Banca de QUALIFICAÇÃO: RHAABE DAYANE DA SILVA GOMES
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.STUDENT : RHAABE DAYANE DA SILVA GOMES
DATE: 22/07/2021
TIME: 09:00
LOCAL: Sala virtual - Google meets
TITLE:
Evaluation of the fatty acid profile of Greek yoghurt with addition of bovine colostrum
Bovine colostrum is the first milk secreted by the cow for the nutrition of the newborn calve. This secretion has factors that will nourish the animal and also provide immunity. Colostrum has a higher concentration of nutrients and immunoglobulins than milk, it is produced in the first days postpartum and as the days go by, the concentration of nutrients decreases, therefore, in order to provide immunity, its ingestion by animals in the first few days is necessary. hours after birth. The cow produces more colostrum than the calf can consume, so there is remaining colostrum that can be used to produce supplements, foods and medicines for human consumption. Several authors have reported the action of colostrum as a prophylactic measure in diseases and disorders that affect the gastrointestinal tract (GIT) and also as a therapeutic resource during the treatment of some diseases. More research must be carried out to elucidate the pathways of action of the components of bovine colostrum in GIT diseases and disorders. The second chapter presents an evaluation of the fatty acid profile of four Greek yoghurt formulations added with bovine colostrum and bovine colostrum. The control information contained 0% colostrum (C00), the second 10% colostrum, the third 20% (C20) and the fourth 30% (C30). For colostrum, there was a decrease in arachidonic acid between the first and third day, the dissipated chain fatty acids on the second day and oleic acid presented the lowest concentration on the first day. The results obtained for moderate yogurt that only arachidonic acid, sum of omega-6 and chain fatty acids had a change in concentration with an increase in colostrum content.
KEY WORDS:
chromatography; dairy derivatives; immunity; gastrointestinal pathologies.PAGES: 100
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:
Bovine colostrum is the first milk secreted by the cow for the nutrition of the newborn calve. This secretion has factors that will nourish the animal and also provide immunity. Colostrum has a higher concentration of nutrients and immunoglobulins than milk, it is produced in the first days postpartum and as the days go by, the concentration of nutrients decreases, therefore, in order to provide immunity, its ingestion by animals in the first few days is necessary. hours after birth. The cow produces more colostrum than the calf can consume, so there is remaining colostrum that can be used to produce supplements, foods and medicines for human consumption. Several authors have reported the action of colostrum as a prophylactic measure in diseases and disorders that affect the gastrointestinal tract (GIT) and also as a therapeutic resource during the treatment of some diseases. More research must be carried out to elucidate the pathways of action of the components of bovine colostrum in GIT diseases and disorders. The second chapter presents an evaluation of the fatty acid profile of four Greek yoghurt formulations added with bovine colostrum and bovine colostrum. The control information contained 0% colostrum (C00), the second 10% colostrum, the third 20% (C20) and the fourth 30% (C30). For colostrum, there was a decrease in arachidonic acid between the first and third day, the dissipated chain fatty acids on the second day and oleic acid presented the lowest concentration on the first day. The results obtained for moderate yogurt that only arachidonic acid, sum of omega-6 and chain fatty acids had a change in concentration with an increase in colostrum content.
BANKING MEMBERS:
Interno - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externo à Instituição - CLEUBE ANDRADE BOARI - UFVJM
Externo à Instituição - CLÁUDIO VAZ DI MAMBRO RIBEIRO - UFBA
Interno - 2257055 - LUCIANO PATTO NOVAES