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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
06/12/2021 |
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Data da última atualização: |
15/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, A. G. M. E; LIMA, S. C. G. DE; OLIVEIRA, P. D. DE; MORAES, M. DOS S.; GUIMARÃES, C. M. C.; SILVA, M. A. R. DA; GARCIA, A. R.; NAHUM, B. de S.; NERES, L. DE S.; NORONHA, G. N.; LOURENÇO JUNIOR, J. DE B. |
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Afiliação: |
ANDRÉ GUIMARÃES MACIEL E SILVA, UFPA; SUELY CRISTINA GOMES DE LIMA, Federal Institute of Education, Science, and Technology (IFPA); PEDRO DANILO DE OLIVEIRA, UFPA; MICHEL DOS SANTOS MORAES, UFPA; CÉLIA MARIA COSTA GUIMARÃES, Federal Institute of Education, Science, and Technology (IFPA); JAMILE ANDRÉA RODRIGUES DA SILVA, Federal Rural University of the Amazon (UFRA); ALEXANDRE ROSSETTO GARCIA, CPPSE; BENJAMIM DE SOUZA NAHUM, CPATU; LILAINE DE SOUSA NERES, UFPA; GERLANE NUNES NORONHA, UFPA; JOSÉ DE BRITO LOURENÇO JÚNIOR, UFPA. |
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Título: |
Production, chemical composition, and fatty acid profile of milk from buffaloes fed with cupuaçu (Theobroma grandiflorum) cake and murumuru (Astrocaryum murumuru) cake in the Eastern Amazon. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Animal Science Journal, v.92, n.1, jan./dec. 2021, e13576. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1111/asj.13576 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective was to evaluate the effect of concentrate supplementation using by-products of the Amazonian industry on milk production, milk composition, and milk fatty acid profile of dairy buffaloes. Twelve lactating buffaloes (544.5 ± 35.6 kg, 6.4 ± 2.2 years old, 59 ± 6 days in milk) were allotted in a pasture of Mombaça grass and managed under rotational grazing (4 days occupancy/28 days rest). A 3 × 3 Latin square was adopted, and each animal alternately received three supplementary treatments based on corn bran + soybean meal or cupuaçu cake or murumuru cake for 21 days per treatment. Murumuru cake increased the levels of lauric acid and myristic acid in the milk (p < 0.05). Murumuru cake reduced the unsaturated fatty acid contents in the milk compared with animals fed control diet or cupuaçu cake (24.27% vs. 25.24% vs. 25.08%). The n-6/n-3 ratio was 2.6, 1.97, and 2.0 in the control, cupuaçu, and murumuru groups, respectively. Based on this parameter, cakes made from cupuaçu as well as murumuru could be considered to be adequate for inclusion in dairy water buffalo feed. However, the murumuru cake addition requires some caution because its use induces the secretion of higher levels of lauric and myristic fatty acids that are related to human cardiovascular disease. |
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Palavras-Chave: |
Amazonian by products; Sustainable food production. |
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Thesagro: |
Bubalus Bubalis. |
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Thesaurus NAL: |
Food processing; Milk production. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02485naa a2200325 a 4500
001 2137137
005 2021-12-15
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/asj.13576$2DOI
100 1 $aSILVA, A. G. M. E
245 $aProduction, chemical composition, and fatty acid profile of milk from buffaloes fed with cupuaçu (Theobroma grandiflorum) cake and murumuru (Astrocaryum murumuru) cake in the Eastern Amazon.$h[electronic resource]
260 $c2021
300 $a9 p.
520 $aThe objective was to evaluate the effect of concentrate supplementation using by-products of the Amazonian industry on milk production, milk composition, and milk fatty acid profile of dairy buffaloes. Twelve lactating buffaloes (544.5 ± 35.6 kg, 6.4 ± 2.2 years old, 59 ± 6 days in milk) were allotted in a pasture of Mombaça grass and managed under rotational grazing (4 days occupancy/28 days rest). A 3 × 3 Latin square was adopted, and each animal alternately received three supplementary treatments based on corn bran + soybean meal or cupuaçu cake or murumuru cake for 21 days per treatment. Murumuru cake increased the levels of lauric acid and myristic acid in the milk (p < 0.05). Murumuru cake reduced the unsaturated fatty acid contents in the milk compared with animals fed control diet or cupuaçu cake (24.27% vs. 25.24% vs. 25.08%). The n-6/n-3 ratio was 2.6, 1.97, and 2.0 in the control, cupuaçu, and murumuru groups, respectively. Based on this parameter, cakes made from cupuaçu as well as murumuru could be considered to be adequate for inclusion in dairy water buffalo feed. However, the murumuru cake addition requires some caution because its use induces the secretion of higher levels of lauric and myristic fatty acids that are related to human cardiovascular disease.
650 $aFood processing
650 $aMilk production
650 $aBubalus Bubalis
653 $aAmazonian by products
653 $aSustainable food production
700 1 $aLIMA, S. C. G. DE
700 1 $aOLIVEIRA, P. D. DE
700 1 $aMORAES, M. DOS S.
700 1 $aGUIMARÃES, C. M. C.
700 1 $aSILVA, M. A. R. DA
700 1 $aGARCIA, A. R.
700 1 $aNAHUM, B. de S.
700 1 $aNERES, L. DE S.
700 1 $aNORONHA, G. N.
700 1 $aLOURENÇO JUNIOR, J. DE B.
773 $tAnimal Science Journal$gv.92, n.1, jan./dec. 2021, e13576.
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