Dairy Goats Feeding and Nutrition
Goat’s milk is used for drinking and making cheese and yoghurt. Among non-genetic factors, feeding is the main factor influencing milk composition and transformation properties. Feeds can also transfer toxic or undesirable substances to milk. Many studies on the effects of nutrition on goat’s mil...
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| Những tác giả chính: | , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
CABI
2014
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/36470 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | Goat’s milk is used for drinking and making cheese and yoghurt. Among non-genetic
factors, feeding is the main factor influencing milk composition and transformation
properties. Feeds can also transfer toxic or undesirable substances to milk.
Many studies on the effects of nutrition on goat’s milk quality have focused on
milk fat content and milk fatty acid (FA) profile (Schmidely and Sauvant, 2001;
Chilliard et al., 2003; Chilliard and Ferlay, 2004; Morand-Fher et al., 2007; Sanz
Sampelayo et al., 2007). This chapter deals with feeding effects on the contents
of fat, protein, somatic cells, minerals and undesirable substances in goat’s milk.
Other aspects related to the relationship between nutrition and lipid composition,
aromatic compounds and nutritional properties of goat’s milk are discussed
by Mele et al. (Chapter 3, this volume) and Fedele (Chapter 5, this volume). |
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