Extra Virgin Olive Oil: Does It Modify Milk Composition of Hair Sheep?
2023
Darwin N. Arcos-Álvarez | Edgar Aguilar-Urquizo | Julio Ramon-Ugalde | Emanuel Hernández-Núñez | Germán Giácoman-Vallejos | Avel Adolfo González-Sánchez | Carlos Juan Alvarado-Lopez | Manuel Gonzalez-Ronquillo | Alfonso J. Chay-Canul | Einar Vargas-Bello-Pérez | Angel T. Piñeiro-Vázquez
The aim of this study was to determine the effect of olive oil addition on the production, chemical composition, and fatty acid profile of sheep&rsquo:s milk. Twenty-four lactating ewes with a live weight of 34.6 ±: 4.61 kg were used. The animals were randomly distributed into four treatments (n = 6) with dietary addition of 0%, 2%, 4%, and 6% (dry matter basis) olive oil for 45 days. Milk samples were taken every 7 days for fatty acid (FA) and chemical analyses. A decrease (p <: 0.05) in dry matter and crude protein intake was observed with 4% oil inclusion. Milk production and milk components were similar between treatments. The kilograms of meat from weaned lambs linearly increased as the oil inclusion increased. Milk C4:0 to C17:0 decreased with 2% olive oil. The monounsaturated and polyunsaturated FA content in the milk increased with the oil inclusion. There was an increase in the milk&rsquo:s linoleic acid, linolenic acid, and eicosapentaenoic acid content with 2% olive oil. Overall, the addition of 2% extra virgin olive oil is recommended to improve milk&rsquo:s FA profile without negative effects on animal performance.
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