2022
DOI: 10.1590/fst.85821
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Glycerin diet affects the size of the fat globule and the fatty acid profile of goat's milk

Abstract: The objective of this study was to evaluate the production, fat and fatty acids of milk as well as the diameter, classification and quantity of the milk fat globules (MFG) of goats consuming a diet with 15% of crude glycerin. Twelve multiparous Saanen goats weighing 40 ± 6 kg and 90 ± 5 days of lactation were used. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). In this way, each milk sample is classified according to the percentage of milk fat globules … Show more

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Cited by 4 publications
(3 citation statements)
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“…The softness attribute showed a difference, which may be associated with milk fat content, which was influenced by dietary glycerin levels. Goat cheese is softer than beef cheese, resulting from the higher proportion of smaller fat globules in goat milk (Freire et al, 2022b).…”
Section: Discussionmentioning
confidence: 99%
“…The softness attribute showed a difference, which may be associated with milk fat content, which was influenced by dietary glycerin levels. Goat cheese is softer than beef cheese, resulting from the higher proportion of smaller fat globules in goat milk (Freire et al, 2022b).…”
Section: Discussionmentioning
confidence: 99%
“…Among the products that have been most tested in this regard in recent years is glycerin. Several studies have investigated the effects of glycerol on production parameters in dairy cows [4], beef cattle [5], goats [6], and lambs [7]. However, studies on its effects on reproduction, especially in goats, remain scarce.…”
Section: Introductionmentioning
confidence: 99%
“…Lima et al (2021) replaced corn with double-distilled glycerin in the diet of dairy goats in proportions of 0, 6, 12 and 18% and observed that when inserted in the diet of dairy goats at increasing levels, it does not change milk production, protein and the lactose. Freire et al (2022) replaced corn with doubledistilled glycerin in the proportions of 0 and 15% in the feeding of dairy goats and observed that there was an increase in milk production, the amount of fat in milk and the size of milk fat globules also increased and saturated and polyunsaturated fatty acids did not change. In this way, glycerin appears as an option in the formulation of diets, which can replace corn (Lage et al, 2014).…”
Section: Introductionmentioning
confidence: 99%