Extra Virgin Olive Oil: Does It Modify Milk Composition of Hair Sheep?
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’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 (<i>n</i> = 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 (<i>p</i> < 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’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’s FA profile without negative effects on animal performance.
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