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Effect of herbal feed additives on goat milk volatile flavor compounds

cris.virtual.author-orcid0000-0002-9186-006X
cris.virtual.author-orcid0000-0003-4234-7881
cris.virtual.author-orcid0000-0002-9650-7572
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cris.virtual.author-orcid0000-0002-0321-0623
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cris.virtualsource.author-orcid7020b22a-3251-42f8-9d58-3ff547d7ac33
cris.virtualsource.author-orcid4ee23ba3-eef2-455b-bf2c-1c2dcfc4df21
cris.virtualsource.author-orcid6d08bd64-d529-4e9a-a96e-0c48877e79d9
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dc.abstract.enThe aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. The trial lasted 12 weeks. The experimental animals received supplements containing a mixture of seven or nine different species of herbs at 20 or 40 g/animal/day. The control group received feed without any herbal supplements. Milk obtained from experimental and control groups of animals was characterized by a low content of aroma compounds, with only 11 chemical compounds being identified. Decanoic methyl ester, methylo 2-heptanone and methylo-butanoic methyl ester had the highest share in the total variability of the tested aroma compounds (PCA). During the sensory evaluation, the smell and taste of most of the samples were similar (p > 0.05). However, the addition of herbal feed supplements lowered the concentration of Caproic acid (C6:0), Caprylic acid (C8:0) and Capric acid (C10:0), which caused a significant reduction in the goaty smell of milk. The obtained results indicate that the studied herbal supplements can reduce the intensity of goaty smell and allow goat milk production without modification of other sensory features.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Ekonomiki i Techniki Leśnej
dc.affiliation.instituteWydziałowa Pracownia Komputerowa
dc.contributor.authorWójtowski, Jacek
dc.contributor.authorMajcher, Małgorzata Anna
dc.contributor.authorDanków-Kubisz, Romualda
dc.contributor.authorPikul, Jan
dc.contributor.authorMikołajczak, Przemysław
dc.contributor.authorMolińska-Glura, Marta
dc.contributor.authorFoksowicz-Flaczyk, Joanna
dc.contributor.authorGryszczyńska, Agnieszka
dc.contributor.authorŁowicki, Zdzisław
dc.contributor.authorZajączek, Karolina
dc.contributor.authorCzyżak-Runowska, Grażyna
dc.contributor.authorMarkiewicz-Kęszycka, Maria
dc.contributor.authorStanisławski, Daniel
dc.date.access2025-06-23
dc.date.accessioned2025-09-30T12:34:12Z
dc.date.available2025-09-30T12:34:12Z
dc.date.copyright2023-08-05
dc.date.issued2023
dc.description.abstract<jats:p>The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. The trial lasted 12 weeks. The experimental animals received supplements containing a mixture of seven or nine different species of herbs at 20 or 40 g/animal/day. The control group received feed without any herbal supplements. Milk obtained from experimental and control groups of animals was characterized by a low content of aroma compounds, with only 11 chemical compounds being identified. Decanoic methyl ester, methylo 2-heptanone and methylo-butanoic methyl ester had the highest share in the total variability of the tested aroma compounds (PCA). During the sensory evaluation, the smell and taste of most of the samples were similar (p &gt; 0.05). However, the addition of herbal feed supplements lowered the concentration of Caproic acid (C6:0), Caprylic acid (C8:0) and Capric acid (C10:0), which caused a significant reduction in the goaty smell of milk. The obtained results indicate that the studied herbal supplements can reduce the intensity of goaty smell and allow goat milk production without modification of other sensory features.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number15
dc.description.points140
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/foods12152963
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5090
dc.identifier.weblinkhttp://www.mdpi.com/2304-8158/12/15/2963
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2963
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.engoat milk
dc.subject.enherbal feed additives
dc.subject.envolatile flavor compounds
dc.subject.enmilk taste
dc.subject.enmilk smell
dc.titleEffect of herbal feed additives on goat milk volatile flavor compounds
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue15
oaire.citation.volume12