Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part II: Cheese yield and composition, sensory analysis and economic performance

Authors

  • Aurora Sainz-Ramírez Universidad Autónoma del Estado de México
  • Julieta-Gertrudis Estrada-Flores Universidad Autónoma del Estado de México
  • José Velarde-Guillén Universidad Autónoma del Estado de México
  • Felipe López-González Universidad Autónoma del Estado de México
  • Carlos-Manuel Arriaga-Jordán Universidad Autónoma del Estado de México

DOI:

https://doi.org/10.17533/udea.rccp.v36n2a5

Keywords:

alternative forages, dairy goats, economic performance, fresh cheese, milk, on-farm research, sensory analysis, small-scale livestock systems, sunflower-chickpea hay

Abstract

Background: Goat production has grown worldwide as a way to improve the quality of rural life and reduce the environmental footprint; nevertheless, there is a need to increase productivity through improved feeding strategies. The market demands healthier products with organoleptic characteristics similar to the traditional ones; thus, it is necessary to evaluate the effect of new forages for goats and its acceptance by consumers. Chemical and organoleptic composition of goat milk vary according to the diet which, in turn, affects the characteristics of cheese. Cheese texture, taste and smell are the most important sensory attributes for consumers. Objective: To evaluate the effect of substituting corn straw with sunflower hay associated with chickpea for dairy goats on yield, chemical composition and sensory acceptability of cheese, as well profitability. Methods: Twenty-eight Saanen dairy goats were randomly assigned to two treatments in a 30-day experiment on a small farm. The daily ration per goat in the MZST treatment (control treatment) consisted of alfalfa hay (200 g/goat/day) and concentrate (400 g/goat/day) plus 600 g/goat/day (50% of the ration) of corn straw. The SFCP treatment substituted corn straw with sunflower-chickpea hay; it had the same alfalfa and concentrate content, but with no corn straw and was added with 600 g/goat/day of sunflower-chickpea hay. The yield, composition and sensory evaluation of fresh cheese made with milk from each treatment were recorded, and the feeding costs and returns evaluated. Variables for the chemical composition of cheese were analyzed following a completely randomized design. Results: Significant differences were observed in cheese yield and all chemical composition variables. According to sensory evaluation, SFCP cheese had significantly higher scores for texture and odor but lower for taste and overall acceptability compared to MZST. In terms of profitability, SFCP increased feed costs by 5% but resulted in higher margins over feed costs of 12 and 24% for milk and cheese, respectively, compared to MZST. Conclusion: In spite of favorable performance and economic returns of MZST treatment (control treatment), the organoleptic characteristics of the cheese reduced its general acceptance.

|Abstract
= 411 veces | PDF
= 320 veces| | HTML
= 1 veces| | VISOR
= 2 veces|

Downloads

Download data is not yet available.

Author Biographies

Aurora Sainz-Ramírez, Universidad Autónoma del Estado de México

Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México, Campus UAEM El Cerrillo
https://orcid.org/0000-0002-8566-8653

Julieta-Gertrudis Estrada-Flores, Universidad Autónoma del Estado de México

Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México, Campus UAEM El Cerrillo
https://orcid.org/0000-0002-3376-5128

José Velarde-Guillén, Universidad Autónoma del Estado de México

Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México, Campus UAEM El Cerrillo
https://orcid.org/0000-0003-0801-5226

Felipe López-González, Universidad Autónoma del Estado de México

Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México, Campus UAEM El Cerrillo
https://orcid.org/0000-0001-7769-3755

Carlos-Manuel Arriaga-Jordán, Universidad Autónoma del Estado de México

Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México, Campus UAEM El Cerrillo
https://orcid.org/0000-0002-6140-0847

References

Acevedo D, Martínez JD, Gomes EL. Determinación de la Calidad Nutricional de Suero Costeño y Queso Costeño de Cabra usando Ratas Wistar (Rattus norvegicus). Inf Tecnol 2018; 29(2): 215-224. https://dx.doi.org/10.4067/S0718-07642018000200215

Agudelo-López M, Cesín-Vargas A, Espinoza-Ortega A, Ramírez-Valverde B. Evaluación y análisis sensorial del Queso Bola de Ocosingo (México) desde la perspectiva del consumidor. Revi Mex Cienc Pecu 2019; 10(1): 104 119. https://doi.org/10.22319/rmcp.v10i1.4739

Association of Official Analytical Chemistry (AOAC). Official methods of analysis. 15th ed. AOAC International, Arlington, VA. 1990.

Cabral AM, Batista AM, Carvalho FF, Guim A, Amorim GL, Silva MJ, França AA, Belo-Júnior GS. Cana-de-açúcar em substituição ao feno de capim-tifton 85 em rações para cabras Saanen. Arq Bras Med Vet Zootec 2015; 67:198-204. https://doi.org/10.1590/1678-7355

Castro AC, Novoa CF, Algecira N, Buitrago G. Reología y textura de quesos bajos en grasa. RECyT; 2014: 22(1), 58–66.

