The Effects of Flax and Mustard Seed Inclusion in Dairy Goats’ Diet on Milk Nutritional Quality

Alexandra-Gabriela Oancea, Catalin Dragomir (), Arabela Elena Untea, Mihaela Saracila, Ana Elena Cismileanu, Petru Alexandru Vlaicu and Iulia Varzaru
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Alexandra-Gabriela Oancea: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
Catalin Dragomir: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
Arabela Elena Untea: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
Mihaela Saracila: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
Ana Elena Cismileanu: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
Petru Alexandru Vlaicu: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
Iulia Varzaru: National Research and Development Institute for Animal Biology and Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania

Agriculture, 2024, vol. 14, issue 7, 1-16

Abstract: Our study evaluated the impact of incorporating flax seeds or a flax and mustard seeds’ mixture into goats’ diets to enhance milk polyunsaturated fatty acids (PUFAs). The incorporation of mustard seeds also aimed to slow the lipid oxidation process. A three-week feeding trial was conducted on 18 lactating goats, randomly distributed in three groups: control (C), FS (replacing 12% of the oil source with flax seeds), and FMS (replacing a quarter of flax seeds with mustard seeds). Flax seed inclusion improved the quality of milk fat by reducing saturated fatty acid concentration ( p = 0.004) and increasing PUFA levels ( p = 0.001). Both experimental groups significantly lowered the omega 6/omega 3 fatty acid ratio ( p < 0.001). The FMS group showed a significantly higher total vitamin E concentration ( p = 0.007). The fat oxidation parameters revealed that after 24 h of storage at room temperature, the p-anisidine value increased for the FS group compared to the C group, while the FSM group showed no significant difference, suggesting that the combined inclusion of flax and mustard seeds may prolong milk storage time by mitigating secondary oxidation products. This highlights the potential benefits of incorporating the studied seeds into goats’ diets for improving milk quality and extending its shelf life.

Keywords: flax seeds; mustard seeds; milk antioxidant potential; milk quality; milk fatty acids (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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