Improving Nutritiona L Quality of the Goat Milk by Grazing

Pajor, F.

doi:10.15666/aeer/1201_301307

Cited by 10 publications

(10 citation statements)

References 15 publications

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“…The average PUFA n6/PUFA n3 ratio was similar to the results shown by Pajor et al (2014) for extensively grazing goat. In the past different values of PUFA n6/ PUFA n3 for a healthy diet have been proposed.…”

Section: Discussionsupporting

confidence: 86%

Effects of season on the quality of Garfagnina goat milk

Salari

Altomonte

Ribeiro

et al. 2016

Italian Journal of Animal Science

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The Garfagnina goat is an endangered native goat population from Italy. This study aims to give a contribution to the milk quality assessment of the native goat during the two productive seasons, spring and summer, and to verify the relationships between some meteorological data and physiological and milk quality parameters. Individual milk samples were taken in the two seasons. Physiological parameters and meteorological data were also registered. All the milk samples were measured for volume and analysed for: dry matter, total nitrogen, casein, ash, lactose, fat, milk fatty acid (FA) composition, number and diameter of the fat globules, and rheological parameters. There were not differences in the average diameter of the milk fat globules (2.27 ± 0.28 lm) and in milk gross composition between the two seasons, except for lactose which was significantly lower in summer. During summer a significant increase in some longchain FAs such as CLA c9,t11, C18:1 t11, C18:0, C18:3 n3, C20:0, C22:0, C22:2 was observed, whereas short-chain FAs (C6:0, C8:0, C10:0), which are responsible for the development of unpleasant aromas, as well as monounsaturated C16:1, C17:1 c9, C20:1, C22:1 and polyunsaturated FAs C20:2, C20:3 n3 decreased. The average PUFA n6/PUFA n3 ratio was 1.7 and the lowest values were recorded in summer. In summer a worsening of the clot, which was less firm, was found. Environmental parameters were found to be linked to the milk FAs, while heart rate and skin temperature were negatively linked to milk yield and lactose, respectively. ARTICLE HISTORY

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Section: Discussionsupporting

confidence: 86%

Effects of season on the quality of Garfagnina goat milk

Salari

Altomonte

Ribeiro

et al. 2016

Italian Journal of Animal Science

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“…Malissiove et al (2015) found no significant differences. On the other hand, Tudisco et al (2010) and Bovera et al (2007) recorded higher fat content in organic milk, while Pajor et al (2014) apart from the fat, found higher protein content and nonfat dry matter in organic goat milk.…”

Section: Introductionmentioning

confidence: 90%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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Technology of hard goat cheese and whey production from organic goat's milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat's milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.

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“…The chemical form of mineral elements is important because it determines their absorption in the intestine and their biological utilization (Zamberlin et al, 2012). The quantity and quality of milk production as well as the concentration of nutrients and minerals in milk depends on many factors such as the genetic (Miluchová et al, 2014;Trakovická et al, 2015); lactation stage (Kuchtík et al, 2015;Pavlata et al, 2016); health status (Vlček et al, 2016); bud the main factor is nutrition (Pajor et al, 2014;Tudisco et al, 2014). Nowadays the concentration of minerals in food is an important factor of human nutrition and health.…”

Section: Introductionmentioning

confidence: 99%

The effect of feeding change on nutrients and minerals composition of goat’s milk

Rolinec¹,

Bíro²,

Šimko³

et al. 2018

JCEA

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The aim of this study was to analyse the effect of change of feeding realised by beginning of grazing on composition of goat milk at ecological farm RD Pod Skalkou, Tvrdošín from middle April to end of June in 150 goats in different parities. For indoor feeding meadow hay (ad libitum) with grain feed and protein concentrate was used. Outdoor feeding using pasture and the same feed mixture like in indoor feeding was realised (0.2 kg crimped oat + 0.3 kg mixture of barley and corn in ratio 2:1 and 0.1 kg protein concentrate). Goats were milked twice a day using machine milking system. In all milk samples basic nutrients -according to standard laboratory methods, gross energy using Leco AC500, and minerals using CotrAA®700 were determined. Except fat, lactose, ash, all analysed parameters of goat milk were significantly (P<0.05 resp. P<0.01) affected by beginning of grazing. Concentration of Ca, P, Mg, Na and Mn was highest in goat milk fed only indoors, whereas concentration of Cu, Fe and Zn was highest on 7 th day after start of grazing. Described changes of basic nutrients, gross energy and minerals of goat milk confirm significant effect of beginning of grazing on milk composition.

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Improving Nutritiona L Quality of the Goat Milk by Grazing

Cited by 10 publications

References 15 publications

Effects of season on the quality of Garfagnina goat milk

Effects of season on the quality of Garfagnina goat milk

Production of hard goat cheese and goat whey from organic goat’s milk

The effect of feeding change on nutrients and minerals composition of goat’s milk

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