Abstract
We evaluated the physical and chemical characteristics of raw milk from goats supplemented with levels of Total Digestible Nutrients (TDN) in the dry period. Samples from 20 goats were divided into 4 groups, 3 groups received 400g concentrate per animal with different levels of TDN (65, 75 and 85%), and the control group (without concentrate). Four samples of milk were used for each animal, in four sampling periods, which were subjected to physical and chemical analysis. There was no significant difference between the treatments for the parameters of acidity and fat. The diet without concentrate presented higher value for the cryoscopic index. Mean values of the four treatments were within the range set by the Brazilian legislation for all parameters evaluated. The use of concentrate, containing 85% TDN in goat supplementation, was favored the physical and chemical characteristics of the milk during the dry period.
Highlights
The Brazilian semi-arid region has about 90% of the country’s goat flock (Silva et al, 2016), and the breeding of these animals in the northeast region is related to their adaptability to adverse conditions, especially prolonged drought
The most diverse production systems can be found (Facó et al, 2011), the supplementation should always be used to meet the nutritional needs of the animals
This study evaluated the physical and chemical quality of raw milk, from goats supplemented with different levels of total digestible nutrient (TDN) in the diet
Summary
The Brazilian semi-arid region has about 90% of the country’s goat flock (Silva et al, 2016), and the breeding of these animals in the northeast region is related to their adaptability to adverse conditions, especially prolonged drought. In this region, the most diverse production systems can be found (Facó et al, 2011), the supplementation should always be used to meet the nutritional needs of the animals. It presents a chemical composition composed of proteins of high biological value and essential fatty acids, besides its mineral and vitamin content (Haenlein, 2004; Park, Juárez, Ramos, & Haenlein, 2007)
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