Effect of the use of fermentation promoters with or without probiotics on the profile of fatty acids, amino acids and cholesterol of milk from grazing cows
Barra lateral del artículo
Publicado:
jun. 3, 2016
Contenido principal del artículo
Resumen
This study reviews the development and use of fermentation promoters and probiotics on the profile of fatty acids, amino acids and cholesterol of milk from grazing cows. A herd of 35 cows (511 ± 12 kg), which were in the middle of lactation, Zebu crossings, over a silvopastoral system with star grass (Cynodon plectostachyus) and brachiaria (Brachiaria brizantha), and
browsing legumes, with 3 kg of fermented promoters (FP), were provided with 1.5 kg of lactobacilli per day as supplement (LAB). The grazing area was 20.9 ha. Another herd of 28 animals (514 ±14 kg), grazing on 18.5 ha, supplemented with 6 kg/d of a commercial concentrate with 160 g of commercial probioric (CP), was used. An amount of 8 commercial milks were sampled. The milk from the three treatments was weighed each week.
The average of production was 17 kg for LAB, of 14 kg/d in silvopastoril system (SP) and 16 kg in CP (P<0.05). The saturated fatty acids and unsaturated fatty acids showed differences in the three treatments (P<0.05). Polyunsaturated fatty acids, omega 3 and conjugated linoleic acid were 34%, 46% and 68% higher in CP, silvopastoral system and LAB compared to commercial milk (CM). Results have demonstrated that grazing diverse green fresh forages improve milk quality due to the increase of unsaturated fatty acids. The LAB allowed a decrease of biohydrogenation.
LAB and SP provided the milks with highest amount of omega 3.
Key words: probiotic, quality, milk, cows, tropic
browsing legumes, with 3 kg of fermented promoters (FP), were provided with 1.5 kg of lactobacilli per day as supplement (LAB). The grazing area was 20.9 ha. Another herd of 28 animals (514 ±14 kg), grazing on 18.5 ha, supplemented with 6 kg/d of a commercial concentrate with 160 g of commercial probioric (CP), was used. An amount of 8 commercial milks were sampled. The milk from the three treatments was weighed each week.
The average of production was 17 kg for LAB, of 14 kg/d in silvopastoril system (SP) and 16 kg in CP (P<0.05). The saturated fatty acids and unsaturated fatty acids showed differences in the three treatments (P<0.05). Polyunsaturated fatty acids, omega 3 and conjugated linoleic acid were 34%, 46% and 68% higher in CP, silvopastoral system and LAB compared to commercial milk (CM). Results have demonstrated that grazing diverse green fresh forages improve milk quality due to the increase of unsaturated fatty acids. The LAB allowed a decrease of biohydrogenation.
LAB and SP provided the milks with highest amount of omega 3.
Key words: probiotic, quality, milk, cows, tropic
Detalles del artículo
Cómo citar
Galina, M. A., Elías, A., Vázquez, P., Pineda, J., López, B., & Velázquez, M. A. (2016). Effect of the use of fermentation promoters with or without probiotics on the profile of fatty acids, amino acids and cholesterol of milk from grazing cows. Cuban Journal of Agricultural Science, 50(1). Recuperado a partir de https://cjascience.com/index.php/CJAS/article/view/602
Sección
Ciencia Animal
Aquellos autores/as que tengan publicaciones con esta revista, aceptan los términos siguientes:
- Los autores/as conservarán sus derechos de autor y garantizarán a la revista el derecho de primera publicación de su obra, el cuál estará simultáneamente sujeto a la Licencia Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) que permite a terceros compartir la obra siempre que se indique su autor y su primera publicación esta revista. Bajo esta licencia el autor será libre de:
- Compartir — copiar y redistribuir el material en cualquier medio o formato
- Adaptar — remezclar, transformar y crear a partir del material
- El licenciador no puede revocar estas libertades mientras cumpla con los términos de la licencia
Bajo las siguientes condiciones:
- Reconocimiento — Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace.
- NoComercial — No puede utilizar el material para una finalidad comercial.
- No hay restricciones adicionales — No puede aplicar términos legales o medidas tecnológicas que legalmente restrinjan realizar aquello que la licencia permite.
- Los autores/as podrán adoptar otros acuerdos de licencia no exclusiva de distribución de la versión de la obra publicada (p. ej.: depositarla en un archivo telemático institucional o publicarla en un volumen monográfico) siempre que se indique la publicación inicial en esta revista.
- Se permite y recomienda a los autores/as difundir su obra a través de Internet (p. ej.: en archivos telemáticos institucionales o en su página web) antes y durante el proceso de envío, lo cual puede producir intercambios interesantes y aumentar las citas de la obra publicada. (Véase El efecto del acceso abierto).