Influencia de la ingesta de grasas como suplemento alimenticio sobre la calidad composicional de la leche bovina.

Abstract

Assess the quality of milk is vital to the livestock sector of the country, this demonstrates the parameters to improve in terms of feeding and supplementation of cattle. In this investigation, we were looking to determinate the influence of fat intake as a dietary supplement on the compositional quality of bovine milk, where the infrared spectrophotometry analysis was used. The fatty acid profile and the influence of the supplements on these were also analyzed, where a gas chromatography analysis coupled to a mass spectrometry (GC-MS) was used. The study was carried out in the "La Morita" farm, which is part of the Faculty of Agronomic Sciences of the Central University of Ecuador, located in Tumbaco, parish of the Quito canton. The only parameter that presented a significant difference in the compositional quality was lactose, in the G0 (control) treatment in the S2 week, with a measure of 4,67 g/100 mL. Omega-Ω 3, Omega-Ω 6 and Omega-Ω 9 were identified in the fatty acids profile, which are relevant in the analysis due to their nutritional importance; where the treatment between G3 (soybean oil) and Ωs 3 (98 %) and 9 (97 %) has a positive relation, it is also evident the treatment between G2 (by-pass fat) and Ω 6 has a positive relation too with a percent of 89 %.