Even if only some aspects of the aromatic and nutritional qualities of milk and cheese have been examined in this chapter, the information reported here indi- cates that feeding systems based on natural pastures represent a factor of quality diversification of milk and milk products. Nevertheless, many questions remain unanswered because of the lack of specific research on this topic, especially on goats. For example, it is not known if grazing systems on cultivated forage resources (swards and meadows) could guarantee the production of milk and cheese with characteristics similar to those expressed by natural pastures. The limited information available suggests that the vegetal species considered play an important role in these aspects. Grass species are poorer in terpenes compared with forbs (Mariacaet al., 1997; Viallonet al., 2000; Bugaudet al., 2001), sug- gesting that swards and meadows cultivated with these species should be excluded from the diet, to produce milk and cheeses rich in these volatile com- ponents. Unfortunately, it is inconceivable or not feasible to cultivate species belonging to the botanical families richest in aromatic components, such as Apiaceae, asters and plantains (Mariaca et al., 1997; Bugaud et al., 2001).
Ketones, alcohols and esters, highly present in vegetation and in milk, are not as well known as terpenes, and little or no information is available about their role in the aromatic characterization of milk and cheese. Milk and cheese nutritional quality is better understood. Preservation treatments, whatever they are, impov- erish animal feeds, above all in vitamins. Even if future research does confirm, or consolidate, the value of natural pasture as an element of enrichment of milk in aromatic components appreciated by consumers, and in nutritional molecules useful for humans, will pasture systems be able to survive in industrialized society? Different answers could be given, but it is likely that only tomorrow’s consumer will give the right answer. On the basis of present data on dairy prod- ucts consumption, it seems that the consumption of food with an ‘organic’ brand
Content (mol/g DM)
0 5 10 15 20
Borage Hawthorn Pasture hay 5,7,4-tri-OH-flavonol β-Sitosterol
β-Amirine
Flavone
Rutin 5,7-di-OH-flavone Quercetin
Fig. 5.18. Effect of botanical species or pasture hay on milk content (on dry matter, DM, basis) of compounds of pharmacological importance. (Adapted from De Feoet al., 2006.)
or with a ‘natural’ image has increased by more than 300% over the last few years, despite a trend towards a rise in price of these products.
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6 Energy and Protein
Requirements of Goats
A. C
ANNAS,1A.S. A
TZORI,1F. B
OE1 ANDI.A.M.A. T
EIXEIRA21Dipartimento di Scienze Zootecniche, Università di Sassari, Via E. De Nicola 9, 07100 Sassari, Italy;2Departamento de Zootecnia, Universidade Estadual Paulista ‘Júlio de Mesquita Filho’ UNESP, Via Prof. Paulo Donato Castellane km 5, 14884-900 Jaboticabal, Brazil
Introduction
Goats are widespread worldwide due to their nutritional and environmental adaptability. They are reared in a wide range of breeding (from extensive to highly intensive) and feeding (from grazing diets to total mixed rations) systems and geographical areas. As a result, milk production and body composition vary probably more in goats than in other ruminant species. Thus, correct estimation of their energy and protein requirements in each unique condition is necessary to optimize diet composition or to determine optimum stocking rates of goats.