QUALITY OF MILK FATTY ACID DURING LATE LACTATION IN DAIRY GOAT FED ON PUFA-DIET SUPPLEMENTED WITH YEAST AND

*E. Sulistyowati  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
A. Sudarman  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
K.G. Wiryawan  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
T. Toharmat  -  Faculty of Animal Science, Bogor Agricultural University,, Indonesia
Published: 15 Dec 2013.
Open Access
Citation Format:
Abstract
Yeast and curcumin of C. xanthorrhiza Roxb could be added into concentrate containingpolyunsaturated fatty acid (PUFA) to improve milk fatty acid quality of dairy goat. There were fivetreatments (PD0: PUFA- diet with no additive; PDA: PUFA- diet with 3 Asifit tablets; PDY: PUFA- dietwith 5 g yeast; PDC: PUFA- diet with 20 g curcuma powder; and PDM: PUFA- diet with a mixture of 5g yeast and 20 g curcuma powder) applied onto 20 dairy goats during late lactation (4.6 ± 0.55 monthsof lactation). The treatments were allocated according to a completely completely randomized blockdesign. Results demonstrated that diet containing PUFA supplemented with 5 g yeast and 20 g curcumawere high in total fatty acid, medium chain fatty acid (MCFA), and long chain fatty acid (LCFA). Milkof goats with this treatment showed high in mono unsaturated fatty acid (MUFA) and MUFA; while itwas low in short chain fatty acid (SCFA), n6/n3 ratio, and atherogenicity index. These qualities wereoptimally considered good in terms of healthier product. Therefore, the PUFA- diet with 5 g yeast and20 g curcuma was a reasonable choice to be applied for dairy goat.
Keywords: fatty acid. goat milk. curcuma. PUFA-diet. yeast

Article Metrics:

Last update: 2021-02-27 19:32:35

  1. Phytogenic pigments in animal nutrition: potentials and risks

    Bettina Faehnrich, Brigitte Lukas, Elke Humer, Qendrim Zebeli. Journal of the Science of Food and Agriculture, 96 (5), 2016. doi: 10.1002/jsfa.7478
  2. Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

    Abdulmumini B. Amin, Shengyong Mao. Animal Nutrition, 2020. doi: 10.1016/j.aninu.2020.10.005
  3. Milk Production of Ettawah Grade Goat Fed Diet Containing Different Protein and Energy Contents Supplemented with Organic Mineral and Grapes Seed Oil

    A. Muktiani, E. Kusumanti, D.W. Harjanti. IOP Conference Series: Earth and Environmental Science, 119 , 2018. doi: 10.1088/1755-1315/119/1/012051
  4. In Vitro Characteristics of Concentrate Containing Different Levels of Durio zibethinus Murr Rind Flour Fermented with Pleurotus ostreatus

    E Sulistyowati, I Badarina, S Mujiharjo. IOP Conference Series: Earth and Environmental Science, 127 , 2020. doi: 10.1088/1755-1315/478/1/012022

Last update: 2021-02-27 19:32:36

  1. Phytogenic pigments in animal nutrition: potentials and risks

    Bettina Faehnrich, Brigitte Lukas, Elke Humer, Qendrim Zebeli. Journal of the Science of Food and Agriculture, 96 (5), 2016. doi: 10.1002/jsfa.7478
  2. Milk Production of Ettawah Grade Goat Fed Diet Containing Different Protein and Energy Contents Supplemented with Organic Mineral and Grapes Seed Oil

    A. Muktiani, E. Kusumanti, D.W. Harjanti. IOP Conference Series: Earth and Environmental Science, 119 , 2018. doi: 10.1088/1755-1315/119/1/012051
  3. In Vitro Characteristics of Concentrate Containing Different Levels of Durio zibethinus Murr Rind Flour Fermented with Pleurotus ostreatus

    E Sulistyowati, I Badarina, S Mujiharjo. IOP Conference Series: Earth and Environmental Science, 127 , 2020. doi: 10.1088/1755-1315/478/1/012022
  4. In vitro goat fermentation of PUFA-diet supplemented with yeast and Curcuma xanthorrhiza Roxb

    Sulistyowati E.. Media Peternakan, 37 (3), 2014. doi: 10.5398/medpet.2014.37.3.175
  5. The nutritive values of pufa-concentrate supplemented with yeast and curcuma xanthorrhiza roxb stored in several weeks

    Sulistyowati E.. Journal of the Indonesian Tropical Animal Agriculture, 40 (1), 2015. doi: 10.14710/jitaa.40.1.11-22