Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

TwelveRagusanajennetswerestudiedtoinvestigatetheeffectsofdietaryextraTwelve Ragusana jennets were studiedtoinvestigatetheeffectsofdietaryextrastudied to investigateetheeffectsofdietaryextra the effects of dietaryextradietary extra virgin olive oil and thepresenceofthefoalduringmilkingonmilkfattyacids(FA) profile. At20,50thepresenceofthefoalduringmilkingonmilkfattyacids(At20, 50he presence of the foal during milking on milk fatty acids (At 20, 50 and 90 days post-foaling, each jennet was milked 4 times per day. The feeding system and the milking procedures are given by Alabiso et al. (2009). FA profiles of the composites from milkings without foals (1MNF+3MNF) and with foals (2MYF+4MYF) were analyzed by gas chromatography. Dietary oil had no significant effect on milk yield or fat content but increased the proportion of C (n-9) in milk. Jennet milk had a beneficial FA profile compared to bovine milk and thus would be suitable for consumption by infants suffering from cows milk protein allergy, however, augmentation of the long-chain n-3 polyunsaturated FA content warrants further study.