EFEITO DE DIFERENTES FONTES DE ENERGIA SORE A PRODUÇÃO E QUALIDADE DO LEITE E DO QUEIJO DE CABRAS

Abstract

Goat's milk is one of the most complete foods for human nutrition, rich in high biological value proteins, essential fatty acids as well as vitamins and minerals. Thus, the goal of this paper was to evaluate the results of the use of cottonseed and corn meal in the feeding of dairy goats, analyzing the weight and body condition of the animals, milk production, the physical and chemical characteristics of milk, sensory analysis of the cheese with and without the use of palatability, checking the acceptance of this product by people. Twelve animals were used, six goats for each treatment. In one treatment goats received concentrated with cottonseed, which is a compound rich in fat and in the second treatment it was used corn meal. It was analyzed the weight of the animals, milk production, body condition score, physical and chemical characteristics of milk and sensory analysis of cheese. The design was completely randomized. Changes were observed in animals that were fed with cottonseed, including an increase in body weight and body condition. The milk's protein, acidity, solids and moisture at 105ºC did not differ due to the animals were in late lactation. In the sensory evaluation of the cheese was noted that cheese made with the use of oregano flavor agent had an average similar scores to that of cow's milk cheese. Supplementation with cottonseed can be a good nutritional alternative for dairy goats, improving the condition and body weight of animals. However, it interferes in the functional and nutritional components of milk, such as fat density and acidity and thus influencing the sensory evaluation of cheese. The use of oregano flavor agent improved the acceptance of the product. However, when compared to cow's milk there is greater rejection by the public, probably for cultural reasons.

Keywords

• cotton seed
• dairy products
• nutrition
• palatability
• sensory analysis