Atividade da lactoperoxidase no leite de vacas Girolando

• Ano de defesa: 2013
• Autor(a) principal: FREITAS, Wandemberg Rocha
• Orientador(a): BARBOSA, Severino Benone Paes
• Banca de defesa: GUIM , Adriana, SANTORO, Kleber Régis
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Zootecnia
• Departamento: Departamento de Zootecnia
• País: Brasil
• Palavras-chave em Português: Leite; Lactoperoxidase; Bovino
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6906

Among the several essential requirements for the milk quality, can be highlighted the high counts of total bacteria and somatic cells as the factors that may negatively influence the product quality by decreasing industrial yield and can cause damage to the health of consumers. There are many different types of enzymes in the milk and therefore, many researches are carried out with the aim of determining the biological or physiological role of these compounds. The lactoperoxidase is an enzyme which occurs naturally in the milk and in combination with the thiocyanate ion and the hydrogen peroxide form the lactoperoxidase system, which in turn generates hipotiocianato ions, which is a compound that have antibacterial action. The main biological role of the lactoperoxidase is associated to the protection of the milk itself, of the mammary gland and of the intestinal tract of calves against pathogenic microorganisms that may be present in the milk. The lactoperoxidase activity may be influenced by genetic and environmental factors, which can confer to distinct animals, difference in the activity and, consequently, more or less immunological resistance to the bacteria action, and also, potential to produce milk with higher antimicrobial activity. The aim of this study was to verify the lactoperoxidase activity and the thiocyanate content in the milk from Girolando cows of different genetic groups, besides studying the factors that may influence in these variables.