Qualidade e composição de ácidos graxos do leite de vacas mestiças suplementadas com diferentes coprodutos do biodiesel

• Autor(a) principal: Silva, Erick Edson Paiva da
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/14378
• topic: Ácidos graxos; Composição do leite; Pastagens tropicais; Suplementação proteica; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL

The objective of this study was to evaluate the effect of protein sources in the concentrate supplement on milk production, quality and milk fatty acid composition of cows kept on Tanzania grass pasture (Panicum maximum). The experiment was conducted at the Regional Technological Development Hub of the Agribusiness of Alta Mogiana, in Colina, SP. Twelve 12 - month - old dairy cows with average production of 20.92 liters of milk / day were used in the initial third of lactation, kept in Tanzania grass pasture, fertilized, managed with intermittent stocking, with a duration of 84 days divided into 4 periods of 21 days (14 of adaptation and 7 of collections), milk samples were collected during days 3 and 6 of the collection period. Four protein sources were tested: soybean meal, cottonseed meal, peanut meal and sunflower meal, both diets containing 12% crude protein. In the first study it was reported that there was a trend of higher milk production corrected to 3.5% fat from animals consuming peanut meal compared to the other ingredients. The other parameters analyzed were not statistically different. Peanut meal can be used as protein food, and ruminal degradation of crude protein is superior to soybean and cotton meal, and this has led to a better utilization of the food. In the second study, the same methodology of the previous one was used, only evaluating the lipid profile of the milk fat, and there were no significant differences between the ingredients. However, milk was produced with a lower concentration of saturated fatty acids and a greater amount of unsaturated fatty acids, important results because a healthier milk was produced for human consumption. And this shows that any of the protein ingredients can be used in feeding lactating cows.