Santos, Geraldo Tadeu dosSchogor, Ana Luiza BachmannRomero, Jakeline VieiraLima, Luciano Soares dePintro, Paula Toshimi Matumoto-Grande, Paula AdrianaKazama, Daniele Cristina da SilvaSantos, Fabio Seiji dos2019-11-082019-11-082014-07SANTOS, G. T. et al. Production, composition, fatty acids profile and stability of milk and blood composition of dairy cows fed high polyunsaturated fatty acids diets and sticky coffee hull. Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 4, p. 493-503, jul./ago. 2014.1678-4324http://dx.doi.org/10.1590/S1516-8913201402070http://www.sbicafe.ufv.br/handle/123456789/12376Four lactating Holstein cows were assigned to a 4 × 4 Latin square design to determine the effects of feeding sticky coffee hull (SCH) as a source of antioxidants on dairy cows fed with high PUFA diets. The treatments (on DM basis) were control diet, diet with 30 g/kg of soybean oil, diet with 30 g/kg of soybean oil and 100 g/kg of SCH, and diet with 30 g/kg of soybean oil and 150 g/kg of SCH. Inclusion of 150 g/kg of SCH decreased the crude protein digestibility. Lower values of NDF digestibility were also observed when cows were fed with 100 g/kg and 150g/kg of SCH. The digestibility of NDT was lower in the control and 150 g/kg of SCH diets. Milk production and composition did not differ among the treatments. Inclusion of SCH increased the total polyphenols and flavonoids in the milk and reducing power as well. Soybean oil and SCH supplementation increased the LDL and total cholesterol concentration in the plasma. Milk fatty acid profile was barely altered by the treatments. In conclusion, the results confirmed that SCH added up to 15% in the diet did not alter milk production, improved its stability, and incorporated antioxidants substances in the milk, improving its quality for human health.pdfenOpen AccessBy-productCoffea arabicaDigestibilityFlavonoidsMilk stabilityPolyphenolsCafeicultura::Resíduos e subprodutos do caféArtigo