Influência do gene da beta-caseína sobre à produção e qualidade do leite e do iogurte de vacas sindi.

Abstract

Brazil occupies the 3º place in the ranking of world milk production, in only 47 years (1974 to 2021), had an expansion of 397% against 94% in the world in the same period, with a current production of 35.30 billion liters/year. Through this, the Brazilian agricultural sector positively influenced the country's economy, where Gross Domestic Product (GDP) grew 1.9% in the first quarter of 2023 and the agricultural sector 21.6% in the same period. Where according to the 2022 Agricultural Census the Brazilian herd staff corresponds to 234,352,649 thousand heads of cattle, with a growth of 20,543,204 thousand heads of cattle when with stopped to the 2018 numbers. Milk is a food of natural origin, without any types of chemical additives, rich in nutrients with physicochemical characteristics that provide the use of it for the manufacture of numerous dairy derivatives, such as cheeses, yogurts, curds, butter, sweets, among others. Rich in proteins, carbohydrates, lipids, vitamins and minerals. Zebuins are the animals of the bovine species with the highest degree of adaptability to the climatic conditions of the Brazilian semi-arid region, among the zebuins the Sindi cattle has been shown to be efficient by presenting double aptitude (milk and meat), listing their high food and reproductive efficiency, in addition to precocity and good productive performance. With a great nutritional value and excellent sensory quality, yogurt has been associated by a large part of the population of developed countries, increasing and diversifying the search for dairy products capable of pleasing all consumers. In this way, the objective of this study was to evaluate the influence of the beta-casein gene on the production and quality of milk and on the physicochemical parameters, lipid profile and sensory acceptance of yogurt produced with milk from Sindi cows. The study was developed in the laboratories of the Federal University of Campina Grande. Fresh milk samples were collected from 16 matrices of the Sindi breed, for each animal a sample of 1L of milk was collected and packaged in plastic bottles, the manufacture of yogurt was carried out and thus began the physicochemical analysis of milk, yogurt, fatty acid profile of yogurt and sensory analysis. There were statistical differences (P<0.05) in the physicochemical composition of milk for pH, temperature, fat, non-fatty solids, protein, lactose and freezing point being the dominant gene to obtain superior results when compared to the recessive gene. There were statistical differences (P<0.05) in the physicochemical composition of yogurt for fat, total protein, dry matter and moisture, again the dominant gene obtained superior results. In the sensory analyses, the yogurt of the recessive gene was better evaluated in relation to the yogurt of the dominant gene in all the attributes analyzed. In the fatty acid profile, the recessive gene showed lower results (P<0.05) for saturated and unsaturated fatty acids, and higher results (P<0.05) for monounsaturated and polyunsaturated fatty acids. The present study showed positive perspectives regarding the polymorphism of the beta-casein gene on the composition of milk and on the physicochemical parameters, lipid profile and sensory acceptance of yogurt produced from genotyped Sindi cows.