The objective was to evaluate the effect of concentrate supplementation using by-products of the Amazonian industry on milk production, milk composition, and milk fatty acid profile of dairy buffaloes. Twelve lactating buffaloes (544.5 ± 35.6 kg, 6.4 ± 2.2 years old, 59 ± 6 days in milk) were allotted in a pasture of Mombaça grass and managed under rotational grazing (4 days occupancy/28 days rest). A 3 × 3 Latin square was adopted, and each animal alternately received three supplementary treatments based on corn bran + soybean meal or cupuaçu cake or murumuru cake for 21 days per treatment. Murumuru cake increased the levels of lauric acid and myristic acid in the milk (p < 0.05). Murumuru cake reduced the unsaturated fatty acid contents in the milk compared with animals fed control diet or cupuaçu cake (24.27% vs. 25.24% vs. 25.08%). The n-6/n-3 ratio was 2.6, 1.97, and 2.0 in the control, cupuaçu, and murumuru groups, respectively. Based on this parameter, cakes made from cupuaçu as well as murumuru could be considered to be adequate for inclusion in dairy water buffalo feed. However, the murumuru cake addition requires some caution because its use induces the secretion of higher levels of lauric and myristic fatty acids that are related to human cardiovascular disease.

中文翻译：

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亚马逊东部用 cupuaçu (Theobroma grandiflorum) 蛋糕和 murumuru (Astrocaryum murumuru) 蛋糕喂养的水牛奶的产量、化学成分和脂肪酸组成

目的是评估使用亚马逊工业副产品补充浓缩物对奶水牛的牛奶产量、牛奶成分和牛奶脂肪酸组成的影响。十二头哺乳期水牛（544.5 ± 35.6 千克，6.4 ± 2.2 岁，59 ± 6 天在牛奶中）被分配到蒙巴萨草的牧场，并在轮牧（4 天占用/28 天休息）下进行管理。采用 3×3 拉丁方阵，每只动物交替接受 3 次基于玉米麸+豆粕或 cupuaçu 蛋糕或 murumuru 蛋糕的补充处理，每次处理 21 天。Murumuru 蛋糕增加了牛奶中月桂酸和肉豆蔻酸的含量（p < 0.05)。与喂食对照饮食或 cupuaçu 蛋糕的动物相比，Murumuru 蛋糕降低了牛奶中的不饱和脂肪酸含量（24.27% 对 25.24% 对 25.08%）。对照组、cupuaçu 和 murumuru 组的 n-6/n-3 比率分别为 2.6、1.97 和 2.0。基于此参数，可以认为由 cupuaçu 和 murumuru 制成的蛋糕足以包含在奶牛水牛饲料中。然而，添加 murumuru 蛋糕需要谨慎，因为它的使用会导致分泌更高水平的与人类心血管疾病相关的月桂酸和肉豆蔻脂肪酸。