QUALIDADE DO LEITE E QUEIJOS FRESCAIS DE VACAS MESTIÇAS SUPLEMENTADAS COM ADITIVO FITOGÊNICO

Abstract

The objective of this study was to evaluate physiological parameters and quality of milk and fresh cheeses from cows kept on paddocks with or without shading, supplemented with phytogenic additive. Sixteen crossbred cows were distributed in 4x4 Latin square design (factorial 2x2), in paddocks with or without shading and with or without phytogenic additive in the ration, totaling four treatments and 16 experimental plots, with four animals each, during four periods of 21 days. Hemogram, rectal and skin temperature, respiratory movements, production and composition of milk, serum parameters and cheese yield and quality were evaluated by analysis of variance and F test, as the temperature and humidity of each environment were evaluated by analysis of variance and Tukey test, all considering P <0.05. The temperature and humidity verified with the black globe thermometer did not differ in the evaluated environments, and showed less oscillation throughout the day. The highest temperatures were recorded mostly in the paddock without shading, and in the evening period. The phytogenic additive supplementation reduced the hematocrit value (P = 0.011). Whey from the cheese production had a higher percentage of fat when the cows had no access to shade (P = 0.005), and there was interaction of the factors for the total dry extract content, which was lower when the cows had access to the shade and received additive (P = 0.010). In conclusion, the supply of phytogenic additive and shading do not alter milk production and quality, frescal cheese yield and quality.