Abstract
Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control.
Highlights
In the last few years, the number of goat farms has been increasing in the Czech Republic and worldwide leading to greater production of goat milk (Josrová, 2018)
The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics
Our results showed that goat feed supplementation with linseed oil positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased
Summary
In the last few years, the number of goat farms (in particular operating under organic farming practices) has been increasing in the Czech Republic and worldwide leading to greater production of goat milk (Josrová, 2018). Goat milk contains a higher amounts of caproic, caprylic and capric acids (in total 15 – 18% compared to 5 – 9% in cow’s milk) that were shown to be beneficial to humans (Sanz Sampelayo et al, 2007). These short-chain fatty acids have been proven to help patients with malabsorption syndrome, intestinal disorders, coronary heart diseases, cystic fibrosis and other conditions (Haenlein, 2004; Ribeiro and Ribeiro, 2010). The presence of null alleles for αS1-casein such as 01, 02, 04 and N cause the absence of αS1-casein in goat milk (Caboni et al, 2016) which is an important factor in decreasing the allergic sensitation of αS1-casein (Ballabio et al, 2011; Hochwallner et al, 2014)
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