NDLI: Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake

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Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake

Content Provider	MDPI
Author	Oliveira, Ronaldo Faria, Mario Silva, Raimundo Bezerra, Leilson Carvalho, Gleidson Pinheiro, Alyson Simionato, Juliana Leão, André
Abstract	Lipid supplements (oilseeds vegetables) are included in ruminant diet to increase its energy density and improve fatty acid composition of milk and consequently of fresh cheese. Milk and cheeses were evaluated from crossbred Holstein × Zebu, fed diets enriched with 0%, 25%, 50%, and 75% inclusion levels of palm kernel cake in concentrated supplement, which were supplied daily (3.0 kg). Milk and fresh cheese (p = 0.001) fatty acids C12:0 exhibited quadratic negative values. Milk fatty acids C13:0, C20:0, C18:2t10c12, and C20:2n-6 presented positive quadratic values. The milk C18:2n-6 decreased linearly and in fresh cheese exhibited an increasing linear effect (p = 0.016). However, the fatty acids grouped in milk fat were not affected. The medium-chain fatty acids varied negatively and quadratically (p = 0.045). There was no effect on milk and fresh cheese chemical composition (p > 0.05). The milk fat was increased (p = 0.0065) quadratically (minimum point of 24.7%). Thus, the addition of palm kernel cake to cow diets negatively altered the fatty acid profile, it raises the percentage of lauric (C12) and tridecanoic (C13) acids fat which is not beneficial to human health from a nutraceutical perspective, although it did not influence the atherogenicity index.
File Size	713728
Ending Page	15448
Page Count	15
Starting Page	15434
File Format	PDF
e-ISSN	14203049
DOI	10.3390/molecules200815434
Journal	Molecules
Issue Number	8
Volume Number	20
Language	English
Publisher Date	2015-08-24
Access Restriction	Open
Subject Keyword	atherogenicity index CLA Elaeis guineensis fatty acid profile unsaturated
Content Type	Text
Resource Type	Article

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