Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

SIMPLE SUMMARY: Feed costs are high in feedlot systems. To reduce these costs, cheaper alternatives are studied. The use of licury cake (LC) is an economical alternative because it can compete (economically and nutritionally) with common ingredients used in animal feed. However, the ruminant has different feed degradability and digestibility mechanisms, promoted by symbiosis with microorganisms in the rumen that can affect the physicochemical characteristics of the final product. We studied dietary LC inclusion, at levels of 0, 67, 133 and 200 g/kg of dry matter (DM), to evaluate its impact on qualitative aspects of milk and cheese. The inclusion of LC up to 133 g/kg DM is recommended for the diet of lactating goats whose milk will be used in the production of Minas Frescal cheese. ABSTRACT: The study was carried out to evaluate the effects of licury cake (LC) inclusion in diets for lactating goats on milk chemical composition and fatty acid profile, and physicochemical composition and sensory attributes of Minas Frescal cheese. Twelve lactating goats were used (eight Saanen and four Anglo Nubian goats, with 35 ± 5 days in lactation and average body weight of 37.93 ± 9.22 kg), distributed in a triplicate 4 × 4 Latin Square design. The increasing levels of LC studied were: 0, 67, 133 and 200 g/kg of dry matter (DM). The analyses were adjusted using orthogonal polynomial contrasts, in which the probability level of 5% was considered. For sensory attributes, principal component analysis was performed. The LC inclusion promoted the reduction in moisture (p = 0.013) and mineral matter (p < 0.001) content in cheese. The ether extract content in cheese showed a quadratic effect (p = 0.021). Lauric acid showed a linear (p = 0.002) increasing effect, and myristic (p < 0.001) and rumenic (p = 0.018) acids showed quadratic effects. The sensory attributes analysis in cheese indicated that the inclusion of 133 and 200 g/kg of LC improve its texture. Flavor was improved with the inclusion of 67 and 133 g/kg. The inclusion of up to 133 g/kg of LC in the diet of lactating goats is recommended because it promotes improvements in flavor and texture of Minas Frescal cheese.