Physicochemical and sensory effects of cotton seed and sunflower oil supplementation on Moxotó goat milk

The effects of two levels of cotton seed and sunflower oil supplemented to the concentrate fed to Moxotó milking goats on the physicochemical and sensory characteristics of milk were studied. Treatments consisted of a control group without oil (control), 3% cotton seed oil added to the dry matter, 5% cotton seed oil, 3% sunflower oil and 5% sunflower oil. The supplementation with both vegetable oils increased (P < 0.05) the fat content and dry matter of milk. However, such increase was higher (P < 0.05) in milk from goats supplemented with cotton seed oil compared to sunflower oil. Lactose contents were higher (P < 0.05) in milk from goats receiving oil-supplemented diets. Considering the sensory analysis, the treatment with cotton oil 5% led to stronger (P < 0.05) sensory attributes of odour and goatish odour in milk, leading to less acceptability of the milk. In conclusion, the addition of vegetable oil, in particular from cotton seed, to the diet of crossbred goats increased the fat content and strengthened the goatish flavour of milk.