ABSTRACT
The objective of this study was to evaluate the effect of inclusion of linseed oil in the diets of lactating ewes on the nutritional and sensory quality of yogurts. The yogurts were produced using 3 liters of sheep milk per treatment. In the first treatment, the yogurt was made from milk of ewes that did not receive dietary addition of linseed oil during lactation, and in the second treatment the yogurt was made from milk of ewes receiving 3% linseed oil supplementation in the concentrate. The chemical composition and fatty acid profile of the milk obtained in the two treatments were analyzed. In addition, sensory analysis was performed and the purchasing intention for the yogurts was evaluated. The results showed a similar fat, protein, total solids, moisture and ash content of the two yogurts produced (P>0.05). However, a higher concentration of omega-3 fatty acids was found in yogurts made from milk of ewes that received lipid supplementation (P0.05). The addition of 3% linseed oil to the diet of lactating ewes can be recommended as an alternative feed management of dairy sheep since it provides yogurts of adequate nutritional value and sensory characteristics. In addition, the product exhibits good acceptance and purchasing intention, and appears to be a promising product for the dairy industry.
Este estudo teve por objetivo avaliar o efeito da inclusão de óleo de linhaça na dieta de ovelhas lactentes sobre a qualidade nutricional e sensorial de iogurtes. Para a fabricação dos iogurtes foram utilizando 3 litros de leite de ovelha de cada tratamento, sendo o primeiro elaborado com leite de ovelhas que não receberam durante a lactação, a adição de óleo de linhaça a dieta e o segundo, fabricado com leite obtido de ovelhas que receberam a suplementação de 3% de óleo de linhaça no concentrado da dieta. Foram avaliados a composição química e perfil de ácidos graxos do leite obtido nos dois tratamentos bem como teste sensorial, além da intenção de compra dos iogurtes. Os resultados mostraram que ambos os iogurtes desenvolvidos apresentaram teores semelhantes de gordura, proteína, sólidos totais, umidade e cinzas (P>0,05). No entanto, houve maior concentração de ácidos graxos ômega 3 nos iogurtes fabricados com leite obtidos de ovelhas que receberam suplementação lipídica (P0,05). O emprego de 3% de óleo de linhaça na dieta de ovelhas em lactação pode ser recomendado como alternativa de manejo alimentar de ovelhas leiteiras, pois proporciona a obtenção de iogurte de adequado valor nutricional e características sensoriais, bem como, boa aceitação e intenção de compra, demonstrando ser um produto promissor ao segmento lácteo.
Subject(s)
Animals , Nutrition Surveys , Yogurt/analysis , Yogurt/classification , Sheep/physiology , Sheep/metabolism , Linseed Oil/analysis , Linseed Oil/chemistry , Linseed Oil/chemical synthesis , SensationABSTRACT
The objective of this study was to evaluate the effect of inclusion of linseed oil in the diets of lactating ewes on the nutritional and sensory quality of yogurts. The yogurts were produced using 3 liters of sheep milk per treatment. In the first treatment, the yogurt was made from milk of ewes that did not receive dietary addition of linseed oil during lactation, and in the second treatment the yogurt was made from milk of ewes receiving 3% linseed oil supplementation in the concentrate. The chemical composition and fatty acid profile of the milk obtained in the two treatments were analyzed. In addition, sensory analysis was performed and the purchasing intention for the yogurts was evaluated. The results showed a similar fat, protein, total solids, moisture and ash content of the two yogurts produced (P>0.05). However, a higher concentration of omega-3 fatty acids was found in yogurts made from milk of ewes that received lipid supplementation (P0.05). The addition of 3% linseed oil to the diet of lactating ewes can be recommended as an alternative feed management of dairy sheep since it provides yogurts of adequate nutritional value and sensory characteristics. In addition, the product exhibits good acceptance and purchasing intention, and appears to be a promising product for the dairy industry.(AU)
Este estudo teve por objetivo avaliar o efeito da inclusão de óleo de linhaça na dieta de ovelhas lactentes sobre a qualidade nutricional e sensorial de iogurtes. Para a fabricação dos iogurtes foram utilizando 3 litros de leite de ovelha de cada tratamento, sendo o primeiro elaborado com leite de ovelhas que não receberam durante a lactação, a adição de óleo de linhaça a dieta e o segundo, fabricado com leite obtido de ovelhas que receberam a suplementação de 3% de óleo de linhaça no concentrado da dieta. Foram avaliados a composição química e perfil de ácidos graxos do leite obtido nos dois tratamentos bem como teste sensorial, além da intenção de compra dos iogurtes. Os resultados mostraram que ambos os iogurtes desenvolvidos apresentaram teores semelhantes de gordura, proteína, sólidos totais, umidade e cinzas (P>0,05). No entanto, houve maior concentração de ácidos graxos ômega 3 nos iogurtes fabricados com leite obtidos de ovelhas que receberam suplementação lipídica (P0,05). O emprego de 3% de óleo de linhaça na dieta de ovelhas em lactação pode ser recomendado como alternativa de manejo alimentar de ovelhas leiteiras, pois proporciona a obtenção de iogurte de adequado valor nutricional e características sensoriais, bem como, boa aceitação e intenção de compra, demonstrando ser um produto promissor ao segmento lácteo.(AU)