An-Najah National University

Jamal Abu Omer Agri


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  • Thursday, January 1, 2009
  • Effect of Feeding Sesame Oil Cake on Performance, Milk and Cheese Quality of Anglo-Nubian Goats
  • Published at:Effect of Feeding Sesame Oil Cake on Performance, Milk and Cheese Quality of Anglo-Nubian Goats
  • This experiment was conducted to investigate the effects of feeding sesame oil cake (SOC) on milk and cheese quality of Anglo-Nubian goats. Sixteen lactating (20 days-in-milk) Anglo- Nubian goats were used in the experiment that lasted for 60 days. Goats were divided into 4 dietary treatment groups of 4 goats in each and the goats were distributed between the groups in a way they represent age and lactation stage. Goats were housed in pens of suitable size and were managed as any other commercial goat flock. The animals had free access to water. Straw was fed at rate of 1% of live body weight. Four types of dietary treatment were prepared using SOC. The first diet was the control and the other three diets contained: 5, 10, and 15% SOC, respectively. Animals fed twice daily and were milked during the feeding time. Milk yield (MY) was recorded daily and samples were taken for chemical analysis. Cheese was made on a monthly basis and samples were taken for sensory evaluation for flavor and texture. Incorporation of SOC in goats’ diets at levels of 10 and 15% caused an increase (P<0.05) in MY compared to control and 5% SOC. Feeding SOC at all levels tested had a positive effect (P<0.05) on goats milk fat (MF). However, the highest MF percentage was detected in milk of goats fed with 15% SOC. Sesame Oil Cake had variable effects on milk protein (MP) where the highest MP content was from milk of goats fed with 5% cake. Both total solids (TS) and solids non fat (SNF) were increased (P<0.05) due to feeding different levels of SOC compared to control. Similar trends were observed on cheese composition in regard to fat content where feeding SOC at different levels increased significantly (P<0.05) cheese fat content compared to control. Other cheese components such as protein and ash were not affected by SOC feeding. Sensory results showed that flavor of cheese from goats consuming 10 and 15% SOC (P<0.05) was better than cheese from the other groups. However, an opposite trend was observed regarding cheese texture. The cheese from goats fed the control diet had (P<0.05) a better texture. The results of this study indicate that SOC can be used in goats’ diets during lactation season. Similarly using SOC in goats’ diets proved to be economically feasible.

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Jamal Mohmmed Salim Abu- Omar
Professor, Animal sciences (Ruminant Nutrition)
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