Kratko priopćenje
https://doi.org/10.5513/JCEA01/19.4.2361
Change of feeding affects fatty acids profile of goat’s milk
Michal Rolinec
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Daniel Biro
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Milan Šimko
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Miroslav Juraček
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Branislav Galik
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Ondrej Hanušovsky
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Katarina Ondrejakova
; Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
Sažetak
Aim of this study was to analyse the effect of beginning of grazing on fatty acids (FA) profile of goat’s milk. In all milk samples profile of basic FA was determined. Proportion of “goaty flavour” fatty acids: C6:0, C8:0 and C10:0 in milk fat was the lowest (P<0.01) when goats were fed only indoors and was the highest when goats were 7 days on pasture. Proportion of C18:2 cis 6 in milk fat varied between sampling times from 2.54 to 2.63 g·100 g-1 FA. C18:3 n - 3 was the highest 1.25 g·100 g-1 FA when goats were fed only indoors, after 7 days of grazing decreased to 0.93 g·100 g-1 FA (P<0.01). On the other hand, conjugated linoleic acid (CLA) in milk was lowest 0.55 g·100 g-1 FA when goats were fed only indoors. After 7 days of grazing CLA in milk increased to 0.91 g·100 g-1 FA (P<0.01). During next sampling days CLA decreased to 0.65 g·100 g-1 FA. Development of SFA, MUFA and PUFA of goat’s milk after start of grazing was in this experiment different than published most of authors. However, described changes of fatty acids profile of goat milk confirm significant effect of beginning of grazing on milk fat composition.
Ključne riječi
beginning of grazing; fatty acids; goat; milk fat composition
Hrčak ID:
213719
URI
Datum izdavanja:
18.12.2018.
Posjeta: 650 *