Caracterização do perfil de ácidos graxos em leite de cabra por diferentes métodos de extração de gordura ou por metilação direta

• Ano de defesa: 2011
• Autor(a) principal: Madureira, Plínio Magalhães
• Orientador(a): Moraes, George Henrique Kling de
• Banca de defesa: Silva, Márcia Maria Cândido da , Oliveira, Tânia Toledo de , Queiroz, Augusto César de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Bioquímica Agrícola
• Departamento: Bioquímica e Biologia molecular de plantas; Bioquímica e Biologia molecular animal
• País: BR
• Palavras-chave em Português: Leite de cabra; Ácidos graxos; Extração de gordura
• Palavras-chave em Inglês: Fatty acids; Extraction of fat
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::NUTRICAO E ALIMENTACAO ANIMAL
• Link de acesso: http://locus.ufv.br/handle/123456789/2440

The objective of this research was to characterize the profile of fatty acids in goat milk by using four different methods of extraction of fat milk and a method of direct methylation for further analysis by gas chromatography. Samples were obtained from the storage tank of the caprine production systems of the Department of Animal Science at the Universidade Federal de Viçosa. The milk samples were taken from Saanem and Alpine goats, which are kept in collective pens and fed a diet based on corn silage, Tifton hay and concentrate. The evaluated methodologies utilized processes of extraction by organic solvents hexane (NOUROOZ-ZADEH & APPELQUIST, 1988) and chloroform (BLIGH & DYER, 1959; modified by SILVA, 2001); extraction solely by physical processes of centrifugation (FENG et al. 2004); extraction by both centrifugation and solvent (HARA & RADIN, 1978), and extraction and methylation of lyophilized milk performed together (CHRISTIE et al. 1982; adapted by CHILLIARD et al. 2006). The results showed that intense handling of the sample during the extraction of fat in the milk in the methods that did not utilize lyophilized milk results in loss of the more volatile fatty acids, and the methodology of extraction and methylation of the lyophilized milk results in higher contents of short-and medium-chain fatty acids in goat milk. The method proposed by Christie et al.(1982) was the method which most stood out, notably concerning butyric (C4), caproic (C6), caprylic (C8) and capric (C10) fatty acids, presenting higher concentrations (g/100g fat) (P<0.05) or fatty acids when compared to the other analytical methods.