A Study on Milk Compositions of Hair Goat and Saanen x Hair Goat Crossbreed (F1) under Semi-Intensive Conditions

Year 2021, Volume: 27 Issue: 1, 83 - 87, 04.03.2021

Bahattin Çak , Orhan Yılmaz , Elvan Ocak , Ahmet Fatih Demirel

https://doi.org/10.15832/ankutbd.565708

Abstract

This study was carried out to evaluate compositions of milk from Hair goat and Saanen x Hair goat crossbreed (F1) under semi-intensive conditions. The research was conducted on 20 Hair goats and 20 Saanen x Hair goat crossbreed (F1) at Farm for Research and Application of Van Yuzuncu Yil University in Turkey. All the experimental goats were 3 years old and were raised under semi-intensive conditions. In the current study, the average fat, non-fat solid, protein, lactose, total solids, lactic acid, pH values of Hair and crossbreed goat milks were 3.98%, 3.80%; 9.54%, 9.24%; 3.59%, 3.48%; 5.24%, 5.08%; 13.51%, 13.04%; 0.24%, 0.25%; 6.62, 6.64, respectively. Lactation stage had a significant influence (P<0.05; P<0.001) on milk fat, non-fat solid, protein, lactose, total solids contents and lactic acid value in Hair and crossbreed goats' milk. Also, genotype had a significant influence (P<0.001) on non-fat solid, protein, lactose and total solids contents of the milk. In conclusion, Hair goats and crossbreed goats produce milk with a variable milk fat, non-fat solid, protein, lactose, total solids contents at the different stages of lactation. The mean values of milk non-fat solid, protein, lactose and total solids in Hair goats' milk were higher than those of crossbreed goats. Also, milk fat content, lactic acid and pH values in Hair and crossbreed goats' milk were similar.

Keywords

Hair goat, Saanen x hair goat (F1) crossbreed, Milk composition, Semi-intensive conditions

Supporting Institution

Scientific Research Projects Coordination Unit of Van Yuzuncu Yil University

Project Number

TSA-2016-5126

References

• Abdelsalam M, Eissa M, Maharm G & Heider A (2000). Improving the productivity of the Barki goat by crossbreeding with Damascus or Zaraibi breeds. Alexandria Journal of Agricultural Research 45(3): 33-42.
• Addass P, Tizhe M, Midau A, Alheri P & Yahya M (2013). Effect of genotype, stage of lactation, season and parity on milk composition of goat. Mubi, Adamawa State, Nigeria. Annal. Biolog. Res 4(8): 248-252.
• Cak & Demirel A F (2018). Physical and Chemical Properties of Milk with Excellent Nutritional Source for Humans. The Most Recent Studies in Science and Art 1: 523-536.
• Cak B, Yilmaz O & Ocak E (2017). Physical-Chemical Composition of Milk and Fiber Quality in Hair Goats and the Phenotypic Correlations between Milk Composition and Fiber Traits. Pakistan Veterinary Journal 37(1): 35-38.
• Ciappesoni G, Pribyl J, Milerski M & Mares V (2004). Factors affecting goat milk yield and its composition. Czech Journal of Animal Science-UZPI (Czech Republic).
• Güler Z, Keskin M, Masatçioğlu T, Gül S & Bicer O (2007). Effects of Breed and Lactation Period on Some Characteristics and Free Fatty Acid Composition of Raw Milk from Damascus Goats and German Fawn x Hair Goat B_1 Crossbreds. Turkish Journal of Veterinary and Animal Sciences 31(5): 347-354.
• Haenlein G (2004). Goat milk in human nutrition. Small Ruminant Research 51(2): 155-163.
• Kanwal R, Ahmed T & Mirza B (2004). Comparative analysis of quality of milk collected from buffalo, cow, goat and sheep of Rawalpindi/Islamabad region in Pakistan. Asian Journal of Plant Sciences 3(3): 300-305.
• Keskin M, Avşar Y K, Biçer O & Güler M B (2004). A comparative study on the milk yield and milk composition of two different goat genotypes under the climate of the Eastern Mediterranean. Turkish Journal of Veterinary and Animal Sciences 28(3): 531-536.
• Kondyli E, Svarnas C, Samelis J & Katsiari M (2012). Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds. Small Ruminant Research 103(2-3): 194-199.
• Kosikowski F (1982). Cheese and Fermented Milk Foods. New York, F. V. Kosikowski & Associates.
• Kurt A, Cakmakci S & Caglar A (2003). Guide of inspection and analysis methods in milk and milk products. Erzurum 284: 2003.
• Merin U, Rosenthal I & Maltz E (1988). The composition of goat milk as affected by nutritional parameters. Milchwissenschaft 43(6): 363-365.
• Mestawet T, Girma A, Ådnøy T, Devold T, Narvhus J & Vegarud G (2012). Milk production, composition and variation at different lactation stages of four goat breeds in Ethiopia. Small Ruminant Research 105(1-3): 176-181.
• Min B, Hart S, Sahlu T & Satter L (2005). The effect of diets on milk production and composition, and on lactation curves in pastured dairy goats. Journal of dairy science 88(7): 2604-2615.
• Monaci L, Tregoat V, van Hengel A J & Anklam E (2006). Milk allergens, their characteristics and their detection in food: a review. European Food Research and Technology 223(2): 149-179.
• Prasad H, Tewari H & Sengar O (2005). Milk yield and composition of the beetal breed and their crosses with Jamunapari, Barbari and Black Bengal breeds of goat. Small Ruminant Research 58(2): 195-199.
• Rezaei R, Wu Z, Hou Y, Bazer F W & Wu G (2016). Amino acids and mammary gland development: nutritional implications for milk production and neonatal growth. Journal of animal science and biotechnology 7(1): 20.
• SPSS (2013). IBM SPSS statistics 22. New York: IBM Corp.
• Turkstat (2017). "Turkstat Livestock Statistic." Retrieved in May, 20, 2018, from https://biruni.tuik.gov.tr/hayvancilikapp/hayvancilik.zul.