Abstract
The study aimed to evaluate the effect of adding tannic acid to the diet on the milk quality of cows. The five primiparous crossbred cows (Holstein x Zebu) were used, with about four years old, the average body weight of 420 ± 30 kg, 100 days of lactation initial average production of 18 ± 4 kg of milk/cow/day. The treatments consisted of increasing tannic acid (0; 1.3; 2.6; 3.9 and 5.2%) to replace corn bran in the diet, based on dry matter. The sensory attributes of odor had a significant effect (P < 0.05) of the inclusion of tannic acid in the diet. The odor attributes showed a lower average for the control treatment, and these attributes also showed orthogonal contrast, except the characteristic cow, that is, the control group differed from the treatments as the tannin was introduced, the attribute value became higher compared to the control group. The inclusion of 5.2% tannic acid in dairy cows’ diet promoted a slight variation in the taste of milk. However, it did not alter the quality or acceptance of this milk by consumers.
Highlights
The milk is one of the complete foods in nutritional terms, so its quality becomes essential for human consumption due to its high nutritional value, being a source of proteins, lipids, carbohydrates, minerals, and vitamins (Food and Agriculture Organization, 2013)
Practical Application: With this research we observed that inclusion of tannic acid up to 5.2% in dairy cows’ diet did not affect the consumption of dry matter, the quality and production of milk, either nor interfered with fatty acids
It promoted an increase in lactose content
Summary
The milk is one of the complete foods in nutritional terms, so its quality becomes essential for human consumption due to its high nutritional value, being a source of proteins, lipids, carbohydrates, minerals, and vitamins (Food and Agriculture Organization, 2013). The composition, physical-chemical characteristics, and, milk’s sensory attributes are elements that can change, being affected by genetic, physiological, climatic, and food-based characteristics (Renhe et al, 2018). Of the various factors associated with sensory attributes and milk quality, feeding has been instrumental in handling milk components (Pereira et al, 2010), mainly regarding the lipid profile, directly affecting its taste and odor. Tannins are secondary compounds of plants with antibacterial and ruminal fermentation properties, can interfere with ruminal biohydrogenation (McSweeney et al, 2001; Mueller-Harvey, 2006). They are capable of making changes in milk’s
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