Impact of feeding ration supplemented with silymarin-rich extract on milk quality of goat and utilization of milk in producing functional soft-cheese | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 1, January 2023, Page 205-215 PDF (599.3 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.132914.5871 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sameh M. Shedeed 1; Eman H. ElSabaawy2; Mamdouh I Mohamed2; Hoda B Mabrok  3; Walaa M. Abd El-Wahab4
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| 1Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Cairo, Egypt | ||||
| 2Animal Production Department, Agricultural and Biological Research Institute, National Research Centre, Dokki, Cairo, Egypt | ||||
| 3Nutrition and Food Science Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, Egypt | ||||
| 4Animal Nutrition Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Silymarin is a flavonoid complex extracted from the milk thistle plant and acts as a strong antioxidant. Using natural compounds as additives in livestock nutrition could be a new goal in livestock production. The objective of this study was to investigate the effect of a ration containing different levels of silymarin-rich extract (10, 20, or 30 g) on fatty acids profile, production and quality of goat milk; and producing functional cheese from milk. Egyptian Nubian pregnant goats (n=16) were divided into four groups. Group 1 fed on a control ration. Groups 2, 3, and 4 were fed on a control ration and orally administrated with different levels of silymarin-rich extract at 10, 20 or 30 g/day, respectively. The feeding experiment lasted 4 months. The results showed that silymarin-rich extracts improved milk composition and quality by increasing protein and fat concentrations. Milk yield was significantly increased by silymarin-rich extracts supplementation. Feeding goats on rations supplemented with silymarin-rich extracts altered nutritional value of milk by increasing unsaturated fatty acids and decreasing the saturated fatty acids levels. Cheese produced from goat milk showed a high content of fat and protein. Sodium dodecil sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of cheese-protein showed that adding the silymarin-rich extract to the goat feed increases the protein level in particularly β-casein, αs1-casein and αs2-casein. It could be concluded that using silymarin-rich extracts in rations of goats improved milk production, milk quality, and milk fatty acids. Silymarin-rich extracts improved the quality of goat cheese. | ||||
| Keywords | ||||
| Silymarin; Goat Milk; Milk yield; Milk Fatty acids; Cheese; SDS-PAGE | ||||
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