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Effects of inclusion of sunflower oil, vitamin E and selenium in the diet of dairy cows on Milk composition and its influence on nutrition and health of elderly

Grant number: 11/03412-2
Support Opportunities:Regular Research Grants
Duration: October 01, 2011 - March 31, 2014
Field of knowledge:Health Sciences - Nutrition - Nutrition Biochemistry
Principal Investigator:Helio Vannucchi
Grantee:Helio Vannucchi
Host Institution: Faculdade de Medicina de Ribeirão Preto (FMRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil
Associated researchers:Arlindo Saran Netto ; Eduardo Ferriolli ; Fernando André Salles ; Karina Pfrimer ; Luiz Carlos Roma Júnior ; Márcia Saladini Vieira Salles ; Marcus Antonio Zanetti ; Paulo Fernandes Formighieri


The project aims to study the effects of inclusion of sunflower oil, vitamin E and selenium in the diet of dairy cows on milk composition and the influence of modified milk on nutrition and health of elderly. To achieve those goals, two experiments will be conducted, both lasting 12 weeks. In the first one, 24 cows at the beginning of lactation will be allotted in a completely randomized block design with a 2 x 2 factorial arrangement of treatments, as follow: 1) control diet; 2) control diet plus selenium and vitamin E; 3) sunflower oil diet; 4) sunflower oil diet plus selenium and vitamin E. This experiment seeks the development of modified milks through nutritional manipulation of cow's diet. Concomitantly, in the second experiment, 130 elderly people will receive the four different kinds of milk produced in the first experiment in a completely randomized block (gender) design. The selection of the elderly for each group shall be composed clinical evaluations. Will be conducted biochemical tests before and after supplementation of milk consumption (serum ±-tocopherol, antioxidants such as superoxide dismutase (SOD), glutathione peroxidase (GPx), malondialdehyde (MDA), analysis of fatty acid profile). Assessment of nutritional status will be made with each participant before and after the experiment of 12 weeks, including body composition by multifrequency bioelectrical impedance analysis (BIA), evaluating the strength of pressure of the hand portable dynamometer, demographics and food consumption. The study of human nutrition and health will be held in the form of a double-blind study. The second experiment aims to study nutrition and health of elderly people, as it is expected that milk produced with better fatty acid profile, vitamin and minerals can improve the inflammatory profile of markers of the elderly. This project is important for the human population in general, particularly elderly people, health workers, human and animal nutritionists, and especially for the milk chain, as it has a potential to develop new dairy products and boost milk consumption. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SALLES, MARCIA S. V.; D'ABREU, LEA F.; JUNIOR, LUIZ CARLOS R.; CESAR, MARCELO C.; GUIMARAES, JUDITE G. L.; SEGURA, JULIO G.; RODRIGUES, CINTIA; ZANETTI, MARCUS A.; PFRIMER, KARINA; NETTO, ARLINDO SARAN. Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile. NUTRIENTS, v. 11, n. 2, . (11/03412-2)
ZANETTI, MARCUS A.; LIMA, CESAR G.; SALLES, FERNANDO A.; SALLES, MARCIA S. V.; NETTO, ARLINDO SARAN; SAMORA, TASSIA S. A.; ROMA JUNIOR, LUIZ C.. Milk biofortification through dietary supplementation of combined selenium, vitamin E and sunflower oil. LIVESTOCK SCIENCE, v. 258, p. 10-pg., . (12/12667-7, 11/03412-2)
PFRIMER, KARINA; FERRIOLLI, EDUARDO; TAKEUCHI, PAULA LUMY; SALLES, MARCIA S. V.; SARAN-NETTO, ARLINDO; ZANETTI, MARCUS A.; ROMA-JUNIOR, LUIZ C.; MORENO BRAGA, CAMILA BITU; DOMENICI, FERNANDA A.; VALIM, YARA M. L.; et al. Effects of the Consumption of Milk Biofortified with Selenium, Vitamin E, and Different Fatty Acid Profile on Immune Response in the Elderly. MOLECULAR NUTRITION & FOOD RESEARCH, v. 62, n. 4, . (11/03412-2)

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