Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the s...Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the same products. Fermentations were performed with pasteurized goat milk or cow milk added with skim milk （18% of solids） using three separately different starters; yoghurt starter （a combination of Streptococcus thermophilus FNCC-0040 and Lactobacillus bulgaricus FNCC-0041）, single starter of Lactobacillus acidophilus FNCC-0029 and Lactobacillus casei FNCC-0051. The parameters observed were pH, acidity, nutritional quality including protein, fat and lactose content and product＇s viscosity. Acidity, pH and viability of LAB were also monitored during storage at refrigerated temperature （4 ℃） for 28 days. Results show that the different LAB starters did not affect the pH, acidity, lactose and protein content. Differences on LAB starters affected fat content and viscosity. The highest score of viscosity （30.00 Pa.s ± 7.02 Pa.s） was observed on products fermented by yoghurt starters, followed by products obtained using starter of L. acidophilus （17.7 ±11.4） and L. casei （8.62 ±0.35）. Protein content, acidity, pH and viscosity were not significantly different between products obtained from goat milk and cow milk. Fat content in fermented goat milk was higher （5.03% ±0.62%） than in fermented cow milk （3.52% ±0.37%）, however, lactose content was higher in fermented cow milk （5.16% ±0.40%） than in fermented goat milk （4.53% ±0.35%）. Total LAB concentration in fermented cow milk during storage was 8.03± 0.52 logt0 cfu/mL, while in fermented goat milk was 7.81 loglo cfu/mL ± 0.67 loglo cfu/mL. There was a 10.83% decrease in LAB viability in fermented cow milk and 11.40% in fermented goat milk after 28 days of storage. In conclusion, quality of fermented milk is affected by the starters applied, raw milk source and storage period.展开更多
Eight goats of 7-8 months old and an average body weight （BW） of 20 ± 5.0 kg were used in double 4 × 4 Latin square design. The treatments were the four levels of leucaena meal replacement for soybean meal...Eight goats of 7-8 months old and an average body weight （BW） of 20 ± 5.0 kg were used in double 4 × 4 Latin square design. The treatments were the four levels of leucaena meal replacement for soybean meal in concentrates at 0%, 25%, 50% and 75% of crude protein. The results showed that roughage intake （% BW and g/kgBW^0.75） increased linearly （P 〈 0.01） with increasing levels of leucaena meal while total feed intake was not significantly different among dietary treatments. Similarly, dry matter, organic matter, neutral detergent fiber digestibility and ruminal ammonia nitrogen （NH3-N） were not significantly different among dietary treatments. However, crude protein digestibility, ruminal pH （6 hr after feeding）, nitrogen （N） intake, N absorption, N retention and total volatile fatty acids increased quadratically （P 〈 0.01） with the increasing levels of leucaena meals. It could be concluded that leucaena meal could replace up to 50% of soybean meal in the diet without any negative effect on feed intake, nutrient digestibility and rumen fermentation of meat goats.展开更多
Goat satisfying energy requirements of goat are determined by anatomical body and browse leaves. In High Bassin zone of Mandrare in Southern Madagascar, sampling area of 400 m^2 has been monitored to analysis floristi...Goat satisfying energy requirements of goat are determined by anatomical body and browse leaves. In High Bassin zone of Mandrare in Southern Madagascar, sampling area of 400 m^2 has been monitored to analysis floristic diversity and Shannon-Weaver index and to establish rangeland typology. With one ram, two castrated goats and three ewes, foraging behaviour, bite rate and forage nutritive value were analyzed in native pastureland during six days at two browsing periods. As results, four pastureland groups were classified with dominant shrubs plants Acacia farnesiana, Poupartia caffra, Kigelianthe madagascariensis and Rhigozum madagascariense. Rangelands sites have presented lower heterogeneity with floristic density （236-658 plants per hectare）, Shannon-Weaver index （0.28-0.95）, maximum diversity （1.04 ± 0.07） with P 〈 0.05. Most of 42 identified fodder plants presented significant difference （P 〈 0.05） and higher nutritive value （35-54% Dry Matter or DM）; mineral matter （70-162 g·kg DM^-1）; Crude Protein （124-175 g·kg DM^-1）; Crude Fibre （203-376 g·kg DM^-1）; Neutral Detergent Fiber （388-548 g·kg DM^-1） and gross energy （3617-4464 kcal·kg DM^-1）. Acaciafarnesiana rangeland was overgrazed with 4.00 to 9.00 bites·mn^-1. In fact, relationships between phytosociology, nutritional parameters and foraging behaviour have been analyzed to improve with autochthonous plants and to manage rangeland in semi arid environment.展开更多
