteria and methane production, positively influencing the environmental impact of dairy products.
The YoGart project aims to incorporate the autotrophic microalga Nannochloropsis gaditana (rich in EPA) and the heterotrophic Schizochytrium sp. (rich in DHA) into sheep feed to produce yogurt containing at least 40 mg of EPA+DHA per 100 g. In this way, the yogurt is classified as “DHA+EPA enriched” and can be categorized as a functional food, raising both its nutritional and financial value. Parallel studies will assess its ability to reduce the production cycle’s environmental impact, paving the way for more sustainable animal feeds in the future.
