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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.1984.tde-20220207-174842
Document
Author
Full name
Atushi Sugohara
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1984
Supervisor
Title in Portuguese
Evolução físico-química de colostro fermentado naturalmente ou conservado com formaldeído a temperatura ambiente
Keywords in Portuguese
ANÁLISE FÍSICO-QUÍMICA
COLOSTRO
CONSERVAÇÃO
FERMENTAÇÃO
TEMPERATURA AMBIENTE
Abstract in Portuguese
A preservação de colostro para alimentação de bezerros durante o aleitamento é prática consagrada em países de clima temperado. Procurou-se verificar se a fermentação natural (T1) e a adição de 0,1% de formaldeído (T2), considerados como os métodos mais tradicionais de conservação de colostro naqueles países, seriam viáveis também sob nossas condições de clima sub-tropical. Paralelamente a testes de aceitação e desempenho com bezerros, estudou-se a evolução físico-química do colostro conservado, de 15 vacas holandesas, durante períodos de 28 dias, abrangendo desde o inverno até o verão. O pH, as concentrações de sólidos totais, de proteína total, proteína verdadeira e nitrogênio não-protéico alteraram-se significativamente durante o tempo de armazenamento do colostro. Houve efeito de tratamento apenas em relação ao pH (T1 < T2) e ã proteína total (T2 < T1). Os valores iniciais e finais, e a média das determinações dos parâmetros nos dias 1, 2, 3, 7, 14, 21 e 28 de armazenamento foram os seguintes: (Descrito na Dissertação). Todos os parâmetros correlacionaram-se com pH, sólidos totais e temperatura ambiente, com exceção da cinza. Na época mais quente do ano houve incidência de fungo na camada superficial do colostro fermentado. Removida a camada afetada antes da homogeneização, o material prestou-se normalmente para o consumo pelos bezerros. A composição final relativa aos parâmetros estudados do colostro conservado equivaleu-se à do leite integral, conservando-se porem mais rica em proteína total e cinza. Concluiu-se que ambos os tratamentos preservaram satisfatoriamente o colostro mesmo durante a estação mais quente do ano, quando a aplicação de formaldeído mostrou-se mais segura, apesar de mais onerosa.
Title in English
Not available
Abstract in English
The preservation of colostrum for dairy calves feeding is a common practice in countries of temperate climate. The objective of this study was to compare under conditions of sub-tropical climate and ambiente temperature, two of the most tradicional methods of colostrum preservation: natural fermentation (T1) and addition of 0,1% formaldeide (T2). An addition to consumption tests with calves, the physical-chemical evolution of the preserved colostrum of 15 Holstein cows was studied during periods of 28 days at different seasons of the year (winter at summer). The value of pH, total solids, total protein, true protein and non-protein nitrogen were significantly altered by both treatments. Only pH (T1 < T2) and total protein (T2 < T1) were significantly different between the two treatments. The initial and final values, and the mean of values determined at days 1, 2, 3, 7, 14, 21 and 28, for the parameters studied were the following: (See dissertation). Significant correlations were observed between the parameters studied, except ash, and ambient temperature, pH, and total solids. During the hotter time of the year there were fungi development at the surface of the colostrum preserved by natural fermentation. The colostrum was normally consumed by the calves after the removal of the upper layer of the colostrum which contained the fungi. The final composition of the preserved colostrum was equivalente to the composition of integral milk,except for total protein and ash, which was higher in the preserved colostrum. It can be concluded that both methods was efficient in the preservation of colostrum, even during the warm season. The use of formaldehyde, even though more expensive, seems to be safer during the warm season.
 
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Publishing Date
2022-02-07
 
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