Research Information System
International Conference on Technology, Engineering and Science (IConTES), Antalya, Turkey, 26 - 30 October 2017, pp.120, (Summary Text)
In the experiment, 40 Aleppo goats with a mean parity of 2.53 ± 0.8 (multiparous) and 25 ± 5 days in milk at the beginning of the experiment were used. The goats were selected from 200 of herd and experimental diet based on alfalfa hay (60%) and concentrate feeds (40%). Before the experiment began, the goats were fed a commercial diet for a 3-week adaptation period. In all experiment, goats were fed individually. The diets were offered ad libitum and clean water was always available with automatic waterers. The experimental periods were 12-weeks long, and the goats were milked daily at 08:00 and 18:00 h. The experiments were conducted during spring and summer (from May through the end of September). The individual milk subsamples were collected over 3 consecutive milking of the experimental period (per 3 day-totally 24 times). The individual milk samples were stored at 4ºC with a protective tablet (Broad Spectrum Microtabs II) until they were analyzed for total solid (TS), solid non-fat (SNF), fat, protein, lactose, casein, urea, density, acidity, free fatty acid (FFA), citric acid, freezing point depression (FPD) at a milk analyzer (Foss, MilkoScan™ FT2). The data were analyzed by ANOVA using the GLM procedure of the SPSS software package. Contrast statements were included to compare 2 weeks periods (6 groups) effects. The differences were considered significant if P<0.05. Milk SNF, casein and citric acid were not affected by lactation periods (P>0.05); It was observed that the ratio of TS (11.74-13.79), fat (3.32-5.59), protein (2.96-3.53) and lactose (4.11-4.22) increased as the lactation progressed (P<0.05). Milk density decreased as lactation progressed (1031-1028) (P<0.05). The rate of acidity, urea, FPD, lactose did not show a regular change with the change of the lactation period and the rate decreased as the lactation progressed but it increased again towards the end of lactation (P<0.05). FFA in milk increased as the lactation progressed, but decreased again towards the end of lactation (P<0.05). As a result, it is emphasized that the milk composition varies considerably in each period in the goats and that this change should be considered in the products obtained from the milk.