Abstract
Simple SummaryMilk fatty acid composition affects human health and dairy products flavor. In particular, some saturated fatty acids increase the risk of cardiovascular diseases, whereas conjugated linoleic acid inhibits carcinogenesis and reduces atherosclerosis and diabetes. Moreover, a greater amount of some short chain fatty acids increase the goaty flavor of dairy products. The objective of this study was to evaluate the breed and week of lactation effects on milk fatty acid profile of 5 Italian local goat breeds and a cosmopolitan breed reared in the same farm. Results showed that the fatty acid profile was mainly affected by the week of lactation. Saturated fatty acids were abundant in early lactation and unsaturated fatty acids were abundant in late lactation. Local goat breeds produced milk with lower concentration of saturated fatty acids than the cosmopolitan breed. This study may contribute to valorize milk of Italian local goat breeds which seems to have a healthier profile than milk of the cosmopolitan breed.Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.
Highlights
From 2007 to 2017, goat milk production in Europe increased by 5% [1]
Goat milk is richer in unsaturated fatty acids (UFA), short chain fatty acids (SCFA), and medium chain fatty acids (MCFA) than cow milk [4,5], and it is of great interest for nutritional and beneficial aspects in human diet and health [3]
Results of the present study showed that goat milk Fatty acid (FA) profile was affected by breed and stage of lactation
Summary
From 2007 to 2017, goat milk production in Europe increased by 5% [1]. In 2017, goat milk production represented 1.24% of the total European milk production (227 × 106 t), with France (21%), Animals 2019, 9, 764; doi:10.3390/ani9100764 www.mdpi.com/journal/animalsGreece (20%), and Spain (17%) being the main producers [1]. From 2007 to 2017, goat milk production in Europe increased by 5% [1]. In 2017, goat milk production represented 1.24% of the total European milk production (227 × 106 t), with France (21%), Animals 2019, 9, 764; doi:10.3390/ani9100764 www.mdpi.com/journal/animals. In Europe, 95% of goat milk is transformed into cheese [2]. Milk shows a neutral effect on cardiovascular health, whereas fermented milk and cheese may have a positive effect; the fermented dairy food consumption increases the intestinal microbiota, reduces the low density lipoprotein cholesterol, hypertension risk, and cardiovascular diseases [3]. Goat dairy products consumption provides some antithrombotic effects and a potential reduction in platelet aggregation [3]
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