Torta de amendoim na suplementação de vacas em lactação a pasto
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/10827 |
Resumo: | This paper aims to evaluate the daily milk production (DMP) and the composition and profile of fatty acidsin milk and the economy of concentrated supplement, as well as the income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x four periods). The experimental treatments consisted of four supplements containing the levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose, total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing participation of PP in place of SB. For the other levels of fatty acids, there was no difference (P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents were similar (P>0.05) among treatments. However, when comparing the cheese subjected or not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There was no interaction (P>0.05) between treatment and type of cheese (pasteurized or unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The other fatty acids showed no difference compared to the treatments studied (P>0.05). In general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5 (liked). Thus, PP may be recommended to compose the supplement concentrate in lactating cows by up to 100% replacement of SB. |
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Torta de amendoim na suplementação de vacas em lactação a pastoPeanut piein the supplement of lactating cows under grazingBiodieselCaracterísticas organolépticasCo-produtoPerfil lipídicoBiodieselBy-productsCharacter organolepticLipid profileCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAThis paper aims to evaluate the daily milk production (DMP) and the composition and profile of fatty acidsin milk and the economy of concentrated supplement, as well as the income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x four periods). The experimental treatments consisted of four supplements containing the levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose, total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing participation of PP in place of SB. For the other levels of fatty acids, there was no difference (P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents were similar (P>0.05) among treatments. However, when comparing the cheese subjected or not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There was no interaction (P>0.05) between treatment and type of cheese (pasteurized or unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The other fatty acids showed no difference compared to the treatments studied (P>0.05). In general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5 (liked). Thus, PP may be recommended to compose the supplement concentrate in lactating cows by up to 100% replacement of SB.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorObjetivou-se avaliar aprodução de leite diária (PLD) a composição e o perfil de ácidos graxos do leite e a economicidade do suplemento concentrado, assim como,o rendimento, as características sensoriais e o perfil de ácidos graxos do queijo Minas Frescal de vacas a pasto recebendo suplemento contendo torta de amendoim. Utilizou-se8 vacas mestiças Holandês x Gir em lactação, distribuídas em duplo quadrado latino 4x4 (quatro animais x quatro tratamentos x quatro períodos). Os tratamentos experimentais consistiram de quatro suplementos contendo os níveis: 0; 33; 66; e 100% de torta de amendoim (TA) na matéria seca do concentrado em substituição ao farelo de soja (FS).Não houve diferença (P>0,05) para PLD e para os teores de gordura, proteína,lactose, sólidos totais, extrato seco desengordurado, N-uréico e, ainda, a relação gordura/proteína entre os tratamentos. Os níveis dos ácidos graxos C8:0, C10:0, C11:0, C12:0 e C18:2c9t11reduziram (P<0,05) com a participação crescente da TA em substituição ao FS. Para os demais níveis de ácidos graxos, não foi observada diferença (P>0,05) entre os tratamentos. Houve uma redução de R$70,00 a tonelada no custo do suplemento, com 100% de substituição. Os rendimentos dos queijos Minas Frescal e os teores de gordura dos mesmos foram similares (P>0,05) entre os tratamentos. No entanto, ao comparar os queijos submetidos, ou não, ao processo térmico, observou-se que foram necessários em média 6,7 e 5,9 litros de leite para processar um quilograma de queijo a partir do leite cru e pasteurizado, respectivamente (P<0,05).Não houve interação (P>0,05) entre tratamento e tipo de queijo (pasteurizado ou não pasteurizado) para nenhum dos ácidos graxos identificados.Os teores de ácidocáprico, láurico, mirístico e palmítico reduziram linearmente (P<0,05) com o aumento na participação da TA no suplemento concentrado. Por outro lado os ácidos araquídico, lignocérico, palmitoléico e elaídico aumentaram linearmente (P<0,05) com o aumento dos níveis de torta de amendoim no suplemento