Efecto de la inclusión de ensilaje de naranja como suplemento alimenticio sobre la composición de la leche caprina.

Abstract

One of the main disadvantages of goat milk production derives from the high cost of supplementation based on commercial foods, which makes it necessary to explore other feeding alternatives. The objective of the present study was to evaluate the effect of orange silage on the quality of goat milk at the Villa Marina Experimental Farm of the University of Pamplona. A first phase consisted in the validation of orange silage where three fermentation times 21, 30 and 45 days were evaluated, under a design of randomized complete blocks with four replicas, each of 10kg. Descriptive statistics and analysis of variance tests with a significance of P <0.05 were applied by the LSDFisher test. Significant differences were found (P <0.05), for the pH parameters in Treatment 1, with a mean of 3.63; dry matter and protein with averages of 14.50% and 9.15%, respectively for Treatment 2. The other nutritional parameters: ash, fat and fiber had similar behavior (P> 0.05) during the days of storage. It is determined that the best orange silage fermentation period was 30 days. In the second phase, orange silage was supplied to 12 goats during lactation taking into account two treatments 250g and 500g of this food supplement and a control with four replicas where the experimental unit was each animal. The experimental time was two months sampling each week, starting from a period of habituation to 10-day orange silage, offering small quantities to guarantee consumption. The parameters of milk quality: fat, protein, non-fat solids, minerals, density and lactose, were measured in the Julie C3 Scope Electric equipment with a periodicity of seven days. Descriptive statistics tests were applied, comparing means by means of the Tukey test to said milk quality parameters, finding a significant difference P <0.05 for fat in Treatment 1 and protein and mineral solids in treatment 2, with means of 3.99% and 0.86% respectively. For the other parameters, similar values were obtained, allowing to conclude that the inclusion of EN as a nutritional supplement is a nutritional alternative that improves some characteristics of goat milk quality. Regarding milk production, no significant differences were observed between the treatments and the control, obtaining total yields at the end of the experimental period of 245 liters for the control, 244 liters for Treatment 1 and 243 liters for Treatment 2. It was estimated the cost of producing EN of $ 348.11 per kg. For the supplementation costs per liter of milk produced, a value of $ 85.59 was obtained for Treatment 1 and $ 171.90 for Treatment 2, allowing to conclude that in the aspect of productivity the EN is not a viable alternative since it increases production costs per unit of product.