Evaluation of sheep milk as a functional food

Abstract

Functional foods are defined as those which provide additional benefits to the food and may reduce the risk of diseases. Conjugated linoleic acid (CLA) on human health is excellent and offers nutraceutical effect, acting as an anti-carcinogen. May be formed in the rumen through the incomplete biohydrogenation of polyunsaturated fatty acid , supplied by the dietary ingredients of the animal, such as flaxseed. The use of oil in the feed, as a source of fat instead of oil seeds, can increase the level of conjugated linoleic acid (CLA). If the milk or its derivatives reveals the presence of CLA and compounds of antioxidant and nitrogen (polyamines, phenols and nitrates) at satisfactory levels may be marketed with differentiation, and provide value adding end of the income producer. The project will be executed in the Research Unit and EWE Milk Production, Faculty of Veterinary Medicine, UNESP, Botucatu Campus, SP, and will be used 75 Bergamasca ewes, divided into three groups: A) ewe supplemented with concentrate B) ewe supplemented with concentrate and linseed oil and C) ewe supplemented with linseed meal concentrate. The food will consist of corn silage as forage and concentrate specific to each tratament. All the ewes are milked mechanically for 60 days beginning on the 31st day after delivery. During milking, every 14 days, will be collected milk samples for analysis of pH, Dornic acidity, density, amount of urea excreted and determination of the chemical composition and the somatic cell count. Every 14 days, from the 5th day after delivery, will be frozen milk samples for fatty acid profile, analysis of polyamines, flavonoids, phenolic compounds, antioxidant activity (DPPH), carotenoids and nitrate, in the Laboratory of the Department of Chemistry Biochemistry and Biosciences Institute, UNESP / Botucatu. The expressed milk will be forwarded to the Department of Agroindustrial Technology Management, Faculty of Agricultural Sciences - UNESP, Botucatu, where it will be processed into cheese similar to mine half cure and healing, with sensory analysis, the fatty acid profile, the composition, the texture, and microbiological aspects of shelf life. After maturation of the cheese, samples will be taken for analysis of antioxidant compounds and nitrogen compounds as well as microbiological and sensory tests. (AU)