Composition and fatty acid profile of milk from cows supplemented with pressed oilseed cake |
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| Authors: | Ronaldo Lopes Oliveira Severino Gonzaga Neto Francisco Helton Sa de Lima Ariosvaldo Nunes de Medeiros Leilson Rocha Bezerra Elzania Sales Pereira Adriana Regina Bagaldo Caius Barcellos de Pellegrini Braulio Rocha Correia |
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| Affiliation: | 1. School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador city, Bahia state, Brazil;2. Federal University of Paraíba, Areia city, Paraíba State, Brazil;3. Federal Institute of Education, Science and Technology of South of Minas Gerais ‐ Campus de Muzambinho, Muzambinho city, Minas Gerais state, Brazil;4. Animal Science Department, Campus Professora Cinobelina Elvas, Federal University of Piauí, Bom Jesus city, Piauí state, Brazil;5. Animal Science Department, Federal University of Ceará, Fortaleza city, Ceará State, Brazil;6. Animal Science Department, Federal University of Rec?ncavo da Bahia, Cruz das Almas, Bahia State, Brazil |
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| Abstract: | This study compared the productive and nutritional parameters of milk from crossbred lactating cows managed on Panicum maximum Jacq. cv. Tanzania and with a diet supplemented with different pressed oilseed cakes. The supplements used were as follows: peanut cake, sunflower cake and palm kernel cake for replacement of soybean meal. Sixteen cows with an average weight of 544 ± 57 kg and producing 8 ± 1.4 L of milk per day were used in this study. The animals were randomly assigned to the treatments according to a Latin square design repeated over time, with four treatments, 16 animals and four experimental periods. Supplementation of the diet with peanut cake, sunflower cake and palm kernel cake compared with soybean meal in the diet of cows did not affect the average daily production or composition of the milk. The palm kernel cake promoted an increase in lauric fatty acids (C12:0) and palmitoleic acids (C16:1) (5.02 and 1.65%, respectively) compared with peanut cake and sunflower cake (4.13 and 4.01%, respectively). The levels of oleic fatty acids (C18:1) were higher for the sunflower cake and palm kernel cake supplements (26.01 and 25.01%, respectively) compared with peanut cake (23.11%). The replacement of soybean meal with sunflower cake and palm kernel cake improved the nutritional quality of the milk, with lower concentrations of saturated fatty acids and higher concentrations of unsaturated fatty acids, without compromising the production or nutritional composition of the milk. © 2015 Japanese Society of Animal Science |
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| Keywords: | CLA functional foods health unsaturated fatty acid |
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