Chen AH, Larkin JW, Clark CJ, Irwin WE. Textural Analysis of Cheese. J Dairy Sci 1979; 62(6): 901 907. https://doi.org/10.3168/jds.s0022-0302(79)83346-9

Coulon JB, Delacroix‐Buchet A, Martin0 B, Pirisi A. Relationships between ruminant management and sensory characteristics of cheeses: A review. Le Lait 2004; 84:221–241.

Delgado FJ, González-Crespo J, Cava R, Ramírez R. Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind. IFSET 2011; 12:98-103.

Deshwal GK, Ametab R, Sharmaa H, Singha AK, Panjagaria NR, Bariaa B. Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. LWT 2020; 126: 109341. https://doi.org/10.1016/j.lwt.2020.109341

Flor RJ, Maat H, Leeuwis C, Singleton G, Gummert M. Adaptive research with and without a learning alliance in Myanmar: differences in learning process and agenda for participatory research. NJAS – Wagen J Life SC 2017; 81: 33–42. https://doi.org/10.1016/j.njas.2017.03.001

Food and Agriculture Organization of the United Nations (FAO). 2010. The state of food and agriculture: livestock in the balance. FAO. Rome.

Freitas C, Malcata FX. Microbiology and biochemistry of cheeses with appellation d’origine protegee and manufactured in the Iberian Peninsula from ovine and caprine milks. J Dairy Sci 2000; 83:584–602. https://doi.org/10.3168/jds.S0022-0302(00)74918-6

Fuentes J, Magaña C, Suárez L, Peña R, Rodríguez S, Ortiz de la Rosa B. Análisis químico y digestibilidad in vitro de rastrojo de maíz (Zea mays l.)

Agron Mesoam 2001; 12: 189-192.

Galina MA, Osnaya F, Cuchillo HM, Haenlein GF. Cheese quality from milk of grazing or indoor fed Zebu cows and Alpine crossbred goats. Small Ruminant Res 2007; 71:264–272. https://doi:10.1016/j.smallrumres.2006.07.011

Hemme T, Mohi-Uddin M, Asaah-Ndambi O. Benchmarking cost of milk production in 46 countries. J Rev Global Econ 2014; 3:254-270. http://dx.doi.org/10.6000/1929-7092.2014.03.20

Herrera-Flores TS, Moreno-Contreras MG, Licea de Anda EM, Arratia-Castro AA. Economic growth rates of legumes with low water consumption. Rev Mexicana Cienc Agric 2019; 10:987-998.

Hilliard Y, Ferlay A, Rouel J, Lamberet G. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. J Dairy Sci 2003; 86:1751–1770. https://doi.org/10.3168/jds.S0022-0302(03)73761-8

Hills JL, Wales WJ, Dunshea FR, Garcia SC, Roche JR. An evaluation of the likely effects of individualized feeding of concentrate supplements to pasture-based dairy cows. J Dairy Sci 2015; 98:1363-1401. https://doi.org/10.3168/jds.2014-8475

Kondyli E, Pappa EC, Svarnas C. Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk. Small Ruminant Res 2016; 145:1–6. http://dx.doi.org/10.1016/j.smallrumres.2016.10.022

Makkar HP. Smart livestock feeding strategies for harvesting triple gain – the desired outcomes in planet, people and profit dimensions: a developing country perspective. Anim Prod Sci 2016; 56:519–534. http://dx.doi.org/10.1071/AN15557

Martínez GM, Suarez VH. Lechería caprina: Producción, manejo, sanidad, calidad de leche. Ciudad Autónoma de Buenos Aires, Argentina.: INTA; 2019.

Mehaia MA. Manufacture of fresh soft white cheese (Domiati type) from dromedary camel's milk using ultrafiltration process. Food Chem 2002; 79:445-452. http://dx.doi.org/10.1016/s0308-8146(02)00195-4

Mlambo V, Mapiye C. Towards household food and nutrition security in semi‐arid areas: What role for condensed tannin‐rich ruminant feedstuffs? Food Res Int 2015; 76:953–961. https://doi.org/10.1016/j.foodres.2015.04.011

Moneeb AH.M, Aguilar‐Pérez C F, Ayala‐Burgos AJ, Solorio-Sánchez F J, Ku Vera JC. Effect of grazing cows in an intensive silvopastoral system with Leucaena leucocephala on Panela cheese properties: yield, composition, fatty acid profile and sensory acceptability. Anim Sci J 2019; 90: 1303-1312. http://dx.doi.org/10.1111/asj.13207

Pedregosa-Cabrero A, López-Ruiz AL, Olalla-Herrera M. Innovación en el desarrollo de queso fundido para lonchear a partir de queso fresco de cabra. Ars Pharm 2020; 61(1):49-56. https://dx.doi.org/10.30827/ars.v61i1.11816

Prospero-Bernal F, Martínez-García CG, Olea-Pérez R, López-González F, Arriaga-Jordán CM. Intensive grazing and maize silage to enhance the sustainability of small-scale dairy systems in the highlands of México. Trop Anim Health Prod 2017; 49:1537–1544. http://dx.doi.org/10.1007/s11250-017-1360-2

