Abstract
Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts) in the diet of dairy goats (0%, 12.5% and 25% inclusion) on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes. Panelists were not able to differentiate among yogurts obtained from those milks by discriminant triangular sensory tests. Silages of artichoke by-products can be included in isoproteic and isoenergetic diets for dairy goats, up to a 25% (feed dry matter), without negatively affecting milk technological and sensory properties whereas reducing feeding costs.
Highlights
By-products from agricultural and food processing industries represent a major disposal problem.The moisture of these by-products is a limitation for their storage and companies must manage them quickly to avoid environmental problems, which imply an important additional cost
The results obtained in the present study reveal that the inclusion of up to 25% artichoke by-products on dairy goat diets does not relevantly affect milk composition, it slightly modified crude protein, casein and ash, we consider those changes irrelevant due to the reduced differences and absence of impact on milk technological properties
The inclusion of outer bracts and plant artichoke silages up to 12.5% inclusion in the diet of dairy goats did not affect milk color, while differences were observed for color parameters in the inclusion of 25%
Summary
By-products from agricultural and food processing industries represent a major disposal problem. The moisture of these by-products is a limitation for their storage and companies must manage them quickly to avoid environmental problems, which imply an important additional cost. Such by-products are promising sources of valuable compounds. They may be used because of their technological or nutritional properties in animal feeding. From the environmental point of view, the reduction of wastes and residues, and the enhanced use of local resources as feed may reduce the carbon footprint of both horticultural and farming practices and strengthen the local economy
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