Goat Milk Products Research Articles

PERFORMANCE OF GOATS FED DRIED ORANGE AND CITRUS PULPS AS ENERGY SOURCES, 2–IMPACT OF ADDING PAPPERMINT TO RATIONS CONTAINING DRIED ORANGE OR CITRUS PULPS ON MILK PRODUCTION AND COMPOSITION

The present study was carried out to evaluate the impact of adding a fixed amount of Peppermint0.5 gm / kg LBW/ day to rations containing dried orange(DOP) or citrus pulps( DCP )as energy sources on milk production, some rumen and blood parameters of Zaraibi does ( Twenty animals averaged 4 years old and weighed on average 45 kg ). The experiment was started at the last 8 weeks of gestation until three months of suckling period. The experimental rations were : R1(control ration ) consists of 50 % hay and 50 % concentrate mixture which contained 30 % yellow corn grain whileR2( positive control ration) consists of the control ration ( R1) + 0.5 gm Peppermint / kg LBW/ day.However,50 %of corn grains in the R1was replaced with 50 % of dried orange pulp (DOP) + 0.5 gm Peppermint / kg LBW/ day ( R3) and 50 % of dried citrus pulp (DCP) + 0.5 gm Peppermint / kg LBW/ day ( R4) . At the end of the experiment the economic efficiency was calculated. The Results could be summarized as follows: Feeding goats on rations contained dried orange or citrus pulps+ 0.5 gm Peppermint / kg LBW/ day increased nutrients digestibility (CF,CP, EE and NFE) and nutritive values (TDN and DCP) compared to control ration. Dried orange or citrus pulp+ 0.5 gm Peppermint / kg LBW/ day decreased plasma total lipids and cholesterol concentrations, while total plasma protein and globulin were significantly (P<0.05) increased compared to the control group. Also, improved total milk yield and feed efficiency in all supplemented groups. It could be recommended that adding 0.5 gm Peppermint / kg LBW/ day on dried orange or citrus pulps (Oranges, tangerines, lemons) can safely used to replace a part of the energy sources such as corn grain in rations at 50 % in goats ration to reduce the feeding cost and improving the performance of milk production of goats.

Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products

The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymatic catalysis method was proposed to generate new aromatic notes that could alter the negative flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently released, accounting for 97.5% of the volatile fraction. In the final reconstituted goat milk product, esters with sweet, floral, and fruity-like notes occupied more than 65% of the total volatile compounds, while the abundance of fatty acids characterized by unpleasant odor decreased by 75%. Especially, 4-methyloctanoic acid, one of the FFAs responsible for the “goaty” flavor, was not detected under the substrate molar ratio of 0.4. Moreover, the performance of four commercial lipases was investigated and compared during the first step. Lipozyme TL IM was the most efficient in the catalysis of lipid hydrolysis at 60 °C and pH 8.0. The two-step lipase-catalyzed product provided a sweet and fruity note to goat milk products and reduced the intensity of the unpleasant “goaty” flavor.

Impact of specific essential oils blend on milk production, serum biochemical parameters and kid performance of goats

Effects of cinnamon, thyme, and peppermint essential oils blend (EOB) on milk production, serum constituents, and energy balance of early lactating does and performance of their kids were investigated. Twenty-seven late pregnant Damascus goats were grouped into two treatments: EOB (n = 14) received orally 1.5 ml EOB/d and control (n = 13) received orally 1.5 ml water/d. The trail started 15 days before the expected kidding date and lasted for 30 days postpartum while sample collection continued until the eighth week of lactation. Milk yield and composition, maternal metabolic profile, immunoglobulin (IgG), and weights of kids were monitored throughout 8 consecutive weeks postpartum. Energy corrected milk (ECM), milk energy value (MEV), net energy for lactation (NEL), and energy balance were estimated. Does treated with EOB had higher (p < 0.05) milk yield, ECM, and NEL than control. Treated does had higher (p = 0.02) energy balance than control does. The EOB increased (p < 0.05) concentrations of serum albumin, cholesterol, triglycerides, and IgG. Treatment with EOB improved (p < 0.05) weaning weight and total weight gain of single kids. Administration of EOB for 45 days during the transition period could improve milk production, metabolic status and energy balance of goats and performance of kids.