Queiroga RC, Santos BM, Gomes AM, Monteiro MJ, Teixeira SM, Souza EL, Pereira CJ, Pintado MM. Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture. LWT - Food Sci Technol 2013; 50:538-544. http://dx.doi.org/10.1016/j.lwt.2012.08.011

Ramírez-López C, Vélez-Ruiz F. Aislamiento, Caracterización y Selección de Bacterias Lácticas Autóctonas de Leche y Queso Fresco Artesanal de Cabra. Inf Tecnol 2016; 27(6): 115-128. https://dx.doi.org/10.4067/S0718-07642016000600012

Rao I, Peters M, Castro A, Schultze-Kraft A, White D, Fisher M, Miles J, Lascano C, Blümmel M, Bungenstab D, Tabasco J, Hyman G, Rudel T. LivestockPlus – The sustainable intensification of forage-based agricultural systems to improve livelihoods and ecosystem services in the tropics. Trop Grassl-Forrajes Trop 2015; 3:59−82. https://doi.org/10.17138/TGFT(3)59-82

Raynal-Ljutovac K, Le Pape M, Gaborit P, Barrucand P. French goat milk cheeses: An overview on their nutritional and sensory characteristics and their impacts on consumers’ acceptance. Small Ruminant Res 2011; 101:64–72. http://dx.doi.org/10.1016/j.smallrumres.2011.09.026

Rodrigues-Gandra J, Reuter-Oliveira E, Rosendo de Sena Gandra E, Seite-Takiya C, Tonissi-Buschineli de Goes RH, Pires Oliveira KM, Andrade-Silveira K, Cariolano-Araki HM, Duan-Orbach N, Nara-Vasquez D. Inoculation of Lactobacillus buchneri alone or with Bacillus subtilis and total losses, aerobic stability, and microbiological quality of sunflower silages. J Appl Anim Res 2017; 45: 609-614. http://dx.doi.org/10.1080/09712119.2016.1249874

Salinas H, Ramírez G, Rumayor-Rodríguez A. A whole-farm model for economic analysis in a goat production system in Mexico. Small Ruminant Res 1999; 31:157-164. https://doi.org/10.1016/S0921-4488(98)00126-6

Santos-Lavalle R, Flores-Verduzco JJ, Cervantes-Escoto F, Salas-González JM, Sagarnaga-Villegas LM. Oportunidades para caprinocultores de Guanajuato, México, en la comercialización de queso fino. Rev Mex Cienc Pecu 2018; 9(3):601-613. https://doi.org/10.22319/rmcp.v9i3.4500

Sanz-Ceballos L, Ramos-Morales E, Pérez-Martínez L, Gil-Extremera F, Sanz-Sampelayo MR. Utilization of nitrogen and energy from diets containing protein and fat derived from either goat milk or cow milk. J Dairy Res 2009; 76:497-504. https://doi.org/10.1017/S0022029909990252

Sanz-Sampelayo MR, Chilliard Y, Schmidely P, Boza J. Influence of type of diet on the fat constituents of goat and sheep milk. Small Rumin Res 2007; 68:42–63. https://doi.org/10.1016/j.smallrumres.2006.09.017

Shikuku KM, Valdivia RO, Paul BK, Mwongera C, Winowiecki L, Läderach P, Silvestri S. Prioritizing climate-smart livestock technologies in rural Tanzania: A minimum data approach. Agric Syst 2017; 151:204–216. https://doi:10.1016/j.agsy.2016.06.004

Souza AP, St-Pierre NR, Fernandes MH, Almeida AK, Vargas JA, Resende KT, Teixeira I A. Sex effects on net protein and energy requirements for growth of Saanen goats. Int J Dairy Sci 2017; 100:4574-4586. https://doi.org/10.3168/jds.2016-11895

Vicente F, Santiago C, Jiménez-Calderón JD, Martínez- Fernández A. Capacity of milk composition to identify the feeding system used to feed dairy cows. J Dairy Res 2017; 84: 254-263. https://doi.org/10.1017/S0022029917000383

Watkinson P, Coker C, Crawford R, Dodds C, Johnston K, McKenna A, White N. Effect of cheese pH and ripening time on model cheese textural properties and proteolysis. Int Dairy J 2001; 11:455–464. https://doi.org/10.1016/S0958-6946(01)00070-X

Zucali, M.; Bava, L.; Penati, C. and Rapetti, L. 2007. Effect of raw sunflower seeds on goat milk production in different farming systems. Italian Journal of Animal Science 6:633-635. http://dx.doi.org/10.4081/ijas.2007.1s.633

Published

2022-02-21 — Updated on 2024-09-23

Versions

How to Cite

Sainz-Ramírez, A., Estrada-Flores, J.-G., Velarde-Guillén, J., López-González, F., & Arriaga-Jordán, C.-M. (2024). Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part II: Cheese yield and composition, sensory analysis and economic performance. Revista Colombiana De Ciencias Pecuarias, 36(2), 98–108. https://doi.org/10.17533/udea.rccp.v36n2a5 (Original work published February 21, 2022)

Issue

Section

Original research articles

Most read articles by the same author(s)

Similar Articles

You may also start an advanced similarity search for this article.