Some aspects of recent researches on feeding dairy goats

Abstract EN

Much research is being conducted to improve the performance and the quality of fatty acids (FA’s) in goat milk with regard to effects on human health.

During early lactation and peak production, lactating goats can mobilize considerable body fat for support of milk production, but this can necessitate a high nutritional plane later for replenishment.

The levels of dietary concentrate and forage, quality of forage, and production system have great effects on body weight (BW) gain, milk production and milk composition of goats.

Opportunities for enhancing the performance (BW gain and milk) of goat with high concentrate levels are greater in early than late lactation ; however, the efficiency of energy use in late lactation is greater when tissue is often replenished.

Regionally available by-products and other nonconventional feedstuffs can be used to minimize production costs.

The efficiency of feeding by-products and alternative feedstuffs on ruminal methane emission, milk fat content and FA composition, and antioxidant status depends on major and minor constituents and what they are substituted for.

The increasing concerns regarding the inclusion of synthetic antimicrobials in goat’s diet have compelled nutritionists to explore minor dietary ingredients or additives such as probiotics and plant secondary metabolites to enhance the performance, although specific components responsible for effects are sometimes unclear.

Such minor ingredients can influence bioactive ruminal bio hydrogenation intermediates that decrease de novo FA synthesis in the mammary gland.

Supplementing goats with sources of conjugated linoleic acid has been studied, but the use is not common probably because of marginal changes in milk fat content and FA composition compared with cattle.

Some differences in the effects of dietary inclusion of fats and oils between dairy goats and cattle may relate to ruminal microbial conditions as well as the susceptibility of mammary gland enzymes to bioactive conjugated linoleic acid isomers.

Inclusion of moderate dietary levels of oils and other fat sources for purposes such as increased energy density, improved palatability, and decreased dustiness are well documented.