Fermented goat milk product: Improvement of the production technology

To date, the population’s nutritional structure in the Russian Federation is defective and the nutritional status has considerable deviations from the balanced nutrition formula with respect to the consumption of micronutrients - vitamins and minerals, in particular, trace elements of many organic compounds of plant origin - and polyunsaturated fatty acids that are important in the regulation of the metabolism and functions of individual systems and organs, as evidenced by regular epidemiological studies conducted by the Institute of Nutrition of the Russian Academy of Sciences. In the Russian Federation and everywhere in the world, there is a decline in milk production, with the demand for dairy products increasing, so the dairy industry has a goal to stop the milk production drop. One of the possible ways to solve the problem is developing new technologies and improving available equipment, as well as implementation of milk from other animals, in particular, goats into the dairy industry and development of technology for goat milk products. The latter is investigated in our scientific work. One of the features of the goat milk is that it contains more fat than cow milk, but the goat milk fat is healthier, since it is represented mainly by polyunsaturated fatty acids that normalize cholesterol metabolism and help to increase immunity. This milk is hypoallergenic, contains considerably less lactose and is similar to human breast milk in terms of beta-casein content.

Pengembangan Produk Kosmetika Berbahan Susu Kambing menjadi Sabun Cair

Goat's milk is rich in nutrients, especially vitamin A and lactic acid which are very beneficial for skin health, so it is suitable for liquid bath soap ingredients. However, well-known manufacturing takes a long time to make. Implemented training to producers of fresh goat's milk is formulating liquid soap made from fresh goat's milk that a simple method and quickly. The result of this activity is an increase in the knowledge and skills of participants so that they can enrich the variety of products based on fresh goat milk. It is hoped that with the increasing variety of goat milk products that they offer, there will be an increase in the economy of participants.

Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk

Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of -16 to -20°C or ultra-cryogenic refrigerator of -76 to -80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, -1.40 to -1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk.

Jenis-jenis Objek Ekowisata dan Peran Kelompok Sadar Wisata (Pokdarwis) Nglanggeran dalam Pengelolaan Ekowisata di Desa Wisata Nglanggeran Kabupaten Gunungkidul

ABSTRACT&#x0D; Nglanggeran Tourism Village is a tourism village that has successfully implemented the ecotourism concept because when tourists are in Nglanggeran Tourism Village, they don't just come, take photos and go home, but can enjoy the beauty of nature, learn about nature, culture and mingle with local communities. Nglanggeran Tourism Village has excellent tourist attractions, namely Purba Volcano, Nglanggeran Embung, Kedung Kandang Waterfall, Puncak Kampung Pitu, Goat milk products and Nglanggeran specialty chocolate products. Nglanggeran Tourism Village also has various tours such as education tourism, culture tourism, adventure tourism, agro tourism and green tourism. All of these tours aim to allow tourists to mingle with nature, the local community and the culture of Nglanggeran Village. All tourist objects owned by Nglanggeran Village cannot be separated from the Tourism Awareness Group (POKDARWIS) which is the spearhead of the development of a tourist village, and all of its management is local people.Keywords: Ecotourism, Local Community, Nglanggeran Village Culture, Tourism Awareness Group (POKDARWIS), Tourism Objects

Goat Breeding: A Home Hobby Or Perspective Farmers Business In Ukraine

Today, demand for quality food is increasing in the world. Ukraine also does not stand aside from these processes: there is an interest of both small and large agricultural enterprises in the production of goat products. Therefore it is necessary to pay attention to such factors as population education in the culture of consumption of highly valuable goat milk and products from it. The profitability of the industry exceeds 100% primarily due to the relatively simple technological scheme of goat rearing and keeping and high prices for products. Two types of countries are involved in goat milk production - the poorest and the gourmet: in the poorest countries, almost all goat's milk is produced and consumed on households, and in Europe - goes into processing and becomes cheese. The survey of farmers and households in the united territorial communities allowed to gather factual information on the state of development of the industry in Ukraine, identified weaknesses and suggested ways of development.

