Abstract
The objective of this research was to evaluate the physicochemical quality of milk and cheese from goats-fed diets containing different concentrations of flaxseed oil in replacement of corn. Eight multiparous Saanen goats weighing 51.0 ± 8.0 kg and 67.0 ± 18.0 days of lactation were used. According to the concentrations of linseed oil inclusion in the diet, the goats were randomly distributed in a latin square (4 x 4), according to the concentrations of linseed oil inclusion in the diet (0, 1, 2, and 3%). Milk samples from each animal were collected twice a day, at regular times, during the three days of data collection in each period, for subsequent physicochemical and fatty acid profile analysis employing gas chromatography. The non-fat solids (P = 0.0302) and density (P = 0.0327) variables sgnificantly affected linseed oil in the goats' feed. Regressive effects (linear and quadratic) were not observed for other variables studied, except for lactose and density. Thus, 20 fatty acids have been identified in goat milk, which gives us an essential source of information about animal diet and milk quality concerning human health benefits. Furthermore, there were changes in the lipid profile of milk, decreasing saturated fatty acids and increasing unsaturated fatty acids, resulting in health-promoting effects.
Highlights
Goats have been domesticated animals for many years, providing milk and dairy products for the livelihood of humans and a healthy and nutritious diet (Park et al, 2007)
Goat milk contains a high level of short-and mediumchain fatty acids with a small size of fat globules (~2.5–3 μm in diameter), while it has a low level of αs1-casein (4.5%–34% of the total protein) and a high level of β-casein (34%–64% of the total protein) (Günay et al, 2021)
whey proteins (WPs) consist of β-lactoglobulin (34%–47% of the total WPs), α-lactalbumin (17%–50% of the total WPs) and serum albumin (5%–22% of the total WPs) (Alichanidis et al, 2016)
Summary
Goats have been domesticated animals for many years, providing milk and dairy products for the livelihood of humans and a healthy and nutritious diet (Park et al, 2007). Goat’s milk is a food with an essential nutritional composition (protein, fat, calcium, phosphorus, and vitamins), in addition to being a source of components capable of reducing the onset of diseases, that is, with functional potential, which, in addition to nourishing, provides an effect beneficial to health (Fonteles et al, 2016). The natural and healthy image and specific taste of goat milk make goat dairy products a profitable alternative (Fangmeier et al, 2019) This is because goat’s milk is known for its beneficial and therapeutic effects on people who are allergic to cow’s milk which, combined with nutritional and health benefits, strengthen the potential and value of goat milk and its derivatives (Günay et al, 2021; El-Shafei et al, 2020; Hadjimbei et al, 2020; Popovic-Vranjes et al, 2017)
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