concentrado. Os demais ácidos graxos não apresentaram diferença em relação aos tratamentos estudados (P>0,05). Em geral, as amostras de queijo apresentaram boa aceitação, commédias variando entre 4 (indiferente) e 5 (gostei). Sendo assim, a TA pode ser indicada para compor o suplemento concentrado de vacas em lactação em até 100% de substituição do FS.Universidade Federal de Santa MariaBRZootecniaUFSMPrograma de Pós-Graduação em ZootecniaViegas, Juliohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782452P7Barbosa, Analívia Martinshttp://lattes.cnpq.br/7266901653214031Nörnberg, José Laertehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788857E6Cerutti, Weiler Giacomazza2014-02-052014-02-052013-02-22info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfCERUTTI, Weiler Giacomazza. PEANUT PIEIN THE SUPPLEMENT OF LACTATING COWS UNDER GRAZING. 2013. 75 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013.http://repositorio.ufsm.br/handle/1/10827porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2021-11-17T19:44:33Zoai:repositorio.ufsm.br:1/10827Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2021-11-17T19:44:33Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Torta de amendoim na suplementação de vacas em lactação a pasto Peanut piein the supplement of lactating cows under grazing |
title |
Torta de amendoim na suplementação de vacas em lactação a pasto |
spellingShingle |
Torta de amendoim na suplementação de vacas em lactação a pasto Cerutti, Weiler Giacomazza Biodiesel Características organolépticas Co-produto Perfil lipídico Biodiesel By-products Character organoleptic Lipid profile CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Torta de amendoim na suplementação de vacas em lactação a pasto |
title_full |
Torta de amendoim na suplementação de vacas em lactação a pasto |
title_fullStr |
Torta de amendoim na suplementação de vacas em lactação a pasto |
title_full_unstemmed |
Torta de amendoim na suplementação de vacas em lactação a pasto |
title_sort |
Torta de amendoim na suplementação de vacas em lactação a pasto |
author |
Cerutti, Weiler Giacomazza |
author_facet |
Cerutti, Weiler Giacomazza |
author_role |
author |
dc.contributor.none.fl_str_mv |
Viegas, Julio http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782452P7 Barbosa, Analívia Martins http://lattes.cnpq.br/7266901653214031 Nörnberg, José Laerte http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788857E6 |
dc.contributor.author.fl_str_mv |
Cerutti, Weiler Giacomazza |
dc.subject.por.fl_str_mv |
Biodiesel Características organolépticas Co-produto Perfil lipídico Biodiesel By-products Character organoleptic Lipid profile CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
topic |
Biodiesel Características organolépticas Co-produto Perfil lipídico Biodiesel By-products Character organoleptic Lipid profile CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
This paper aims to evaluate the daily milk production (DMP) and the composition and profile of fatty acidsin milk and the economy of concentrated supplement, as well as the income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x four periods). The experimental treatments consisted of four supplements containing the levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose, total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing participation of PP in place of SB. For the other levels of fatty acids, there was no difference (P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents were similar (P>0.05) among treatments. However, when comparing the cheese subjected or not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There was no interaction (P>0.05) between treatment and type of cheese (pasteurized or unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The other fatty acids showed no difference compared to the treatments studied (P>0.05). In general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5 (liked). Thus, PP may be recommended to compose the supplement concentrate in lactating cows by up to 100% replacement of SB. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-02-22 2014-02-05 2014-02-05 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
CERUTTI, Weiler Giacomazza. PEANUT PIEIN THE SUPPLEMENT OF LACTATING COWS UNDER GRAZING. 2013. 75 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/10827 |
identifier_str_mv |
CERUTTI, Weiler Giacomazza. PEANUT PIEIN THE SUPPLEMENT OF LACTATING COWS UNDER GRAZING. 2013. 75 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013. |
url |
http://repositorio.ufsm.br/handle/1/10827 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Zootecnia UFSM Programa de Pós-Graduação em Zootecnia |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Zootecnia UFSM Programa de Pós-Graduação em Zootecnia |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922170787856384 |