Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1005421
Unidade da Embrapa/Coleção:: Embrapa Caprinos e Ovinos - Artigo em periódico indexado (ALICE)
Data do documento: 14-Jan-2015
Tipo do Material: Artigo em periódico indexado (ALICE)
Autoria: MEDEIROS, E.
QUEIROGA, R.
OLIVEIRA, M.
MEDEIROS, A.
SABEDOT, M.
BOMFIM, M. A. D.
MADRUGA, M.
Informaçães Adicionais: 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.
Título: Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils.
Edição: 2014
Fonte/Imprenta: Molecules, Basel, v. 19, n. 1, p. 992-1003, Jan. 2014.
Idioma: en
Conteúdo: Abstract: 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.
Thesagro: Caprino
Queijo
Ácido graxo
Lactação
Dieta
Gergelim
Óleo vegetal
Ricinus Communis
Sesamum Indicum.
NAL Thesaurus: Goat cheese
Goats
Diet
Fatty acids
Lactation
Sesame oil
Castor oil
Milk
Chemistry
Metabolism.
Ano de Publicação: 2014
Aparece nas coleções:Artigo em periódico indexado (CNPC)

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