Óleo de Buriti (Mauritia flexuosa L.) na alimentação de cabras em lactação.

Abstract

This study aimed to evaluate the inclusion in different Buriti oil levels on intake, digestibility, production, composition, fatty acid profile of milk and sensory characteristics of goat milk. Two Latin square (4 x 4) were used, where the animals were randomized, four-period compounds, and four levels of buriti oil (0.00; 1.50; 3.00 and 4.50% in DM) replacing ground corn in the concentrate. The diets were formulated to meet the nutritional requirements of dairy goats, consisting of 50% corn silage and soybean meal remaining, corn bran, livestock urea, limestone and mineral core. Each trial consisted of 20 days, fifteen days to adapt the animals to the diet and five days for data collection. The goats were fed twice daily immediately after milking (8:00 and 17:30). Data were collected for the determination of consumption and digestibility of nutrients and milk production from goats. For the milk, samples were collected to determine the chemical composition and profile of fatty acids, and also sensory analysis of milk. The milk samples for analysis of fatty acids and sensory profile were stored in a freezer at -20 °C for further analysis. The concentration profiles were analyzed from saturated fatty acids, short, medium and long chain and unsaturated aterogenecity index, enzymatic activity of Δ9 desaturase of C16 and C18, the fat of goats milk, milk sensory analysis, as acceptance, odor, flavor and color. The intake of dry matter, crude protein, neutral detergent fiber and acid detergent fiber, total carbohydrates, non-fibrous carbohydrates and total digestible nutrients were not affected by the oil levels in diet. However, the ether extract intake (P <0.0001) increased by 100% in the diet of goats. The digestibility of dry matter, crude protein were similar between the Buriti oil levels. However, there was a linear increase in the digestibility of ether extract (P = 0.015), which may have contributed to the quadratic reduction in fiber digestibility of neutral detergent (P = 0.013), and the linear reduction of total carbohydrates (P = 0.0185) and non-fibrous (P = 0.0407) with buriti oil in feeding the goats. The production yield corrected for 4% fat and production to total solids, the chemical composition of goat milk was not influenced by the Buriti oil levels, however, there was a trend in increasing the concentration of milk fat and efficiency feed the goats. The buriti oil in the feed goats linearly reduced hypercholesterolemic saturated fatty acids such as C12:0 (P <0.0001) and C14:0 (P <0.0001) as well as aterogenecidyy index (P <0.0001). In contrast, the fatty acids C18:0 (P = 0.0012), C18:1C9 (P = 0.0035) showed a linear increase of the levels of this oil. However, the fatty acid C18:2c9t11 (P <0.0001) showed a quadratic behavior with the maximum production observed 0.62 g / 100 g fat level of 1.5% Buriti oil. The sensory characteristics of milk were not (P> 0.05) changed the Buriti oil levels. Buriti oil in up to 4.5% of dry matter increases the intake and digestibility of ether extract in the diet of goats, and quadratically reduces the digestibility of neutral detergent fiber and linearly total carbohydrates and non-fibrous carbohydrates, without, however, modify the intake and digestibility of the other nutrients. The inclusion of Buriti oil to 4.5% does not alter the production and milk components, sensory profile of goat milk. However, it is recommended to use Buriti oil to 1.5% DM, replacing ground corn for maximum production of conjugated linoleic acid in milk of goats.