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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Bibliographische Detailangaben
Hauptverfasser: Cannas, Antonello, Pulina, Giuseppe
Format: Buch
Sprache:English
Veröffentlicht: CABI 2014
Schlagworte:
Online Zugang:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/36470
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Beschreibung
Zusammenfassung: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).