Milk yield and quality traits in different lactation stages of Damascus goats: Concentrate and pasture based feeding systems

Abstract

This study aimed to survey milk yield, lactation stages and milk quality traits of Damascus goats reared under different feeding systems. Goats were divided according to feeding systems as pasture based and concentrate based. Feeding systems were found to have significant effect on lactation milk yield but not on lactation duration. Although differences between feeding systems were not found significant on pH, milk composition factors (fat, lactose, dry matter), somatic cell count and malondialdehyde (except for early lactation stage) for each lactation stage, significant effects were detected on same parameters among lactation stages. Calcium levels at early lactation stage in milk differed either between feeding systems or among lactation stages. Also, other minerals were found to decrease with lactation. While most of the fatty acids were affected in any of the lactation stages by the feeding system, all of them were significantly altered by lactation stages. Pastured goats had a lower percentage of total saturated fatty acids, atherogenic index, thrombogenic index and odour index ratios. In accordance with milk fatty acid composition, compared to the milk obtained from goats fed with concentrate, the milk obtained from the goats that pastured was healthier and early lactation stage was found to produce healthier milk than late lactation stage.

The Relationship Between Milk Fatty Acid Profile and Expression Levels of Scd, Fasn and Srebpf1 Genes in Damascus Dairy Goats

“…Spearman correlation coefficient was used to calculate the correlation between parameters. Odour (Yakan et al 2019), thrombogenic and atherogenic indexes were calculated using fatty acid parameters (Ulbricht and Southgate 1991). On the other hand, the 2 -ΔΔCt method was used for gene expression calculations, and results were given as fold changes (Livak and Schimitgen 2001).…”

“…The World Health Organization (WHO) states that the saturated/unsaturated fatty acids and the n6/n3 ratios should be less than 1.0 and 4.0, respectively (WHO, 2013). Studies show that goat milk has more positive values in terms of these values than cow and sheep milk (Ceballos et al 2009, Silanikove et al 2010, Yakan et al 2019). On the other hand, goat milk is more digestible than cow's milk.…”

“…While quality in animal products has been associated with hygiene and cheating formerly, today it is evaluated in terms of parameters such as composition, processing and technology of the product (Raynal-Ljutovac et al 2005, Yakan et al 2019. Milk fatty acid composition is one of the most important factors affecting the quality of milk and dairy products.…”

Farklı Laktasyon Dönemlerindeki Damascus Keçilerinde Süt Özellikleri: 1. Somatik Hücre Sayısı ve Süt Kalite Parametreleri

“…Small ruminant breeding has great importance because of product quality and profitability. Goats, were domesticated about 10 thousand years ago, and have been breeding with increasing supply and demand (Yakan et al, 2019). Today, it is estimated that there are more than 1000 goat breeds in the world (Crisa et al, 2016).…”

“…Goat breeding is a source of quality animal products, especially for people with food allergies to milk and dairy products such as cheese and yoghurt, those with digestive system disorders and also for children (Albenzio et al, 2012;Yakan et al, 2019). Goat milk fat is more beneficial because of nutritional and dietetic parameters (Anghel et al, 2017).…”