Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region

Muniz, Ana Jaqueline Cavalcante; Gonzaga, Severino; Henriques, Lara Toledo; Costa, Roberto Germano; Queiroga, Rita de Cássia Ramos do Egypto; Saraiva, Carla Aparecida Soares; Souza, Carla Giselly de; Ribeiro, Neila Lidiany

doi:10.1590/fst.30321

Cited by 2 publications

(3 citation statements)

References 19 publications

(20 reference statements)

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“…A pronounced flavor was not observed in this work, as a favorable result was found for the sensorial characteristics of the milk of animals that were raised in regions where the means of the total dissolved solid levels of the groundwater were within the same range as those studied here. There are studies that seek to minimize the "goat taste" in the milk of this species, as well as in its derivatives [24,36,37].…”

Section: Discussionmentioning

confidence: 99%

Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

Costa

Freire

Araújo

et al. 2021

Animals

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Due to its necessity and magnitude, water is essential for animal nutrition. This study aimed to evaluate the effects of increasing levels of water salinity on the quality of goat milk in the Brazilian semiarid region. Twenty-four multiparous Alpine goats, with an average live weight of 38.0 ± 4.0 kg and an average lactation period of 30 days, distributed entirely at random, were used. The experiment lasted 64 days including an initial period of 14 days of adaption to the diet. The experimental treatments consisted of water with different levels of total dissolved solids (TDS): 640, 3188, 5740, and 8326 mg L−1, obtained using sodium chloride (NaCl). Increasing the levels of TDS in drinking water from 640 to 8326 mg L−1 did not significantly (p > 0.05) affect the production and the physicochemical composition of the milk. There was a linear increase (p < 0.05) in the water consumption and acidity variables as a function of the total dissolved solid levels. The mineral composition of the milk was not altered with increasing levels of TDS in water from 640 to 8326 mg L−1. There was no negative effect (p > 0.05) for any of the sensorial attributes analyzed in relation to the treatments. Therefore, as a general conclusion, based on the analyses carried out in this experiment, it was found that water with total dissolved solids, when supplied for short periods of up to 48 days, does not alter the production, physicochemical characteristics, or the organoleptic properties of goat’s milk.

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Section: Discussionmentioning

confidence: 99%

Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

Costa

Freire

Araújo

et al. 2021

Animals

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“…The sensory characteristics analyzed contributions to improving the quality of the food and its maintenance, favoring consumer loyalty to a specific product in an increasingly demanding Market (Teixeira, 2009). Muniz et al (2022) observed that three main components were needed to explain 69% of the total variation in milk's sensory attributes from cows supplemented with tannic acid levels. Of the 13 attributes considered in the sensory analysis, 7 were important in the first 3 PCs, considering that their correlation was 69%.…”

Section: Discussionmentioning

confidence: 99%

“…Animal nutrition plays a fundamental role in the milk production system, as in addition to being a crucial production tool, it influences quality and is associated with a considerable portion of the dairy herd (Lopes et al, 2017). Of the various factors associated with sensory attributes and milk quality, food has been fundamental in the handling of milk components (Pereira et al, 2010;Muniz et al, 2022). Due to substances present in forages with odoriferous properties, the pasture-based diet can modify the chemical composition and sensory properties of milk related to the fatty acid and enzyme composition of milk (Coulon & Priolo, 2002).…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

et al. 2023

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The objective of this study was to evaluate the quality of milk and cheese and sensory analysis of cheese from goats that received a diet with different levels of sorghum silage in the diet. Twenty Anglonubian dairy goats were used, with an average age of 2 years, average live weight of 43.7 kg, distributed in a completely randomized design, with five replications. Moisture (P=0.001), total solids (P=0.001), fat (p=0.001), TDE (P=0.006) and protein (P=0.003) of goat cheese showed a significant difference due to the inclusion of silage from goat cheese. sorghum in the diet. The sensory attributes soft appearance (P<.0001), look (P<.0001), salty taste (P<.0001) and smooth texture (P=0.0430) showed a significant difference depending on the level of sorghum silage added to the diet. of goats. In the PC analysis, it is observed that three main components were needed to represent the variation of 64.84% of the data. PC 1 determined 29% of the data variation and was represented by the attributes with the highest averages: attractive aroma (5.87) and global acceptability (7.74). The inclusion of up to 45% of sorghum silage in the diet of goats increased milk and cheese fat, which favored high scores for the attributes of softness and global acceptance.

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Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region

Cited by 2 publications

References 19 publications

Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

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