Goat milk. I. Mountain goat (Oreamnos americanus) milk. Gross composition and fatty acid constitution

1969 ◽  
Vol 47 (1) ◽  
pp. 5-8 ◽  
Author(s):  
B. H. Lauer ◽  
D. A. Blood ◽  
A. M. Pearson ◽  
B. E. Baker
Keyword(s):  
Fatty Acid ◽  
Goat Milk ◽  
Oreamnos Americanus ◽  
Mountain Goat

Milk was obtained from a mountain goat that was killed near Haines Junction, Yukon, and from another that was killed near Taseko Lake, B.C. The gross composition of the milks and the fatty acid constitution of the milk fats were determined.

Effect of feeding different fat supplements on the fatty acid composition of goat milk

1997 ◽  
Vol 66 (1-4) ◽  
pp. 159-164 ◽  
Author(s):  
S.K. Gulati ◽  
E.B. Byers ◽  
Y.G. Byers ◽  
J.R. Ashes ◽  
T.W. Scott
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Goat Milk ◽  
Fat Supplements ◽  
Effect Of Feeding

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

2017 ◽  
Vol 65 (5) ◽  
pp. 1585-1593
Author(s):  
Klára Novotná ◽  
Milena Fantová ◽  
Lenka Nohejlová ◽  
Markéta Borková ◽  
Luděk Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Chlorella Vulgaris ◽  
Milk Fat ◽  
Goat Milk ◽  
Control Group ◽  
Basic Composition ◽  
Experimental Group

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).

scholarly journals Effect of a protein level in the diet on fatty acid profile in goat milk

2010 ◽  
Vol 19 (2) ◽  
pp. 211-217 ◽  
Author(s):  
M. Czauderna ◽  
J. Kowalczyk ◽  
J. Michalski
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Protein Level ◽  
Goat Milk

scholarly journals Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

2017 ◽  
Vol 100 (8) ◽  
pp. 6256-6265 ◽  
Author(s):  
B. Schettino ◽  
S. Vega ◽  
R. Gutiérrez ◽  
A. Escobar ◽  
J. Romero ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Goat Milk ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L

scholarly journals Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats

2016 ◽  
Vol 8 (6) ◽  
pp. 149 ◽  
Author(s):  
Cunfang Wang ◽  
Xinman Lou ◽  
Jianmin Wang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sedimentation Rate ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Functional Product ◽  
Significant Difference

<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>

scholarly journals Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 764 ◽  
Author(s):  
Sarah Currò ◽  
Carmen Manuelian ◽  
Massimo De Marchi ◽  
Salvatore Claps ◽  
Domenico Rufrano ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Repeated Measures ◽  
Dairy Products ◽  
Fixed Effects ◽  
Sensory Quality ◽  
Mixed Model ◽  
Goat Milk ◽  
Stage Of Lactation

Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

scholarly journals Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 471
Author(s):  
Guillermo Ripoll ◽  
María Jesús Alcalde ◽  
Anastasio Argüello ◽  
María de Guía Córdoba ◽  
Begoña Panea
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Goat Milk ◽  
Lower Percentage ◽  
Dairy Goat ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Milk Replacers ◽  
Fatty Acid Compositions ◽  
Chain Fatty Acids

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

SKRJABINEMA OREAMNI SP. NOV., A NEMATODE PARASITE OF OREAMNOS AMERICANUS AND RANGIFER SP. IN CANADA

1934 ◽  
Vol 10 (5) ◽  
pp. 527-531
Author(s):  
W. E. Swales
Keyword(s):  
New Species ◽  
North American ◽  
Nematode Parasite ◽  
Oreamnos Americanus ◽  
Mountain Goat ◽  
A New Species

An oxyurid nematode of the genus Skrjabinema Wereschtschagin, 1926 is recorded from the Columbian mountain goat and mountain caribou in Canada. This parasite is the first Canadian and second North American record for the genus and is described as a new species. A key to the species of Skrjabinema is included.

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