Corradini S A S, Madrona G S, Visentainer J V, Bonafe E G, Carvalho C B, Roche P M, Prado I N
Agricultural Science Center, Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil.
Agricultural Science Center, Colombo Avenue, 5790, Maringá, Paraná, 87020-900, Brazil.
J Dairy Sci. 2014 Nov;97(11):6745-53. doi: 10.3168/jds.2014-8290. Epub 2014 Sep 11.
This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream.
本研究旨在探讨饲喂棕榈油（PAL）或椰子油（COC）的奶牛所产牛奶的营养品质，以及该牛奶作为冰淇淋生产原料的适用性。选用23头健康奶牛进行三种处理：对照组（CON）、棕榈油组（PAL）和椰子油组（COC）。在试验日粮的第21天和第36天采集牛奶。对牛奶和冰淇淋进行了常规成分（水分、灰分、脂肪、蛋白质和碳水化合物）和脂肪酸组成分析，并对冰淇淋进行了感官分析、色泽（明度、红绿值和蓝黄值）、膨胀率和质地评估。采用气相色谱法测定牛奶和冰淇淋中的脂肪酸。感官分析结果表明，冰淇淋的可接受性指数高于70%。牛奶和冰淇淋的常规成分未观察到差异。色谱分析表明，对照组牛奶和冰淇淋中饱和脂肪酸浓度增加，棕榈油组较低；棕榈油组牛奶和冰淇淋中多不饱和脂肪酸浓度较高，对照组较低；棕榈油组牛奶中单不饱和脂肪酸浓度较高，对照组较低，但冰淇淋中未发现差异。比较牛奶和冰淇淋中的n-3含量，发现棕榈油组高于对照组和椰子油组。结果表明，在动物饲料中添加脂肪来源以调节牛奶和冰淇淋的脂肪酸组成是可行的。
