Adding sunflower or soybean oil to goat’s pasture-based diet improves the lipid profile without changing the sensory characteristics of milk

Abstract

The lipid profile of milk from grazing goats supplemented with vegetable oils was evaluated. Twenty-seven Saanen goats consuming pasture were grouped and supplemented with 3 concentrates: without added oil (control, C) and with added sunflower (SFO) or soybean oil (SBO) until 6% ether extract (diet basis). Fat content and sensory profile of milk were not modified. Vaccenic acid increased for SBO and SFO (1.5% vs. 2.6% and 2.7% respectively; p < 0.01), and cis-9, trans-11 conjugated linoleic acid from 0.6% to 0.8% for treated groups (p < 0.01). Oil supplementation resulted effective to decrease the saturated/unsaturated ratio of grazing goat’s milk.

Keywords

• Goat milk
• conjugated linoleic acid
• vaccenic acid
• oil supplementation
• sensory profile