Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

E. Vargas-Bello-Pérez; R. R. Vera; C. Aguilar; R. Lira; I. Peña; A. Valenzuela; H. Cerda

doi:10.3989/gya.108312

Autores/as

E. Vargas-Bello-Pérez Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile
R. R. Vera Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile
C. Aguilar Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile
R. Lira Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile
I. Peña Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile
A. Valenzuela Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile
H. Cerda Departamento de Ciencias Animales, Pontificia Universidad Católica de Chile

DOI:

https://doi.org/10.3989/gya.108312

Palabras clave:

Aceite de oliva, Ácidos grasos, Leche, Oveja, Queso

Resumen

El objetivo de este estudio fue evaluar el efecto de la inclusión de aceite de oliva lampante en la dieta de ovejas sobre el perfil de ácidos grasos de leche y queso. Nueve ovejas fueron utilizadas en un diseño de CuadradoLatino 3 × 3. Las dietas fueron suplementadas con 0 (control; T0), 36 (T1) y 88 (T2) g de aceite de oliva lampante por kg de materia seca de alimento. La ingesta, la producción de leche y la composición de leche (grasa y proteína) no se vieron afectados por los tratamientos. Los ácidos oleico y vaccénico incrementaron (P < 0.05) gradualmente mientras que los ácidos grasos saturados y el índice aterogénico disminuyeron (P < 0.05) en leche y queso a medida que la inclusión de aceite de oliva lampante se incrementó en la dieta. En conclusión, la inclusión de aceite de oliva lampante en dietas de ovejas lactantes aumenta la concentración de ácidos grasos monoinsaturados y disminuye la de los saturados en leche y queso con posibles efectos benéficos sobre la salud humana.

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