Qualidade do queijo e do leite de vacas F1 holandês x zebu alimentadas com casca de banana

Abstract

The objective of this work was to evaluate physical-chemical and sensory quality, and fatty acids profile of milk and Minas fresh cheese of F1 Holstein x Zebu cows fed inclusion of banana peel dried under the sun, with or without chemical additives during the drying process, for replacing sorghum silage. The experiment was carried out at the Department of Agricultural Sciences UNIMONTES Campus Janaúba-MG. We used eight F1 Holstein x Zebu cows, with approximately 80 + 10 days of lactation in the beginning of the experiment, in two latin squares 4 x 4 (4 animals, 4 diets , 4 periods). The treatments consisted of diets with inclusion of 20% of banana peel treated or not with chemical additives (limestone or calcium oxide) in replacement of sorghum silage, forage based diets. The periods were eighteen days, fourteen days of adaptation and four days of data collection. Samples of milk from every cow, milking from the morning and from the afternoon, were collected, pooled and analyzed for physical-chemical composition and fatty acid profile. On the fourth day of collection, the milk from the cows was pasteurized for making Minas fresh cheese, which was weighed to determine the yield, and analyzed as for texture and the physicalchemical characteristics (fat, protein, lactic acid, moisture, pH Aw, total solids and fixed mineral residue), fatty acid profile and general acceptance test by the consumer. The physical and chemical composition of milk and cheese had no influence of diets with banana peel inclusion treated or not. However, the inclusion of banana peel treated with additives in the diet showed lower yield adjusted for making Minas Frescal cheese. In milk, the contents of butyric acid, vaccenic acid and conjugated linoleic acid (CLA) were higher in diets with banana peel. Thus, the inclusion of 20% of the banana peel to replace sorghum silage in the diet of F1 Holstein x Zebu cows, with average production of 16,84 kg of milk corrected to 3,5% fat day1 , can be an alternative to milk production and processing, maintaining quality, besides improving the nutritional value of the lipid fraction of the milk with the increase of conjugated linoleic acid content (CLA).