Kemijski sastav i profil masnih kiselina mlijeka alpske i sanske pasmine koza iz Bosne i Hercegovine

Abstract

Interest in the production and sale of goat milk products has been growing over the past 20 years. The chemical composition of goat milk, which greatly affects its nutritional and therapeutic value, makes its products more acceptable to consumers. The aim of this study was to compare the chemical composition and fatty acid profile of Alpine and Saanen goat milk. The results showed that there were differences in certain chemical components between the milk of these two breeds. Protein, fat and ash content in Alpine goat milk was 4.53 g/100 g, 4.65 g/100 g and 0.94 g/100 g, respectively, and these values were higher than in Saanen goat milk (3.64 g/100 g, 3.20 g/100 g and 0.88 g/100 g, respectively). Differences in the fatty acid profile were also observed. Despite being kept under different breeding regimes, no statistically significant differences were observed in the total saturated fatty acids (SFA) or polyunsaturated fatty acids (PUFA) between breeds. Although there was no difference in total SFA content, there was less palmitic acid (C16:0), as the predominant fatty acid in goat milk, in Alpine (26.94 g/100 g of fat) than in Saanen goat milk (28.60 g/100 g of fat). Unlike SFA and PUFA content, differences were observed in total monounsaturated fatty acids (MUFA), with 22.8 g/100 g of fat in Alpine goat milk and 24.0 g/100 g of fat in Saanen goat milk. Based on these findings, it can be concluded that the implemented breeding regimes in different geographical areas with different pasture, together with genetic factors of breeds, greatly affect the goat milk chemical composition and fatty acid profile.

Associations between Somatic Cell Count and Milk Fatty Acid and Amino Acid Profile in Alpine and Saanen Goat Breeds

“…Significantly less of C8:0, C10:0, C11:0, C12:0, C14:0, C16:1n7, C17:1n9, C18:2n6t, C18:2n6c,t, C18:2n6t,c, C18:3n3, C20:5n3, C22:4n6, and C22:5n3 whereas more of C4:0, iC14:0, aC15:0, iC17:0, C18:0, C20:0, and C20:1n9 were found in the Saanen compared with the Alpine milk. Vulić et al [ 8 ] also revealed variation of FA in the milk of Alpine and Saanen breeds, however, goats were on different breeding regimes. Earlier studies confirmed FA variation between different goat breeds such as Bulgarian White Dairy Goat and Toggenburg (Pamukova et al [ 35 ]) or Nguni and Boer (Idamokoro et al [ 36 ]) when goats were kept in similar conditions.…”

“…This study showed that the amounts of LCFA (3.21%) and BCFA (26.14%) was higher in the milk of Saanen goats and lower in MCFA (10.27%) and PUFA (7.52%) compared with Alpine goat milk. Vulić et al [ 8 ] did not reveal variation in SFA and PUFA, although goats being kept under different breeding models, but found a significant difference in the MUFA content between Alpine (22.80 g/100 g) and Saanen (24.00 g/100 g) goats kept in Bosnia and Herzegovina [ 31 ]. According to most studies, the proportion of MUFA in the total FA goat’s milk content can vary from 15 to 30%, and the intrinsic content of oleic acid (C18:1n9c) is the main determining factor (Kuchtik et al [ 10 ]), which coincides with the data of the current study.…”

“…Lipids of goat milk provide better digestibility with small fat globule sizes (3.19 to 3.50 µm) and are characterized by a high concentration of short and medium-chain fatty acids (SCFA and MCFA) synthesized de novo in the mammary gland. SCFA and MCFA contribute to goat milk flavor and, together with unsaturated fatty acids (UFA), have beneficial effects such as antimicrobial or antithrombotic on human health [ 2 , 7 , 8 , 9 ].…”

Nutritional Quality of Selected Croatian Traditional Dry-Fermented Sausages

“…Extracted fat was used for fatty acid methyl esters preparation according to ISO 12966-2 (2015) with some modifications, as described by Vulić et al (2021). Briefly, the extracted fat was dissolved in isooctane, following which a methanolic transesterification was performed.…”

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds

“…Šlyžius et al [40] presented results that indicate that the concentration of C8:0 and C10:0 was significantly higher in Alpine goats' milk than in milk obtained from Saanen goats [40]. Moreover, Vulić et al [41], who also examined the milk of Alpine and Saanen goats, also reported the effect of breed on the concentration of caproic acid (C6:0).…”