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

Simple Summary Feedlotting lactating goats is a strategy to improve their productivity and the quality of their milk and dairy products. However, feedlotting is associated with increases in production costs, due mainly to the concentrate component of the diet. The use of agro-industrial byproducts allows the reduction of feed costs by replacing costly ingredients, as the former are more easily accessible. We tested the dietary inclusion of palm kernel cake (PKC), a byproduct of the biofuel industry, at the levels of 0, 80, 160 and 240 g kg(-1), to evaluate its impact on the qualitative aspects of milk and cheese. The inclusion of up to 80 g kg(-1) PKC is recommended for the diet of goats whose milk will be used in the production of Minas Frescal cheese. We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg(-1) in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 x 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg(-1) PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good alternative for lactating goats when added to the diet at levels up to 80 g kg(-1).

Automated summary

Feedlotting lactating goats is a strategy to improve productivity and quality, with the use of palm kernel cake (PKC) at up to 80 g kg(-1) recommended for cheese production. Dietary inclusion of PKC impacted sensory parameters and fatty acid composition of cheese.