Escolar Documentos
Profissional Documentos
Cultura Documentos
Castro-PR
JUNHO/2022
INTRODUÇÃO
Porque devemos saber mais sobre componentes do leite?
1. Saúde ruminal
2. Melhorar a produção – Ligado a melhor nutrição
3. O MAIS IMPORTANTE – Dinheiro no bolso
400,00 20,00
200,00
10,00
0,00
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
-200,00 0,00
-400,00
-10,00
-600,00
-20,00
-800,00
-1000,00 -30,00
-1200,00
-40,00
-1400,00 VG_Leite VG_ECSomática VG_Gordura VG_Proteína
-1600,00 -50,00
Fonte: Sanchez & Geuss (2011); 22nd Discover Conference on Milk Components
UNIVERSIDADE FEDERAL DO PARANÁ
Médias sazonais
4,00
R² = 0,0504
3,90
3,80
3,70
3,60
3,50 R² = 0,1012
3,40
3,30
3,20
3,10
3,00
set-13
set-14
set-15
set-16
set-17
set-18
set-19
mar-13
mar-14
mar-15
mar-16
mar-17
mar-18
mar-19
jul-13
jul-14
jul-15
jul-16
jul-17
jul-18
jul-19
nov-13
nov-14
nov-15
nov-16
nov-17
nov-18
nov-19
jan-13
mai-13
jan-14
mai-14
jan-15
mai-15
jan-16
mai-16
jan-17
mai-17
jan-18
mai-18
jan-19
mai-19
jan-20
Proteína Gordura Linear (Proteína) Linear (Gordura) Linear (Gordura)
Amplitude
• Os dados demonstram picos sazonais diferentes dos dados
americanos; Proteína 0,25
• Será necessária a pesquisa a campo, em rebanhos, para
Gordura 0,36
investigação das prováveis causas da diferença encontrada;
Annual rhythms of milk and milk fat and protein in dairy
cattle in Brazil
First dataset
Milk fat mean and cosine function in Fat mean and amplitude in bulk
tank
bulk tank
3,85 0,15
4,15
3,95 3,80 0,10
3,75
3,55 3,75 0,05
may/19
may/17
may/18
may/15
may/16
may/13
may/14
jan/19
jan/17
jan/18
sep/19
jan/15
jan/16
sep/17
sep/18
jan/13
jan/14
sep/15
sep/16
sep/13
sep/14
3,70 0,00
2013 2014 2015 2016 2017 2018 2019
3,40 3,30
0,10
3,30 3,25
3,20 0,05
3,10 3,20
may/19
may/16
may/17
may/18
may/13
may/14
may/15
jan/18
jan/19
sep/19
jan/15
jan/16
jan/17
sep/16
sep/17
sep/18
jan/13
jan/14
sep/13
sep/14
sep/15
3,15 0,00
2013 2014 2015 2016 2017 2018 2019
Means Amplitude
cosine function means
28 29
26 28
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
oct/13
oct/14
oct/15
oct/16
oct/17
oct/18
oct/19
jan/13
jan/14
jan/15
jan/16
jan/17
jan/18
jan/19
apr/13
jul/13
apr/14
jul/14
apr/15
jul/15
apr/16
jul/16
apr/17
jul/17
apr/18
jul/18
apr/19
jul/19
cosine fuction means
Descriptive Milk fat (%) Mesor in test days Descriptive Milk fat (Kg) Mesor in test days
2013 2014 2015 2016 2017 2018 2019 2013 2014 2015 2016 2017 2018 2019
Mesor 3.57 3.55 3.57 3.68 3.62 3.63 3.70 Mesor 1.01 1.01 1.01 1.02 1.08 1.10 1.15
Peak 3.60 3.61 3.63 3.78 3.64 3.70 3.73 Peak 1.05 1.06 1.04 1.09 1.14 1.17 1.21
Nadir 3.52 3.49 3.51 3.58 3.60 3.55 3.67 Nadir 0.97 0.96 0.98 0.95 1.01 1.03 1.09
Amplitude 0.03 0.06 0.06 0.10 0.02 0.07 0.03 Amplitude 0.04 0.05 0.03 0.07 0.06 0.07 0.06
% Fat Time at peak – DAY 189 – July 8 Kg Fat Time at peak – DAY 247 – September
4
Annual rhythms of milk and milk fat and protein in dairy
cattle in Brazil
Second dataset
Milk protein content (%) in test day - cosine Milk protein (Kg) in test day - cosine
fuction function
3,33 1,00
3,28
0,95
3,23
3,18 0,90
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Descriptive Milk protein (%) Mesor in test days Descriptive Milk protein (Kg) Mesor in test days
