Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg<sup>−1</sup> in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary add...

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Bibliographic Details
Main Authors: Fernanda G. Ferreira, Laudí C. Leite, Henry D. R. Alba, Bruna M. A. de C. Mesquita, Stefanie A. Santos, Manuela S. L. Tosto, Marion P. da Costa, Douglas dos S. Pina, Layse A. Gordiano, Arielly O. Garcia, Pedro H. S. Mazza, Gleidson G. P. de Carvalho
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Animals
Subjects:
byproduct
dairy goat
fatty acids
ruminant nutrition
sensorial analysis
small ruminant
Online Access:https://www.mdpi.com/2076-2615/11/12/3501

Internet

https://www.mdpi.com/2076-2615/11/12/3501

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