Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraiba (PPGCTA/DEA/CT/UFPB ), Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil.
Molecules. 2014 Jan 15;19(1):992-1003. doi: 10.3390/molecules19010992.
The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses were produced using milk from cross bred goats (Saanen×Alpina) fed diets enriched with 4% vegetable oil (faveleira, sesame or castor), the fatty acid profile of cheeses was studied. Supplementation with vegetable oils did not increase the total fat percentage of the cheese (p≥0.05) but did increase the percentage of CLA isomers, long-chain fatty acids (LCFA) and polyunsaturated fatty acids (PUFA); in addition, the index of desirable fatty acids (DFA--expressed as the sum of unsaturated fatty acids plus stearic acid) was increased for cheese made from milk from goats fed sesame or faveleira oil. Cheeses may have had increased percentages of cis-9,trans-11-CLA due to the supplementation of animal diets with vegetable oils rich in C18:2, such as faveleira and sesame oils. The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil. Thus, the addition of sesame and faveleira oils to goat diets positively altered the fatty acid profile, which improved the nutritional characteristics of the fat present in goat cheese.
在干奶期，向奶山羊的饲料中添加植物油是补充喂养的一种替代方法，可改善奶和副产品的脂质谱。使用杂交奶山羊（萨能×阿尔卑斯）的牛奶生产奶酪，这些羊的饲料中添加了 4％的植物油（麻疯树油、芝麻油或蓖麻油），研究了奶酪的脂肪酸谱。补充植物油不会增加奶酪的总脂肪百分比（p≥0.05），但会增加 CLA 异构体、长链脂肪酸（LCFA）和多不饱和脂肪酸（PUFA）的百分比；此外，芝麻油或麻疯树油喂养的羊奶制成的奶酪的理想脂肪酸指数（DFA--表示不饱和脂肪酸加硬脂酸的总和）增加。由于向动物饲料中添加富含 C18：2 的植物油，如麻疯树油和芝麻油，奶酪可能具有更高比例的顺式-9，反式-11-CLA。由于使用蓖麻油，山羊奶酪的脂肪酸谱没有发生显著变化。因此，向山羊饲料中添加芝麻油和麻疯树油可显著改变脂肪酸谱，从而改善山羊奶酪中脂肪的营养特性。
