Production, composition and processing of milk from ewes fed soybean seeds

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dc.contributor.authorBrancacci Lopes Zeola, Nivea Maria [UNESP]
dc.contributor.authorSilva Sobrinho, Americo Garcia da [UNESP]
dc.contributor.authorHatsumura, Carla Tiemi
dc.contributor.authorBorghi, Thiago Henrique [UNESP]
dc.contributor.authorViegas, Carlos Renato [UNESP]
dc.contributor.authorBarbosa, Jose Carlos [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade do Oeste Paulista (UNOESTE)
dc.date.accessioned2015-10-21T20:39:08Z
dc.date.available2015-10-21T20:39:08Z
dc.date.issued2015-04-01
dc.description.abstractThe 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.en
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias Agr &Vet, Dept Zootecnia, Jaboticabal, SP, Brazil
dc.description.affiliationUniv Oeste Paulista, Presidente Prudente, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias Agr &Vet, Programa Posgrad Zootecnia, Jaboticabal, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias Agr &Vet, Dept Ciencias Exatas, Jaboticabal, SP, Brazil
dc.description.affiliationUnespUniversidade Estadual Paulista "Júlio de Mesquita Filho", Faculdade de Ciências Agrárias e Veterinárias, Departamento de Zootecnia, Jaboticabal, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista "Júlio de Mesquita Filho", Faculdade de Ciências Agrárias e Veterinárias, Programa de Pós-graduação em Zootecnia, Jaboticabal, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista "Júlio de Mesquita Filho", Faculdade de Ciências Agrárias e Veterinárias, Departamento de Ciências Exatas, Jaboticabal, SP, Brasil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent146-154
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000400146&lng=en&nrm=iso&tlng=en
dc.identifier.citationRevista Brasileira De Zootecnia-brazilian Journal Of Animal Science. Vicosa-mg: Revista Brasileira Zootecnia Brazilian Journal Animal Sci, v. 44, n. 4, p. 146-154, 2015.
dc.identifier.doi10.1590/S1806-92902015000400003
dc.identifier.fileS1516-35982015000400146.pdf
dc.identifier.issn1806-9290
dc.identifier.scieloS1516-35982015000400146
dc.identifier.urihttp://hdl.handle.net/11449/129233
dc.identifier.wosWOS:000354064100003
dc.language.isoeng
dc.publisherRevista Brasileira Zootecnia Brazilian Journal Animal Sci
dc.relation.ispartofRevista Brasileira De Zootecnia-brazilian Journal Of Animal Science
dc.relation.ispartofjcr0.735
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectFatty acid profileen
dc.subjectMilk secretionen
dc.subjectPhysicochemical parametersen
dc.subjectRoquefort type cheeseen
dc.subjectSensory analysisen
dc.titleProduction, composition and processing of milk from ewes fed soybean seedsen
dc.typeArtigo
dcterms.rightsHolderRevista Brasileira Zootecnia Brazilian Journal Animal Sci
unesp.author.lattes0713613261408972[2]
unesp.author.orcid0000-0001-8134-1947[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt
unesp.departmentCiências Exatas - FCAVpt
unesp.departmentZootecnia - FCAVpt

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