Influence of tannic acid on milk lipid composition of cows

Abstract 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.

Bibliographic Details

Main Authors:	MUNIZ,Ana Jaqueline Cavalcante, GONZAGA NETO,Severino, HENRIQUES,Lara Toledo, COSTA,Roberto Germano, QUEIROGA,Rita de Cássia Ramos do Egypto, SARAIVA,Carla Aparecida Soares, SOUZA,Carla Giselly de, RIBEIRO,Neila Lidiany
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100586
Tags:	Add Tag No Tags, Be the first to tag this record!