A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation

Günay, Emine; Güneşer, Onur; Yüceer, Yonca Karagül

doi:10.1111/1471-0307.12798

Cited by 4 publications

(4 citation statements)

References 31 publications

(41 reference statements)

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“…Meanwhile, Sramek et al [ 15 ] found a non-significant increase in proteins, a significant increase in milk fat, and a significant decrease in lactose content in the high SCC group (>1000 × 10 3 cell/mL) milk of Alpine goats. The reduction in lactose concentration can be a result of increased plasmin activity; the higher content of total protein can be related to the increase in albumin and whey protein concentrations in milk during subclinical or clinical mastitis [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…Other studies showed that high levels of Pro, Leu, and Glu + Gln were determined in goat milk from Saanen and Alpine goat breeds, while His and Tyr were found to be at a lower level than the other amino acids determined in goat milk samples. It was found that the contents of Pro, Leu, and Glu + Gln were in the range of 25.49–50.14, 24.53–35.79, and 21.34–35.28 µmol/mL, respectively, while the contents of His and Tyr were found to be in the range of 3.70–5.36 and 3.31–5.67 µmol/mL, respectively [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

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Associations between Somatic Cell Count and Milk Fatty Acid and Amino Acid Profile in Alpine and Saanen Goat Breeds

Šlyžius

Anskienė

Palubinskas

et al. 2023

Animals

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The main goal of this study was to evaluate the relation of different SCC levels in goat milk with goat milk yield, milk composition, FA, and AA profiles. Whereas the investigated herd was composed of Alpine and Saanen goats, the influence of breed on milk parameters and milk yield was also assessed. The research was carried out in 2022 at a Lithuanian dairy goat farm with 135 goats (Saanen = 66 and Alpine = 69) without evidence of clinical mastitis. The current research revealed a relationship between SCC with goat milk yield and composition. Goats with a high SCC had significantly lower milk yield (p < 0.001), lower content of lactose (p < 0.01), fat (p < 0.001) and higher protein content (p < 0.05) in their milk. The increase in most AA was significantly associated with increased SCC. The higher quantity of Asp, Glu, Ala, Met, His, Lys, Arg, EAA, NEAA, and TAA (compared with the low SCC group) (p < 0.05–0.01), Leu, Tyr, and BCAA (compared with the low and medium SCC group) were found in the milk of the high SCC group (p < 0.05–0.01). The distribution of the main FA groups was also related to SCC and showed a significant decrease in SCFA (p < 0.01–0.001) and an increase in LCFA, PUFA, and BCFA in the high SCC group (p < 0.05). All individual AA and their groups (EAA, NEAA, TAA, BCAA) were significantly lower in the milk of the Saanen goat breed (p < 0.001). The most individual FA ranged between goat breeds, while the total amount of SFA, UFA, and MUFA wasn’t affected by breed (p > 0.05). The research revealed a statistically significant relationship between SCC, AA, and FA, suggesting that these traits may be used as a biomarker in the goat selection process.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Associations between Somatic Cell Count and Milk Fatty Acid and Amino Acid Profile in Alpine and Saanen Goat Breeds

Šlyžius

Anskienė

Palubinskas

et al. 2023

Animals

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“…Goat milk has high nutritional value, therapeutic and dietary characteristics, in addition to high digestibility (Haenlein, 2004). 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). Moreover, goat milk also has whey proteins (WPs) at a level of 3-12 g/kg.…”

Section: Introductionmentioning

confidence: 99%

“…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 (Popović-Vranješ et al, 2017;El-Shafei et al, 2020;Hadjimbei et al, 2020;Günay et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese

et al. 2022

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The objective of this study was to evaluate the effects of replacing corn by double-distilled glycerin, a co-product of the biodiesel industry, on goat curd cheese in terms of physical-chemical, microbiological and sensory aspects. Twelve multiparas Saanen goats weighing 47.07 ± 2.41 kg and at 90 ± 5 days of lactation. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The fat had a significant effect (P < 0.05) with inclusion of glycerin in the diet. The physicochemical characteristics of the cheese were influenced (P < 0.05) by feeding up to 15% of glycerin. Regarding sensory attributes, only firmness was influenced (P < 0.05) by the inclusion of glycerin in the diet of dairy goats. Bidistilled glycerin, when inserted in the diet of dairy goats at a level of 15%, causes a reduction in the lipid content of milk and cheese, consequently affecting the cheese yield, and the parameter of firmness in the sensory of the evaluated cheeses.

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Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn

et al. 2022

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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.

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A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation

Cited by 4 publications

References 31 publications

Associations between Somatic Cell Count and Milk Fatty Acid and Amino Acid Profile in Alpine and Saanen Goat Breeds

Associations between Somatic Cell Count and Milk Fatty Acid and Amino Acid Profile in Alpine and Saanen Goat Breeds

The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese

Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn

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