Physicochemical composition of the milk and cheese yield of sheep supplemented with concentrate based on corn grain or whole cottonseed.

• Autor(a) principal: SANTOS, R. N.
• Data de Publicação: 2023
• Outros Autores: NOGUEIRA, G. H. M. de S. M. F., NOGUEIRA, D. M., VOLTOLINI, T. V., LOPES JÚNIOR, E. S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1156569; https://doi.org/10.1016/j.smallrumres.2023.107085
• topic: Leite de ovelha; Queijo de ovelha; Suplementação de pasto; Milho em grão; Caroço de algodão integral; Suplementação nutricional; Pastagem; Ovelha; Ewe milk; Milk production; Tropical pastures

This study aimed to evaluate the effects of nutritional supplementation with concentrate based on corn grain or whole cottonseed on the milk yield, physicochemical composition of the milk and the cheese yield from lactating sheep. Twelve Lacaune x Santa Ines ewes were kept on irrigated pasture of Tifton 85 (Cynodon dactylon) and were distributed in replicated 3 × 3 Latin Square design. The animals were allocated into three experimental groups for 63 days of supplementation, as follows: Pasture (composed of Tifton 85 grass without supplementation), Corn (concentrated mixture containing ground corn grain and Tifton 85 pasture) and Cottonseed (concentrated mix containing whole cottonseed and Tifton 85 pasture). The milk from the Cottonseed group showed higher values (P < 0.05) of non-fat solids, protein, minerals, density, freezing point when compared to the Pasture and Corn groups, but there was no difference (P > 0.05) for fat content and milk yield among Pasture, Corn and Cottonseed groups. Cheese yield in the Cottonseed group was 30 % higher than the cheese yield in the Corn group (P > 0.05). The inclusion of 50 % of whole cottonseed in concentrate supplementation of crossbred ewes increases the physicochemical composition of the milk, and this may improve the cheese yield of manufactured cheeses.