Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Abstract

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n-6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n-6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.Foods 2020, 9, 471 2 of 19 who use autochthonous breeds, believe that early separation decreases both milk yield and growth of the kids. In addition, they also believe that meat from kids reared with milk replacers is tough [6] and, as a consequence, they are opposed to this practice. This belief could be explained because most of the kid meat with high pH, which may induce tough meat, comes from kids raised on milk replacers [7]. On the other hand, the meat of kids reared with milk replacers was preferred by consumers according to visual appraisal, and consequently, as the purchase intention of these consumers was high [8,9]. Another advantage of meat from suckling kids fed natural milk is that it has a high percentage of hexanal, which has been positively related to both the flavor and overall acceptability [10].On the other hand, goat meat is considered healthy because it has fewer calories and fat than meat from other meat species, such as pork or lamb [11] and because its fatty acid profile complies with the recommendation of the World Health Organization, which states that trans fatty acid intake should not reach more than 5% [12]. In addition, goat meat is rich in branched chain fatty acids (BCFAs), and BCFAs are of interest for two main reasons: first, BCFAs, particularly short chain BCFAs, have an impact on the characteristic flavor of meat and dairy products [13][14][15][16]. Second, some authors have described health advantages with BCFA consumption. Additionally, the intake of BCFAs is related to the correct function of the newborn gut [17] and the induction of apoptosis in breast cancer cells [18]. Considering these benefits, BCFAs could be considered bioactive compounds and deserve deep insight. BCFAs are mainly satura...

The influence of crossbreeding and LPL genotype on the yield, composition and quality of goat milk

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Retinol and α-Tocopherol Contents, Fat Color, and Lipid Oxidation as Traceability Tools of the Feeding System in Suckling Payoya Kids

“…In addition, the feeding regime of the goats determines the fat content of the milk that the kids consume [ 26 , 52 ], modifying, in turn, the fat profile of the kids’ meat [ 57 ] since they do not hydrogenate them in the rumen. Thus, it is logical to believe that dams from CM and TMR kids, with diets rich in linoleic acid and linolenic acid, have milk with a higher content of polyunsaturated fatty acids that would pass to the adipose tissue [ 26 , 58 ] of their kids, making their fat more susceptible to oxidation [ 59 ] and therefore with higher MDA values.…”

Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds

“…Previous studies by our team on other Spanish goat breeds have shown that different carcass and meat quality traits improved when animals were fed natural milk, although some interactions between breed and rearing system were found [ 10 , 12 , 13 , 14 , 15 ]; consequently, further analysis is necessary. The aim of this work was to study the influence of the use of milk replacers on several carcass characteristics of suckling kids from several Spanish goat breeds.…”