Influence of percentage of concentrate in combination with rolled canola seeds on performance, rumen fermentation and milk fatty acid composition in dairy goats

摘要

The effect of rolled canola seeds (RCS, 0% or 20% of the dry matter (DM) of the concentrate) combined with percentage of concentrate (45% (L) vs. 65% (H) of the diet DM) on rumen fermentation characteristics, production parameters and fatty acid (FA)profile of milk fat was studied in 20 entire goats and 12 goats fitted with ruminal and duodenal cannula. Goats were fed TMR ad libitum for 15 weeks with the final 12 weeks as the test period. Individual milk samples were taken in weeks 5 and 11 to determine the FA profile of milk fat. Feeding the H diets increased NE_L intake, raw milk yield and yield of fat, protein and lactose. Feeding RCS increased fat corrected milk, milk fat content and fat yield. Combination of RCS and high percentage of concentrate increased fat corrected milk and fat yield. Milk protein content was not affected by dietary factors. Feeding the H diets increased the proportion of short-chain FA (C4:0-C8:0), each isomer of trans-CIS:1 and c9,tll-C18:2 in milk at the expense of medium-chain FA with 11 to 17 C units. Feeding RCS decreased the proportion of medium-chain FA with 10 to 17 C units in milk and it increased that of C18:0, all isomers of trans-CIS:1., c9-C18:1 and c9,tll-C18:2. Goats fed the H diets, and those fed the RCS had lower c9-C18:l/C18:0 and c9,tll-C18:2/tll-C18:l ratios. Combination of RCS and high percentage of concentrate produced the highest proportion of all isomers of trans-CIS:1 and c9,tl 1-C18:2 in milk, with the highest variability among the four dietsfor these FA. This was possibly related to between-goats differences in ruminal fermentation and to individual difference in desaturase activity in the mammary gland. It is concluded that feeding a high-concentrate diet combined with rolled canola seedshad a synergistic effect on the milk production and fat yield without alteration in milk protein content in dairy goats. This combination also resulted in changes in FA profile that may differently affect the nutritional value of goat milk for human health.