Saanen goat milk production analysis

&#x0D; The goat milk productive market in the state of Rio Grande do Sul is little developed yet due, especially, to cultural habits and prejudice with products done with goat milk. Beyond, goats still known as animals with low nutritional requirements and sanitary conditions raised, most of the time, in inappropriate areas. Secondary data analysis was done, obtained from a milk goat productive farm located in São Francisco de Paula-RS. Data represents the volume of milk produced weekly, according to the parturition order, in the period from 2006 to 2017. Based on this data, the production curve of five years was created. It was determined that the curve keeps a standard cubic tendency in relation to the lactation period. Yet, the volume of milk produced increases gradually until the third lactation, after that it starts to decrease.

Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir.

Polymerized whey protein and low-methoxyl pectin were used as thickening agents in fermented dairy food formulations. Effects of polymerized whey protein and pectin (PP) system on particle size distributions, rheological properties, molecular weight distributions of polysaccharides, microstructures, and volatile compounds of goat milk kefir mild and kefir were investigated. Clustering analysis indicated that the PP system addition could increase the particle size distributions and rheological properties of both kefir products. Molecular weight distributions of polysaccharides shown that an intermolecular aggregation occurred between pectin and exopolysaccharides (produced by microorganisms from starter cultures). Micrographs suggested that polymerized whey protein interacted with casein network to form a dense structure. Meanwhile, PP system did not change the characteristics flavor of goat milk kefir mild and kefir. Results indicated that the PP system may be a good combination to improve the physical properties of kefir products. PRACTICAL APPLICATION: Goat milk kefir has gained more and more attention due to its specific flavor and functional properties. However, poor texture of milk curd limits the consumption of fermented goat milk. As a new combination of thickening agents, PP system could specifically improve the particle size distributions and rheological properties of fermented goat milk. And the characteristic flavor of goat milk kefir was not changed. Results indicated that PP system can be used as thickening agents for formulations of different fermented goat milk products.

Evaluation of the growth performance and some blood parameters in broilers with the addition of humic substances in the diet

Article Details: Received: 2020-10-21 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.150-154 The effect of the administration of two humic preparations on a selected production and biochemical parameters were monitored in an experiment with broiler chickens of the Cobb 500 breed. There were not observed statistically significant differences between the control group and the experimental groups in the achieved average live weight and the feed conversion ratio in the 37-day experiment. The statistically significant differences (P˂0.001 and P˂0.05) were between the content of calcium, phosphorus and chlorides in the blood of the control group compared to the experimental groups. As for magnesium in the blood, we did not find significant differences (P≥0.05) between the groups. As far as the parameters of the energy profile are concerned, the content of glucose and cholesterol was statistically significantly higher in the control group in comparison with the experimental groups (P˂0.05). The concentrations of triglycerides were statistically significantly higher in the experimental groups (P≤0.05, resp. 0.01, resp. 0.001) compared to the control group. Keywords: nutrition, humic substances, production, blood, broilers References  ARPAŠOVÁ, H. et al. (2016). Use of humic acid in nutrition of broiler chickens. Slovenský chov , 32-33. In Slovak. AVCI, M. et al. (2007). Effects of humic acid at different levels on growth performance, carcass yields and some biochemical parameters of quails. Journal of Animal and Veterinary Advances , 6(1), 1-4. BAHODARI, Z. et al. (2017). The effect of earthworm meal with vermi-humus on growth performance, haematology, immunity, intestinal microbiota, carcass characteristics, and meal quality of broiler chickens. Livestock Science , 202, 74-81. https://doi.org/10.1016/j.livsci.2017.05.010 EL-ZAIAT, H. M. et al. (2018). Impact of humic acid as an organic additive on ruminal fermentation constituents, blood parameters and milk production in goats and their kids growth rate. Journal of Animal and Feed Science , 27(2), 105-113. https://doi.org/10.22358/jafs/92074/2018 HAKAN, K. et al. (2012). Effects of boric acid and humate supplementation on performance and egg quality parameters of laying hens. Brazilian Journal of Poultry Science , 14(4), 233-304. https://doi.org/10.1590/S1516-635X2012000400008  JAĎUTTOVÁ, I. et al. (2019). The effect of dietary humic substances on the fattening performance, carcass weight, blood biochemistry parameters and bone mineral profile of broiler chickens. Acta Veterinaria Brno , 88, 307-313. https://doi.org/10.2754/avb201988030307 MAJEWSKA, M. et al. (2017). Influence of humic acid supplemented to sheep diets on rumen enzymatic activity. Medycyna Weterynaryjna , 73(12), 770-773. https://doi.org/ 10.21521/mw.5822 MUDROŇOVÁ, D. et al. (2020) The effect of humic substances on gut microbiota and immune response of broilers. Food and Agricultural Immunology , 31(1), 137-149. https://doi.org/10.1080/09540105.2019.1707780 NAGARAJU, R. et al. (2014). Effect of dietary supplementation oh humic acids on performance of broilers. Indian Journal of Animal Science , 84(4), 447-452. https://doi.org/ PMC6811714 PISTOVÁ, V. et al. (2017). The effect of the humic substances, garlic ( Allium sativum L.), wormwood ( Artemisia absinthium ) and walnut ( Juglans regia ) on carcass parameters of broiler chickens. Scientific Papers Animal Science and Biotechnologies , 50(1), 234-237. RZASA, A. et al. (2014). Humic-fatty acid preparation in growing rabbits nutrition. Journal of Polish Agricultural Universities , 17(3), 1-6. TERRY, S. A. et al. (2018). Effect of humic substances on rumen fermentation, nutrient digestibility, methane emissions, and rumen microbiota in beef heifers. Journal of Animal Science , 96(9), 3863-3877. https://doi.org/10.1093/jas/sky265 . TICHA, A. et al. (2009). Humic substances influence on cholesterol absorption. Klinicka biochemie a metabolizmus , 17(1), 37-41. In Czech. VAŠKO, L. et al. (2012). Humic acids in nutrition and effect on metabolism and health production. Slovenský chov , 5, 40-41. In Slovak. WANG, Q., et al. (2008). Effects of supplemental humic substances on growth performance, blood characteristics and meat quality in finishing pigs. Livestock Science , 117(2-3), 270-274. https://doi.org/ 10.1016/j.livsci.2007.12.024 YORUK, M. A. et al. (2004). The effects of supplementation of humate and probiotic on egg production and quality parameters during the late laying period in hens. Poultry Science , 83(1), 84-88. https://doi.org/ 10.1093/ps/83.1.84

