Production and quality of Alpine goat milk by using urea in place of soybean meal

• Published in: Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina Vol. 35; no. 6; pp. 3263 - 3272
• Main Authors: Costa, Roberto Germano, Barbosa, Julicelly Gomes, Queiroga, Rita De Cassia Ramos do Egypto, Medeiros, Ariosvaldo Nunes, Carvalho, Maria Das Graças Xavier de, Beltrão Filho, Edvaldo Mesquita
• Format: Journal Article
• Language: English
• Published: Universidade Estadual de Londrina 01.01.2015
• Subjects: Dairy goats; Chemical composition; Non-protein nitrogen; Milk production
• ISSN: 1676-546X; 1679-0359
• DOI: 10.5433/1679-0359.2014v35n6p3263

The study was conducted to evaluate the effect of partial substitution of soybean meal by urea in the ration of alpine milking does on the physico-chemical composition, fatty acid profile, and sensory characteristics of the milk. Ten multiparous alpine goats, distributed in a 5X5 Latin square and five levels of urea (0.0; 0.5; 1.0; 1.5 e 2.0%) were used in five experimental periods of 17 days each - 12 days for adaptation and 5 days for data collection. There was no effect on the density index (g/cm3), acidity (?D), protein (%), total dry extract (%), dry defatted extract (%), ashes (%) and sensory characteristics (odor and flavor). Substitution of soybean meal by urea increased the concentration of milk fat and short chain fatty acids. However, sensory characteristics of the milk were not altered and acceptable by the taste panel.