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| 3. |  | MENDES, R. de A.; PEREIRA, A. A. G.; SOUZA FILHO, A. P. da S.; ALVES, S. de M.; BAYMA, J. de C.; SANTOS, L. S. Determinação da atividade alelopática de Brachiaria Humidicula (Gramineae). In: CONGRESSO BRASILEIRO DE QUÍMICA, 39., 1999, Goiânia. Química para o desenvolvimento sustentável: livro de resumos. Goiânia: ABQ, 1999. p. 341.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 4. | | PEREIRA, A. A. G.; OLIVEIRA, C. J. B.; MEDEIROS, A. N.; COSTA, R. G.; BOMFIM, M. A. D.; QUEIROGA, R. C. R. E. Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil. Journal of Dairy Science, v. 93, n. 2, p. 456-62, Feb. 2010.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
17/10/2013 |
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Data da última atualização: |
07/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PEREIRA, A. A. G.; OLIVEIRA, C. J. B.; MEDEIROS, A. N.; COSTA, R. G.; BOMFIM, M. A. D.; QUEIROGA, R. C. R. E. |
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Afiliação: |
Department of Animal Science, Federal University of Paraiba (UFPB) - Areia-PB, Brazil; UFPB - Areia, PB, Brazil; UFPB - Areia, PB, Brazil; Department of Agriculture, Federal University of Paraiba (UFPB) - Bananeiras, PB, Brazil; MARCO AURELIO DELMONDES BOMFIM, CNPC; Department of Nutrition, Federal University of Paraiba (UFPB) - João Pessoa-PB, Brazil. |
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Título: |
Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 93, n. 2, p. 456-62, Feb. 2010. |
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DOI: |
10.3168/jds.2009-2315 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: 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. |
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Palavras-Chave: |
Aceitabilidade; Licuri; Milk chemistry; Sensory testing; Teste sensorial. |
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Thesagro: |
Ácido graxo; Análise organoléptica; Caprino; Composição química; Consumidor; Dieta; Leite de cabra; Mamona; Ouricuri; Palmeira oleaginosa; Planta oleaginosa; Ricinus communis; Suplemento alimentar; Syagrus coronata. |
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Thesaurus NAL: |
Castor oil; Chemical composition; Fatty acids; Goat milk; Vegetable oil. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02175naa a2200481 a 4500
001 1968757
005 2022-03-07
008 2010 bl uuuu u00u1 u #d
024 7 $a10.3168/jds.2009-2315$2DOI
100 1 $aPEREIRA, A. A. G.
245 $aPhysicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil.$h[electronic resource]
260 $c2010
520 $aAbstract: 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.
650 $aCastor oil
650 $aChemical composition
650 $aFatty acids
650 $aGoat milk
650 $aVegetable oil
650 $aÁcido graxo
650 $aAnálise organoléptica
650 $aCaprino
650 $aComposição química
650 $aConsumidor
650 $aDieta
650 $aLeite de cabra
650 $aMamona
650 $aOuricuri
650 $aPalmeira oleaginosa
650 $aPlanta oleaginosa
650 $aRicinus communis
650 $aSuplemento alimentar
650 $aSyagrus coronata
653 $aAceitabilidade
653 $aLicuri
653 $aMilk chemistry
653 $aSensory testing
653 $aTeste sensorial
700 1 $aOLIVEIRA, C. J. B.
700 1 $aMEDEIROS, A. N.
700 1 $aCOSTA, R. G.
700 1 $aBOMFIM, M. A. D.
700 1 $aQUEIROGA, R. C. R. E.
773 $tJournal of Dairy Science$gv. 93, n. 2, p. 456-62, Feb. 2010.
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