Department of Animal Science, Federal University of Paraiba, Areia-PB 58397-000, Brazil.
J Dairy Sci. 2010 Feb;93(2):456-62. doi: 10.3168/jds.2009-2315.
The purpose of this study was to evaluate the influence of castor and licuri palm oils supplemented to milking goats on the physical, chemical, and sensory characteristics of milk. A double Latin square experimental design (5x5) using 10 confined crossbred Moxotó-Alpine goats was performed according to the following treatments: nonsupplemented (control), 3% castor oil, 5% castor oil, 3% licuri oil, and 5% licuri oil. Oils in each treatment were supplemented in the dry matter. Castor oil supplementation reduced the fat content and increased the lactose and density of milk. Considering the sensory analysis, a lower acceptability was observed for milk from goats supplemented with castor oil. On the other hand, licuri oil supplementation led to higher acceptability scores for flavor and odor of goat milk.
本研究旨在评估在羊奶中添加蓖麻和利古里亚油对羊奶物理、化学和感官特性的影响。采用双拉丁方实验设计（5x5），使用 10 头封闭的杂交 Moxotó-Alpine 山羊进行实验，根据以下处理进行：不添加（对照）、3%蓖麻油、5%蓖麻油、3%利古里亚油和 5%利古里亚油。每种处理中的油均以干物质形式添加。蓖麻油的添加降低了脂肪含量，增加了乳糖和牛奶的密度。考虑到感官分析，添加蓖麻油的羊奶的可接受性较低。另一方面，利古里亚油的添加导致羊奶的风味和气味的可接受性评分更高。
