Dissertação
Torta de amendoim na suplementação de vacas em lactação a pasto
Fecha
2013-02-22Registro en:
CERUTTI, Weiler Giacomazza. PEANUT PIEIN THE SUPPLEMENT OF LACTATING COWS UNDER
GRAZING. 2013. 75 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Santa Maria, Santa Maria, 2013.
Autor
Cerutti, Weiler Giacomazza
Institución
Resumen
This paper aims to evaluate the daily milk production (DMP) and the composition and
profile of fatty acidsin milk and the economy of concentrated supplement, as well as the
income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows
on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir
crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x
four periods). The experimental treatments consisted of four supplements containing the
levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy
bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose,
total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty
acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing
participation of PP in place of SB. For the other levels of fatty acids, there was no difference
(P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the
supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents
were similar (P>0.05) among treatments. However, when comparing the cheese subjected or
not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to
process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There
was no interaction (P>0.05) between treatment and type of cheese (pasteurized or
unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and
palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement
concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased
linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The
other fatty acids showed no difference compared to the treatments studied (P>0.05). In
general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5
(liked). Thus, PP may be recommended to compose the supplement concentrate in lactating
cows by up to 100% replacement of SB.