PRODUCTION, PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROFILE OF BUFFALO MILK SUPPLEMENTED WITH SILAGE OF DEVIL FISH (Pterygoplichthys sp.)

Abimael García-Hernández, Rosa Isela Castillo Zamudio, Silvia López Ortíz, Jesús Alberto Ramos Juárez, Eduardo Manuel Graillet Juárez, Hortensia Brito Vega, Rodolfo Osorio Osorio, Fidel Ulín Montejo, Rosa Ma. Salinas-Hernández

Abstract


Background. The purpose of providing nutritional supplementation to grazing cattle is to complement the nutrients and energy that the animals cannot obtain from pasture, and to improve the quality and composition of cattle products for the benefit of consumers. In the present study, lactating buffaloes of the Buffalypso breed were supplemented with biological silage of devil fish (Pterygoplichthys sp.). Objective. The aim of the study was to evaluate the effect of supplementation with biological silage of devil fish (Pterygoplichthys sp.), on the production and physicochemical and sensory characteristics of the milk obtained. Methodology. Twenty-four female buffaloes were assigned in a completely randomized design with three treatments and eight repetitions. The treatments were: grazing buffaloes without supplement (Control); grazing buffaloes + supplement consisting of soybean paste as protein ingredient (SS); grazing buffaloes + supplement consisting of biological silage of devil fish as protein ingredient (SP). The duration of the study included 16 days of adaptation to the diet and 10 days of experimental phase. The supplements were made using artisanal methods, and 3 kg (dry basis) of SS and SP supplements were provided daily. During the 10 days of the experimental phase, milk production was measured individually. On day eight, milk aliquots were taken for sensory evaluation, which consisted of a triangular test with 20 semi-trained judges, and a descriptive test with five trained judges. The characteristics evaluated in the descriptive test were appearance, odor, taste and texture in the mouth, and their descriptors. On day nine of the experimental phase, milk samples were taken for physicochemical analysis to determine density, pH, freezing point, non-fat solids, fat, protein and lactose. Results. Supplementation increased the amount of milk produced by grazing buffaloes (p<0.001). However, no differences (p>0.05) were found in any of the physicochemical characteristics of milk. In the triangular test, SP milk differed significantly from SS milk (p<0.05). Based on the descriptive test, SP milk differed from the milk from other treatments in appearance, fresh milk flavor, milk cream flavor, sweet taste and consistency. Conclusion. Supplementation with devil fish as a protein source increased the production of milk of grazing buffaloes by 25%, did not modify the physicochemical composition and sensory qualities of the milk, and it intensified its sweet taste, milk cream flavor and thick consistency, improving its appearance.

Keywords


milk quality, sensory attributes, protein supplement.

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URN: http://www.revista.ccba.uady.mx/urn:ISSN:1870-0462-tsaes.v23i2.3045



Copyright (c) 2020 Rosa Ma. Salinas-Hernández, Abimael García-Hernández, Rosa Isela Castillo Zamudio, Silvia López Ortíz, Jesús Alberto Ramos Juárez, Eduardo Manuel Graillet Juárez, Hortensia Brito Vega, Rodolfo Osorio Osorio, Fidel Ulín Montejo

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