Production, composition and processing of milk from ewes fed soybean seeds
Restricciones de acceso
MetadatosMostrar el registro completo del ítem
The objective of this study was to evaluate production, chemical composition, and estimates of total solids and fatty acid profile of milk from 1/2 Lacaune x 1/2 Ile de France ewes fed control and soybean seeds-supplemented diets. Additionally, Roquefort type cheese was also produced and subjected to sensory analysis. Twenty four 1/2 Lacaune x 1/2 Ile de France ewes were divided into three groups and fed a control diet and diets containing 70 and 140 g kg(-1) soybean as fed, during the lactation period. The remainder milk was used to produce Roquefort cheese. The experimental design was completely randomized, with three treatments (0, 70, and 140 g of soybean kg(-1) as fed) and eight repetitions. The diets did not affect significantly the performance (56.72 kg post-birth weight; 62.63 kg weight after 56 lactation days; 2.03 kg day(-1) dry matter intake; 0.11 kg average daily weight gain), or milk production (443.61 mL day(-1)), density (1.035 g mL(-1)), acidity (19.33 degrees D), and pH (6.41) of lactating ewes. Milk chemical composition was (per 100 g of milk): 14.86 g total solids, 9.84 g solids not fat, 4.98 g protein, 4.14 g casein, 5.03 g fat, and 4.11 g lactose. Saturated (72.07 g/100 g of fat), monounsaturated (21.48 g/100 g of fat) and polyunsaturated (6.37 g/100 g of fat) fatty acids were not significantly different. However, the polyunsaturated linoleic acid was significantly different in the milk from ewes fed the diet containing 140 g of soybean kg(-1) as fed (5.58 g/100 g of fat) compared with those fed the control diet and 70 g of soybean kg(-1) as fed (3.82 g/100 g of fat). The Roquefort type cheese had excellent acceptance by the panel. The highest cheese yield was obtained with the milk from ewes fed diets containing 70 g kg(-1) soybean as fed. A diet containing 140 g kg(-1) soybean as fed is recommended as it leads to greater linoleic acid content in the ewes milk, improving the lipid fractions and nutritional quality of the milk.
Cómo citar este documento
Organismo de financiación
Mostrando ítems relacionados por Título, autor o materia.
Pinho, Sheila Zambello de ; Oliveira, José Brás Barreto de ; Gazola, Rodrigo José Cristiano ; Mazotti, Adriano César ; Molero, Camila Schimite ; Mendes, Carolina Borghi ; Mello, Denise Fernandes de ; Marques, Emilia de Mendonça Rosa ; Talamoni, Jandira Liria Biscalquini ; Silva, José Humberto Dias da et al. (Coleção PROGRAD (UNESP), 2011) [Livro]
Pinho, Sheila Zambello de ; Oliveira, José Brás Barreto de ; Pontes, Sueli Rodrigues ; Almeida, Djanira Soares de Oliveira e ; Godoy, Kathya Maria Ayres de ; Rosa, Claudia de Souza ; Nunes, Julianus Araújo ; Salvador, Sérgio Azevedo ; David, Célia Maria ; Vilche Peña, Angel Fidel et al. (Coleção PROGRAD (UNESP), 2011) [Livro]
Pinho, Sheila Zambello de ; Spazziani, Maria de Lourdes ; Mendonça, Sueli Guadelupe de Lima ; Rubo, Elisabete Aparecida Andrello ; Villarreal, Dalva Maria de Oliveira ; Duarte, Camila ; Okamoto, Mary Yoko ; Souza, Thais R. ; Garms, Gilza Maria Zauhy ; Marin, Fátima Aparecida Dias Gomes et al. (Coleção PROGRAD (UNESP), 2012) [Livro]