Composição química e perfil de ácidos graxos do leite e muçarela de búfalas alimentadas com diferentes fontes de lipídeos

• Autor(a) principal: Oliveira, R. I.
• Data de Publicação: 2009
• Outros Autores: Ladeira, M. M., Barbosa, M. A. A. F., Matsushita, M., Santos, G. T., Bagaldo, A. R., Oliveira, R. L.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/45533
• topic: Ácido linoleico conjugado; Bubalinos; Grão de soja; Lactação; Óleo de soja; Buffaloes; Conjugated linoleic acid; Lactation; Soybean grain; Soybean oil

The chemical composition of milk and fatty acids profile in milk fat of water buffaloes fed different lipid sources were evaluated. Nine lactating multiparous water buffaloes, averaging 6.5kg of milk daily, were used. The statistical design was 3x3 triple Latin Square, three periods of 21 days and nine repetitions. The treatments were diet without additional fat, diet with soybean grain, and diet with soybean oil. Corn silage content in the diets ranged from 70 to 75%. The inclusion of soybean oil increased fat content in milk and mozzarella. Saturated fatty acid (SFA) concentrations in milk ranged from 62.8 to 69.8%. SFA content was similar in milk for the diets without additional fat and with soybean grain. However, in the diet with soybean oil, SFA decreased about 10%. Lipid sources reduced SFA and increased unsaturated fatty acids (UFA). The main fatty acids found in mozzarella fat, in decreasing array, were: palmitic, oleic, lauric, and estearic. Diet with soybean oil presented higher capacity of increasing conjugated linoleic acid (CLA) and vaccenic acid concentrations in milk and mozzarella.