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].
From the nutritional point of view, the Health Promoting Index (HPI) [Chen et al., 2004] was proposed as an indicator of health of the milk and dairy products, therefore, the milk with high HPI have a potential health value.
Little information is available about the effect of the nature of dry forage on milk fat composition. Generally, the modulation of milk fat composition is generally achieved by lipid supplements, and not by the choice of the forage [Chilliard et al., 2001].
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