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Investigadores dicen que los productos son más saludables.
Investigadores de Irlanda aseguran que hay evidencias de que las vacas criadas a pasto producen mejores productos. La mayoría de las vacas del mundo son criadas en confinamientos, distinto a lo que sucede en Irlanda, donde la industria láctea está prácticamente basada en la producción a pasto.
Esa producción a pasto de base pastoril es promovida bajo la campaña “origen verde” , el organismo responsable del sector alimentario irlandés. Además de eso, los consumidores generalmente asocian que la leche y los productos lácteos producidos por vacas mantenidas a pasto “son más saludables” que los aportados por vacas que son criadas en confinamiento.
La investigación irlandesa fue liderada por Teagasc y por investigadores de la University College Cork (UCC), incluyéndose a la profesora Catherine Stanton, del APC Microbiome Institute y por el profesor Paul Ross. Los estudios fueron publicados en el diario Science.
El estudio es parte de un gran programa colaborativo del Centro de Investigaciones Teagasc Moorepark y por el APC Microbiome Institute, llamado “Profiling Milk From Grass”.
Los estudiantes de PhD da Teagasc, Tom O’Callaghan, que es el primer autor de ambos estudios, dijo que los resultados muestran que la leche y los productos lácteos de vacas criadas a pasto tienen condiciones mayores de grasa, proteína y caseina.
“En particular, la leche criada a pasto tiene condiciones significativamente mayores de ácidos grasos saludables”, explica el estudio. Aseguran que las diferencias se reflejan en la manteca producida por vacas criadas a pasto y que ese producto es superior en apariencia, sabor y color, aspectos que fueron confirmados por un sensorial conformado por especialistas de primer nivel. La investigación remarca que esa manteca producida con leche de vacas criadas a pasto tiene un potencial nutricionalmente superior, porque tiene mayor concentración de ácidos grasos saludables.
Fuente: rurales.cienciadoleite-br.informativomineiro.com.uy
