PERFIL DE ÁCIDOS GRAXOS SATURADOS NA COMPOSIÇÃO DA MANTEIGA DE LEITE OBTIDA DE DIFERENTES ESPÉCIES DE RUMINANTES

Abstract

Changes in the fatty acid profile are observed in bovine and buffalo milk and consequently in their derivatives such as butter. These changes are due to the influence during the fermentation process that occurs in the rumen or the ruminant's diet. Different proportions of concentrate and forage in the diet can influence the fatty acid profile in dairy derivatives. The study aimed to evaluate whether animals with access to forage alone can modify the fatty acid profile found in the final product, butter derived from bovine or buffalo milk. Milk was collected from two dairy farms over seven consecutive days (one exclusively producing bovine milk and the other exclusively producing buffalo milk). The milk was collected after the second milking of the day directly from the cooling tank. The quantity was 10 liters of milk, which was stored at 4 °C for 24 hours. A transesterification of the lipids and fatty acid methyl esters was performed and analyzed using a gas chromatograph. The data were analyzed using a completely randomized experimental design. The fatty acids with the highest concentrations in both species were C16:0 (palmitic acid), C14:0 (myristic acid) and C18:0 (stearic acid), all with differences (P<0.05). The butter from cow milk had a higher amount of saturated fatty acids when compared to the butter from buffalo milk.