Incorporating detoxified Argania spinosa press cake into the diet of Alpine goats affects the antioxidant activity and levels of polyphenol compounds in their milk

Abstract

ABSTRACT Goat’s milk is an excellent source of antioxidants that resist oxidative stress. This paper reports on a study of Alpine goats, showing that introducing detoxified Argane press cake (DAPC) into their diet affected the antioxidant activity and polyphenol compounds in their milk during lactation. The results showed that the bioactive compounds of goat milk vary significantly (p < 0.001) depending on both their feed and milk lactation stage. The milk samples obtained from goats fed DAPC ranked highest total phenolic content, flavonoids, and DPPH(1,1-diphenyl-2-picrylhydrazyl) assays (367.91 ± 102.17 mg GAE/g of milk dry matter [DM], 120.76 ± 24.21 mg QE/g of milk DM, and 71.19 ± 2.84%, respectively) compared to milk samples collected from goats fed a diet including non-detoxified Argane press cake (289.03 ± 104.42 mg GAE/g of milk DM, 105.72 ± 13.60 mg QE/g of milk DM, and 64.22 ± 2.45%, respectively) and milk samples from goats fed a local diet (179.26 ± 81.28 mg GAE/g of milk DM, 89.86 ± 17.83 mg QE/g of milk DM, and 61.57 ± 5.08%, respectively). Additionally, the data revealed that including DAPC in the goat diet offers a good method for raising the amounts of total phenolic compounds and total flavonoids, with antioxidant activity in goat’s milk.