Data/hora: 23/09/2024 03:46:27

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	06/12/2021	
Data da última atualização: 	15/12/2021	
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.	
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.	
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.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Animal Science Journal, v.92, n.1, jan./dec. 2021, e13576.	
Páginas: 	9 p.	
DOI: 	https://doi.org/10.1111/asj.13576	
Idioma: 	Inglês	
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&#8201;±&#8201;35.6 kg, 6.4&#8201;±&#8201;2.2 years old, 59&#8201;±&#8201;6 days in milk) were allotted in a pasture of Mombaça grass and managed under rotational grazing (4 days occupancy/28&#8201;days rest). A 3&#8201;×&#8201;3 Latin square was adopted, and each animal alternately received three supplementary treatments based on corn bran&#8201;+&#8201;soybean meal or cupuaçu cake or murumuru cake for 21&#8201;days per treatment. Murumuru cake increased the levels of lauric acid and myristic acid in the milk (p&#8201;<&#8201;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.	
Palavras-Chave: 	Amazonian by products; Sustainable food production.	
Thesagro: 	Bubalus Bubalis.	
Thesaurus Nal: 	Food processing; Milk production.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (25485-1) - UPC - AP - DD - PROCI-2021.00184 - SIL - 2021.00209 - DIS