Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (P < 0.05) SLW and CDM than non-supplemented groups. The Xhosa lop-eared (XLE) and Nguni (NGN) goats had higher pH24 (P < 0.05) than BOR and XBC goats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (P < 0.05). The sunflower cake supplemented BOR and NGN goats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats.     

Fatty acid composition of minced meat,longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementation

Effects of supplementing Small East African (SEA) goats with concentrate diets on fatty acids composition of minced meat, M. longissimus dorsi (LD) and omental fat were assessed using 23 animals (14.5 months old and 20.1 kg body weight). Goats were subjected to four levels of concentrate supplementation: ad libitum concentrate allowance (T100), 66% (T66), 33% (T33) and 0% (T0) of ad libitum concentrate allowance. All goats were slaughtered after 90 days of experimental period. Minced meat from concentrate-supplemented goats had higher (P < 0.05) proportions of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and desirable fatty acid (DFA) than that of non-supplemented ones (T0). Minced meat from T00 and T66 goats had similar proportions of polyunsaturated fatty acids (PUFA) and n-6 PUFA that were higher (P < 0.05) than that of other dietary groups. There was limited variation in fatty acids composition of LD attributable to concentrate supplementation. Trans-vaccenic and linoleic acids were in higher (P < 0.05) proportion in omental fat from concentrate-supplemented goats whereas margaric and arachidonic acids were in higher (P < 0.05) proportion in omental fat from non-supplemented goats. Overall, LD was associated with PUFA, omental fat with saturated fatty acids (SFA), minced meat with MUFA. It is concluded that finishing SEA goats on concentrate diets will increase the proportion of DFA in meat from them. In addition, the proportion of PUFA in meat from such goats will peak at concentrate supplementation equivalent to 66% of their ad libitum intake. Consumers should avoid high intake of internal fat due to their richness in SFA.     

Meat goat kids finished on alfalfa,red clover or orchardgrass pastures: Carcass merit and meat quality

This experiment was conducted in 2005–2007 to evaluate carcass and chevon (goat meat) quality parameters when meat-goat kids (n = 72) were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pratense L.; RCG); or orchardgrass (Dactylis glomerata L.; OGR) pastures. Carcass conformation score was greater (P = 0.08) when meat-goat kids were finished on ALF compared to OGR with RCG intermediate. Chevon meat samples from goats finished on the three pasture treatments did not differ in ash, intramuscular fat, or crude protein content or in concentrations of omega6 and omega3 fatty acids, or the omega6 to omega3 ratio. Goats finished on OGR had higher (P < 0.001) 18:1 trans-11 fatty acids (FA) compared to ALF or RCG. Overall, meat-goat kids finished on ALF, RCG, or ORG produced desirable carcass weights for most niche markets in the USA. Chevon is a low-fat meat option with high desirable fatty acids for human diets.     

Animal performance and fatty acid composition of lambs fed with different vegetable oils

Twenty-seven lambs were used to investigate the effects of the inclusion of 4% hydrogenated palm oil (HPO) or sunflower oil (SFO) in the concentrate on animal performance, carcass and meat quality and fat characteristics and fatty acid composition. Animals (16.2 ± 0.27 kg initial weight) were fed concentrate (Control, HPO or SFO) and barley straw ad libitum and slaughtered at 25 kg. SFO lambs tended to eat less concentrate than HPO animals (P < 0.10). Neither HPO nor SFO affected any of the carcass characteristics studied, meat pH and meat and fat colour (P > 0.05). SFO decreased proportions of C16:0, C18:1 cis-11 and C18:3 (P < 0.05) and increased C18:1 trans (P < 0.001) and C18:2/C18:3 ratio (P < 0.05). Atherogenicity index was lower (P < 0.05) when SFO was included in the concentrate. HPO did not affected and SFO improved fatty acid composition of fattening lambs without affecting animal performance.     

