Production and quality of Alpine goat milk by using urea in place of soybean meal
| Autor: | Roberto Germano Costa, Julicelly Gomes Barbosa, Rita Cassia Ramos do Egypto Queiroga, Ariosvaldo Nunes Medeiros, Maria das Graças Xavier de Carvalho, Edvaldo Mesquita Beltrão Filho |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Semina: Ciências Agrárias, Vol 35, Iss 6, Pp 3263-3272 (2014) |
| Druh dokumentu: | article |
| ISSN: | 1679-0359 1676-546X |
| DOI: | 10.5433/1679-0359.2014v35n6p3263 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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