Milk and cheese fatty acid profiles in Alpine goat fed green maize forage
Journal Title: Journal of Animal and Feed Sciences - Year 2013, Vol 22, Issue 3
Abstract
Twenty lactating Alpine goats were randomly allocated to two treatment groups to investigate the effect of feeding green maize on the fatty acid profile of milk and cheese. The control goats were fed lucerne hay ad libitum; the other group was fed green maize plants ad libitum; additionally, all animals received 350 g per day per goat concentrate of the same composition. The green maize diet considerably increased the rumenic acid concentration in milk (0.44% vs 0.60%; P < 0.01) and in cheese (0.46% vs 0.78%; P < 0.01) and increased the n-3 fatty acids in milk (0.55% vs 1.05%; P < 0.001) and in cheese (0.62% vs 1.04%; P < 0.01). In addition, the n-6/n-3 ratio was also more favourable in the experimental group (6.04 vs 1.88 in milk, P < 0.01; 4.72 vs 2.43 in cheese, P < 0.001). It is concluded that the milk and cheese from goats fed green maize are more beneficial in human nutrition than the milk produced by animals fed lucerne hay.
Authors and Affiliations
F. Pajor, O. Galló, P. Póti
Keywords
Related Articles
- EP ID EP72983
- DOI -
- Views 78
- Downloads 0
Obtaining farm animal embryos in vitro
This paper reviews the basic knowledge about obtaining farm animal embryos in vitro with special focus on differences among species and application of this procedure in the future. In vitro production of farm animal embr...
Prolactin and the physiological regulation of its secretion. A review
This review briefly summarizes recent findings on lactotrophs in the pituitary gland and extrapituitary tissues as a no homologous group cell types of different embryonic origin, morphology and biological function. They...
An interdisciplinary study on the mode of action of probiotics in pigs
An interdisciplinary research group granted by the German Research Foundation (FOR 438) tested various hypotheses and tired to develop a model for the mode of action of probiotics in pigs. The study included the fields o...
The influence of dietary supplementation with Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on oxidative stability of stored poultry meat
The effect of feeding common balm (Melissa officinalis L.) and combination of yarrow (Achillea millefolium L.) and common hawthorn (Crataegus oxyacantha L.) on sensory properties and oxidative stability (2-thiobarbituric...
Ferrous bisglycinate increased iron transportation through DMT1 and PepT1 in pig intestinal epithelial cells compared with ferrous sulphate
To study the different mechanisms of absorption of diverse iron sources, pig intestinal epithelial cells (IPEC) were incubated with various concentrations of ferrous sulphate and ferrous bisglycinate for different times...