Banca de QUALIFICAÇÃO: DAYANA LIMA MACIEL

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : DAYANA LIMA MACIEL
DATA : 18/12/2019
HORA: 09:00
LOCAL: UFRA-Campus de Parauapebas
TÍTULO:

NUTRITIONAL, PHYSICOCHEMICAL AND SENSORY QUALITY OF CHEESE MINES FRESHLY IN FULL COCO BABAÇU (Orbignya speciosa) COWS

PALAVRAS-CHAVES:

Ruminant feed, dairy products, conjugated linoleic acid.

PÁGINAS: 39
GRANDE ÁREA: Ciências Agrárias
ÁREA: Zootecnia
SUBÁREA: Nutrição e Alimentação Animal
ESPECIALIDADE: Avaliação de Alimentos para Animais
RESUMO:

The objective of this study was to evaluate the nutritional, physical-chemical quality, yield, fatty acid profile and sensory profile of Minas Fresal cheese from milk from grazing cows supplemented with whole coconut babaçu (orbignya speciosa) instead of corn. The experimental trial was conducted at the dairy cattle sector of the Federal Rural University of Amazonia, Parauapebas Campus. Five crossbred Holstein × Zebu multiparous cows with average weight of 456 kg (± 46.2) kg and 80 days of lactation at the beginning of the experimental period, arranged in a 5 × 5 Latin square, with 21 days in each period were used. (14 days of animal adaptation and seven days of data collection). The treatments consisted of five levels of substitution of corn by coconut Babaçu in the supplement (0, 20, 40, 60 and 80%) based on dry matter (DM). The animals received supplementation in individual troughs twice a day and were grazed in an area formed with Megathyrsus maximus cv. Mombasa The physicochemical composition of Minas Fresal cheese was not influenced (P> 0.05) by the treatments. There was no effect on gross and adjusted yield (P> 0.05). However, the gross and adjusted yields (kg of cheese / cow / day) of the cheese decreased linearly (P <0.05) with the increasing level of babaçu coconut inclusion in the diet. Concentrations (g / 100g total AG) of short chain acids were linearly reduced (P <0.05) in cheese with the replacement of corn by whole babassu coconut in the diet. Fatty acids C14: 0 iso, C15: 0 iso, C18: 0 iso increased linearly (P <0.05) with the increase of whole babassu coconut in the diet, the same effect was reported for fatty acids (C18: 1 t11), (C18: 2 c9, t11) and for the sum of trans fatty acids (AG trans); monounsaturated trans (AGMI trans). The yellow positive coordinate (b *) and saturation index (C *) decreased linearly (P <0.05) with the substitution of corn by babassu coconut in the supplement. The aroma and appearance of the cheeses presented quadratic behavior with the different levels of substitution of corn by coconut babassu whole (P <0,05). Whole babassu coconut instead of corn in dairy cow supplements decreases the yield of kg of cheese per cow day and improves the lipid characteristics of cheese by increasing monounsaturated fatty acids such as vaccenic and rumen, which makes it attractive to the health of consumers.

MEMBROS DA BANCA:
Externo ao Programa - 236.511.898-48 - JULIÁN ANDRÉS CASTILLO VARGAS - UFRA
Presidente - 1354679 - KALIANDRA SOUZA ALVES
Externo à Instituição - LAUDÍ CUNHA LEITE - UFRB
Interno - 1632663 - LUIS RENNAN SAMPAIO OLIVEIRA
Interno - 1143911 - RAYLON PEREIRA MACIEL