Effect of buffalo Mozzarella cheese consumption on nutritional status and serum profile of mice/Efeito do consumo do queijo Mozzarella de leite de bufala no perfil nutricional e serico de ratos

The main objective of this study was to compare the effects of consumption of mozzarella cheese of buffalo and cow milks by biochemical and biological evaluation methods. Forty male rats were divided into four groups: Control Group (CG), with casein-based rations; Buffalo Milk Mozzarella Cheese Group (GQB) with buffalo milk mozzarella cheese based rations, the Cow Milk Mozzarella Cheese Group (GQV), with cow milk mozzarella cheese based rations and the aproteic group (GA). All groups had ad libitum access to water and food. One-way analysis of variance (p[less than or equal to]0.05) level and Scheffe test were performed. Net Protein Retention (NPR) of GQB was similar to the GC and lower than GQV. Protein Efficient Ratio (PERJ and Food Efficacy Coefficient (CEA) showed no differences for GQB, GQV and GC. These results revealed that buffalo milk cheese had a good performance in promoting the growth and development of animals and can be compared to casein. There were no differences between the biochemical indicators (hematocrit, hemoglobin, total protein and albumin). However, serum cholesterol of GQB was significantly lower result than GQV, and similar to the GC, which received soybean oil as a lipid source.