ABSTRACT. The objective of this research was to determine the ingestive behavior, volatile fatty acids, and blood biochemical and hormonal variables of goats consuming a diet with 15% glycerin. Feed efficiency (FE) and rumination (ER) of dry matter intake (DMI) and neutral detergent fiber (NDFI) of dairy goats supplemented with glycerin (0 and 15%) were not influenced by treatments (p > 0.05). The specific activities of defecation, urination and drinking had a significant effect (p < 0.05) in relation to the treatments with glycerin in the diet of dairy goats. The occasional activities (defecation, urinating and drinking water) decreased with the addition of 15% of glycerin in the goats’ diet. Lactic acid had a significant effect (p < 0.001) with the addition of 15% glycerin. Diets for dairy goats with 15% glycerin did not change the consumption of dry material, neutral detergent fiber, nor did they change the ingestive behavior of these animals. The levels of globulin, protein, albumin/globulin, glucose, cholesterol, urea, triglycerides, cortisol, and T4 variables were significantly influenced (p < 0.05) by the addition of glycerin in the diet. ABSTRACT acids 15 FE (FE ER (ER DMI (DMI NDFI (NDFI 0 ( p 0.05. 005 0.05 . 05 defecation (defecation water 0.001 0001 001 material animals globulin protein albuminglobulin albumin albumin/globulin glucose cholesterol urea triglycerides cortisol T 1 00 0.0 0.00 000 0.

Abstract The objective of this study was to evaluate the effects of replacing corn by double-distilled glycerin, a co-product of the biodiesel industry, on goat curd cheese in terms of physical-chemical, microbiological and sensory aspects. Twelve multiparas Saanen goats weighing 47.07 ± 2.41 kg and at 90 ± 5 days of lactation. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The fat had a significant effect (P < 0.05) with inclusion of glycerin in the diet. The physicochemical characteristics of the cheese were influenced (P < 0.05) by feeding up to 15% of glycerin. Regarding sensory attributes, only firmness was influenced (P < 0.05) by the inclusion of glycerin in the diet of dairy goats. Bidistilled glycerin, when inserted in the diet of dairy goats at a level of 15%, causes a reduction in the lipid content of milk and cheese, consequently affecting the cheese yield, and the parameter of firmness in the sensory of the evaluated cheeses.

Abstract The objective of this study was to evaluate the production, fat and fatty acids of milk as well as the diameter, classification and quantity of the milk fat globules (MFG) of goats consuming a diet with 15% of crude glycerin. Twelve multiparous Saanen goats weighing 40 ± 6 kg and 90 ± 5 days of lactation were used. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). In this way, each milk sample is classified according to the percentage of milk fat globules that were included in these three size categories. For the variables milk production, fat, diameter, medium and large fat globules and amount of globules showed a significant effect of the inclusion of glycerin in the diet (p < 0.05). Fifteen fatty acids were found, mostly saturated. For caprylic, palmitic, and linoleic fatty acids, there was no significant influence of the inclusion of glycerin (p > 0.05). Can recommend the use of 15% double-distilled glycerin in the feeding of lactating goats increased milk production, the amount of fat, increased the size of the milk fat globule. Regarding the saturated and polyunsaturated fatty acids, they kept the level of 15% of glycerin.