Portal de Pesquisa da BVS Veterinária

Tese em Português | VETTESES | ID: vtt-207296

Resumo

A composicao nutricional do leite de jumenta estimulou o interessede producao da especie. O objetivo do estudo foi avaliar a composicao fisio-quimica, a producao de leite de jumentas da raca Pega criadas em sistema extensivo no Reconcavo Baiano, e a elaboracao de produto lacteo e sua aceitacao. Foram utilizadas sete jumentas da raca Pega, multiparas, idade entre 6 e 18 anos, em diferentes estagios de lactacao: inicial (30 a 90 d), meio (91 a 150 d) e terco final (151 a 220 d). Com peso corporal medio de 242,56 kge escore da condicao corporal 3,0. Os animais permaneceram em pastagem nativa em fazenda localizada no Reconcavo Baiano. Amostras individuais de leite foram coletadas uma vez por semana atraves da ordenha manual, duas vezes/dia (manha e tarde), durante 8 semanas. Tres horas antes de cada ordenha, as jumentaseram separadas dos potros. As amostras de leite foram analisadas para: acidez, teste de alizarol, densidade e composicao: extrato seco (ES), extrato seco desengordurado (ESD), gordura, proteina total, caseina, lactose e contagem de celulas somaticas (SCC). Os dados foram analisados pelo pacote estatistico SAS (Software versao 9.3). O efeito do periodo de lactacao utilizado o comando PROC MIXED em delineamento inteiramente casualizado, as medias foram comparadas pelo Teste de Tukey (P<0,05). A producao media foi de 0,614 ± 0,07kgde leite/animal/dia. Os valores medios da composicao do leite das jumentas foram: acidez titulavel 6,23oD e Teste alizarol alcalino (lilas), densidade 1,030 g/mL, ES 9,40%, ESD 8,73%, gordura 0,54%, proteina total 1,74%, caseina 1,21 %, lactose 6,17 % e SCC 31,32x 103 CS/ml), a producao e composicao do leite nao foi influenciado pelo periodo de lactacao. A variavel ST teve correlacao positiva com LAC, PT, GOR e CAS, ESD. Baseado nos dados acima, a composicao fisico-quimica do leite de jumentas da raca Pega criadas em sistema extensivo no Reconcavo Baiano e semelhante a composicao fisico-quimica do leite de jumentas de outras racas em diferentes regioes do mundo. Foi produzido iogurte de leite de jumenta e o iogurte saborizado teve maior aceitacao.

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The nutritional composition of donkeys milk stimulated the production interest of this species. We aim to evaluate the physical-chemical composition and milk production of Pega donkeys raised in an extensive system in the ReconcavoBaiano, and the elaboration of milk products and its acceptance. Seven multibreed herds, multiparous, aged between 6 and 18 years old were used in different stages of lactation: initial (30 to 90 d), medium (91 to 150 d) and final third (151 to 220 d), with average body weight of 242.56 kg and body condition score of 3.0. The animals remained in native pasture in a farm located in the ReconcavoBaiano. Individual milk samples were collected once a week by manual milking, twice/day (morning and afternoon) during 8 weeks. Three hours before each milking, the donkeys were separated from the colts. The milk samples were analyzed for: acidity, alizarol test, density and composition: dry extract (ES), dry fat extract (ESD), fat, total protein, casein, lactose and somatic cell count (SCC). The milk composition data of the donkeys were analyzed using the Proc Means procedure of SAS Software (version 9.3), for descriptive statistics. Furthermore, they were submitted to ANOVA using the PROC MIXED procedure of the SAS statistical package in order to verify the effects of age, lactation phases, lactation week and their interactions. The differences were assessed by the Tukey test (P <0.05). The average production was 0.614 ± 0.07 kg of milk / animal / day. The average values of the composition of the donkey's milk were: titratable acidity 6.23oD and Alkaline Alizarol test (lilac), density 1.030 g / mL, ES 9.40%, ESD 8.73%, fat 0.54%, total protein 1.74%, casein 1.21%, lactose 6.17% and SCC 31.32 x 103 CS / ml), The productionandcompositionofthemilkwasnotinfluencedby de lactationperiod. The TS variablehad positive correlationwith LAC, PT, FAT, CAS and DDE. Basedonthe data above, physicochemical composition of the milk from Pega donkeys raisedon extensive system at Bahia concaveis similar tophysico chemicalcomposition of the milk from differentbreeds in the world. Donkeys milk yogurt was produced and the flavored one had a better acceptance.

Biblioteca responsável: BR68.1