A preliminary study on performance of a small goat population native of Piedmont, officially known as “Capra Grigia delle Valli di Lanzo” and locally named “Fiurinà”, showed good milk yields and comparable gross composition if compared to other local goats reared in the Italian Alps. Increasing knowledge on milk characteristics is an essential task since valorisation of animal derived food products represents a fundamental support in safeguarding and recovering of livestock breeds facing extinction. For this reason, a subsequent investigation was carried out to assess the fatty acid profile of milk fat from Fiurinà goat. Ninety individual milk samples were collected during the grazing season of year 2010 from a farm located in Tesso valley (1,580 m a.s.l.). Results showed that five fatty acids (C10:0, C14:0, C16:0, C18:0, and C18:1 c9) accounted for 73% of total fatty acids. The sum of caproic, caprylic, and capric acids averaged 12.74 g 100g-1 fat. Total trans fatty acids and conjugated linoleic acids were equal to 6.27 and 0.56 g 100g-1 fat, respectively. Information on chemical characteristics of milk from this breed will be essential to promote it through the production of a typical dairy product able to provide new sources of income for mountain areas.
Fatty acid profile of milk from Fiurinà goats at Alpine pasture
RENNA, Manuela;CORNALE, Paolo;LUSSIANA, Carola;BATTAGLINI, Luca Maria;MIMOSI, Antonio
2011-01-01
Abstract
A preliminary study on performance of a small goat population native of Piedmont, officially known as “Capra Grigia delle Valli di Lanzo” and locally named “Fiurinà”, showed good milk yields and comparable gross composition if compared to other local goats reared in the Italian Alps. Increasing knowledge on milk characteristics is an essential task since valorisation of animal derived food products represents a fundamental support in safeguarding and recovering of livestock breeds facing extinction. For this reason, a subsequent investigation was carried out to assess the fatty acid profile of milk fat from Fiurinà goat. Ninety individual milk samples were collected during the grazing season of year 2010 from a farm located in Tesso valley (1,580 m a.s.l.). Results showed that five fatty acids (C10:0, C14:0, C16:0, C18:0, and C18:1 c9) accounted for 73% of total fatty acids. The sum of caproic, caprylic, and capric acids averaged 12.74 g 100g-1 fat. Total trans fatty acids and conjugated linoleic acids were equal to 6.27 and 0.56 g 100g-1 fat, respectively. Information on chemical characteristics of milk from this breed will be essential to promote it through the production of a typical dairy product able to provide new sources of income for mountain areas.
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