文摘Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the same products. Fermentations were performed with pasteurized goat milk or cow milk added with skim milk （18% of solids） using three separately different starters; yoghurt starter （a combination of Streptococcus thermophilus FNCC-0040 and Lactobacillus bulgaricus FNCC-0041）, single starter of Lactobacillus acidophilus FNCC-0029 and Lactobacillus casei FNCC-0051. The parameters observed were pH, acidity, nutritional quality including protein, fat and lactose content and product＇s viscosity. Acidity, pH and viability of LAB were also monitored during storage at refrigerated temperature （4 ℃） for 28 days. Results show that the different LAB starters did not affect the pH, acidity, lactose and protein content. Differences on LAB starters affected fat content and viscosity. The highest score of viscosity （30.00 Pa.s ± 7.02 Pa.s） was observed on products fermented by yoghurt starters, followed by products obtained using starter of L. acidophilus （17.7 ±11.4） and L. casei （8.62 ±0.35）. Protein content, acidity, pH and viscosity were not significantly different between products obtained from goat milk and cow milk. Fat content in fermented goat milk was higher （5.03% ±0.62%） than in fermented cow milk （3.52% ±0.37%）, however, lactose content was higher in fermented cow milk （5.16% ±0.40%） than in fermented goat milk （4.53% ±0.35%）. Total LAB concentration in fermented cow milk during storage was 8.03± 0.52 logt0 cfu/mL, while in fermented goat milk was 7.81 loglo cfu/mL ± 0.67 loglo cfu/mL. There was a 10.83% decrease in LAB viability in fermented cow milk and 11.40% in fermented goat milk after 28 days of storage. In conclusion, quality of fermented milk is affected by the starters applied, raw milk source and storage period.
文摘Eight goats of 7-8 months old and an average body weight （BW） of 20 ± 5.0 kg were used in double 4 × 4 Latin square design. The treatments were the four levels of leucaena meal replacement for soybean meal in concentrates at 0%, 25%, 50% and 75% of crude protein. The results showed that roughage intake （% BW and g/kgBW^0.75） increased linearly （P 〈 0.01） with increasing levels of leucaena meal while total feed intake was not significantly different among dietary treatments. Similarly, dry matter, organic matter, neutral detergent fiber digestibility and ruminal ammonia nitrogen （NH3-N） were not significantly different among dietary treatments. However, crude protein digestibility, ruminal pH （6 hr after feeding）, nitrogen （N） intake, N absorption, N retention and total volatile fatty acids increased quadratically （P 〈 0.01） with the increasing levels of leucaena meals. It could be concluded that leucaena meal could replace up to 50% of soybean meal in the diet without any negative effect on feed intake, nutrient digestibility and rumen fermentation of meat goats.
文摘Goat satisfying energy requirements of goat are determined by anatomical body and browse leaves. In High Bassin zone of Mandrare in Southern Madagascar, sampling area of 400 m^2 has been monitored to analysis floristic diversity and Shannon-Weaver index and to establish rangeland typology. With one ram, two castrated goats and three ewes, foraging behaviour, bite rate and forage nutritive value were analyzed in native pastureland during six days at two browsing periods. As results, four pastureland groups were classified with dominant shrubs plants Acacia farnesiana, Poupartia caffra, Kigelianthe madagascariensis and Rhigozum madagascariense. Rangelands sites have presented lower heterogeneity with floristic density （236-658 plants per hectare）, Shannon-Weaver index （0.28-0.95）, maximum diversity （1.04 ± 0.07） with P 〈 0.05. Most of 42 identified fodder plants presented significant difference （P 〈 0.05） and higher nutritive value （35-54% Dry Matter or DM）; mineral matter （70-162 g·kg DM^-1）; Crude Protein （124-175 g·kg DM^-1）; Crude Fibre （203-376 g·kg DM^-1）; Neutral Detergent Fiber （388-548 g·kg DM^-1） and gross energy （3617-4464 kcal·kg DM^-1）. Acaciafarnesiana rangeland was overgrazed with 4.00 to 9.00 bites·mn^-1. In fact, relationships between phytosociology, nutritional parameters and foraging behaviour have been analyzed to improve with autochthonous plants and to manage rangeland in semi arid environment.
