Características fisicoquímicas de la leche de oveja tras la sustitución parcial del concentrado con subproductos de dátiles y Saccharomyces cerevisiae
Resumen
Se necesitan estrategias de alimentación sostenibles para mejorar la cantidad y la calidad de la leche de oveja. Este estudio evaluó el impacto de la sustitución parcial del concentrado convencional por subproductos de dátiles, con o sin la adición de Saccharomyces cerevisiae, en la composición fisicoquímica de la leche producida por ovejas Ouled Djellal. 30 ovejas fueron divididas aleatoriamente en 5 grupos. Todas las ovejas recibieron paja de trigo (1 kg·oveja$1–1) como forraje (66,66 %). Además de la paja de trigo, el grupo de control recibió un 33 % de concentrado (33CON), y los 4 grupos experimentales recibieron diferentes cantidades de subproductos de dátiles y concentrado: 8,33 % subproductos de dátiles + 25 % C (8,33 subproductos de dátiles), 25 % subproductos de dátiles + 8,33 % C (25 subproductos de dátiles), 16,6 % subproductos de dátiles + 16,6 % C (16,6 subproductos de dátiles), y 16,6 % subproductos de dátiles + 16,6 % C con Saccharomyces cerevisiae (16,6 subproductos de dátiles sc). Las muestras de leche fueron analizadas para determinar su contenido de grasa, proteína, lactosa, sólidos totales y sólidos no grasos. El contenido de grasa de la leche (P<0,01) y los sólidos totales (P=0,025) fueron significativamente más altos en los grupos experimentales que en el grupo de control, particularmente en las raciones de 25 subproductos de dátiles y 16,6 subproductos de dátiles sc. El contenido de proteínas y sólidos no grasos aumentó numéricamente sin alcanzar significancia estadística, mientras que los niveles de lactosa se mantuvieron relativamente estables en todos los tratamientos. La sustitución parcial del concentrado por subproductos de dátiles mejoró la calidad de la leche, lo que indica que los subproductos de dátiles pueden ser un recurso alimenticio sostenible para las ovejas lactantes, añadiendo así valor a sus productos lácteos.
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