The role of diglyceride acyltransferase (DGAT) genes polymorphisms on milk production in dairy goats

Milk quantity, fat, and protein contents are important traits in dairy animals, particu-larly in dairy goats. However, little is known about the genetics and genomics in dairy goats that influence these traits. The diacylglycerol O-acyltransferase (DGAT) genes are considered the most important genes in dairy goats for milk quantity and fat con-tents. The DGAT genes have two isoforms as DGAT1 and DGAT2, that have similar re-actions but no sequence homology in-between. The DGAT1 gene in chromosome 14 is a functional and potential candidate gene for fat content in goats, while DGAT2 is associated with milk yield and fat percentage in goats. The phylogenetic analyses re-vealed similar topologies and evolutionary partitioning of DGAT family proteins into two major clades: DGAT1 and DGAT2. Moreover, DGAT1 proteins were found to play a significant role in the milk yield in dairy goats. In this review, the role of polymor-phisms in DGAT family genes on milk production in dairy goats is discussed

Production, processing and marketing of goat milk in India: Reality and scope

Production, processing and marketing of goat milk in India: Reality and scope

ЭФФЕКТИВНОСТЬ ПРОИЗВОДСТВА МОЛОКА В ЗАВИСИМОСТИ ОТ ПОРОДНОЙ ПРИНАДЛЕЖНОСТИ КОЗ

Experimental data on the milk production of goats of the Zaanen and Anglo-Nubian breeds in the conditions of the Lower Volga region are presented.

Study of the qualitative characteristics of defrosted goat milk products using microwave heating

Study of the qualitative characteristics of defrosted goat milk products using microwave heating

PERFORMANCE OF GOATS FED DRIED ORANGE AND CITRUS PULPS AS ENERRGY SOURCE. 1– IMPACT OF FEEDING DRIED ORANGE OR CITRUS PULPS ON MILK PRODUCTION AND COMPOSITION

