Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds

Abstract

Simple SummaryMilk fatty acid composition affects human health and dairy products flavor. In particular, some saturated fatty acids increase the risk of cardiovascular diseases, whereas conjugated linoleic acid inhibits carcinogenesis and reduces atherosclerosis and diabetes. Moreover, a greater amount of some short chain fatty acids increase the goaty flavor of dairy products. The objective of this study was to evaluate the breed and week of lactation effects on milk fatty acid profile of 5 Italian local goat breeds and a cosmopolitan breed reared in the same farm. Results showed that the fatty acid profile was mainly affected by the week of lactation. Saturated fatty acids were abundant in early lactation and unsaturated fatty acids were abundant in late lactation. Local goat breeds produced milk with lower concentration of saturated fatty acids than the cosmopolitan breed. This study may contribute to valorize milk of Italian local goat breeds which seems to have a healthier profile than milk of the cosmopolitan breed.AbstractFatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

Impact of management system and lactation stage on fatty acid composition of camel milk

“…The content of RA recorded in our study was comparable to that reported by Ayadi and Ramon (2009) and slightly higher than that reported by Shibani et al (2011). However, total CLA and RA levels were considerably higher than those reported in ruminant milk fats in various conditions (Talpur et al, 2008;Devle et al, 2012;Tudisco et al, 2019;Wang et al, 2013;Currò et al, 2019). Both RA and total CLA contents were significantly affected by the management system and the highest levels were recorded in milk from the semi-intensive system.…”

“…The feeding system has been shown to be the main factor; in particular, pasture feeding increases the concentration of FA that are more favorable to human nutrition (Lopez et al, 2019;Chilliard et al, 2002). The profile of these FA seems to be influenced by the stage of lactation and breed (Currò et al, 2019;Bainbridge et al, 2016;Kay et al, 2005;Craninx et al, 2008). In camel, studies focusing on CLA and TFA are scarce or even non-existent in OBCFA.…”

Expression Patterns of Major Genes in Fatty Acid Synthesis, Inflammation and Oxidative Stress Related Pathways and Quality Parameters During the Transition From Colostrum to Milk in Dairy Goats

“…Compared to early lactation, percentage of PUFA has increased in 28th day. It has reported to decrease towards the end of the lactation in different goat breeds 24 . However, it has increased in the transition processes from colostrum to mature milk in this study.…”

Expression patterns of major genes in fatty acid synthesis, inflammation, oxidative stress pathways from colostrum to milk in Damascus goats

“…Hence, milk has become better quality with the transition period 32 . PUFA has been reported to decrease towards the end of the lactation in different goat breeds 33 . However, it has increased in the transition processes from colostrum to mature milk in this study.…”

“…Although it has known that nutrition has important effects on milk fatty acid profile, studies show that the lactation period is another major point on this parameter 34 , 35 . While there have been controversial reports about fatty acid profile of milk in different lactation stages 33 , 36 , it has been showed up fatty acid profile of goat milk is one of the most variable components among the lactation period, together with milk yield and composition 35 .…”