Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

Abstract

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

Keywords

• goat’s milk
• milk composition
• fatty acid
• microalgae
• <i>Chlorella vulgaris</i>
• <i>Japonochytrium</i> sp.