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Molecules
Volume 20
Issue 8
10.3390/molecules200815434
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Article

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

by
Ronaldo Oliveira
1,
Mario Faria
2,
Raimundo Silva
2,
Leilson Bezerra
3,*,
Gleidson Carvalho
2,
Alyson Pinheiro
1,
Juliana Simionato
4 and
André Leão
5
1
School of Veterinary and Animal Science, Federal University of Bahia, Salvador 40170110, Brazil
2
Department of Animal Science, Federal Institute of Education, Science and Technology of Bahia, Salvador 40170110, Brazil
3
Department of Animal Science, Federal University of Piauí, Bom Jesus 6490000, Brazil
4
Department of Animal Science, State University of Bahia, Itapetinga 45700000, Brazil
5
Institute of Agricultural Sciences and Technology, Federal University of de Mato Grosso, Rondonópolis 78735636, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(8), 15434-15448; https://doi.org/10.3390/molecules200815434
Received: 8 July 2015 / Revised: 11 August 2015 / Accepted: 17 August 2015 / Published: 24 August 2015
(This article belongs to the Section Metabolites)
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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. View Full-Text
Keywords: atherogenicity index; CLA; Elaeis guineensis; fatty acid profile; unsaturated atherogenicity index; CLA; Elaeis guineensis; fatty acid profile; unsaturated
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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MDPI and ACS Style

Oliveira, R.; Faria, M.; Silva, R.; Bezerra, L.; Carvalho, G.; Pinheiro, A.; Simionato, J.; Leão, A. Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake. Molecules 2015, 20, 15434-15448. https://doi.org/10.3390/molecules200815434

AMA Style

Oliveira R, Faria M, Silva R, Bezerra L, Carvalho G, Pinheiro A, Simionato J, Leão A. Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake. Molecules. 2015; 20(8):15434-15448. https://doi.org/10.3390/molecules200815434

Chicago/Turabian Style

Oliveira, Ronaldo, Mario Faria, Raimundo Silva, Leilson Bezerra, Gleidson Carvalho, Alyson Pinheiro, Juliana Simionato, and André Leão. 2015. "Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake" Molecules 20, no. 8: 15434-15448. https://doi.org/10.3390/molecules200815434

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