Aroma active compounds in milk from goat fed basil (Ocimum basilicum)

Abstract

The study deals with the addition of basil (Ocimum basilicum) green tops into goat feeding ratio and with the effect of this addition on aroma active compounds in milk. The experiment comprised 8 goats crossbreed of White Goat and Brown Mountain Goat. These goats, which were on the second lactation, were divided into two groups – control (n = 4) and experimental (n = 4). The addition of 0.1 kg of basil green tops into goat feeding ration had no statistically significant effect on differences in total solid, fat or total nitrogen substances in milk during basil green tops feeding. However, the content of aroma active compounds (1-octanol, 1-undecanol, 2-nonanone), which were obtained by simultaneous distillation-extraction (SDE) and determined with usage GC-MS, reached statistically significant differences in days of basil green tops feeding. The amount of 1-octanol, 1-undecanol and 2-nonanone rose from 18.24 ± 0.019, 4.48 ± 0.019 and 5.37 ± 0.032 μl/100 ml of milk in days without basil green tops in feeding ration to 24.15 ± 10.398, 9.60 ± 0.118 and 23.29 ± 0.408 μl/100 ml of milk in the first day of basil green tops feeding when the increase was mostly the highest. In the next days of experiment the amount of 1-octanol, 1-undecanol and 2-nonanone was falling despite of readily goats’ acceptation of basil green tops.