Glycerin diet affects the size of the fat globule and the fatty acid profile of goat's milk

Luís Flávio Da Silva Freire,Roberto Germano Costa,Neila Lidiany Ribeiro,Gislaine Ferreira Silva,Solange Sousa,Ricardo Romão Guerra,Aécio Melo De Lima,George Rodrigo Beltrão Cruz,Amanda Marilia Da Silva Sant’Ana,George Vieira Do Nascimento

doi:10.1590/fst.85821

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.

Highlights

There is considerable interest in the use of alternative foods that can replace part of the concentrate provided, to reduce the cost of milk production without impairing the consumption and performance of the animals
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 fat globules in the milk of goats consuming a diet with 15% of crude glycerin
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) (Table 2)

Summary

Introduction

There is considerable interest in the use of alternative foods that can replace part of the concentrate provided, to reduce the cost of milk production without impairing the consumption and performance of the animals. In a research carried out with dairy goats using in their feed the addition of four increasing levels of glycerin (0, 6, 12 and 18%), it was observed that the physicochemical characteristics of the milk did not show any significant difference (p > 0.05) with except for fat, which showed low concentration at levels of 12 and 18%. Studies carried out on bovine milk have reported that the amount of single FAs trend to change based on the dimensions of the secreted milk fat globules (MFGs) (Martini et al, 2006). These relationships have been scarcely investigated in other species such as sheep (Martini et al, 2008, 2010) and goats (Argov-Argaman et al, 2016). 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 fat globules in the milk of goats consuming a diet with 15% of crude glycerin

Objectives

Methods

Results