Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn

• Published in: Ciência e tecnologia de alimentos Vol. 42
• Main Authors: BELTRÃO, Leo Gustavo Coutinho, CRUZ, George Rodrigo Beltrão da, SOUSA, Solange de, SANT’ANA, Amanda Marília da Silva, FONSECA, Sthélio Braga da, SALVIANO, Giullyann de Oliveira, RIBEIRO, Neila Lidiany, Andrade, Romário Oliveira de
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
• Subjects: FOOD SCIENCE & TECHNOLOGY; instrumental color; saturated; fatty acids; economic analysis; unsaturated
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.94821

Abstract The objective of this research was to evaluate the physicochemical quality of milk and cheese from goats-fed diets containing different concentrations of flaxseed oil in replacement of corn. Eight multiparous Saanen goats weighing 51.0 ± 8.0 kg and 67.0 ± 18.0 days of lactation were used. According to the concentrations of linseed oil inclusion in the diet, the goats were randomly distributed in a latin square (4 x 4), according to the concentrations of linseed oil inclusion in the diet (0, 1, 2, and 3%). Milk samples from each animal were collected twice a day, at regular times, during the three days of data collection in each period, for subsequent physicochemical and fatty acid profile analysis employing gas chromatography. The non-fat solids (P = 0.0302) and density (P = 0.0327) variables sgnificantly affected linseed oil in the goats' feed. Regressive effects (linear and quadratic) were not observed for other variables studied, except for lactose and density. Thus, 20 fatty acids have been identified in goat milk, which gives us an essential source of information about animal diet and milk quality concerning human health benefits. Furthermore, there were changes in the lipid profile of milk, decreasing saturated fatty acids and increasing unsaturated fatty acids, resulting in health-promoting effects.