2013 2014 2015 2016 2017 2018 2019 2013 2014 2015 2016 2017 2018 2019
Mesor 3.21 3.20 3.22 3.25 3.26 3.27 3.31 Mesor 0.91 0.92 0.92 0.91 0.97 1.00 1.04
Peak 3.24 3.25 3.28 3.33 3.29 3.31 3.36 Peak 0.95 0.95 0.94 0.96 1.03 1.04 1.08
Nadir 3.15 3.15 3.16 3.18 3.22 3.24 3.26 Nadir 0.88 0.89 0.89 0.86 0.91 0.96 0.99
Amplitude 0.04 0.05 0.06 0.08 0.04 0.04 0.05 Amplitude 0.04 0.03 0.02 0.05 0.06 0.04 0.05
% Protein Time at peak – DAY 164 – June 13 Kg Protein Time at peak – DAY 239 – August
27
Annual rhythms of milk and milk fat and protein in dairy
cattle in Brazil
Second dataset
Date of highest value - peak Salfer, 2019
Day date Weekly Seasons Results
Fat Bulk Tank June 06 to June 16 24 End of autumn Dec 4 to Jan 19
May 31 and June Dec 27 to Jan 6
Protein Bulk Tank 10 23 End of autumn March to April
Test day production 259 September 16 End of winter January
Test day fat (%) 189 July 8 Mid-winter March to April
Test day fat Kg 247 September 4 End of winter December
Test day protein (%) 164 June 13 End of autumn March
Test day protein Kg 239 August 27 Mid-winter
Date of lowest value – nadir
Fat Bulk Tank 50 End of spring
Protein Bulk Tank 49 End of spring
Test day production 74 March 15 End of summer
Test day fat (%) 4 January 4 Early summer
Test day fat Kg 62 March 3 End of summer
Test day protein (%) 344 December 10 End of spring
Test day protein Kg 54 February 23 Mid-summer
A mudança de paradigma
O que podemos extrair de informação daqui?
• Composição do leite
• Baixo Teor Proteíco
• Relação gordura/proteína
• AGNE
• BHB: >1,4mmol/l
para isso! • Glucose
• Colesterol
• AST (Aspartato Amino Transferase)
• ECS – Escore Corporal***
Queremos sair disso
Composição normal do leite de vaca:
Porcentagem de gordura
Entre os três principais componentes do leite
(gordura, proteína e lactose), a gordura é o de
maior variabilidade; é normal haver variação de
2,50 a 4,50% de gordura no mesmo rebanho!
A porcentagem de gordura é fortemente
influenciada pelo grupamento racial!
UNIVERSIDADE FEDERAL DO PARANÁ
3 ácidos graxos
UNIVERSIDADE FEDERAL DO PARANÁ
• Ômega 6
BIOHIDROGENAÇÃO
• Ômega 3
25
24,5
20
15
10
10 12
8,5
5
2,5
0
3,5
3
0,5
0,5
SÍNTESE PRÉ-
DE NOVO MISTO
FORMADOS
C4:0
C12:0 C18:0
C6:0 C16:0
C14:0 C18:1
C8:0 C16:1
C14:1 C18:2
C10:0
CADEIA CADEIA
CURTA/MÉDIA 35–40% LONGA
18–30% 30–45%
UNIVERSIDADE FEDERAL DO PARANÁ
Dieta Rúmen
GORDURA
CARBOIDRATOS DO
Acetato AG de novo:
LIPÍDIOS Butirato C4 – C16 LEITE
AG pré-
C16, C18 formados
C16 – C18
Glând.
mamária
Pool de AG
Tecido no sangue
adiposo
UNIVERSIDADE FEDERAL DO PARANÁ
4,00
3,50
Glicerol 0,21% (5,5%)
1,00
0,50 De Novo 0,87% (23%)
0,00
Gordura, % g/100 g
UNIVERSIDADE FEDERAL DO PARANÁ
“Baixo De Novo”
3,917 3,093 25,04 33,35 41,61
“Alto De Novo”
4,804 3,616 27,41 34,62 37,96
y = 2,4595x + 1,1673
4,00
R² = 0,88
% Gordura
3,50
3,00
2,50
2,00
0,50 0,60 0,70 0,80 0,90 1,00 1,10 1,20 1,30
AG De Novo g/100 g leite
Consumo reduzido
4,00
Pré- 2,60%
3,00 formado (55%)
2,00
1,37%
Misto (29%)
1,00
0,76%
De Novo (16%)
0,00
g/100 g
694 vacas no levantamento, 182 vacas com perfil de AG por CG, 8 DEL, 4,73%G
Perspectivas no Paraná