The present study was carried out to find out if their any deferent impact of using dried orange and citrus pulps as energy source on the performance, milk production, some rumen and blood parameters ofZaraibi does. The animals averaged 4 years old and weighed on average 45 kg. Fifteen animals were randomly divided into three similar groups (five animals each). The experiment was started at the last 8 weeks of gestation until three months after suckling period. The experimental rations were: R1(control ration ) consists of 50 % hay and 50 % concentrate which contain yellow corn grain . Does in the experimental rations were fed 50 % of DOP( R2) and 50 % of DCP( R3) as partial replacement to yellow corn grains in the ration. At the end of the experiment the economic efficiency value was calculated. The Results could be summarized as follows: Feeding dried orange and citrus pulps increased nutrients digestibility (CP, CF, EE and NFE) and nutritive values as TDN, DCP compared to control ration.Dried orange and citrus pulp decreased total lipids and cholesterol .Also, increased total plasma protein and globulin significantly( p < 0.05) compared to the control group .Also,using dried citrus or orange pulps improved total milk yield and feed efficiency in all supplemented groups. It could be recommended that dried orange and citrus pulps( Oranges, tangerines, lemons) can safely replace a part of the energy sources included in rations at 50 % in goats ration to reduce the feed cost and improve the performance and milk production of goats.

Effects of Olive Cake and Cactus Cladodes as Alternative Feed Resources on Goat Milk Production and Quality

In the Mediterranean area, the olive cake (OC) and cactus cladodes (CC) are two alternative resources widely available that could be used for ruminants’ feeding. The objective of this study was to evaluate the effects of OC and/or CC diet incorporation on the production performance and quality of goat milk. Forty-four lactating goats were randomly allocated to four groups. The control one (Co) received a conventional feed. Test groups (TOC; TCC and TOC+CC) received 20% OC, 30% CC, or 15% OC and 20% CC, respectively, on concentrate dry matter basis. Over three months, milk production was evaluated, and samples were collected to analyze the milk quality. No significant differences were observed between control and test groups for daily milk production, yield, composition and acidity. In milk fat, OC incorporation increased C18:1n-9, mono-unsaturated (MUFA) and n-9 fatty acid (FA), and decreased 9t-C18:1 and poly-unsaturated FA (PUFA) (p &lt; 0.05). Significantly highest contents of C15:0, C18:1n-9, and C21:0, and lowest levels of C4:0, 9t-C18:1, 6t-C18:2, C20:0, and PUFA were obtained with cactus cladodes administration (p &lt; 0.05). The TOC + CC diet reduced C4:0, 9t-C18:1, 6t-C18:2, C22:6n-3, and PUFA proportions, and increased C18:1n-9, MUFA/PUFA, and thrombogenic indexes. The incorporation rates of OC and CC that could reach 20% and 30%, respectively, had no major negative effects on milk production performance, composition, and quality. Thus, they could be introduced in the diets of lactating goats.

Milk Production and Energetic Metabolism of Heat-Stressed Dairy Goats Supplemented with Propylene Glycol.

Simple SummaryHeat stress (HS) causes significant milk production losses and negatively impacts animal health. Previous research indicated that heat-stressed goats eat less and degrade their skeletal muscles to cover shortages in nutrient requirements. Propylene glycol (PG) is a glucogenic precursor and may be a remedy for energy shortage in HS situations. In the current study, dairy goats were exposed to thermoneutral (TN; 15 to 20 °C) or HS (12 h/d at 37 °C and 12 h/d at 30 °C) conditions. In each ambient temperature, goats were fed a control diet (CO) or the same diet supplemented with PG. Goats supplemented with PG gained more body weight, and experienced greater blood glucose and insulin levels compared to CO goats. However, supplementation with PG depressed feed intake and milk fat content. In conclusion, feeding propylene glycol was useful to reduce body weight losses typically observed under HS conditions, but did not improve milk yield or milk composition.Heat-stressed dairy animals increase their reliance on glucose. This elevated glucose demand is partially met by increasing the conversion of glucogenic amino acids (AA) in the liver. Propylene glycol (PG) is a glucogenic precursor and was not tested in dairy goats under thermoneutral (TN) and heat stress (HS) conditions simultaneously. We hypothesize that if HS-goats are fed with PG, they would get more glucose and consequently spare more glucogenic AA for milk protein synthesis rather than gluconeogenesis. Eight multiparous dairy goats (40.8 ± 1.1 kg body weight; 84 ± 1 days in milk) were used in a replicated 4 × 4 Latin square design of 4 periods; 21 d each (14 d adaptation, 5 d for measurements, and 2 d of transition). Goats were allocated to one of 4 treatments in a 2 × 2 factorial arrangement. Factors were control (CO) without PG or 5% of PG, and thermoneutral (TN; 15 to 20 °C) or heat stress (HS; 12 h/d at 37 °C and 12 h/d at 30 °C) conditions. Feed intake, rectal temperature, respiratory rate, milk yield, milk composition, and blood metabolites were measured. Compared to TN, HS goats had lower (p < 0.01) feed intake (–34%), fat-corrected milk (–15%), and milk fat (–15%). Heat-stressed goats also tended (p < 0.10) to produce milk with lower protein (–11%) and lactose (–4%) contents. Propylene glycol increased blood glucose (+7%; p < 0.05), blood insulin (+37%; p < 0.10), and body weight gain (+68%; p < 0.05), but decreased feed intake (–9%; p < 0.10) and milk fat content (–23%; p < 0.01). Furthermore, blood non-esterified fatty acids (–49%) and β-hydroxybutyrate (–32%) decreased (p < 0.05) by PG. In conclusion, supplementation of heat-stressed dairy goats with propylene glycol caused milk fat depression syndrome, but reduced body weight loss that is typically observed under HS conditions. Supplementation with lower doses of PG would avoid the reduced feed intake and milk fat depression, but this should be tested.

