Lipid profile cheese and milk of the cows fed banana peel

Abstract

This work aimed at evaluating the fatty acid profile of milk and cheese produced from F1 Holstein x Zebu cows fed inclusion of banana peel dried under the sun, with or without addition of chemicals during the drying process. We used eight with approximately 80 ± 10 days of lactation in two Latin squares 4 x 4. The treatments consisted of diets with and without 20% of treated or untreated banana peel with limestone or calcium oxide replacing sorghum silage. The milk obtained from each treatment was pasteurized prior to the manufacture of Minas frescal cheese. Fatty acid profile of milk and cheese was analyzed by gas chromatography. Diets with banana peel inclusion increased the content of butyric fatty acids, vaccenic ones and conjugated linoleic acid (CLA). For the Minas fresh cheese, vaccenic acid and CLA contents was higher in diets with banana peel. The inclusion of 20% of banana peel dried under the sun in the diet of F1 Holstein x Zebu cows, with average daily production of 17 kg of corrected milk 3.5% fat, changes the fatty acids profile of milk, improving your nutritional value, with increase of CLA and vaccenic acid.