Abstract

Due to a high obesity incidence within the Mexican population (75% of individuals), Mexican residents are prone to higher chronic degenerative diseases On the other hand, it’s known that milk can provide antioxidants that help prevent diseases associated with cellular oxidation (that could favor COVID infections) therefore, this paper’s objective is to determine the degree of antioxidant protection in cow’s milk, based on the superoxide contents including milk samples from zero grazing and grazing cows to study and identify tracing parameters correlated to Polyphenols in the feeding system. This parameter, expressed as a molar ratio between antioxidant compounds and an oxidation target, distinguishing products from grazing and zero-grazing animals, divided into three different production systems: (Grazing (G), Supplemented Grazing (SG) and Full Confinement (FC). In treatment G, cholesterol concentration was reduced during the month of May; unlike SG, where the amount of this metabolite increased during the same period; and in treatment FC, where it remained constant during months. The concentration of alpha- tocopherol in milk increased from 170 to 179.04μg/100g in the month of May for Grazing Animals (G), decreased from 115.25 to 105.45μg/100g and from 94.23 to 77.74μg/100g for SG and FC treatments respectively. The animals were kept in a humid tropical area, and the level of cholesterol in these cows’ milk during the dry period was higher (p<0.05) than those animals fed with diets rich in concentrates (25.22 mg/100g), compared to those that consumed a greater amount of forage (G:15.63mg/100g, PS: 21.44mg/100g). The level of alpha-tocopherol in milk was higher (p<0.05) in grazing milk (173.02 μg/100g), compared to SG: 109.83μg/100g and FC: 83.95μg/100g. The Degree of Antioxidant Protection (DAP) increased significantly between treatments, with the highest value being observed in G (11.17), followed by SG (5.13) and FC (3.42) groups. It is concluded that there is an effect of the feeding system that directly influences the degree of antioxidant protection in milk, and this effect being greater in milk that comes from grazing cows.