Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals and Dietary Treatments
2.2. Milk Sampling
2.3. Chemical Composition
2.4. Technological Characteristics
2.5. Milk Color Determination
2.6. Sensory Analyses
2.7. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition
3.2. Technological Characteristics
3.3. Milk Color
3.4. Milk Sensory Analyses
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Experiment 1 | Experiment 2 |
Diets | ||||||
---|---|---|---|---|---|---|
Experiment 1 | Experiment 2 | |||||
Items (% in Dry Material) | CD-1 | ABD-1 | APD-1 | CD-2 | ABD-2 | APD-2 |
Dry matter | 89.36 | 59.96 | 70.64 | 89.36 | 45.18 | 59.22 |
Crude protein | 16.01 | 16.02 | 16.02 | 16.01 | 16.01 | 16.00 |
Crude Fibre | 19.62 | 19.15 | 18.67 | 19.62 | 19.22 | 17.83 |
Neutral detergent fibre | 37.83 | 38.52 | 38.07 | 37.83 | 39.81 | 38.32 |
Acid detergent fibre | 24.32 | 24.84 | 24.26 | 24.32 | 25.97 | 24.22 |
Acid detergent lignine | 5.65 | 4.32 | 4.24 | 5.65 | 3.30 | 2.93 |
Ash | 7.24 | 7.08 | 7.70 | 7.24 | 7.38 | 8.42 |
Ether extract | 4.65 | 4.85 | 5.05 | 4.65 | 4.89 | 5.32 |
MFU (MFU/kg DM) | 0.92 | 0.94 | 0.92 | 0.92 | 0.95 | 0.91 |
Experiment 1 (12.5% Inclusion) | ||||
Diet | ||||
Compound | CD-1 | ABD-1 | APD-1 | Effect (p) |
Fat | 5.78 ± 0.60 | 5.90 ± 0.53 | 5.85 ± 0.57 | NS |
Crude protein | 3.98 ± 0.24 | 3.83 ± 0.21 | 3.90 ± 0.22 | NS |
Casein | 3.45 ± 0.21 | 3.34 ± 0.80 | 3.39 ± 0.19 | NS |
Whey protein | 0.53 ± 0.04 | 0.49 ± 0.03 | 0.51 ± 0.04 | NS |
Lactose | 4.21 ± 0.04 | 4.24 ± 0.05 | 4.20 ± 0.04 | NS |
Total solid | 14.77 ± 0.87 | 14.72 ± 0.74 | 14.75 ± 0.79 | NS |
Ash | 0.46 ± 0.07 | 0.42 ± 0.07 | 0.46 ± 0.07 | NS |
Experiment 2 (25% Inclusion) | ||||
Diet | ||||
Compound | CD-2 | ABD-2 | APD-2 | Effect (p) |
Fat | 5.61 ± 0.55 | 5.81 ± 0.61 | 5.43 ± 0.59 | NS |
Crude protein | 4.01 ± 0.06 b | 3.79 ± 0.06 a | 3.91 ± 0.05 a,b | ** |
Casein | 3.50 ± 0.06 b | 3.33 ± 0.06 a | 3.39 ± 0.05 a,b | ** |
Whey protein | 0.52 ± 0.02 | 0.47 ± 0.04 | 0.51 ± 0.03 | NS |
Lactose | 4.31 ± 0.06 | 4.33 ± 0.04 | 4.29 ± 0.06 | NS |
Total solid | 14.76 ± 0.47 | 14.69 ± 0.59 | 14.40 ± 0.55 | NS |
Ash | 0.47 ± 0.01 b | 0.44 ± 0.01 a | 0.44 ± 0.02 a | * |
Experiment 1 (12.5% Inclusion) | |||||
Diets | |||||
CD-1 | ABD-1 | APD-1 | Effect (p) | ||
A0h | pH | 6.77 ± 0.15 | 6.78 ± 0.15 | 6.81 ± 0.14 | NS |
°D | 14.88 ± 1.03 | 14.81 ± 0.65 | 14.31 ± 1.36 | NS | |
A5h | pH | 5.85 ± 0.40 | 5.82 ± 0.37 | 5.65 ± 0.39 | NS |
°D | 39.50 ± 10.26 | 39.06 ± 9.15 | 38.25 ± 8.53 | NS | |
A24h | pH | 4.17 ± 0.12 | 4.19 ± 0.13 | 4.19 ± 0.14 | NS |
°D | 97.88 ± 4.33 | 100.44 ± 3.32 | 99.69 ± 3.51 | NS | |
ALCOHOL TEST | 47.13 ± 1.53 | 47.63 ± 0.88 | 48.00 ± 1.69 | NS | |
Experiment 2 (25% Inclusion) | |||||
Diets | |||||
CD-2 | ABD-2 | APD-2 | Effect (p) | ||
A0h | pH | 6.83 ± 0.11 | 6.70 ± 0.31 | 6.67 ± 0.29 | NS |
°D | 15.75 ± 0.61 | 15.67 ± 0.41 | 15.17 ± 0.93 | NS | |
A5h | pH | 5.51 ± 0.78 | 5.47 ± 0.94 | 5.48 ± 0.80 | NS |
°D | 36.72 ± 13.32 | 36.82 ± 13.38 | 37.72 ± 12.22 | NS | |
A24h | pH | 4.21 ± 0.06 | 4.18 ± 0.04 | 4.19 ± 0.05 | NS |
