Composição química do queijo minas frescal oriundo de vacas alimentadas a pasto recebendo suplementos com ou sem babaçu (Orbignya speciosa)

Abstract

In animal nutrition, the use of coconut BabaçuBabaçu in supplementation has gained prominence. However, there are no studies that evaluate its integral use of the fruit in the feeding of lactating dairy cows, as well as its participation in the production of derivatives. The objective of this study was to evaluate the chemical composition of Minas Frescal cheese from cows kept on pasture receiving supplements with or without babassu in its composition. Five crossbred Holstein x Zebu lactating cows were used, distributed in a 5 × 5 latin square. With experimental diets: no substitution of maize by whole babassu and substitution of maize by whole Babassu coconut, based on dry matter. The milk was collected and used in the manufacture of the Minas cheese. Physicochemical, yield, colorimetric and sensory analyzes were performed. For the variable’s fat, protein, mineral residue, EST, humidity, ESD, GES, yield, lactic acid and pH analyzed there was no significant effect. As for colorimetry, the cheese showed effect for the variables b * and C. The sensory evaluations had no significant effect. Thus, BabaçuBabaçu whole coconut can be a substitute for corn in diets, being a lower cost and regional alternative for use in dairy cow’s supplementation without impacting the characteristics of Minas Frescal cheese