Production and quality of Alpine goat milk by using urea in place of soybean meal
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 fi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2014-12-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14727 |
| _version_ | 1811236022619471872 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Roberto Germano Costa |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T12:02:21Z |
| format | Article |
| id | doaj.art-37f64da20c874f4d92cd44d79f505850 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-04-12T12:02:21Z |
| publishDate | 2014-12-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-37f64da20c874f4d92cd44d79f5058502022-12-22T03:33:48ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592014-12-013563263327210.5433/1679-0359.2014v35n6p3263Production and quality of Alpine goat milk by using urea in place of soybean mealRoberto Germano Costa 0Julicelly Gomes Barbosa 1Rita Cassia Ramos do Egypto Queiroga 2Ariosvaldo Nunes Medeiros 3Maria das Graças Xavier de Carvalho 4Edvaldo Mesquita Beltrão Filho 5Universidade Federal da ParaíbaUniversidade Federal de AlagoasUniversidade Federal da ParaíbaUniversidade Federal da ParaíbaUnidade Acadêmica de Medicina VeterináriaUniversidade Federal da ParaíbaThe 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.http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14727Dairy goats; Chemical composition; Non-protein nitrogen; Milk production |
| spellingShingle | 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 Production and quality of Alpine goat milk by using urea in place of soybean meal Semina: Ciências Agrárias Dairy goats; Chemical composition; Non-protein nitrogen; Milk production |
| title | Production and quality of Alpine goat milk by using urea in place of soybean meal |
| title_full | Production and quality of Alpine goat milk by using urea in place of soybean meal |
| title_fullStr | Production and quality of Alpine goat milk by using urea in place of soybean meal |
| title_full_unstemmed | Production and quality of Alpine goat milk by using urea in place of soybean meal |
| title_short | Production and quality of Alpine goat milk by using urea in place of soybean meal |
| title_sort | production and quality of alpine goat milk by using urea in place of soybean meal |
| topic | Dairy goats; Chemical composition; Non-protein nitrogen; Milk production |
| url | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14727 |
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