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

• Published in: Animals (Basel) Vol. 11; no. 12; p. 3501
• Main Authors: Ferreira, Fernanda G, Leite, Laudí C, Alba, Henry D R, Mesquita, Bruna M A de C, Santos, Stefanie A, Tosto, Manuela S L, Costa, Marion P da, Pina, Douglas Dos S, Gordiano, Layse A, Garcia, Arielly O, Mazza, Pedro H S, Carvalho, Gleidson G P de
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08.12.2021; MDPI
• Subjects: Animals; Biofuels; byproduct; Byproducts; Cheese; dairy goat; Dairy products; Dietary fiber; Experiments; Fatty acids; Feedlots; Feeds; Goats; Iodine; Lactose; Milk; Milk production; Principal components analysis; Production costs; Proteins; ruminant nutrition; sensorial analysis; Sensory properties; small ruminant; Brazil; ruminant nutrition; small ruminant; fatty acids; dairy goat; byproduct; sensorial analysis
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani11123501

We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg 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 ( = 0.004), which compromised the cheese yield ( = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic ( = 0.014), caprylic ( = 0.011), capric ( = 0.003) and palmitic ( = 0.049) acids and an increase in lauric ( = 0.012) and myristic ( = 0.02) acids. Monounsaturated fatty acids increased ( = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids ( = 0.022) and thrombogenicity index ( = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg 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 .