Quality of milk fatty acid during late lactation in dairy goat fed on PUFA-diet supplemented with yeast and curcuma xanthorrhiza roxb

Abstract

Yeast and curcumin of C. xanthorrhiza Roxb could be added into concentrate containing polyunsaturated fatty acid (PUFA) to improve milk fatty acid quality of dairy goat. There were five treatments (PD0: PUFA- diet with no additive; PDA: PUFA- diet with 3 Asifit tablets; PDY: PUFA- diet with 5 g yeast; PDC: PUFA- diet with 20 g curcuma powder; and PDM: PUFA- diet with a mixture of 5 g yeast and 20 g curcuma powder) applied onto 20 dairy goats during late lactation (4.6 ± 0.55 months of lactation). The treatments were allocated according to a completely completely randomized block design. Results demonstrated that diet containing PUFA supplemented with 5 g yeast and 20 g curcuma were high in total fatty acid, medium chain fatty acid (MCFA), and long chain fatty acid (LCFA). Milk of goats with this treatment showed high in mono unsaturated fatty acid (MUFA) and MUFA; while it was low in short chain fatty acid (SCFA), n6/n3 ratio, and atherogenicity index. These qualities were optimally considered good in terms of healthier product. Therefore, the PUFA- diet with 5 g yeast and 20 g curcuma was a reasonable choice to be applied for dairy goat.