Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1005421
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dc.contributor.authorMEDEIROS, E.pt_BR
dc.contributor.authorQUEIROGA, R.pt_BR
dc.contributor.authorOLIVEIRA, M.pt_BR
dc.contributor.authorMEDEIROS, A.pt_BR
dc.contributor.authorSABEDOT, M.pt_BR
dc.contributor.authorBOMFIM, M. A. D.pt_BR
dc.contributor.authorMADRUGA, M.pt_BR
dc.date.accessioned2015-01-14T11:11:11Zpt_BR
dc.date.available2015-01-14T11:11:11Zpt_BR
dc.date.created2015-01-14pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationMolecules, Basel, v. 19, n. 1, p. 992-1003, Jan. 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1005421pt_BR
dc.descriptionAbstract: 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleFatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-01-30T11:11:11Zpt_BR
dc.subject.thesagroCaprinopt_BR
dc.subject.thesagroQueijopt_BR
dc.subject.thesagroÁcido graxopt_BR
dc.subject.thesagroLactaçãopt_BR
dc.subject.thesagroDietapt_BR
dc.subject.thesagroGergelimpt_BR
dc.subject.thesagroÓleo vegetalpt_BR
dc.subject.thesagroSesamum Indicumpt_BR
dc.subject.thesagroRicinus Communispt_BR
dc.subject.nalthesaurusGoat cheesept_BR
dc.subject.nalthesaurusGoatspt_BR
dc.subject.nalthesaurusDietpt_BR
dc.subject.nalthesaurusFatty acidspt_BR
dc.subject.nalthesaurusLactationpt_BR
dc.subject.nalthesaurusSesame oilpt_BR
dc.subject.nalthesaurusCastor oilpt_BR
dc.subject.nalthesaurusMilkpt_BR
dc.subject.nalthesaurusChemistrypt_BR
dc.subject.nalthesaurusMetabolismpt_BR
riaa.ainfo.id1005421pt_BR
riaa.ainfo.lastupdate2017-01-30pt_BR
dc.identifier.doi10.3390/molecules19010992pt_BR
dc.contributor.institutionErtha 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.pt_BR
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