Data/hora: 10/06/2024 05:30:40

Provedor de dados: | 42
País: | Brazil
Título: | Adding palm oil to the diet of sheep alters fatty acids profile on yogurt: Benefits to consumers
Autores: | BIANCHI,ANDERSON E.; SILVA,ALEKSANDRO S. DA; BIAZUS,ANGELISA H.; RICHARDS,NEILA S.P.S.; PELLEGRINI,LUIS G.; BALDISSERA,MATHEUS D.; MACEDO,VICENTE P.; SILVEIRA,ANDRÉ L.F. DA.
Data: | 2017-01-01
Ano: | 2017
Palavras-chave: | Fatty acids; Palm oil; Sheep; Yogurt.
Resumo: | ABSTRACT The aim of this study was to modify the fatty acid profile of yogurt from sheep milk by the inclusion of different concentrations of palm oil into their diet. Thus, thirty-six sheep during lactation were separated in four groups with nine animals each, as described below: the group T0 (0%); the group T2 (inclusion of 2% of palm oil); the group T4 (inclusion of 4% of palm oil) and the group T6 (inclusion of 6% of palm oil). After 60 days of the supplementation, milk samples were collected and yogurt was produced, which was evaluated regarding the concentration of saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). A significant reduction (p&lt;0.05) in most SFA and a significant increase (p&lt;0.05) on MFA and PFA was observed in the yogurt of sheep supplemented with 4 and 6% of palm oil. Consequently, it is possible to conclude that palm oil supplementation exerts positive effects on yogurt, since it led to the reduction of undesirable fatty acids and increased fatty acids beneficial to human health.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000502471
Editor: | Academia Brasileira de Ciências
Relação: | 10.1590/0001-3765201720170468
Formato: | text/html
Fonte: | Anais da Academia Brasileira de Ciências  v.89 n.3 suppl.0 2017
Fonte: | info:eu-repo/semantics/openAccess