Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region
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=S0101-20612022000100643 |
Resumo: | Abstract The study aimed to evaluate the effect of adding tannic acid to the diet on the milk quality of cows. The five primiparous crossbred cows (Holstein x Zebu) were used, with about four years old, the average body weight of 420 ± 30 kg, 100 days of lactation initial average production of 18 ± 4 kg of milk/cow/day. The treatments consisted of increasing tannic acid (0; 1.3; 2.6; 3.9 and 5.2%) to replace corn bran in the diet, based on dry matter. The sensory attributes of odor had a significant effect (P < 0.05) of the inclusion of tannic acid in the diet. The odor attributes showed a lower average for the control treatment, and these attributes also showed orthogonal contrast, except the characteristic cow, that is, the control group differed from the treatments as the tannin was introduced, the attribute value became higher compared to the control group. The inclusion of 5.2% tannic acid in dairy cows’ diet promoted a slight variation in the taste of milk. However, it did not alter the quality or acceptance of this milk by consumers. |
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Effect of increasing tannic acid addition to the diet on milk quality in the semiarid regionattributesphenolic compoundsqualitytastetanninAbstract The study aimed to evaluate the effect of adding tannic acid to the diet on the milk quality of cows. The five primiparous crossbred cows (Holstein x Zebu) were used, with about four years old, the average body weight of 420 ± 30 kg, 100 days of lactation initial average production of 18 ± 4 kg of milk/cow/day. The treatments consisted of increasing tannic acid (0; 1.3; 2.6; 3.9 and 5.2%) to replace corn bran in the diet, based on dry matter. The sensory attributes of odor had a significant effect (P < 0.05) of the inclusion of tannic acid in the diet. The odor attributes showed a lower average for the control treatment, and these attributes also showed orthogonal contrast, except the characteristic cow, that is, the control group differed from the treatments as the tannin was introduced, the attribute value became higher compared to the control group. The inclusion of 5.2% tannic acid in dairy cows’ diet promoted a slight variation in the taste of milk. However, it did not alter the quality or acceptance of this milk by consumers.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=S0101-20612022000100643Food 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.30321info: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:S0101-20612022000100643Revistahttp://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 |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
title |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
spellingShingle |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region MUNIZ,Ana Jaqueline Cavalcante attributes phenolic compounds quality taste tannin |
title_short |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
title_full |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
title_fullStr |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
title_full_unstemmed |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
title_sort |
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region |
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 |
attributes phenolic compounds quality taste tannin |
topic |
attributes phenolic compounds quality taste tannin |
description |
Abstract The study aimed to evaluate the effect of adding tannic acid to the diet on the milk quality of cows. The five primiparous crossbred cows (Holstein x Zebu) were used, with about four years old, the average body weight of 420 ± 30 kg, 100 days of lactation initial average production of 18 ± 4 kg of milk/cow/day. The treatments consisted of increasing tannic acid (0; 1.3; 2.6; 3.9 and 5.2%) to replace corn bran in the diet, based on dry matter. The sensory attributes of odor had a significant effect (P < 0.05) of the inclusion of tannic acid in the diet. The odor attributes showed a lower average for the control treatment, and these attributes also showed orthogonal contrast, except the characteristic cow, that is, the control group differed from the treatments as the tannin was introduced, the attribute value became higher compared to the control group. The inclusion of 5.2% tannic acid in dairy cows’ diet promoted a slight variation in the taste of milk. However, it did not alter the quality or acceptance of this milk by consumers. |
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=S0101-20612022000100643 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100643 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.30321 |
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 |
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1752126332394799104 |