Quantification and qualification of equine milk lipid profile from Goiania, Go.
Keywords:
food, fatty acids, lipid fraction, nutritional qualityAbstract
To facilitate the marketing of mare milk, as well as better zootechnical exploration of this product, it is necessary to study the depth of its quality. Therefore, this study aimed to determine the profile of fatty acids present in the fraction of milk fat in mare, Mangalarga Marchador during four months of lactation in studs located within a radius of 120 km in the surroundings of Goiania- Goias. We analyzed milk samples from eight mares breed foals Machador from different farms, in four stages of lactation: (a) 10 days after the onset of lactation (1st stage), (b) 40 days after the onset of lactation (2nd stage), (c) 90 days after the onset of lactation (stage 3) and (d) 120 days after the onset of lactation (stage 4). We performed the extraction and determination of total lipids, in addition to methylation and transesterification of fatty acids prior to gas chromatographic analysis for determination of fatty acids composition of the lipid fraction. Milk horse of this study had 0.6%, on average, total lipids, considered well below the value found in cow's milk. There was no significant difference of the fatty acids profile between the different stages of lactation studied. Saturated fatty acids accounted for 68.96% and unsaturated fatty acids accounted for 20.42% and 1.23% of fatty acids of ?3 and 15.18% of ?6. The low-fat milk in the horse and the high content of unsaturated fatty acids, like ?6, make this an alternative food to decrease fat intake and to strengthen the immune system.Downloads
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