Dietary olive cake reduces the oxidation of lipids,including cholesterol,in lamb meat enriched in polyunsaturated fatty acids

Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P = 0.007 and P = 0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P < 0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P = 0.003), peroxides (PV; P < 0.001) and TBARS (P = 0.002) in minced muscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (P < 0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.     

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb

The aim of this study was to assess whether different grazing management affect animal performance and meat fatty acid composition. Thirty-five lambs were divided into three groups: 12 lambs grazed from 9 am to 5 pm (8h group); 11 lambs grazed from 9 am to 1 pm (4hAM group) and 12 lambs grazed from 1 pm to 5 pm (4hPM group). The trial was conducted over 72 days. The 8h lambs had greater DMI (P < 0.0005) and final body weight (P < 0.05) than the 4hPM and 4hAM lambs while carcass weight was not different between the three groups. The meat of the 4hPM lambs contained greater (P < 0.05) percentages of polyunsaturated fatty acids, C18:2 cis-9 trans-11 and lower saturated fatty acids and C18:0 than the meat of the 8h and 4hAM lambs. It is concluded that allowing lambs to graze during the afternoon rather than during 8 h does not compromise the carcass yield and results in a healthier meat fatty acid profile.     

Crude glycerine inclusion in Limousin bull diets: Animal performance,carcass characteristics and meat quality

Three hundred and six Limousin young bulls (7 ± 1 months of age, initial body weight 273 ± 43 kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240 days (final body weight 644 ± 24 kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P > 0.05) by diets. Diet decreased C16:0 (P < 0.01) and C16:1 (P < 0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P < 0.05) than control. Glycerine increased desirable fatty acid percentages (P < 0.05) in intramuscular fat.     

Supplementation with extruded linseed cake affects concentrations of conjugated linoleic acid and vaccenic acid in goat milk

The aim of this research was to determine the effect of adding extruded linseed cake to the dry diet of goats on the concentrations of conjugated linoleic acid (CLA) and vaccenic acid (VA) in milk fat. Thirty crossbreed dairy goats were divided into 3 groups. Their diet was supplemented with 0% (control group), 5% (low group), or 10% (high group) of extruded linseed cake (ELC), which supplied 0, 16, and 32 g/d of linseed fat, respectively. The milk fat percentage (overall mean 3.5%) and yield did not differ with the different diets, but fatty acid composition was affected by the ELC supplements. The inclusion of ELC in the diets did not influence the concentration of fatty acids from C6:0 to C12:0. The concentrations of C14:0 and C16:0 decreased as the quantity of ELC supplements increased. The concentrations (mg/100 mg of total fatty acid methyl esters) of VA (0.70, 1.23, and 1.39 in control, low, and high groups respectively) and cis-9,trans-11 CLA (0.63, 0.96, and 1.05 in control, low, and high groups, respectively) were increased by ELC supplements. The milk fat content of VA and cis- 9,trans-11 CLA were closely correlated (R² = 0.82). Desaturation of VA in the mammary gland to produce cis-9,trans-11 CLA was higher in the control group than in the groups with ELC diets. Extruded linseed cake supplementation to lactating goats may enhance the nutritional profile of milk lipids.     

Anti-oxidant effect of extracts of kinnow rind,pomegranate rind and seed powders in cooked goat meat patties

To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4 ± 1 °C) of goat meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (P < 0.05) lowered in PRP followed by PSP and KRP patties. Sensory evaluation indicated no significant differences among patties. Further, a significant (P < 0.5) reduction in TBARS values (lipid oxidation) during storage of goat meat patties was observed in PRP, PSP and KRP as compared to control patties. Average TBARS values (mg/kg meat) during refrigerated storage (4 ± 1 °C) were significantly lower in PRP, followed by PSP and KRP as compared to control. The overall anti-oxidant effect was in the order of PRP > PSP > KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products.     

