Influence of tannic acid on milk lipid composition of cows
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100586 |
Resumo: | Abstract The study aimed to evaluate tannic acid's influence on lactating cows' diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasing tannic acid (hydrolyzable tannin). The diets were composed of 35 kg of corn silage as bulking and 6.38 kg of concentrate. The treatments consisted of increasing levels of tannic acid added to diets (0%, 1.3%, 2.6%, 3.9% and 5.2%). It was observed a decreasing linear effect (P<0.05) of the inclusion of tannic acid in the concentration of saturated butyric fatty acids (C4:0) presenting a mean of (2.99), and quadratic effect in the concentration of saturated fatty acids lauric (C12:0) presenting mean (26.74). The addition of tannic acid had effects on saturated fatty acids, decreasing the concentrations of butyric acid and increasing the concentrations of lauric acid. Atherogenicity and thrombogenicity rates reveal the potential for the prevention of coronary heart disease. However, the observed changes do not compromise the milk's chemical composition and nutritional quality,the y nutritional quality of the milk, presenting possibilities of human health benefits, thus enabling the aggregation of value for these products. |
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Influence of tannic acid on milk lipid composition of cowsatherogenicityfatty acidsnutritional qualitytanninAbstract The study aimed to evaluate tannic acid's influence on lactating cows' diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasing tannic acid (hydrolyzable tannin). The diets were composed of 35 kg of corn silage as bulking and 6.38 kg of concentrate. The treatments consisted of increasing levels of tannic acid added to diets (0%, 1.3%, 2.6%, 3.9% and 5.2%). It was observed a decreasing linear effect (P<0.05) of the inclusion of tannic acid in the concentration of saturated butyric fatty acids (C4:0) presenting a mean of (2.99), and quadratic effect in the concentration of saturated fatty acids lauric (C12:0) presenting mean (26.74). The addition of tannic acid had effects on saturated fatty acids, decreasing the concentrations of butyric acid and increasing the concentrations of lauric acid. Atherogenicity and thrombogenicity rates reveal the potential for the prevention of coronary heart disease. However, the observed changes do not compromise the milk's chemical composition and nutritional quality,the y nutritional quality of the milk, presenting possibilities of human health benefits, thus enabling the aggregation of value for these products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100586Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.16321info:eu-repo/semantics/openAccessMUNIZ,Ana Jaqueline CavalcanteGONZAGA NETO,SeverinoHENRIQUES,Lara ToledoCOSTA,Roberto GermanoQUEIROGA,Rita de Cássia Ramos do EgyptoSARAIVA,Carla Aparecida SoaresSOUZA,Carla Giselly deRIBEIRO,Neila Lidianyeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100586Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of tannic acid on milk lipid composition of cows |
title |
Influence of tannic acid on milk lipid composition of cows |
spellingShingle |
Influence of tannic acid on milk lipid composition of cows MUNIZ,Ana Jaqueline Cavalcante atherogenicity fatty acids nutritional quality tannin |
title_short |
Influence of tannic acid on milk lipid composition of cows |
title_full |
Influence of tannic acid on milk lipid composition of cows |
title_fullStr |
Influence of tannic acid on milk lipid composition of cows |
title_full_unstemmed |
Influence of tannic acid on milk lipid composition of cows |
title_sort |
Influence of tannic acid on milk lipid composition of cows |
author |
MUNIZ,Ana Jaqueline Cavalcante |
author_facet |
MUNIZ,Ana Jaqueline Cavalcante GONZAGA NETO,Severino HENRIQUES,Lara Toledo COSTA,Roberto Germano QUEIROGA,Rita de Cássia Ramos do Egypto SARAIVA,Carla Aparecida Soares SOUZA,Carla Giselly de RIBEIRO,Neila Lidiany |
author_role |
author |
author2 |
GONZAGA NETO,Severino HENRIQUES,Lara Toledo COSTA,Roberto Germano QUEIROGA,Rita de Cássia Ramos do Egypto SARAIVA,Carla Aparecida Soares SOUZA,Carla Giselly de RIBEIRO,Neila Lidiany |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
MUNIZ,Ana Jaqueline Cavalcante GONZAGA NETO,Severino HENRIQUES,Lara Toledo COSTA,Roberto Germano QUEIROGA,Rita de Cássia Ramos do Egypto SARAIVA,Carla Aparecida Soares SOUZA,Carla Giselly de RIBEIRO,Neila Lidiany |
dc.subject.por.fl_str_mv |
atherogenicity fatty acids nutritional quality tannin |
topic |
atherogenicity fatty acids nutritional quality tannin |
description |
Abstract The study aimed to evaluate tannic acid's influence on lactating cows' diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasing tannic acid (hydrolyzable tannin). The diets were composed of 35 kg of corn silage as bulking and 6.38 kg of concentrate. The treatments consisted of increasing levels of tannic acid added to diets (0%, 1.3%, 2.6%, 3.9% and 5.2%). It was observed a decreasing linear effect (P<0.05) of the inclusion of tannic acid in the concentration of saturated butyric fatty acids (C4:0) presenting a mean of (2.99), and quadratic effect in the concentration of saturated fatty acids lauric (C12:0) presenting mean (26.74). The addition of tannic acid had effects on saturated fatty acids, decreasing the concentrations of butyric acid and increasing the concentrations of lauric acid. Atherogenicity and thrombogenicity rates reveal the potential for the prevention of coronary heart disease. However, the observed changes do not compromise the milk's chemical composition and nutritional quality,the y nutritional quality of the milk, presenting possibilities of human health benefits, thus enabling the aggregation of value for these products. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100586 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100586 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.16321 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126332047720448 |