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.