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Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

2021; Multidisciplinary Digital Publishing Institute; Volume: 11; Issue: 12 Linguagem: Inglês

10.3390/ani11123501

2076-2615

Fernanda G. Ferreira, Laudí Cunha Leite, Henry Daniel Ruiz Alba, Bruna M. A. de C. Mesquita, Stefanie Alvarenga Santos, Manuela Silva Libânio Tosto, Marion Pereira da Costa, Douglas dos Santos Pina, Layse A. Gordiano, Arielly Oliveira Garcia, Pedro Mazza, Gleidson Giordano Pinto de Carvalho,

Protein Hydrolysis and Bioactive Peptides

We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg-1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg-1 PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good alternative for lactating goats when added to the diet at levels up to 80 g kg-1.