EFEITO DA SUPLEMENTAÇÃO DE CONCENTRADO PROTEICO DE LEITE NA COMPOSIÇÃO CORPORAL E PERFIL LIPÍDICO DE PRATICANTES DE TREINAMENTO RESISTIDO

Abstract

SANTOS, G. O. Instituto Federal Goiano - Campus Rio Verde - GO, march 2020. Effect of milk protein concentrate supplementation on body composition and lipid profile of resistance training practitioners. Advisor: Dr. Rogério Favareto. Co-advisor: Dr. Marco Antônio Pereira da Silva. Abstract: The objective was to identify whether the use of milk protein concentrate combined with physical exercise can influence body composition, and whether it has good acceptability by physical exercise practitioners. The protein concentrate was produced in the proportion of 70.0% skimmed milk ricotta and 30.0% whole natural yogurt. Subsequently, for supplementation of resistance physical exercise practitioners, they were divided into two groups, both male, with the control group (n = 15) with an average age of 22.2 ± 4.9 years without the milk protein concentrate intake and the intervention group (n = 15) 28.7 ± 8.8 years, consuming 500 g of milk protein concentrate, with 250 g in the pre-workout and 250 g post-workout. The physical-chemical characteristics of the protein concentrate, the body composition of the resistance training practitioners, the lipid profile and the acceptability test and purchase intention of the milk protein concentrate were evaluated. The milk protein concentrate had a low fat, carbohydrate and high protein content. The body composition of resistance training practitioners at the end of the study showed a positive influence of protein concentrate supplementation, reducing the fat percentage, fat mass and increasing muscle mass. It is concluded that supplementation with milk protein concentrate can alter the body composition of consumers who practice resistance physical exercises, reducing body fat and improving muscle mass, generating quality of life for them.