Fatty acid profile variations of Alpine goat’s milk in response to detoxified Argania spinosa press cake supplementation
Bibliographic Data
The present study aimed to evaluate the effect of incorporating detoxified Argane press cake in goats’ diet on milk fatty acids profiles. The use of the detoxification process presents a new way to use Argane by-products. Obtained results showed that goat’s milk fat of Argane diet by-product could produce a greater proportion of unsaturated fatty acid. This research work provides evidence that the inclusion of Argane feedstuff affects the milk fatty acids and therefore gives rise to potential health benefits. Furthermore, the incorporation of these alternative food resources into the diet of small ruminants would undoubtedly reduce the pressure on silvo-pastoral resources and production costs and consequently improve the income of Moroccan livestock farmers.
Biology · Fatty acid · Health benefits · Traditional medicine · Biochemistry · Biotechnology · Chemistry · Fatty Acid Research and Health · Food Science · Meat and Animal Product Quality · Medicine · Ruminant Nutrition and Digestive Physiology
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