Effect of Feeding Sesame Oil Cake on Performance and Cheese Quality of Anglo-Nubian Goats

Discussion Committee: 
Prof. Jamal Abo Omar
Dr. Maen H. Samara
Dr. Sadiq Abu Laban
Prof. Jamal Abo Omar
Ayman Muneer Abdallah Hejazy
This experiment was conducted to investigate the effects of feeding sesame oil cake (SOC) on milk and cheese quality of Anglo-Nubian goats. Sixteen lactating (20 days-in-milk) Anglo- Nubian goats were used in the experiment that lasted for 60 days. Goats were divided into 4 dietary treatment groups of 4 goats in each and the goats were distributed between the groups in away they represent age, lactation stage and number of borne. Goats were housed on pens of suitable size and were managed as any other commercial goat flock. The animals had free access to straw and water. Four types of dietary treatment were prepared using SOC. The first diet was the control and the other three diets contained: 5, 10, and 15% SOC, respectively. Animals fed twice daily and milked during the feeding time. Milk yield (MY) was recorded daily and samples were taken for chemical analysis. Cheese was made on a monthly basis and samples were taken for sensory evaluation by testing flavor and texture. Incorporation of SOC in goats diets at levels of 10 and 15% caused an increase (P<0.05) in MY compared to control and 5% SOC. Feeding SOC at all levels tested had a positive (P<0.05) on goats milk fat (F). However, the highest Fat (F) percentage was detected in milk of goats fed with 15% SOC. Sesame Oil Cake had variable effects on milk protein (P) where the highest milk P content was from milk of goats fed with 5% cake. Both total solids (TS) and solids non fat (SNF) were increased (P<0.05) due to feeding different levels of SOC compared to control. Similar trends were observed on cheese composition in regard to F content where feeding SOC at different levels increased significantly (P<0.05) cheese F content compared to control. Other cheese components such as P and ash were not affected by SOC feeding. Sensory results showed that flavor of cheese from goats consuming 10 and 15% SOC (P<0.05) was better than cheese from the other groups. However, opposite trend was observed regarding cheese texture. The cheese from goats fed the control diet had (P<0.05) better texture. The results of this study indicate that SOC can be used in goats diets during lactation season. Similarly using SOC in goats diets proved to be economically feasible. However, more research is needed to assure these findings.
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