Orientador: Jacira dos Santos Isepon / Banca: Elisa Helena Giglio Ponsano / Banca: Olair José Isepon / Resumo: Este trabalho visou estudar a influência do estágio de lactação e da ordem de parição em relação às características físico-químicas e verificar a composição geral do leite de cabra no decorrer da lactação. Para o experimento, foram observadas vinte cabras Saanen mantidas em regime de confinamento. As amostras foram coletadas semanalmente e, após a coleta, foram refrigeradas e encaminhadas para análise no Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, onde foram realizadas as determinações físico-químicas: pH (25°C), acidez titulável (°D), densidade (g/l) a 15°C, teor de gordura (%), cinzas (%), extrato seco total (EST %), extrato seco desengordurado (ESD %), nitrogênio total (%), proteína bruta (%). Os resultados obtidos neste trabalho permitiram chegar aos seguintes valores médios para a composição geral: 3,01% para proteína total (PB), 2,74% para teor de gordura, 0,78% para cinzas; para o perfil nitrogenado distribuindo-se em: 3,01% para proteína bruta (PB), 0,48% para fração nitrogenada não-proteíca (NNP); para as características: 1.030,07 g/l para a densidade a 15°C, 6,62 para pH a 25°C, 16,69°D para acidez titulável, 11,07% para extrato seco total (EST) calculado e 8,32% para extrato seco desengordurado (ESD), também calculado. Do ponto de vista da Inspeção, o perfil do leite de cabra em relação ao experimento está de acordo com o Decreto n.º 9525 de 15/12/1986 para leite de cabra, apresentando-se apto para o consumo. / Abstract: This work aimed to study the influence of the stage of lactation and of the order of kidding according to the physicochemical characteristics and to verify the general composition of the milk of goats during the lactation. For the experiment twenty Saanen goats kept in the regime of confinement were observed. The samples were collected weekly and after the collection were refrigerated and sent for analysis in the Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, where the determinations physicochemical were made: pH (25°C), titrable acidity (°D), density (g/l) a 15°C, fat content (%), ashes (%), total solids (ST %), defatted solids(SD%), total nitrogen (%), crude protein (%).The results obtained in this study permited to arrive to the following medium values to the general composition: 3,01% to crude protein (PB), 2,74% to fat content, 0,78% to ashes; to the nitrogen profile distributing in: 3,01% to crude protein (PB), 0,48% to fraction no protein nitrogen (NNP); to the characteristics: 1.030,07 g/l to density a 15°C, 6,62 to pH a 25°C, 16,69°D to titrable acidity, 11,07% to total solids (ST) calculated and 8,32% to defatted solids (SD), also calculated. From Inspection the point of view of the profile of the goat milk in relation to the experiment is in agreement with the Decreet nº 9525 of 15/12/1986 for goat milk, presenting apt to the consume. / Mestre

Made available in DSpace on 2014-12-17T15:34:47Z (GMT). No. of bitstreams: 1 MayaraLJB_DISSERT.pdf: 1993520 bytes, checksum: a4115cc58db013fd3492bae607af2afe (MD5) Previous issue date: 2013-02-27 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / The direct relationship with the processing, industrial yield and price of milk, the importance of the centesimal composition of milk and their protein fractions has increased for both the dairy industry and for the producers, so it is important to identify the possible causes on variation of these components. The aim of this study was to evaluate the effect of the seasons, order of calving and lactation phase on milk composition and protein fractions in dairy farms in the Agreste and Leste meso-regions, of Rio Grande do Norte State (RN). Milk samples were taken in seven milk farms directly from the bulk tanks except for one farm where samples were taken from higher milking cows producers and heifers. The experiment was done in seven properties with milk samples taken directly from the bulk tanks and in one property were collected from higher production cows and heifers. Composition analyses were carried out for both experiments and sensorial trial was performed for the second experiment only. The data results were submitted to analysis of variance (ANOVA) and Tukey test performed for 5% significance level. In the first experiment was observed response of the seasons, dry and rainy season; while in the second, the effect of the order of calving and lactation phase had influence on milk composition and protein fractions. There was significant response (p < 0.05) for season effects but due to farms. The rainy season had higher averages in the protein, lactose, total solids and nonfat dry extract. Multiparous cows had higher CCS, NUL and PCAS milk contents; while, first calving heifers showed higher average for the sensory attribute, color of milk. The final third of lactation was responsible for the elevation of the levels of almost all milk components and their protein fractions / Mediante a crescente import?ncia da composi??o centesimal do leite e suas fra??es proteicas, para a ind?stria de latic?nios e para os produtores, em fun??o da rela??o direta com o processamento, rendimento industrial e pre?o do leite, torna-se relevante verificar poss?veis causas de varia??o desses componentes. Dessa forma, objetivou-se com este estudo avaliar o efeito das esta??es do ano (seca e chuvosa), da ordem de parto e da fase de lacta??o sobre a composi??o do leite e suas fra??es proteicas em propriedades nas mesorregi?es agreste e leste do Rio Grande do Norte - RN. O experimento foi realizado em sete propriedades, com coleta de leite em tanques de expans?o e em uma destas por amostragem do lote de vacas de maior produ??o e de novilhas. Foram realizadas an?lises de composi??o do leite e sensorial. Os respectivos resultados foram analisados por meio da an?lise de vari?ncia (ANOVA) com as poss?veis diferen?as entre as m?dias (p<0,05) pelo teste de Tukey. N?o houve efeito da esta??o do ano nos componentes do leite. No entanto, houve efeito de intera??o da esta??o do ano com a fazenda na prote?na, lactose, s?lidos totais e no extrato seco desengordurado. Na composi??o do leite a ordem de parto influenciou os teores de CCS, NUL e PCAS e na sensorial o atributo cor. Os est?dios de lacta??o influenciaram os teores todos os componentes do leite, com exce??o do ESD

