NUTRITIONAL PROPERTIES AND SENSORY ANALYSIS OF YOGURTS MADE FROM MILK OF SHEEP FED LINSEED OIL
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Data
2017-01-01
Autores
Mangano, L. S. [UNESP]
Giudice Junior, R. [UNESP]
Dantas, A. [UNESP]
Montanha, A. A. O. [UNESP]
Carrega, M. F. C. S. [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Inst Zootecnia
Resumo
The objective of this study was to evaluate the effect of inclusion of linseed oil in the diets of lactating ewes on the nutritional and sensory quality of yogurts. The yogurts were produced using 3 liters of sheep milk per treatment. In the first treatment, the yogurt was made from milk of ewes that did not receive dietary addition of linseed oil during lactation, and in the second treatment the yogurt was made from milk of ewes receiving 3% linseed oil supplementation in the concentrate. The chemical composition and fatty acid profile of the milk obtained in the two treatments were analyzed. In addition, sensory analysis was performed and the purchasing intention for the yogurts was evaluated. The results showed a similar fat, protein, total solids, moisture and ash content of the two yogurts produced (P>0.05). However, a higher concentration of omega-3 fatty acids was found in yogurts made from milk of ewes that received lipid supplementation (P<0.05). The samples did not differ in terms of acceptability or purchasing intention (P>0.05). The addition of 3% linseed oil to the diet of lactating ewes can be recommended as an alternative feed management of dairy sheep since it provides yogurts of adequate nutritional value and sensory characteristics. In addition, the product exhibits good acceptance and purchasing intention, and appears to be a promising product for the dairy industry.
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Palavras-chave
fatty acids, functional food, dairy derivative, supplementation
Como citar
Boletim De Industria Animal. Nova Odessa: Inst Zootecnia, v. 74, n. 3, p. 288-293, 2017.