TY - JOUR AU - Granados-Rivera, Lorenzo Danilo AU - Jáquez, Jorge Alonso Maldonado- AU - Bautista-, Yuridia PY - 2022/08/25 Y2 - 2024/03/29 TI - Effect of the feeding system (grazing vs. zero grazing) on the production, composition, and fatty acid profile in milk of creole goats in northern Mexico JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 34 IS - 6 SE - Research Article DO - 10.9755/ejfa.2022.v34.i6.2885 UR - https://ejfa.me/index.php/journal/article/view/2885 SP - AB - <p>The objective was to compare the productive performance, composition, and fatty acid profile of the milk of creole goats under a grazing <br>system or in zero grazing. Fourteen creole adult goats were used, randomly distributed in two homogeneous treatments (grazing, n = 7; <br>zero grazing, n = 7). The goats had an adaptation period of 14 d, and a 49 d experimental period. Milk production and its chemical <br>composition were analyzed in a repeated measures design. The fatty acid profile of the milk, the chemical composition of the feed, and of <br>the plants consumed by the goats were analyzed by analysis of variance.They were manually milked once a day between 0600 to 0700 h <br>daily. Milk production was measured individually with a portable scale. The quality (protein, fat, and lactose) was measured through infrared <br>spectrophotometry and the fatty acid (FA) profile was obtained through gas chromatography. Differences were found (p&lt;0.05) between <br>the treatments for production, fat, protein, and lactose yield. The main milk FAs in both systems were C6:0, C14:0, C18:1n-9, C16:0 <br>and C18: 0. A higher content of saturated FAs was found in the milk of the zero grazing (p&lt;0.05) and a higher content of unsaturated <br>FAs in the milk of grazing goats (p&lt;0.05). The milk fat of grazing goats had 43% higher concentration of the 9-cis, 11-trans isomer of <br>conjugated linoleic acid compared to milk fat from zero grazing goats. The milk of grazing goats is concluded to have a more attractive <br>lipid profile for the consumer, with a higher concentration of compounds with potential beneficial effects on human health</p> ER -