Journal
JOURNAL OF DAIRY SCIENCE
Volume 93, Issue 2, Pages 456-462Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2009-2315
Keywords
acceptability; chemical composition; Syagrus coronata; Ricinus communis
Funding
- BNB (FUNDECI/Banco do Nordeste)
- CAPES (Coordenacao de Aperfeicoamento de Nivel Superior)
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The purpose of this study was to evaluate the influence of castor and licuri palm oils supplemented to milking goats on the physical, chemical, and sensory characteristics of milk. A double Latin square experimental design (5x5) using 10 confined crossbred Moxoto-Alpine goats was performed according to the following treatments: nonsupplemented (control), 3% castor oil, 5% castor oil, 3% licuri oil, and 5% licuri oil. Oils in each treatment were supplemented in the dry matter. Castor oil supplementation reduced the fat content and increased the lactose and density of milk. Considering the sensory analysis, a lower acceptability was observed for milk from goats supplemented with castor oil. On the other hand, licuri oil supplementation led to higher acceptability scores for flavor and odor of goat milk.
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