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Scientia Agriculturae Bohemica

The Journal of Czech University of Life Sciences Prague

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Effect of Feeding with Algae on Fatty Acid Profile of Goat’S Milk

L. Kouřimská
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  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ E. Vondráčková
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ M. Fantová
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ P. Nový
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ L. Nohejlová
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ K. Michnová
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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Published Online: 2014-11-25 | DOI: https://doi.org/10.2478/sab-2014-0103


The study was conducted to determine whether the inclusion of algae Chlorella vulgaris in dairy goats’ diets would change the fatty acid profile and increase the proportion of unsaturated fatty acids in goat’s milk. White short-haired dairy goats on 2nd and 3rd lactations were fed 5 and 10 g of dried algae supplementation for six weeks. The fatty acids profile of milk was analyzed using gass chromatography (flame ionization detector (FID)). The addition of dried algae caused changes of the profile of fatty acids in the milk. The more algae were added to the diet, the greater the changes in the fatty acids profile of milk were found. A statistically significant effect (P = 0.0390) was found between the control group and the group supplemented with 10 g of Chlorella vulgaris per goat per day. The greatest effect of dietary treatment was seen in the relative reduction of palmitic acid content and increased oleic, linoleic, and linolenic acids content. Results suggested that the addition of algae also increased the nutritional quality of goat’s milk. There was a positive change in the ratio of SFA:MUFA:PUFA in terms of reducing the proportion of saturated fatty acids, as well as a change in the ratio of n-6 and n-3 PUFAs

Keywords: white shorthaired goat; nutritional value; saturated fatty acids; unsaturated fatty acids; Chlorella vulgaris


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About the article

Received: 2014-05-07

Accepted: 2013-07-10

Published Online: 2014-11-25

Published in Print: 2014-09-01

Citation Information: Scientia Agriculturae Bohemica, Volume 45, Issue 3, Pages 162–169, ISSN (Online) 1805-9430, ISSN (Print) 1211-3174, DOI: https://doi.org/10.2478/sab-2014-0103.

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© 2014. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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