Banca de DEFESA: RHAABE DAYANE DA SILVA GOMES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : RHAABE DAYANE DA SILVA GOMES
DATE: 25/08/2021
TIME: 09:00
LOCAL: Sala virtual - Google Meet
TITLE:

Evaluation of the fatty acid profile of Greek yoghurt with addition of bovine colostrum

 

 

KEY WORDS:

chromatography; dairy derivatives; immunity; gastrointestinal pathologies.

PAGES: 96
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:

Bovine colostrum is the first secretion after parturition for the nutrition of the newborn
calf. 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:
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Externa ao Programa - 1760065 - KATYA ANAYA JACINTO
Externo à Instituição - MARCO ANTÔNIO SUNDFELD DA GAMA - EMBRAPA
Externo à Instituição - ANDRE THALER NETO - UDESC