Palm kernel cake in diets for lactating goats: qualitative aspects of milk and cheese

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dc.creatorFernanda Gazar Ferreira
dc.creatorArielly Oliveira Garcia
dc.creatorPedro Henrique Soares Mazza
dc.creatorLaudí Cunha Leite
dc.creatorHenry Daniel Ruiz Alba
dc.creatorBruna Mara Aparecida de Carvalho Mesquita
dc.creatorStefanie Alvarenga Santos
dc.creatorManuela Silva Líbano Tosto
dc.creatorMarion Pereira da Costa
dc.creatorDouglas dos Santos Pina
dc.creatorLayse Araujo Gordiano
dc.creatorGleidson Giordano Pinto de Carvalho
dc.date.accessioned2023-04-20T13:34:00Z
dc.date.accessioned2025-09-09T00:42:59Z
dc.date.available2023-04-20T13:34:00Z
dc.date.issued2021
dc.identifier.doihttps://doi.org/10.3390/ani11123501
dc.identifier.issn2076-2615
dc.identifier.urihttps://hdl.handle.net/1843/52309
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAnimals
dc.rightsAcesso Aberto
dc.subjectCabra -- Subprodutos
dc.subjectLeite de Cabra
dc.subjectÁcidos graxos
dc.subjectRuminante
dc.subjectNutrição Animal
dc.subjectAvaliação sensorial
dc.titlePalm kernel cake in diets for lactating goats: qualitative aspects of milk and cheese
dc.typeArtigo de periódico
local.citation.epage15
local.citation.issue12
local.citation.spage1
local.citation.volume11
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2076-2615/11/12/3501

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