°D | 91.75 ± 7.17 | 96.17 ± 2.11 | 98.08 ± 2.44 | NS | |
ALCOHOL TEST | 46.33 ± 1.03 | 46.67 ± 1.37 | 47.00 ± 1.79 | NS |
Experiment 1 (12.5% Inclusion) | ||||
Diets | ||||
CD-1 | ABD-1 | APD-1 | Effect (p) | |
Whey drainage ability (%) | 64.51 ± 3.23 | 65.23 ± 4.41 | 65.69 ± 2.92 | NS |
Fat (g/100 mL) | 0.56 ± 0.14 | 0.56 ± 0.16 | 0.63 ± 0.20 | NS |
Crude protein (g/100 mL) | 1.00 ± 0.06 | 1.02 ± 0.05 | 1.08 ± 0.05 | NS |
Total solid (g/100 mL) | 8.27 ± 0.31 | 8.31 ± 0.42 | 8.41 ± 0.29 | NS |
Experiment 2 (25% Inclusion) | ||||
Diets | ||||
CD-2 | ABD-2 | APD-2 | Effect (p) | |
Whey drainage ability (%) | 63.69± 5.97 | 65.29 ± 7.27 | 68.29±3.14 | NS |
Fat (g/100 mL) | 0.52 ± 0.21 | 0.50 ± 0.20 | 0.50 ± 0.20 | NS |
Crude protein (g/100 mL) | 1.19 ± 0.46 | 1.28 ± 0.49 | 1.22 ± 0.32 | NS |
Total solid (g/100 mL) | 8.64 ± 0.49 | 8.67 ± 0.42 | 8.52 ± 0.31 | NS |
Experiment 1 (12.5% Inclusion) | ||||
Diets | ||||
CD-1 | ABD-1 | APD-1 | Effect (p) | |
Whey drainage ability (%) | 64.32 ± 6.15 | 58.64 ± 6.17 | 59.86 ± 7.98 | NS |
Fat (g/100 mL) | 0.19 ± 0.07 | 0.15 ± 0.06 | 0.18 ± 0.07 | NS |
Crude protein (g/100 mL) | 0.91 ± 0.01 | 0.99 ± 0.04 | 0.99 ± 0.02 | NS |
Total solid (g/100 mL) | 7.25 ± 0.08 | 7.22 ± 0.02 | 7.25 ± 0.10 | NS |
Experiment 2 (25% Inclusion) | ||||
Diets | ||||
CD-1 | ABD-2 | APD-2 | Effect (p) | |
Whey drainage ability (%) | 57.96 ± 5.66 | 55.48 ± 9.80 | 60.52 ± 4.28 | NS |
Fat (g/100 mL) | 0.14 ± 0.01 | 0.29 ± 0.14 | 0.23 ± 0.02 | NS |
Crude protein (g/100 mL) | 0.95 ± 0.06 | 0.98 ± 0.06 | 1.02 ± 0.07 | NS |
Total solid (g/100 mL) | 7.26 ± 0.09 | 7.43 ± 0.17 | 7.34 ± 0.08 | NS |
Experiment 1 (12.5% Inclusion) | ||||
Diets | ||||
CD-1 | ABD-1 | APD-1 | Effect (p) | |
L* | 87.90 ± 0.49 | 87.56 ± 0.89 | 87.57 ± 0.81 | NS |
a* | −1.04 ± 0.14 | −1.05 ± 0.14 | −1.04 ± 0.16 | NS |
b* | 4.89 ± 0.48 | 4.79 ± 0.72 | 4.91 ± 0.57 | NS |
C* | 5.00 ± 0.50 | 4.91 ± 0.72 | 5.03 ± 0.58 | NS |
H* | 102.04 ± 1.16 | 102.50 ± 1.29 | 101.95 ± 1.34 | NS |
Experiment 2 (25% Inclusion) | ||||
Diets | ||||
CD-2 | ABD-2 | APD-2 | Effect (p) | |
L* | 85.68 ± 1.09 a | 87.32 ± 1.00 b | 87.20 ± 1.08 b | * |
a* | −1.40 ± 0.12 | −1.18 ± 0.10 | −1.17 ± 0.17 | NS |
b* | 6.10 ± 0.14 b | 5.63 ± 0.29 a | 5.68 ± 0.26 a | * |
C* | 6.25 ± 0.53 b | 5.75 ± 0.29 a | 5.80 ± 0.25 a | * |
H* | 102.90 ± 1.3 | 101.8 ± 0.81 | 101.7 ± 1.83 | NS |
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Muelas, R.; Monllor, P.; Romero, G.; Sayas-Barberá, E.; Navarro, C.; Díaz, J.R.; Sendra, E. Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats. Foods 2017, 6, 112. https://doi.org/10.3390/foods6120112
Muelas R, Monllor P, Romero G, Sayas-Barberá E, Navarro C, Díaz JR, Sendra E. Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats. Foods. 2017; 6(12):112. https://doi.org/10.3390/foods6120112
Chicago/Turabian StyleMuelas, Raquel, Paula Monllor, Gema Romero, Estrella Sayas-Barberá, Casilda Navarro, José Ramón Díaz, and Esther Sendra. 2017. "Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats" Foods 6, no. 12: 112. https://doi.org/10.3390/foods6120112