Utilização de torta de licuri e torta de dendê na alimentação de cabras em lactação.

Abstract

The objective of these experiments was to evaluate the effects of the inclusion of licuri cake (LC) and palm kernel cake (PKC) in diets for lactating goats on the productive and metabolic performance and on the physicochemical and sensory quality parameters of the minas frescal cheese. Each experiment was conducted with twelve lactating goats, eight Saanen (two squares) and four Anglo-Nubian (one square), distributed in a Latin square design triplicate (4 x 4), with four treatments referring to the inclusion of LC (0, 67, 133 and 200 g/kg in the DM of the total diet) and four treatments referring to the inclusion of PKC (0, 80, 160 and 240 g/kg in the DM of the total diet). The effects of the LC and PKC inclusion levels were evaluated through the adjustment of orthogonal contrasts in which the 5% probability level was considered. For the sensory parameters, the analysis of principal components was carried out. The inclusion of LC did not influence the consumption of dry matter (P>005), however, it promoted an increase in the consumption of neutral detergent fiber (P<0.001), decreased the consumption of ether extract (P=0.035) and non-fibrous carbohydrates (P<0.001). There was a reduction in dry matter digestibility (P=0.018) and an increase in neutral detergent fiber digestibility (P=0.036). Feeding (P=0.005) and rumination efficiencies of neutral detergent fiber (P<0.0001) increased with the inclusion of LC. Milk production and composition were not influenced by the inclusion of LC in the diets, as well as milk production efficiency (P>0.05). Nitrogen balance was similar for all tested diets. The inclusion of LC reduced the moisture (P=0.0125) of the cheeses. The ether extract content of the cheese had a quadratic behavior (P = 0.0208) as a function of the inclusion of LC, while it had no effect on the cheese yield. The use of principal component analysis to analyze sensory attributes resulted in a separation of the cheese samples. In the experiment with the inclusion of PKC, a gradual decrease was observed in the consumption of dry matter (P<0.001), crude protein (P<0.001), neutral detergent fiber (NDF) (P<0.01) and non-fibrous carbohydrates (P<0.01), as well as dry matter digestibility (P=0.031). Milk production was (P<0.001) gradually reduced, however, the inclusion of PKC did not influence the efficiency of milk production (P>0.05). Feeding and rumination efficiencies of dry matter and NDF were reduced (P<0.001). The percentages of fat and total solids (P=0.024) of the milk were influenced in a quadratic way. The use of PKC was associated with reduced cheese moisture (P=0.004), which compromised cheese yield (P=0.030). Changes were observed in the fatty acid profile of4 milk due to the inclusion of PKC as an increase in monounsaturated fatty acids (P=0.008) and quadratic behavior for the relationship between polyunsaturated and saturated fatty acids (P=0.022) and for the thrombogenicity index (P=0.023). The principal components analysis indicated that the control and treatments with 80 g kg-1 of PKC were the most accepted by the panelists. In this way, it is recommended to include 133 g of licuri cake per kg in the DM of the total diet of lactating goats, since at this level there was no reduction in consumption and milk production and had a better evaluation regarding the flavor and texture of the minas frescal cheese. However, the use of palm kernel cake in diets for lactating goats is not recommended as it reduces consumption and consequently the milk production of goats.