Influence of farming and feeding systems on composition and quality of goat and sheep milk

Morand-Fehr, P.; Fedele, V.; Decandia, M.; Frileux, Yves Le

doi:10.1016/j.smallrumres.2006.09.019

Cited by 269 publications

(231 citation statements)

References 35 publications

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“…The grazing herbage positively influences the trans retinol level in milk and seems to be the most critical factor vs. the higher the herbage intake, the higher the retinol concentration in milk in summer and winter (Fedele et al 2004). Thus, the contents of retinol are higher in the milk from goats reared in the pasture system than indoors (Morand-Fehr et al 2007) which has also been observed for cows (Coulon et al 2005), while supplying concentrates to grazing goats reduced the retinol content in milk (Fedele et al 2004). Previous results regarding the season effect showed that in general the highest values of retinol equivalents were found in the summer and early autumn (Hulshof 2006).…”

Section: Resultsmentioning

confidence: 81%

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Revilla¹,

Lobos-Ortega²,

Quintana³

et al. 2014

Czech J. Food Sci.

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Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342-347.We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.

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Section: Resultsmentioning

confidence: 81%

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Revilla¹,

Lobos-Ortega²,

Quintana³

et al. 2014

Czech J. Food Sci.

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“…The potassium content of caprine milk was lesser than as reported by others (Table 1). The variations in mineral content of goat milk may be attributed to breed of the animal, its lactation stage (Morand-Fehr et al 2007) and feed (Haenlein and Anke 2011). The major elements in the goat milk are higher than cow milk and several times higher than human milk (Zamberlin et al 2012).…”

Section: Resultsmentioning

confidence: 99%

Quantification of minerals and trace elements in raw caprine milk using flame atomic absorption spectrophotometry and flame photometry

et al. 2014

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This study reports minerals and trace elements quantification in raw caprine milk of Beetal breed, reared in Northern India and their feed, fodder & water using flame atomic absorption spectrophotometry and flame photometry. The mineral and trace elements' concentration in the milk was in the order: K > Ca > Na > Fe > Zn > Cu. The results showed that minerals concentration in caprine milk was lesser than reference values. But trace elements concentration (Fe and Zn) was higher than reference values. Multivariate statistical techniques, viz., Pearsons' correlation, Cluster analysis (CA) and Principal component analysis (PCA) were applied to analyze the interdependences within studied variables in caprine milk. Significantly positive correlations were observed between FeZn, Zn -K, Ca -Na and Ca -pH. The results of correlation matrix were further supported by Cluster analysis and Principal component analysis as primary cluster pairs were found for Ca -pH, Ca -Na and Fe -Zn in the raw milk. No correlation was found between mineral & trace elements content of the milk and feed.

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“…Silanikove et al (2010) reported that goats can utilize, more than other ruminants, feedstuffs rich in tannins or other plant secondary metabolites (PSM) thanks to their digestive efficiency. The majority of studies dealing with goat feeding preferences were performed indoors or compared indoor and grazing conditions (e.g., hay vs grazing, concentrate and hay vs grazing) (Morand-Fehr et al, 2007;Silanikove et al, 2010). Only in the last years some research has been conducted on goat feeding behaviour in shrublands of Mediterranean regions (Ataşoğlu et al, 2009;Delgado-Pertíñez et al, 2013;Mancilla-Leytón et al, 2013) and in rangelands of Africa (Sanon et al, 2007) or America (Foroughbakhch et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Browsing ratio, species intake, and milk fatty acid composition of goats foraging on alpine open grassland and grazable forestland

Iussig

Renna

Gorlier

et al. 2015

Small Ruminant Research

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Aims of this study were to investigate diet selection of dairy goats foraging on two alpine vegetation types and to assess the related effects on milk fatty acid (FA) composition. Two enclosures laid out on an open grassland (OG) and a grazable forestland (GF) were exploited by 14 Camosciata goats. A commercial concentrate was supplemented during milking. Forty-five plots were randomly selected inside each enclosure and used to assess the species relative abundance (SRA) and phenological stage of plants, as well as goats' preferences (browsing ratio, BR) and intake (SI) for each species.Representative samples of the diet in each enclosure were built up considering the most ingested plant species and plant parts. Feed samples were analyzed for proximate, FA, and phenolic compositions.Milk samples were collected in each enclosure and analyzed for their FA profile. The enclosures showed a similar level of vegetation diversity. If compared to the GF enclosure, the OG one had higher proportion of Poaceae (81.2 vs 44.8% of SRA) and lower proportion of non-legume dicotyledons (14.6 vs 50.7% of SRA). The goats mostly selected eutrophic species in OG and forbs and woody species leaves in GF. The ingested vegetation was almost completely represented by grasses in OG (89.6% of SI), and by similar proportions of grasses and herbs and woody species in GF (54.9 and 45.1% of SI, respectively). The ingested forages from the OG and GF showed a comparable proximate composition; if compared to OG, the GF vegetation type was however richer in α-linolenic acid (ALA) and phenolic compounds (PC). Fatty acid analysis showed that GF milk had higher concentrations of ALA, total omega-3 FA, total trans-octadecadienoic acids, total conjugated linoleic acids, total trans-octadecenoic acids, and a reduced omega-6/omega-3 FA ratio than OG milk.Branched-chain FA were not significantly affected by treatment, suggesting that the activity of ruminal bacteria in the goats was not inhibited by the higher concentration of PC in GF plants. The main reason for the observed improvement of the FA profile in GF milk seems to be attributable to the FA profile rather than the concentration and composition of PC of the ingested plants. The abundance of herbs and woody species in the ingested vegetation was positively associated with the presence of nutritionally desirable FA in goat milk fat.

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Influence of farming and feeding systems on composition and quality of goat and sheep milk

Cited by 269 publications

References 35 publications

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Quantification of minerals and trace elements in raw caprine milk using flame atomic absorption spectrophotometry and flame photometry

Browsing ratio, species intake, and milk fatty acid composition of goats foraging on alpine open grassland and grazable forestland

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