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Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
- Muelas, Raquel, Monllor, Paula, Romero, Gema, Sayas-Barberá, Estrella, Navarro, Casilda, Díaz, José Ramón, Sendra, Esther
- Foods 2017 v.6 no.12
- agroindustrial byproducts, artichokes, bracts, coagulation, color, dairy goats, diet, environmental impact, fermentation, harvesting, milk, milk composition, sensory evaluation, sensory properties, silage, traditional farming, yogurt
- 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.