Influence of tannic acid on milk lipid composition of cows

Ana Jaqueline Cavalcante Muniz, Severino Gonzaga Neto, Lara Toledo Henriques, Roberto Germano Costa, Rita de Cássia Ramos do Egypto Queiroga, Carla Aparecida Soares Saraiva, Carla Giselly de Souza, Neila Lidiany Ribeiro*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

Resumo

The study aimed to evaluate tannic acid’s influence on lactating cows’ diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasing tannic acid (hydrolyzable tannin). The diets were composed of 35 kg of corn silage as bulking and 6.38 kg of concentrate. The treatments consisted of increasing levels of tannic acid added to diets (0%, 1.3%, 2.6%, 3.9% and 5.2%). It was observed a decreasing linear effect (P<0.05) of the inclusion of tannic acid in the concentration of saturated butyric fatty acids (C4:0) presenting a mean of (2.99), and quadratic effect in the concentration of saturated fatty acids lauric (C12:0) presenting mean (26.74). The addition of tannic acid had effects on saturated fatty acids, decreasing the concentrations of butyric acid and increasing the concentrations of lauric acid. Atherogenicity and thrombogenicity rates reveal the potential for the prevention of coronary heart disease. However, the observed changes do not compromise the milk’s chemical composition and nutritional quality,the y nutritional quality of the milk, presenting possibilities of human health benefits, thus enabling the aggregation of value for these products.

Idioma originalEnglish
Número do artigoe16321
Número de páginas7
RevistaFood Science and Technology
Volume42
DOIs
Estado da publicaçãoPublished - 2022
Publicado externamenteSim

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