Comparison of milk fatty acid profile obtained from goats fed with different dry forage species
Lucia Sepe, Maria Antonietta Di Napoli, Salvatore Claps, Adriana Di Trana
Fat in milk and dairy products gives an important contribution to consumption of essential fatty acids and vitamins in the human diet, and play a critical role in the sensory attributes of these foods [Dewhurst et al., 2006]
Milk fat contains a number of FA shown to exert anti-carcinogenic, hypocholesterolaemic and anti-inflammatory properties, including butyric acid (C4:0), oleic acid (cis-9 18:1), conjugated linoleic acid (CLA), linoleic acid (LA, 18:2 n-6) and α-Linoleic acid (ALA, 18:3 n-3) [Williams, 2000].
The first edition of the Handbook of Milk of Non-Bovine Mammals was so popular, that since published in 2006, the book has been translated into Spanish and Chinese, which were published in 2010 and 2011, respectively. Furthermore, the handbook has been adopted as the textbook for research by Harvard Medical School.
Because of so much global demand from readers/scientists, Wiley-Blackwell published an updated 2nd edition of the book this year.
The abstracts from our recent regional conference in Norway are now available. There are 54 pages of great material to read through so download your copy soon.
You can learn more about the conference and download a copy of the abstracts at: http://www.iga-goatworld.com/2013-iga-regional-conference-norway.html
The motivation for a conference on goats in Norway was based on two wishes. One wish was to welcome international experts on goats to a regional IGA conference in Norway, and the second was to finalize a national scientific project on goat milk quality with a conference on this topic. These two whishes were merged together and the idea was supported by the IGA Board.
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.