Gross composition, fatty acid profile and sensory characteristics of Saanen goat milk fed with Cacti varieties

• Published in: Tropical animal health and production Vol. 48; no. 6; pp. 1253 - 1259
• Main Authors: Catunda, Karen Luanna Marinho, de Aguiar, Emerson Moreira, de Góes Neto, Pedro Etelvino, da Silva, José Geraldo Medeiros, Moreira, José Aparecido, do Nascimento Rangel, Adriano Henrique, de Lima Júnior, Dorgival Morais
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01-08-2016; Springer Nature B.V
• Subjects: Animal Feed; Animal Nutritional Physiological Phenomena; Animals; Biomedical and Life Sciences; Body Composition; Brazil; Cactaceae; Cereus; Diet; Diet - veterinary; Droughts; Fatty acids; Fatty Acids - analysis; Female; Goats; Goats - metabolism; Goats - physiology; Life Sciences; Milk; Milk - chemistry; Mimosa; Opuntia stricta; Pilosocereus; Regular Articles; Sabia; Sustainable production; Tropical Climate; Veterinary Medicine/Veterinary Science; Zoology; Lipids; Semi-arid; Milk quality; Flavor; Cactus
• ISSN: 0049-4747; 1573-7438
• DOI: 10.1007/s11250-016-1085-7

The use of cactus is an alternative for sustainable production systems in Northeast Brazil. The objective of this research was to evaluate the influence of supplying five cacti species from the Brazilian semi-arid northeast region on the physical-chemical sensory characteristics and the profile of fatty acids of Saanen goat milk. Five multiparous goats were used, confined, and distributed in a Latin square 5 × 5 design, with five experimental diets and five periods. Treatments consisted of 473 to 501 g/kg of a cactaceous mix (
Pilosocereus gounellei
,
Cereus jamacaru
,
Cereus squamosus
,
Nopalea cochenillifera
, or
Opuntia stricta
) added to 187.8 to 197.9 g/kg of “Sabiá” (
Mimosa caesalpiniifolia
) hay and 311 to 329 g/kg of concentrate. No effects of experimental diets (
P
 > 0.05) were evidenced in the physical and chemical composition of milk for fat, total solids, or salt levels. However, protein, lactose, solids-not-fat levels, and cryoscopy point were influenced by diet (
P
 < 0.05). There was no significant difference (
P
 > 0.05) in the profile of fatty acids between treatments for all acids found, except for butyric acid. Diets also did not (
P
 > 0.05) confer sensory changes in milk characteristics. The use of the native cacti in the dairy goats’ diet did not influence the sensory characteristics or lipid profile of milk.