Changes in fatty acid composition and cholesterol content of goat colostrum

Abstract

The purpose of this paper is to detect any changes in fatty acid and cholesterol content of goat colostrum in the period of 0-72 hours after kidding. For that purpose, samples of colostrum from 16 goats, belonging to local populations in north-eastern Romania where collected. Samples were preserved by freezing and then subjected to chemical analysis. Preparation of solutions for fatty acids analysis was based on the principle of methylation, by combining alkaline methylation (NaOCH3/MeOH) with acid (BF3/MeOH). For cholesterol we used the principle of fat saponification, using potassium hydroxide, followed by filtration and separation of cholesterol with hexane. Detection of cholesterol and fatty acids content was performed by gas chromatography device. Caprinic acid (C10:0), myristic acid (C14:0), palmitic acid (C16: 0), stearic acid (C18:0) and oleic acid (C18:1) quantified more than 75% of the total fatty acids determined 72 hours after birth. Among short-medium-chain fatty acids, capronic acid (C6:0) was found in highest proportion (average concentration of 5.7% of total fatty acids), but at the same time, presented the most obvious oscillation range from 0 to 72 hours (6.56% at birth, 2.45% and 7.59% from 12 hours to 72 hours), with the differences between mean values being significant (p<0.05). In the case of polyunsaturated fatty acids, the ratio between omega 3 and omega 6 was 1/4.64 at kidding and 1/4.23 at 72 hours after birth, the differences being insignificant. In goat colostrum, the mean concentration of cholesterol was 9.43 mg per 100 g.

The Comparison of Nutritional Value of Human Milk with Other Mammals’ Milk

“…The concentration of cholesterol in mature goat milk was lower (11.64 ± 1.09 mg/dL) than those reported by Strzałkowska et al (2006) and Zaharia et al (2011). It was also shown that ChC in colostrum (9.43 mg/dL) was lower than in mature milk (15.68-19.10 mg/dL) [87,88].…”

Vacuum freeze-drying of products of goats lactation through heat pump: model development and equipment

“…The actual problem is to justify the approaches and development of the technology of stabilization of composition and native properties of products of a lactation of goats when in storage, taking into account seasonal nature of production of these types of livestock production and their biochemical features [9][10]. An important task within this problem is to widespread the introduction of sublimation drying in a food production.…”