Changes in milk fatty acid composition of goats during lactation in a semi-intensive production system

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dc.authoridAtaşoğlu, Cengiz / 0000-0003-3207-1068
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorAtaşoğlu, Cengiz
dc.contributor.authorUysal Pala, Çiğdem
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2025-01-27T20:22:39Z
dc.date.available2025-01-27T20:22:39Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed at investigating changes in the fatty acid (FA) profile and conjugated linoleic acid (CLA) concentration of milk fat during lactation from goats managed in a semi-intensive production system, which consisted of grazing on a woody and herbaceous pasture with the supplementation of mixed concentrate and vetch hay. A total of 21 lactating goats were used. Milk samples were collected at different periods (25 April, 29 June, 25 August and 4 October) during lactation and analysed for their chemical composition and FA profile. The most abundant FA in the milk fat of goats was palmitic (06:0) acid, followed by oleic (C18:1 n-9), stearic (C18:0), capric (C10:0) and myristic (04:0) acids. These acids accounted for about 88% of the total milk FA of goats in all sampling periods. The two medium chain FA; capric (P=0.0001) and lauric (C12:0; P=0.0014) acid were affected by the sampling period, whereas myristic (P=0.4469) and palmitic (P=0.4418) acids did not change. Stearic (P=0.0128), oleic (P=0.0001), linoleic (C18:2; P=0.0088) and linolenic (C18:3; P=0.0001) acids also exhibited significant variations between the sampling periods. However, the CLA (C18:2 c9, t11 and C18:2 00, c12) contents of milk fat did not change during the entire study regardless of the sampling period (P=0.2448). Milk fatty acid composition of goats, which meet a major part of their nutrient requirements through grazing or browsing in a natural pasture, shows a seasonal variation with milk fat in summer representing a better fatty acid profile for product quality.
dc.description.sponsorshipScientific Research Projects Commission of Canakkale Onsekiz Mart University [2006/17]
dc.description.sponsorshipAuthors thank Mr. M. Se kin Aday, Mrs. Hande Isil Akbag and Mr. Cemil Tolu for their technical assistance. The authors are also grateful to Prof. T. Savas for statistical analysis of the data and to Prof. K.-H. Sudekum for his precious comments and suggestions. This study was funded by the Scientific Research Projects Commission of Canakkale Onsekiz Mart University (Project No: 2006/17).
dc.identifier.endpage636
dc.identifier.issn0003-9438
dc.identifier.issue6
dc.identifier.scopus2-s2.0-74349085850
dc.identifier.scopusqualityQ2
dc.identifier.startpage627
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21979
dc.identifier.volume52
dc.identifier.wosWOS:000272977400009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherArchiv Fur Tierzucht
dc.relation.ispartofArchiv Fur Tierzucht-Archives of Animal Breeding
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectgoat milk fat
dc.subjectshrubland
dc.subjectfatty acid composition
dc.subjectlinoleic
dc.subjectlinolenic
dc.subjectPUFA
dc.subjectconjugated linoleic acid
dc.titleChanges in milk fatty acid composition of goats during lactation in a semi-intensive production system
dc.typeArticle

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