INCLUSION OF HEMP AND FLAX IN LACTATING GOAT DIET TO ENHANCE NUTRITIONAL VALUE OF MILK AND CHEESE

The inclusion of flax (Linum usitatissimum), rich in the essential fatty acid alpha linolenic acid (ALA), in the diet of lactating cows and goats is currently used to enhance the nutrition quality of milk and cheese. Another seed oil, hemp (Cannabis sativa), seems to be promising as well, as it is rich not only in essential fatty acids but also in proteins of high value. Three groups of six primiparous goats (n=18) were fed different diets: control diet (C), and 2 diets enriched with flax (F) and hemp (H). The milk of each group was collected at 0, 30 and 60 days, and 6 experimental cheesemakings were conducted. The diets, the seeds, the milk and the cheeses were analyzed for fatty acid composition and the relative nutritional indexes (Atherogenic Index, AI; Thrombogenic Index, TI, and the omega-6/omega3 ratio) were calculated. Flavor organic compounds were determined in order to detect possible defects due to the oxidative susceptibility of unsatured fatty acids. Results showed that H and F diets were able to lower significantly both AI and TI, while the effect on the omega-6/omega-3 ratio was remarkable only for F diet. No flavor defects were highlighted in cheeses.