Inclusão de gordura na alimentação de caprinos e seu feito sobre o perfil lipídico no leite: Revisão

Abstract

The aim of this work to review about the importance of supplementation of lipids sources and their effect on the modification of the milk fatty acid profile. The use of lipids in ruminant diet is a way to meet the energy requeriments, as well as a strategy to manipulate the profile of fatty acids in the milk, increasing the participation of polyunsaturated acids and reducing saturated fatty acids. Various sources of lipids are being used in ruminant diets in the form of vegetable oil, protected or inert fat and oil seeds, thus favoring the higher amount of polyunsaturated fatty acids (linoleic and linolenic) in improving the lipid profile of milk. Adding value to products of small ruminants is an alternative to expanding market opportunities milk. Especially when it adds properties that combine, nutrition and health, since there is a growing demand for functional foods and value of its products. The increase of conjugated linoleic acid (cis - 9, trans - 11), recognized for its anticarcinogenic and anti-atherogenic effects makes the consumption of milk advantageous to the consumer for their health benefits.

Qualidade Físico-Química E Microbiológica De Leite De Cabra Produzido No Distrito Federal

“…Os teores médios de lactose observados foram de 5,0% e de 4,94% para leites de animais e de conjunto, respectivamente, estando, portanto acima do padrão mínimo estabelecido pela legislação brasileira. A lactose é o principal componente osmótico do leite, sendo um dos nutrientes mais estáveis na composição química do leite e responsável pela atração de água para dentro dos alvéolos, de modo que maior produção de lactose determina maior produção de leite com consequente diminuição da concentração dos outros componentes -Peruzzi (13) , Vilanova (14) .…”

Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn

“…Consumers are interested in nutritional composition, microbiological quality, and foods that, in addition to nourishing, can bring other health benefits. Interest in the consumption of goat milk and its derivatives has been increasing, following the trend towards the consumption of healthier foods (Linares et al, 2017) Goat's milk is a food with an essential nutritional composition (protein, fat, calcium, phosphorus, and vitamins), in addition to being a source of components capable of reducing the onset of diseases, that is, with functional potential, which, in addition to nourishing, provides an effect beneficial to health (Fonteles et al, 2016). Goat milk contains a high level of short-and mediumchain fatty acids with a small size of fat globules (~2.5-3 μm in diameter), while it has a low level of αs1-casein (4.5%-34% of the total protein) and a high level of β-casein (34%-64% of the total protein) (Günay et al, 2021).…”

“…The natural and healthy image and specific taste of goat milk make goat dairy products a profitable alternative (Fangmeier et al, 2019). This is because goat's milk is known for its beneficial and therapeutic effects on people who are allergic to cow's milk which, combined with nutritional and health benefits, strengthen the potential and value of goat milk and its derivatives (Günay et al, 2021;El-Shafei et al, 2020;Hadjimbei et al, 2020;Popovic-Vranjes et al, 2017) Thus, in addition to properly nourishing dairy goats, modifying some aspects of animal nutrition can allow milk and dairy products with even better nutritional and functional characteristics (Fonteles et al, 2016). Researches have been related to improving goat milk through the ingestion of polyunsaturated fatty acids (PUFA).…”