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

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dc.creatorFernanda Gazar Ferreira
dc.creatorGleidson Giordano Pinto de Carvalho
dc.creatorLaudí Cunha Leite
dc.creatorHenry Daniel Ruiz Alba
dc.creatorDouglas dos Santos Pina
dc.creatorStefanie Alvarenga Santos
dc.creatorManuela Silva Libânio Tosto
dc.creatorJosé Esler de Freitas Júnior
dc.creatorCarlindo Santos Rodrigues
dc.creatorBruna Mara Aparecida de Carvalho Mesquita
dc.date.accessioned2024-09-27T13:21:06Z
dc.date.accessioned2025-09-09T01:06:47Z
dc.date.available2024-09-27T13:21:06Z
dc.date.issued2023
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://orcid.org/10.3390/ani13010035
dc.identifier.issn2076-2615
dc.identifier.urihttps://hdl.handle.net/1843/76952
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAnimals
dc.rightsAcesso Aberto
dc.subjectCaprino -- Subprodutos
dc.subjectÁcidos graxos
dc.subjectAlcaçuz
dc.subjectRuminante
dc.subjectNutrição animal
dc.subjectLeite de cabra
dc.subjectQueijo minas frescal
dc.subject.otherCaprino -- Subprodutos
dc.subject.otherÁcidos graxos
dc.subject.otherAlcaçuz
dc.subject.otherRuminante
dc.subject.otherNutrição animal
dc.subject.otherLeite de cabra
dc.subject.otherQueijo minas frescal
dc.titleLicury cake in diets for lactating goats: qualitative aspects of milk and cheese
dc.typeArtigo de periódico
local.citation.epage15
local.citation.issue1
local.citation.spage1
local.citation.volume13
local.description.resumoThe study was carried out to evaluate the effects of licury cake (LC) inclusion in diets for lactating goats on milk chemical composition and fatty acid profile, and physicochemical composition and sensory attributes of Minas Frescal cheese. Twelve lactating goats were used (eight Saanen and four Anglo Nubian goats, with 35 ± 5 days in lactation and average body weight of 37.93 ± 9.22 kg), distributed in a triplicate 4 × 4 Latin Square design. The increasing levels of LC studied were: 0, 67, 133 and 200 g/kg of dry matter (DM). The analyses were adjusted using orthogonal polynomial contrasts, in which the probability level of 5% was considered. For sensory attributes, principal component analysis was performed. The LC inclusion promoted the reduction in moisture (p = 0.013) and mineral matter (p < 0.001) content in cheese. The ether extract content in cheese showed a quadratic effect (p = 0.021). Lauric acid showed a linear (p = 0.002) increasing effect, and myristic (p < 0.001) and rumenic (p = 0.018) acids showed quadratic effects. The sensory attributes analysis in cheese indicated that the inclusion of 133 and 200 g/kg of LC improve its texture. Flavor was improved with the inclusion of 67 and 133 g/kg. The inclusion of up to 133 g/kg of LC in the diet of lactating goats is recommended because it promotes improvements in flavor and texture of Minas Frescal cheese.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2076-2615/13/1/35

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