@article{MAKHILLJAVA201312204338,
    title = {Extruded Linseed Supplementation in Dairy Goat Diet: Effects on Productive Performance and Fatty Acid Profile of Bulk Milk, Fresh and Ripened Cheese},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {12},
    number = {20},
    pages = {1550-1564},
    year = {2013},
    issn = {1680-5593},
    doi = {javaa.2013.1550.1564},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2013.1550.1564},
    author = {Manuela,Carola,Matteo,Antonio and},
    keywords = {Goat,extruded linseed,fatty acids,dairy products,ratio},
    abstract = {Aim of the study was to evaluate the effects of diet supplementation 
  with Extruded Linseed (EL) on goat milk yield and gross composition and Fatty 
  Acid (FA) composition of milk, fresh and ripened cheese. During a 10 weeks period, 
  26 mid-lactating Saanen goats were divided into two balanced groups and fed 
  a total mixed ration supplemented (EL group) or not (C group, control) with 
  3 g/100 g diet of rumen unprotected EL. Bulk milk samples, fresh and ripened 
  cheese were analysed for fat, protein, lactose and FA profile. Results showed 
  that milk fat was 3.1 g kg<SUP>-1</SUP> higher in the EL group. Milk, fresh 
  and ripened cheeses showed similar responses in FA composition. Dietary inclusion 
  of EL enhanced the concentrations of caprylic, capric and stearic acids, total 
  trans-octadecenoic acids, the majority of non-conjugated octadecadienoic acids 
  and &#945;-linolenic acid. Significant reductions were observed for palmitic 
  acid, iso branched-chain FA, cis-9 monounsaturated FA, the sum of c9t11+t7c9+t8c10 
  conjugated linoleic acid isomers, linoleic acid and other long-chain n6 FA. 
  The n6/n3 FA ratio and the estimated &#916;9-desaturase activity were also significantly 
  reduced. No significant influence of EL supplementation was instead observed 
  for total polyunsaturated, aiso branched-chain and very long-chain n3 FA. The 
  positive effects of the EL inclusion on the nutritional quality of milk and 
  cheese lipids (lower hypercholesterolemic saturated FA and n6/n3 FA ratio and 
  higher caprylic, capric and &#945;-linolenic acids contents) were however accompanied 
  by reduced concentrations of potentially beneficial FA such as 14-methylpentadecanoic 
  (C16 iso), oleic and conjugated linoleic acids.}
    }