PSX-1 A newly developed pectinase from Aspergillus terreus enhanced feed utilization and milk production of Damascus goats fed pectin-rich diet

Abstract A newly developed pectinase from Aspergillus terreus was compared with a commercially available pectinase at 600 IU/kg feed. Thirty (one-week postpartum) Damascus goats stratified by previous milk production, body weight and parity were divided into three experimental treatments. Does were fed a basal diet containing concentrates, orange silage, sugar beet pulp and wheat straw at 50:20:20:10, respectively with (a newly developed pectinase or commercial pectinase) or without a supplement (control treatment). No difference (P &amp;gt;0.05) was noted for feed intake but the newly developed pectinase increased (P &amp;lt; 0.01) nutrient digestibility, diet nutritive value and milk production efficiency more than the other treatments. Out of all the blood parameters, only serum glucose was affected by the treatments with highest (P = 0.025) value noted for the new pectinase. Similarly, the new pectinase increased daily milk production (P &amp;lt; 0.005) and the concentrations of milk components compared to the other two treatments. Additionally, pectinase (both the commercial and new) inclusion increased (P &amp;lt; 0.05) the concentrations of total conjugated linoleic acid and unsaturated/saturated fatty acids ratio, and decreased atherogenic index (P = 0.01) compared with control treatment. It is concluded that the supplementation of the diet of lactating goats with pectinase at 600 IU/kg feed will enhance feed digestion and milk production. The newly developed pectinase performed better than the commercial pectinase.

PSX-3 Antioxidant system characteristics in Saanen goats depending on performance

Abstract Dairy goat breeding is widespread worldwide. Goat milk and other derivative products are an important part of nutrition. Dairy products are the most important part of goat breeding; therefore, lactation performance is a relevant issue. The purpose of this study was to evaluate antioxidant system characteristics in Saanen goats depending on lactation performance. The experiment was conducted in the north-western region of Russian Federation, in the laboratories of the biochemistry and physiology departments at FSBEI of Higher Education «SPbSAVM». The three experimental groups included 30 Saanen goats each, 2nd–3rd lactations, selected using matched pairs method. 1st group included low milk producing ability goats (&amp;lt; 600 kg of milk yield per year), 2nd group included average milk producing ability goats (600–800 kg of milk yield per year), 3rd group included high milk producing ability goats (&amp;gt;800 kg of milk yield per year). The blood samples were taken once: at peak lactation performance (45 days after parturition). The blood levels of lipid peroxygenation markers (malondialdehyde, dienketone and conjugated dienes) and superoxide dismutase and catalase activity were assessed by standard methods. Results presented as mean±standard error of the mean. Student’s t-test was used after proving normal distribution. Level of significance is labeled as P &amp;lt; 0.05. The results are displayed in table 1 and 2. After analyzing the received data of antioxidant system characteristics, we found a high intensity of free-radical oxidation in high milk producing ability goats. This results in oxidative stress development. Activity of anti-oxidizing enzymes was elevated; therefore, free-radical oxidation is intensive. Consequently, these data allow us to take into consideration exogenous anti-oxidizing agents administration in high milk producing ability goats in order to reduce oxidative stress.