A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.

By Y. Chilliard, A. Ferlay, J. Rouel, G. Lamberet. Journal of Dairy Science, 2003

747 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/baa9bde3dc424ed7c0678440c16eb864d200dc42

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Citations in the corpus

Managing Mediterranean pastures in order to enhance the level of beneficial fatty acids in sheep milk (2005, background): “Goat milk is similar to sheep milk in this respect (Chilliard et al., 2003) and this is probably due to the different regulation of mammary cells in cows, goats and sheep, and in particular to the elongation process of FA (Chilliard et al.”
Factors affecting goat meat production and quality (2011, background): “(2009) postulated that with a commonly assumed more rapid ruminal digesta passage rate by goats than dairy cattle (Hart, 2000), negative effects of dietary fat supplementation on ruminal fiber digestion and microbial protein synthesis in goats are less (Chilliard et al., 2003).”
Effect of forage/concentrate ratio and soybean oil supplementation on milk yield, and composition from Sarda ewes (2006, methodology): “[11, 12], used this approach with a large spectrum of diets for cows and goats.”
Nutritional and therapeutic value of fermented caprine milk (2010, background): “In addition, in dairy goats the lactation period is a very important factor because some characteristics and components of the content vary during lactation, to a greater degree than in bovine milk (Table 2) (Zeng et al. 1997; Pierre et al. 1998; Antunac et al. 2001; Chilliard et al. 2003).”
Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat (2007, background): “The case of lupin seeds is interesting since this seed, rich in c9-18:1 and 18:2n-6, is the only one which did not decrease the 18:0 desaturation ratio and did not increase (or even decreased) goat milk PUFA and t11-18:1 percentages [24], suggesting that lupin unsaturated FA were totally hydrogenate”
Factors Affecting Conjugated Linoleic Acid (CLA) Content in Milk, Meat, and Egg: A Review (2004, background): “When the effect of different oil CLA, the greatest response being to sunflower treatments (peanut oil, sunflower oil, and linseed oil, seeds/oil, which provided the highest amount of LA in which are high in OLA, LA, and LNA, respectively) on milk the diet (Chilliard et al., 2003).”
Goat's alpha-s1 casein genotype influences its milk fatty acid composition and delta-9 desaturation ratios (2006, background): “Negative energy balance is well accepted to increase secretion in milk of long-chain FA mobilized from adipose tissue, particularly oleic acid, and consequently to decrease the proportion of medium-chain FA, particularly C8:0 to C14:0 (Chilliard et al., 2003).”
Relationships between ruminant management and sensory characteristics of cheeses: a review (2004, neutral): “In goats, milk of defective αs1 genotypes (F or O) exhibit higher lipoprotein lipase activity at mid-lactation than the A αs1 genotype and have a stronger goat flavour because it is specifically linked to C8 branched-chain fatty acid release [23, 33, 34, 58, 59, 69, 70, 96].”
Effects of forage source and supplementation with soybean and marine algal oil on milk fatty acid composition of ewes (2006, background): “In goats, feeding linseed oil or high oleic sunflower oil at 50–60 g/kg of DM in alfalfa hay or CS based rations increased the concentration of trans-10 C18:1 in milk fat, increased total milk fat concentration when alfalfa hay-based rations were fed, and did not affect milk fat concentration when C”