Perfil de ácidos graxos em colostro bovino de diferentes ordenhas e iogurtes do tipo grego formulados com colostro

Abstract

Colostrum has a higher concentration of nutrients and immunoglobulins than milk, it is produced in the first postpartum days and the days go by there is a decrease in the concentration of nutrients. Therefore, to provide immunity, ingestion by animals in the first hours after birth is necessary. The cow produces more colostrum than the calf can consume, so there is remaining colostrum that can be used to produce supplements and food for human consumption. The objective was to collect scientific evidence of the use of colostrum as a treatment and prophylaxis in diseases of the gastrointestinal tract and analyzing the fatty acid profile of bovine colostrum in different milkings, in addition to analyzing the profile of fatty findings of colostrum, the profile of Greek yoghurt fatty acids with different inclusion contents of bovine colostrum. 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 ways 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). In the colostrum fatty acid profile, there was an increase in the butyric acid between the first and sixth day, there was also an increase in the proportions of oleic and linoleic acids, while there was a decrease in the proportion of arachidonic acid. The addition of bovine colostrum to Greek yogurt brought about changes in the fatty acid profile of this derivative. The inclusion of 20% bovine colostrum resulted in greater changes in the fatty acid profile, with a more expressive increase in arachidonic, butyric, linoleic, oleic and conjugated linoleic acids.