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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
14/01/2015 |
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Data da última atualização: |
30/01/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MEDEIROS, E.; QUEIROGA, R.; OLIVEIRA, M.; MEDEIROS, A.; SABEDOT, M.; BOMFIM, M. A. D.; MADRUGA, M. |
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Afiliação: |
Ertha Janine Lacerda de Medeiros, Federal University of Paraiba (UFPB) - João Pessoa, PB, Brazil.; Rita Queiroga, Rita de Cássia Ramos do Egypto Queiroga; Maria Oliveira, Federal University of Campina Grande - Cuité, PB, Brazil; Ariosvaldo Nunes de Medeiros, Federal University of Campina Grande - Cuité - PB, Brazil; Mayara Sabedot, UFPB - Areia, PB, Brazil; MARCO AURELIO DELMONDES BOMFIM, CNPC; Marta Suely Madruga, UFPB - João Pessoa, PB, Brazil. |
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Título: |
Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Molecules, Basel, v. 19, n. 1, p. 992-1003, Jan. 2014. |
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DOI: |
10.3390/molecules19010992 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen×Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetable oils did not increase the total fat percentage of the cheese (p?0.05) but did increase the percentage of CLA isomers, long-chain fatty acids (LCFA) and polyunsaturated fatty acids (PUFA); in addition, the index of desirable fatty acids (DFA--expressed as the sum of unsaturated fatty acids plus stearic acid) was increased for cheese made from milk from goats fed sesame or faveleira oil. Cheeses may have had increased percentages of cis-9,trans-11-CLA due to the supplementation of animal diets with vegetable oils rich in C18:2, such as faveleira and sesame oils. The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil. Thus, the addition of sesame and faveleira oils to goat diets positively altered the fatty acid profile, which improved the nutritional characteristics of the fat present in goat cheese. |
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Thesagro: |
Ácido graxo; Caprino; Dieta; Gergelim; Lactação; Óleo vegetal; Queijo; Ricinus Communis; Sesamum Indicum. |
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Thesaurus Nal: |
Castor oil; Chemistry; Diet; Fatty acids; Goat cheese; Goats; Lactation; Metabolism; Milk; Sesame oil. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/115439/1/ap-Fatty.pdf
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Marc: |
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024 7 $a10.3390/molecules19010992$2DOI
100 1 $aMEDEIROS, E.
245 $aFatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils.$h[electronic resource]
260 $c2014
520 $aAbstract: The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen×Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetable oils did not increase the total fat percentage of the cheese (p?0.05) but did increase the percentage of CLA isomers, long-chain fatty acids (LCFA) and polyunsaturated fatty acids (PUFA); in addition, the index of desirable fatty acids (DFA--expressed as the sum of unsaturated fatty acids plus stearic acid) was increased for cheese made from milk from goats fed sesame or faveleira oil. Cheeses may have had increased percentages of cis-9,trans-11-CLA due to the supplementation of animal diets with vegetable oils rich in C18:2, such as faveleira and sesame oils. The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil. Thus, the addition of sesame and faveleira oils to goat diets positively altered the fatty acid profile, which improved the nutritional characteristics of the fat present in goat cheese.
650 $aCastor oil
650 $aChemistry
650 $aDiet
650 $aFatty acids
650 $aGoat cheese
650 $aGoats
650 $aLactation
650 $aMetabolism
650 $aMilk
650 $aSesame oil
650 $aÁcido graxo
650 $aCaprino
650 $aDieta
650 $aGergelim
650 $aLactação
650 $aÓleo vegetal
650 $aQueijo
650 $aRicinus Communis
650 $aSesamum Indicum
700 1 $aQUEIROGA, R.
700 1 $aOLIVEIRA, M.
700 1 $aMEDEIROS, A.
700 1 $aSABEDOT, M.
700 1 $aBOMFIM, M. A. D.
700 1 $aMADRUGA, M.
773 $tMolecules, Basel$gv. 19, n. 1, p. 992-1003, Jan. 2014.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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| 1. |  | MEDEIROS, E.; QUEIROGA, R.; OLIVEIRA, M.; MEDEIROS, A.; SABEDOT, M.; BOMFIM, M. A. D.; MADRUGA, M. Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils. Molecules, Basel, v. 19, n. 1, p. 992-1003, Jan. 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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