The effect of grazing on the composition of conjugated linoleic acid isomers and other fatty acids of milk and cheese in goats
More details
Hide details
Szent István University, Institute of Animal Husbandry, Páter Károly 1, H-2103, Gödöllő, Hungary
Szent István University, Institute of Crop Production, Páter Károly 1, H-2103, Gödöllő, Hungary
Publication date: 2009-06-24
Corresponding author
F. Pajor   

Szent István University, Institute of Animal Husbandry, Páter Károly 1, H-2103, Gödöllő, Hungary
J. Anim. Feed Sci. 2009;18(3):429-439
The effect of grazing on the fatty acid profile of milk and cheese was evaluated on 20 goats divided into two groups. The goats in the first group were kept indoors and fed with lucerne hay, the goats from the second group were kept on a natural pasture. Utilization of native pasture has been on a low level (extensive) for years in order to avoid over-grazing of the grassland. The milk from grazed goats had significantly higher contents of fat, protein and total solids without fat (P<0.001) as well as lower lactose content than goats kept indoors (P<0.01). Grazing considerably increased the total conjugated linoleic acid content in milk (0.59 vs 0.77%; P<0.001) and cheese (0.52 vs 0.84%; P<0.01). The distribution of n-3 and n-6 was much better in the grazed goats, i.e. the values of series n-3 fatty acids were higher in milk (0.52 vs 0.69%; P<0.01) and cheese (0.64 vs 1.07%; P<0.01). In addition, the n-6/n-3 ratio was also more favourable in the grazed group (milk: 6.10 vs 3.44; cheese: 4.19 vs 2.51; P<0.01). It is concluded that the milk and cheese from goats kept on the natural pasture were better in terms of nutraceutical parameters, which are advantageous in human nutrition, than the milk produced by animals kept indoors and fed with hay.
Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature
Mohamed H. Abd El-Salam, Safinaz El-Shibiny
Journal of Food Composition and Analysis
Fatty acid profile of milk from goats fed diets with different levels of conserved and fresh forages
International Journal of Dairy Technology
Composition of fatty acids and triglycerides in goat cheeses and study of the triglyceride composition of goat milk and cow milk blends
I. Vieitez, B. Irigaray, N. Callejas, V. González, S. Gimenez, A. Arechavaleta, M Grompone, A. Gámbaro
Journal of Food Composition and Analysis
Milk production, fatty acid composition and vitamin E content of Payoya goats according to grazing level in summer on Mediterranean shrublands
M. Delgado-Pertíñez, R. Gutiérrez-Peña, Y. Mena, V.M. Fernández-Cabanás, D. Laberye
Small Ruminant Research
Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review
Mohammad Kamal, Romdhane Karoui
Trends in Food Science & Technology
Conjugated linoleic acid: A potent fatty acid linked to animal and human health
Parisa Shokryazdan, Mohamed Ali Rajion, Goh Yong Meng, Liang Juan Boo, Mahdi Ebrahimi, Maryam Royan, Mahbod Sahebi, Parisa Azizi, Rambod Abiri, Mohammad Faseleh Jahromi
Critical Reviews in Food Science and Nutrition
Romdhane Karoui
Goat Science
Salvatore Claps, Roberta Rossi, Adriana Di Trana, Maria Antonietta di Napoli, Daniela Giorgio, Lucia Sepe
Fatty acid profile and vitamins A and E contents of milk in goat farms under Mediterranean wood pastures as affected by grazing conditions and seasons
Rosario Gutiérrez-Peña, Víctor M. Fernández-Cabanás, Yolanda Mena, Manuel Delgado-Pertíñez
Journal of Food Composition and Analysis
A comparative study of the fatty acid and terpene profiles of ovine and caprine milk from Greek mountain sheep and a local goat breed raised under a semi-extensive production system
Z. Basdagianni, L. Papaloukas, G. Kyriakou, C. Karaiskou, Z. Parissi, E. Sinapis, E. Kasapidou
Food Chemistry
Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods
Ahmed Hamed, Mahmoud Aborass, Israa El‐Kafrawy, Gehan Safwat
Journal of Food Safety
Effect of marine algae supplementation on the fatty acid profile of milk of dairy goats kept indoor and on pasture
F. Pajor, I. Egerszegi, O. Steiber, Á. Bodnár, P. Póti
Journal of Animal and Feed Sciences
Fatty acid composition of muscle and adipose tissues of organic and conventional Blanca Andaluza suckling kids
la De, J. Guzmán, M. Delgado-Pertíñez, L. Zarazaga, A. Argüello
Spanish Journal of Agricultural Research
Chemometric Analysis of Fatty Acids Profile of Ripening Chesses
Agnieszka Białek, Małgorzata Białek, Tomasz Lepionka, Małgorzata Czerwonka, Marian Czauderna
Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties
Maria Colonna, Francesco Giannico, Vincenzo Tufarelli, Vito Laudadio, Maria Selvaggi, Mastro De, Luigi Tedone
Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, Władysław Migdał, Branislav Šiler
Effect of grazing on composition, fatty acid profile and nutritional indices of the goat milk and cheese
Á. Bodnár, I. Egerszegi, J. Kuchtik, K. Penksza, P. Póti, F. Pajor
Journal of Animal and Feed Sciences
Camelina sativa (L. Crantz) Fresh Forage Productive Performance and Quality at Different Vegetative Stages: Effects of Dietary Supplementation in Ionica Goats on Milk Quality
Luigi Tedone, Francesco Giannico, Vincenzo Tufarelli, Vito Laudadio, Maria Selvaggi, Mastro De, Maria Colonna
Influence of season on milk fatty acid profile and sensory characteristics of grazing goats in a Mediterranean environment: a sustainable agro-food system
Presti Lo, Raffaella Tudisco, Rosa Di, Nadia Musco, Piera Iommelli, Federico Infascelli, Micaela Grossi, Maria Ferrara, Biagina Chiofalo, Pietro Lombardi, Marianna Oteri, Dean Thomas
Animal Production Science
Evaluation of the adulteration of camel milk by non-camel milk using multispectral image, fluorescence and infrared spectroscopy
Oumayma Boukria, Sofiane Boudalia, Zuhaib Bhat, Abdo Hassoun, Abderrahmane Aït-Kaddour
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
Journals System - logo
Scroll to top