First, I would like to thank the host organization and the people of Nepal for your warm welcome and hospitality. You are genuinely lovely people, and I appreciate your sincerity and friendship. Congratulations go to the Faculty of Animal Science, Veterinary Science and Fisheries at the Agriculture and Forestry University for a successful conference.
Comparing to the outcomes of the Conference and the efforts to elevate the importance of goats as a species that can alleviate poverty, and improve food security and nutrition, our little inconvenience during the very long-distance traveling becomes so trivial. Just like the goal of increasing production efficiency of goats, quality is far more important than quantity.
I understand that there are many conferences to be hosted by the University in the near future, I encourage the university to engage in a thought process to focus more on the quality of scientific programs, more participation by the students and faculty, and a smoother logistic arrangement.
The International Goat Association was proud to participate in a special culinary lecture series through the University of Arkansas Pulaski Technical College (UAPTC) in Little Rock, Arkansas.
Dr. Lucia Sepe, IGA’s Vice-President, presented a wonderful array of six different regional cheeses and wines from France, Italy and the USA on October 11, 2018. Guests and some of the UAPTC staff from the Culinary Arts and Hospitality Management Institute learned about different types of cheeses, identified different aromas and flavors, and discussed pairing options.
Written by Yoko Tsukahara
The 30 years memorial of the Sheep and Goat Branch of the Chinese Association of Animal Science and Veterinary Medicine was celebrated at the 2017 National Symposium on Sheep and Goat. More than 600 experts and scientists from 29 provinces, municipalities, autonomous regions in China as well as Canada, Ecuador, Hungary, Italy, Japan, Spain, South Africa, Switzerland, Turkey, and the United States attended the Symposium.
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 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.