Adding Palm Oil to the Diet of Sheep Alters Fatty Acids Profile on Yogurt: Benefits to Consumers
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Anais da Academia Brasileira de Ciências (2017) 89(3 Suppl.): 2471-2478 (Annals of the Brazilian Academy of Sciences) Printed version ISSN 0001-3765 / Online version ISSN 1678-2690 http://dx.doi.org/10.1590/0001-3765201720170468 www.scielo.br/aabc | www.fb.com/aabcjournal Adding palm oil to the diet of sheep alters fatty acids profile on yogurt: Benefits to consumers ANDERSON E. BIANCHI1, ALEKSANDRO S. DA SILVA2, ANGELISA H. BIAZUS2, NEILA S.P.S. RICHARDS3, LUIS G. PELLEGRINI3, MATHEUS D. BALDISSERA4, VICENTE P. MACEDO5 and ANDRÉ L.F. DA SILVEIRA6 1Programa de Pós-Graduação em Zootecnia, Setor de Ciências Agrárias, Universidade Federal do Paraná, Rua dos Funcionários, 1540, 80035-050 Curitiba, PR, Brazil 2Programa de Pós-Graduação em Zootecnia, Centro de Educação Superior do Oeste, Universidade do Estado de Santa Catarina, Rua Beloni Trombeta Zanini, 680E, 89815-630 Chapecó, SC, Brazil 3Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil 4Departamento de Microbiologia e Parasitologia, Universidade Federal de Santa Maria, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil 5Departamento de Zootecnia, Universidade Tecnológica Federal do Paraná, Estrada p/ Boa Esperança, s/n - Zona Rural, 85660-000 Dois Vizinhos, PR, Brazil 6Instituto de Agronomia do Paraná, Rodovia BR-158, 5517 SR - Bom Retiro, 85501-970 Pato Branco, PR, Brazil Manuscript received on June 19, 2017; accepted for publication on August 7, 2017 ABSTRACT The aim of this study was to modify the fatty acid profile of yogurt from sheep milk by the inclusion of different concentrations of palm oil into their diet. Thus, thirty-six sheep during lactation were separated in four groups with nine animals each, as described below: the group T0 (0%); the group T2 (inclusion of 2% of palm oil); the group T4 (inclusion of 4% of palm oil) and the group T6 (inclusion of 6% of palm oil). After 60 days of the supplementation, milk samples were collected and yogurt was produced, which was evaluated regarding the concentration of saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). A significant reduction (p<0.05) in most SFA and a significant increase (p<0.05) on MFA and PFA was observed in the yogurt of sheep supplemented with 4 and 6% of palm oil. Consequently, it is possible to conclude that palm oil supplementation exerts positive effects on yogurt, since it led to the reduction of undesirable fatty acids and increased fatty acids beneficial to human health. Key words: fatty acids, palm oil, sheep, yogurt. INTRODUCTION foods. These products are food or part of food able to prevent or reduce diseases (Pandey et al. 2010), Lately, there is a great interest to produce functional and can be obtained by a nutritional modulation foods with physiological benefits to the health of food animals, being the sheep milk an example of consumers, such as those called nutraceutical of food with nutritional properties. The sheep Correspondence to: Aleksandro Schafer da Silva milk is recognized by its high content of protein, E-mail: [email protected] calcium, phosphorus and lipids, being considered An Acad Bras Cienc (2017) 89 (3 Suppl.) 2472 ANDERSON E. BIANCHI et al. an adequate food to produce fine cheeses and source of energy compared to carbohydrates, yogurt (Park et al. 2007, Stubbs et al. 2009). Yogurt enabling the reduction of concentrate to feed dairy is a product of the acidic fermentation of milk by animals (Stoffel et al. 2015). bacterial cultures of Lactabacillus delbrueckii, and Oil supplementation of dairy sheep has been it has shown antimicrobial effect against several considered an important approach to alter milk lipid pathogenic bacteria, being considered a functional profile (Zhang et al. 2006, Luna et al. 2008, Branciari food that may mitigate coronary heart disease, et al. 2012), and the response regarding this addition osteoporosis and bowel disorders (Brandão 2002). has led to an increase on long-chain fatty acids, Thus, the modulation of sheep milk content can mainly CLA and α-linolenic fatty acids, as well as make this food a functional food. the reduction on short and medium-chain fatty acids, The fatty acid profile of sheep milk is such as lauric, myristic, and palmitic fatty acids composed mainly by short and medium-chain fatty (Bhat and Bhat 2011). Changes on milk lipid profile acids, highlighting its beneficial characteristics for depend on the type of oil, quantity, the profile of individuals with lipid malabsorption syndrome, fatty acids on milk, as well as the composition of diet i.e., people with difficulties to digest long chain (forage ratio, concentrate and fiber digestibility) and triacylglycerol (Mora-Gutierrez et al. 2007). On lactation stage (Sampelayo et al. 2007, Shingfield et the other hand, fatty acid composition of sheep al. 2008). The use of vegetable oils provided in the milk is mainly based on saturated fatty acids (SFA), natural form can exert negative effects to animals, such as lauric acid (C12:0), myristic acid (C14:0), such as the reduction on fiber digestibility. Thus, the and palmitic acid (C16:0). These fatty acids use of protected fat can be considered an important have hypercholesterolemic characteristics which alternative, since it does not suffer alterations on increases the risk of cardiac diseases, compromising ruminal environment (Smith 1990). the consumption of sheep milk derivatives (Zhang Several oils can be used as a good source of fatty et al. 2006, Branciari et al. 2012). acids in the form of protected fat to feed ruminants, Short and medium-chain fatty acids are not such as the palm oil (Bianchi et al. 2014). This oil well accepted by consumers, since long-chain is rich in carotenoids, vitamin E and antioxidants fatty acids are considered healthier. Among these (Cesco et al. 2013), and presents 50% of SFA on its polyunsaturated fatty acids (PFA), the alpha- composition, being 44% of palmitic fatty acid and 5% linolenic, conjugated linoleic (CLA) and omega of stearic fatty acid (C18:0). The UFA corresponds 3 fatty acids (eicosapentaenoic acid - EPA and approximately to 40% of oleic acid (C18:1) and 10% docosahexaenoic acid – DHA) are known as the of polyunsaturated linoleic acid (C18:2) and linolenic best for human health with protective action on acid (C18:3) (Cottrell 1991, Sambanthamurthi et al. the cardiovascular system, as well as antitumoral 2000). Due to these characteristics, the aim of this and immune-stimulant effects (Parodi 2004). study was to evaluate the fatty acid profile of yogurt Considering these problems and the need for foods after palm oil supplementation in the form of protected with additional benefits to human health, dietary fat at different concentrations to dairy sheep. supplementation with natural products can be considered an important alternative to reduce SFA MATERIALS AND METHODS and to increase PFA in sheep milk (Gómez-Cortés ANIMALS AND EXPERIMENTAL DESIGN et al. 2009). In this sense, the use of fatty products in the diet is considered an important approach to The current study used 36 lactating Lacaune ewes, alter the milk lipid profile, since lipids are better two to four years of age, on their second or third An Acad Bras Cienc (2017) 89 (3 Suppl.) FATTY ACIDS PROFILE IN YOGURT OF EWES MILK 2473 lactation, with one or two offspring as previously Bligh and Dyer (1959). Four grams of sample were described (Bianchi et al. 2014). Animals were weighted directly in Falcon tubes (50 mL) with 8 separated into four treatments based on their body mL of chloroform, 16 mL of ethanol and 3 mL of weight, age, parity order, number of lambs, and distilled water, followed by homogenization with milk production. The treatments consisted of diet a Homogenizer type Turrax. After, the tubes were with 0% (T0), 2% (T2), 4% (T4) and 6% (T6) of mixed during 30 min with the addition of 8 mL of protected fat from palm oil. The feed composition chloroform and 8 mL of anhydrous sodium sulfate was corn silage, corn ground, soybean meal, wheat (1.5%). Afterwards, the tubes were centrifuged bran and calcium soap (palm oil), as previously for 5 min, and the lower phase was conditioned described (Bianchi et al. 2014). This protocol was in a new Falcon tube (20 mL) containing 1 g of approved by the Animal Ethics Committee of the anhydrous sodium sulfate, in order to remove the Universidade Tecnológica Federal do Paraná. excess of water. After filtering with filter paper, 1.5 mL of the filtered was stored in assay tubes for MILK SAMPLING subsequent drying in a vacuum evaporator. The extracted fat was esterified according to Sheep milk was automatically collected after 60 a specific methodology described by Hartman and days after the beginning of the experiment every Lago (1973). Briefly, fat was mixed with 0.5 mL day at 05:00 PM. Immediately after sampling, milk of potassium hydroxide (KOH 0.4 M) in methanol of each group was homogenate in plastic buckets (2 and mixed until total homogenization. After, the ºC) to prepare yogurt. The centesimal composition samples were heated at 100 ºC during 10 min, and of milk was previously published by Bianchi et al. cooled at room temperature. It was added 1.5 mL (2014) and the levels of fat did not differ between of sulfuric acid (H SO 1M) dissolved in methanol, treatments as follows: T0 - 6.32 ± 0.76, T2 - 6.35 ± 2 4 and the samples returned to heating at 100 ºC 0.65, T4 - 6.44 ± 0.63 and T6 - 6.25 ± 1.29. for 10 min. The samples were cooled at room YOGURT PRODUCTION temperature, and 2 mL of n-hexane was added in order to separate the phases.