Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils

Autor: Ariosvaldo Nunes de Medeiros, Marta Suely Madruga, Maria Oliveira, Rita de Cássia Ramos do Egypto Queiroga, Ertha Janine Lacerda de Medeiros, Marco Aurélio Delmondes Bomfim, Mayara Andressa Sabedot
Přispěvatelé: Ertha Janine Lacerda de Medeiros, Federal University of Paraiba (UFPB) - João Pessoa, PB, Brazil., Rita Queiroga, Rita de Cássia Ramos do Egypto Queiroga, Maria Oliveira, Federal University of Campina Grande - Cuité, PB, Brazil, Ariosvaldo Nunes de Medeiros, Federal University of Campina Grande - Cuité - PB, Brazil, Mayara Sabedot, UFPB - Areia, PB, Brazil, MARCO AURELIO DELMONDES BOMFIM, CNPC, Marta Suely Madruga, UFPB - João Pessoa, PB, Brazil.
Jazyk: angličtina
Rok vydání: 2014
Předmět:
Queijo
Pharmaceutical Science
Analytical Chemistry
chemistry.chemical_compound
Sesamum Indicum
Cheese
Lactation
Drug Discovery
Total fat
Food science
chemistry.chemical_classification
Castor oil
medicine.diagnostic_test
Chemistry
Goats
Fatty Acids
Óleo vegetal
food and beverages
Ácido graxo
Lactação
medicine.anatomical_structure
Milk
vegetable oil
Chemistry (miscellaneous)
Molecular Medicine
lipids (amino acids
peptides
and proteins)
Female
Dieta
Stearic acid
goat cheese
Polyunsaturated fatty acid
medicine.drug
Castor Oil
CLA
diet
nutrition animal
Article
lcsh:QD241-441
lcsh:Organic chemistry
medicine
Animals
Gergelim
Physical and Theoretical Chemistry
Fatty acids
Sesame oil
Goat cheese
Metabolism
Organic Chemistry
Fatty acid
Diet
Vegetable oil
Caprino
Ricinus Communis
Lipid profile
Sesame Oil
Zdroj: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Molecules
Molecules, Vol 19, Iss 1, Pp 992-1003 (2014)
Molecules; Volume 19; Issue 1; Pages: 992-1003
Popis: The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen×Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetable oils did not increase the total fat percentage of the cheese (p?0.05) but did increase the percentage of CLA isomers, long-chain fatty acids (LCFA) and polyunsaturated fatty acids (PUFA); in addition, the index of desirable fatty acids (DFA--expressed as the sum of unsaturated fatty acids plus stearic acid) was increased for cheese made from milk from goats fed sesame or faveleira oil. Cheeses may have had increased percentages of cis-9,trans-11-CLA due to the supplementation of animal diets with vegetable oils rich in C18:2, such as faveleira and sesame oils. The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil. Thus, the addition of sesame and faveleira oils to goat diets positively altered the fatty acid profile, which improved the nutritional characteristics of the fat present in goat cheese.
Databáze: OpenAIRE
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