Made available in DSpace on 2014-06-11T19:30:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2002-07-18Bitstream added on 2014-06-13T19:39:40Z : No. of bitstreams: 1 nunes_sa_me_ilha.pdf: 174767 bytes, checksum: 00eaef19c447b10678eb7b2301bc27aa (MD5) / Este trabalho visou estudar a influência do estágio de lactação e da ordem de parição em relação às características físico-químicas e verificar a composição geral do leite de cabra no decorrer da lactação. Para o experimento, foram observadas vinte cabras Saanen mantidas em regime de confinamento. As amostras foram coletadas semanalmente e, após a coleta, foram refrigeradas e encaminhadas para análise no Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, onde foram realizadas as determinações físico-químicas: pH (25°C), acidez titulável (°D), densidade (g/l) a 15°C, teor de gordura (%), cinzas (%), extrato seco total (EST %), extrato seco desengordurado (ESD %), nitrogênio total (%), proteína bruta (%). Os resultados obtidos neste trabalho permitiram chegar aos seguintes valores médios para a composição geral: 3,01% para proteína total (PB), 2,74% para teor de gordura, 0,78% para cinzas; para o perfil nitrogenado distribuindo-se em: 3,01% para proteína bruta (PB), 0,48% para fração nitrogenada não-proteíca (NNP); para as características: 1.030,07 g/l para a densidade a 15°C, 6,62 para pH a 25°C, 16,69°D para acidez titulável, 11,07% para extrato seco total (EST) calculado e 8,32% para extrato seco desengordurado (ESD), também calculado. Do ponto de vista da Inspeção, o perfil do leite de cabra em relação ao experimento está de acordo com o Decreto n.º 9525 de 15/12/1986 para leite de cabra, apresentando-se apto para o consumo. / This work aimed to study the influence of the stage of lactation and of the order of kidding according to the physicochemical characteristics and to verify the general composition of the milk of goats during the lactation. For the experiment twenty Saanen goats kept in the regime of confinement were observed. The samples were collected weekly and after the collection were refrigerated and sent for analysis in the Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, where the determinations physicochemical were made: pH (25°C), titrable acidity (°D), density (g/l) a 15°C, fat content (%), ashes (%), total solids (ST %), defatted solids(SD%), total nitrogen (%), crude protein (%).The results obtained in this study permited to arrive to the following medium values to the general composition: 3,01% to crude protein (PB), 2,74% to fat content, 0,78% to ashes; to the nitrogen profile distributing in: 3,01% to crude protein (PB), 0,48% to fraction no protein nitrogen (NNP); to the characteristics: 1.030,07 g/l to density a 15°C, 6,62 to pH a 25°C, 16,69°D to titrable acidity, 11,07% to total solids (ST) calculated and 8,32% to defatted solids (SD), also calculated. From Inspection the point of view of the profile of the goat milk in relation to the experiment is in agreement with the Decreet nº 9525 of 15/12/1986 for goat milk, presenting apt to the consume.

The thesis deals with the assessment of proportion of fatty acids in milk fat on goat farm and watching the selected proportion of major fatty acids in the selected factors. Sampling took place between 2010 and 2011, were made three taking of milk in a different stage of lactation. Evaluation of fatty acids was carried out both within groups and for major acid alone. The thesis was also included evaluation of quality indicators and yield of goat milk.

Milk fat is the recipient of numerous functions. It affects the biological, chemical, sensory and technological properties of milk. The Czech Republic is consumed and processed, especially cows, goats and ewes milk. The aim was to focus on the description of selected fatty acids in milk fat of dairy cows and goats because of their importance to human health and the factors that influence their composition. The results show that the content of short-chain fatty acids was compared to dairy cows higher in goat breeds. It was also found that the proportion of saturated fatty acids was influenced mainly breed and individuality, while the composition of unsaturated fatty acids was affected more nutrition and feeding. The work describes the biological factors such as breed, individuality, parity and stage of lactation, of the external factors described nutrition and feeding. Chapter biological factors mainly deals with the influence of genetics and contains a description of selected candidate genes affecting milk fat and fatty acids.