Extra Virgin Olive Oil: Does It Modify Milk Composition of Hair Sheep?
Darwin N. Arcos-Álvarez,
Edgar Aguilar-Urquizo,
Julio Ramon-Ugalde,
Emanuel Hernández-Núñez,
Germán Giácoman-Vallejos,
Avel Adolfo González-Sánchez,
Carlos Juan Alvarado-Lopez,
Manuel Gonzalez-Ronquillo,
Alfonso J. Chay-Canul,
Einar Vargas-Bello-Pérez,
Angel T. Piñeiro-Vázquez
Affiliations
Darwin N. Arcos-Álvarez
Tecnológico Nacional de México/Campus Conkal, Avenida Tecnológico s/n Conkal, Conkal 97345, Yucatán, Mexico
Edgar Aguilar-Urquizo
Tecnológico Nacional de México/Campus Conkal, Avenida Tecnológico s/n Conkal, Conkal 97345, Yucatán, Mexico
Julio Ramon-Ugalde
Tecnológico Nacional de México/Campus Conkal, Avenida Tecnológico s/n Conkal, Conkal 97345, Yucatán, Mexico
Emanuel Hernández-Núñez
Cátedra CONACyT, Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Mérida, Mérida 97310, Yucatán, Mexico
Germán Giácoman-Vallejos
Facultad de Ingeniería, Universidad Autónoma de Yucatán, Industrias no Contaminantes S/N por Periférico Norte. CP., Mérida 97310, Yucatán, Mexico
Avel Adolfo González-Sánchez
Facultad de Ingeniería, Universidad Autónoma de Yucatán, Industrias no Contaminantes S/N por Periférico Norte. CP., Mérida 97310, Yucatán, Mexico
Carlos Juan Alvarado-Lopez
Tecnológico Nacional de México/Campus Conkal, Avenida Tecnológico s/n Conkal, Conkal 97345, Yucatán, Mexico
Manuel Gonzalez-Ronquillo
Departamento de Nutrición Animal, Instituto Literario 100, Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca 50000, Estado de México, Mexico
Alfonso J. Chay-Canul
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Villahermosa 86280, Tabasco, Mexico
Einar Vargas-Bello-Pérez
Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6EU, UK
Angel T. Piñeiro-Vázquez
Tecnológico Nacional de México/Campus Conkal, Avenida Tecnológico s/n Conkal, Conkal 97345, Yucatán, Mexico
The aim of this study was to determine the effect of olive oil addition on the production, chemical composition, and fatty acid profile of sheep’s milk. Twenty-four lactating ewes with a live weight of 34.6 ± 4.61 kg were used. The animals were randomly distributed into four treatments (n = 6) with dietary addition of 0%, 2%, 4%, and 6% (dry matter basis) olive oil for 45 days. Milk samples were taken every 7 days for fatty acid (FA) and chemical analyses. A decrease (p < 0.05) in dry matter and crude protein intake was observed with 4% oil inclusion. Milk production and milk components were similar between treatments. The kilograms of meat from weaned lambs linearly increased as the oil inclusion increased. Milk C4:0 to C17:0 decreased with 2% olive oil. The monounsaturated and polyunsaturated FA content in the milk increased with the oil inclusion. There was an increase in the milk’s linoleic acid, linolenic acid, and eicosapentaenoic acid content with 2% olive oil. Overall, the addition of 2% extra virgin olive oil is recommended to improve milk’s FA profile without negative effects on animal performance.
