Effect of different level of roughage availability and contrast levels of concentrate supplementation on flavour of goat milk

Rancid and tart flavours are the most common off-flavours in Norwegian goat milk. In a feeding trial, we examined the effects of different levels of concentrate and of supplementary hay feeding on the occurrence of these off-flavours. Forty-eight experimental goats grazed cultivated pasture in the lowland during spring and autumn, and mountain pasture in summer. Twenty-four of the goats were fed 0.2 kg/day of concentrate (low concentrate, LC) and the remaining 24 goats 0.7 kg/day (high concentrate, HC). Twelve animals in LC and HC groups grazed freely, while the remaining goats in the two groups were given feeding challenges (limited periods of roughage restriction and ad libitum hay feeding). This was done to examine the effect of differing roughage availability on milk flavour. The animals fed low level of concentrate and with free grazing represented the control group. During the challenge periods, the goats were kept indoors and fed 0.2 kg hay/day for 2 days (roughage restriction) or hay according to appetite for 2 days (ad libitum feeding). At least 10 days of uninterrupted grazing were allowed between the challenges. Milk samples for sensory and chemical analysis were taken at the end of the challenge periods. The level of concentrate feeding did not influence the flavour of the milk when the goats were on lush spring pasture. However, the low level of concentrate feeding (LC) increased the frequency of off-flavour during the mountain and autumn experimental periods (P < 0.05). In the end of the mountain experimental period when the frequency of rancid/tart flavour increased in all groups, the sensory quality of milk produced by goats fed hay ad libitum (S1) had better taste ratings (P < 0.001) than milk from goats that were grazing. When the goats were given restricted amounts of hay, they adapted to the treatment by reducing their milk yield. In the Rancid and tart flavours are the most common off-flavours in Norwegian goat milk. In a feeding trial, we examined the effects of different levels of concentrate and of supplementary hay feeding on the occurrence of these off-flavours. Forty-eight experimental goats grazed cultivated pasture in the lowland during spring and autumn, and mountain pasture in summer. Twenty-four of the goats were fed 0.2 kg/day of concentrate (low concentrate, LC) and the remaining 24 goats 0.7 kg/day (high concentrate, HC). Twelve animals in LC and HC groups grazed freely, while the remaining goats in the two groups were given feeding challenges (limited periods of roughage restriction and ad libitum hay feeding). This was done to examine the effect of differing roughage availability on milk flavour. The animals fed low level of concentrate and with free grazing represented the control group. During the challenge periods, the goats were kept indoors and fed 0.2 kg hay/day for 2 days (roughage restriction) or hay according to appetite for 2 days (ad libitum feeding). At least 10 days of uninterrupted grazing were allowed between the challenges. Milk samples for sensory and chemical analysis were taken at the end of the challenge periods. The level of concentrate feeding did not influence the flavour of the milk when the goats were on lush spring pasture. However, the low level of concentrate feeding (LC) increased the frequency of off-flavour during the mountain and autumn experimental periods (P < 0.05). In the end of the mountain experimental period when the frequency of rancid/tart flavour increased in all groups, the sensory quality of milk produced by goats fed hay ad libitum (S1) had better taste ratings (P < 0.001) than milk from goats that were grazing. When the goats were given restricted amounts of hay, they adapted to the treatment by reducing their milk yield. In the spring and mountain experimental periods, restricted roughage feeding resulted in higher fat content and better taste ratings, especially in the group fed low level of concentrate (LC/S1). However, this connection was not clear in the autumn. Probably, the goats are able to handle a negative energy balance as long as mobilizable body reserves exist, but start to produce milk with lower dry matter content and higher frequencies of rancid/tart flavour when the body reserves are empty and the energy deficit is still pronounced.spring and mountain experimental periods, restricted roughage feeding resulted in higher fat content and better taste ratings, especially in the group fed low level of concentrate (LC/S1). However, this connection was not clear in the autumn. Probably, the goats are able to handle a negative energy balance as long as mobilizable body reserves exist, but start to produce milk with lower dry matter content and higher frequencies of rancid/tart flavour when the body reserves are empty and the energy deficit is still pronounced.