Fat inclusion in goats feeding and its effect on the lipid profile in milk: Review

Abstract

The aim of this work to review about the importance of supplementation of lipids sources and their effect on the modification of the milk fatty acid profile. The use of lipids in ruminant diet is a way to meet the energy requeriments, as well as a strategy to manipulate the profile of fatty acids in the milk, increasing the participation of polyunsaturated acids and reducing saturated fatty acids. Various sources of lipids are being used in ruminant diets in the form of vegetable oil, protected or inert fat and oil seeds, thus favoring the higher amount of polyunsaturated fatty acids (linoleic and linolenic) in improving the lipid profile of milk. Adding value to products of small ruminants is an alternative to expanding market opportunities milk. Especially when it adds properties that combine, nutrition and health, since there is a growing demand for functional foods and value of its products. The increase of conjugated linoleic acid (cis - 9, trans - 11), recognized for its anticarcinogenic and anti-atherogenic effects makes the consumption of milk advantageous to the consumer for their health benefits.