Pistachio, pomegranate and olive by-products added to sheep rations change the biofunctional properties of milk through the milk amino acid profile

This study was carried out to determine the effects of adding pistachio shell, pomegranate hull and olive pulp to the diet on milk amino acid and fatty acid parameters in Awassi sheep. In the study, 40 head of Awassi sheep, which gave birth at least twice, were used as animal material. Sheep were fed a control diet without added by-products (CON), rations containing pistachio shell (PIS), pomegranate hull (POM), and olive pulp (OP). Milk amino acid profile was determined by LC-MS/MS, milk fatty acid GC-FID device. There was a dramatic reduction in Alanine, Citrulline, Glutamine, Glutamic Acid, Glycine, Leucine, Ornithine and Alphaaminoadipic Acid in the research groups. In the PIS group, Argininosuccinic Acid, Gammaminobutyric Acid, Beta-Alanine and Sarcosine; In the POM group, Asparagine, Gammaminobutyric Acid, Beta-Alanine, and Taurine; In the OP group, a significant positive increase was found in terms of Alanine, Histidine, Gammaminobutyric Acid, and Taurine amino acids. The applications in the study did not have a statistically significant effect on the ratio of short, medium and long chain fatty acids in milk (p>0.05). In the presented study, it was determined that pistachio shell, pomegranate hull and olive pulp, which were added to the sheep rations at a rate of 5%, caused significant changes in the milk amino acid profiles. In this change in milk amino acid profiles, the benefit-harm relationship should be considered.