Perfil de ácidos graxos, estabilidade oxidativa e aspectos sensoriais do leite de vacas suplementadas com óleo de linhaça na dieta e selenito de sódio injetável

• Ano de defesa: 2011
• Autor(a) principal: Cardozo, Leila
• Orientador(a): Cecim, Marcelo da Silva
• Banca de defesa: Richards, Neila Silvia Pereira dos Santos , Corrêa, Marcio Nunes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria
• Programa de Pós-Graduação: Programa de Pós-Graduação em Medicina Veterinária
• Departamento: Medicina Veterinária
• País: BR
• Palavras-chave em Português: Antioxidante; Ácido linoleico conjugado; Glutationa peroxidase; TBARS; Aceitabilidade; Ácidos graxos poli-insaturados; Selênio
• Palavras-chave em Inglês: Antioxidant; Conjugated linolenic acid; Glutathione peroxidase; Acceptability; Polyunsaturated fatty acids; Selenium
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA
• Link de acesso: http://repositorio.ufsm.br/handle/1/10085

The objective of the present work was to evaluate the effect of dietary linseed oil with or without injection of sodium selenite upon fatty acid profile and oxidative stability of milk from dairy cows as well as the acceptance of the milk and the increasing order of preference by the evaluators. Chapter 1 describes the experiment where fourteen cows were allocated into four treatments: Group 1 which received daily 400 mL of linseed oil (LIN); Group 2, 400 mL of linseed oil + 0.2 mg/BW sodium selenite IM (LINSe); Group 3, untreated controls (C). The oil was supplied daily after 15 days of de single application of sodium selenite. Treatments lasted 4 weeks. Linseed oil supplemented animals produced milk with higher levels of conjugated linoleic acid and omega 3 but also more susceptible to oxidation. The application of sodium selenite was effective to prevent premature oxidation of milk. Chapter 2 describes the acceptance and increasing order of preference by the evaluators. The evaluators were not able to identify differences in color, odor and flavor among samples of milk from treated and control groups in relation to a known standard. The inclusion of linseed oil on the cows diet promotes and increase in CLA and omega 3 in milk, which in turn becomes more susceptible to oxidation, requiring the use of antioxidants. Even though causing biochemicals alterations, the addition of 400 mL daily of linseed oil in the diet of dairy cows is not capable of causing sensory changes in milk.