Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

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Indian Journal of Animal Research, volume 52 issue 5 (may 2018) : 711-717

Influence of diet on the productivity and characteristics of goat milk

Nadiia Zazharska, Olexandra Boyko, Viktor Brygadyrenko
1<p>Department of Parasitology, Veterinary and Sanitary Expertise,&nbsp;Faculty of Veterinary Medicine, Dnipropetrovsk State Agrarian-Economic University, Dnipropetrovsk, Ukraine.<br /> &nbsp;</p>
Cite article:- Zazharska Nadiia, Boyko Olexandra, Brygadyrenko Viktor (2016). Influence of diet on the productivity and characteristics of goat milk . Indian Journal of Animal Research. 52(5): 711-717. doi: 10.18805/ijar.v0iOF.6826.

The relationship between the quality of milk of different breeds of goat and their diets was assessed. Anglo-Nubian, German White and Alpine goats were used in the experiment, with 7 goats representing each breed. The influence of two diets viz., a routine diet (hay and concentrates) and a diet improved by introduction of granulated alfalfa hay, cabbage and carrots, as well as mixed feed on productivity and characteristics of goat milk were investigated. Goats were machine milked twice daily and the quantity as well as quality of milk were assessed. Results indicated that the milk yield of the Alpine goats increased 3 times; and that of the German White goats increased more than 2.5 times when fed improved diet. Feeding improved diet resulted in significant increase in fat content of milk irrespective of the goat breed. A significant increase in the protein, lactose, and consequentially the, dry non-fat milk solids was observed in Anglo-Nubian and German White goats when fed the improved diet. However, when compared to German White and Alpine goats, highest fat, protein and lactose contents were recorded in milk of Anglo-Nubian goats both on routine and improved diet. The maximum difference in biochemical parameters of milk upon changing the diet was also found in Anglo-Nubian goats. Further, the freezing point and electrical conductivity of the milk decreased irrespective of the breed when goats were fed improved diet. An inverse relationship was found between the protein content in the goats’ milk and the freezing point: with increase in the protein content, the freezing point was reduced. 

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