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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/52309
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dc.creatorFernanda Gazar Ferreirapt_BR
dc.creatorArielly Oliveira Garciapt_BR
dc.creatorPedro Henrique Soares Mazzapt_BR
dc.creatorLaudí Cunha Leitept_BR
dc.creatorHenry Daniel Ruiz Albapt_BR
dc.creatorBruna Mara Aparecida de Carvalho Mesquitapt_BR
dc.creatorStefanie Alvarenga Santospt_BR
dc.creatorManuela Silva Líbano Tostopt_BR
dc.creatorMarion Pereira da Costapt_BR
dc.creatorDouglas dos Santos Pinapt_BR
dc.creatorLayse Araujo Gordianopt_BR
dc.creatorGleidson Giordano Pinto de Carvalhopt_BR
dc.date.accessioned2023-04-20T13:34:00Z-
dc.date.available2023-04-20T13:34:00Z-
dc.date.issued2021-
dc.citation.volume11pt_BR
dc.citation.issue12pt_BR
dc.citation.spage1pt_BR
dc.citation.epage15pt_BR
dc.identifier.doihttps://doi.org/10.3390/ani11123501pt_BR
dc.identifier.issn2076-2615pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/52309-
dc.description.resumoWe 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.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofAnimals-
dc.rightsAcesso Abertopt_BR
dc.subject.otherCabra -- Subprodutospt_BR
dc.subject.otherLeite de Cabrapt_BR
dc.subject.otherÁcidos graxospt_BR
dc.subject.otherRuminantept_BR
dc.subject.otherNutrição Animalpt_BR
dc.subject.otherAvaliação sensorialpt_BR
dc.titlePalm kernel cake in diets for lactating goats: qualitative aspects of milk and cheesept_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.mdpi.com/2076-2615/11/12/3501pt_BR
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