Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

Abstract

Twelve Ragusana jennets were studied to investigate the effects of dietary extra virgin olive oil and the presence of the foal during milking on milk fatty acids (FA) profile. At 20, 50 and 90 days post-foaling, each jennet was milked 4 times per day. The feeding system and the milking procedures are given by Alabiso et al. (2009). FA profiles of the composites from milkings without foals (1MNF + 3MNF) and with foals (2MYF + 4MYF) were analyzed by gas chromatography. Dietary oil had no significant effect on milk yield or fat content but increased the proportion of C18:1 (n-9) in milk. Jennet milk had a beneficial FA profile compared to bovine milk and thus would be suitable for consumption by infants suffering from cows milk protein allergy, however, augmentation of the long-chain n-3 polyunsaturated FA content warrants further study