Effect of dietary physically effective fiber on ruminal fermentation and the fatty acid profile of milk in dairy goats

The objective of this experiment was to characterize the relationship among rumen fermentation variables, milk fatty acid profile, and dietary physically effective neutral detergent fiber (peNDF) content in a study that controlled for the potential confounding effects of dissimilar dry matter intake among treatments. Ten multiparous Xinong Saanen dairy goats were divided into 2 groups with 2 ruminally cannulated goats per group. Goats in each group were assigned to 1 of 2 dietary treatments (high and low peNDF) according to a 2 × 2 crossover design with 2 periods. The peNDF content of alfalfa hay (proportion of neutral detergent fiber retained on an 8.0-mm screen) was 42.1% for the high-peNDF and 14.5% for the low-peNDF group. To ensure similar dry matter intake, each morning the amount of alfalfa hay consumed on the prior day by the high-peNDF group was determined (amount offered minus morning refusals), and this was the amount of hay offered to the low-peNDF group that day. Each adaptation period consisted of 21 d, followed by a 9-d sampling period. Dry matter intake and milk production and composition were similar between treatments. Milk energy efficiency increased with low dietary peNDF. Duration of pH below 5.60 was longer for goats fed the low-peNDF ration compared with the high-peNDF ration (4.08 vs. 0.41 h/d); however, mean rumen pH (6.05 vs. 6.13) was not different between treatments. Reducing dietary peNDF increased rumen total volatile fatty acids (114.6 vs. 95.1 mM) and decreased chewing time (404 vs. 673 min/d), but did not affect the ratios of acetate, propionate, and butyrate. The relative abundance of Fibrobacter succinogenes and Ruminococcus flavefaciens increased with reduced dietary peNDF, but Ruminococcus albus proportions were not influenced by treatment. Reducing dietary peNDF decreased the proportion of iso C14:0, iso C15:0, and trans-11 C18:1 in milk fat, whereas the iso C17:0 and trans-10 C18:1 increased. This study demonstrated that low dietary peNDF in dairy goats increases rumen volatile fatty acids, reduces chewing time, and is correlated to the amount of F. succinogenes and R. flavefaciens.     

Cholesterol-lowering effect of phytosterol-containing lactic-fermented milk powder in hamsters

Male hamsters were fed six different diets for 4 weeks. Group 1, fed with control diet of regular rodent chow. Group 2, fed with high-fat-high-cholesterol diet containing cholesterol and corn/coconut oil mixture. Group 3, the positive control fed with high-fat-high-cholesterol diet containing 0.74% (w/w) phytosterols. Groups 4–6 were the high-fat-high-cholesterol diet mixed with phytosterol-containing lactic-fermented milk powder (PSFMP) which contains 0.37%, 0.74% and 1.85% (w/w) of phytosterols, respectively. Results demonstrated that PSFMP could significantly decrease (P < 0.05–P < 0.001) the levels of total cholesterol (serum cholesterol), serum triacylglycerol, liver lipids and atherogenic index (LDL-C/HDL-C), while it could also significantly (P < 0.001) increase the level of fecal cholesterol. The pronounced hypolipidemic effects of PSFMP might be attributed to its ability to enhance cholesterol excretion. These results suggest that PSFMP could be used as a potential cholesterol-lowering ingredient in the management of hypercholesterolemia.     

The effect of palm oil or canola oil on feedlot performance,plasma and tissue fatty acid profile and meat quality in goats

Twenty-four entire male Kacang kid goats were fed diets containing 3% canola (n = 12) or palm oil (n = 12) supplements for 16 weeks. The goats had an initial live weight of 14.2 ± 1.46 kg and were fed a mixed ration ad libitum (10.4 MJ/ME and 14% crude protein). There was no difference in feedlot performance due to diet. Inclusion of canola oil reduced (P < 0.05) kidney fat weight and increased (P < 0.05) linolenic acid (18:3n − 3) concentration in the blood plasma, m. longissimus lumborum (LL), liver, and kidney. The palm oil diet increased (P < 0.05) myristic (14:0) and palmitic (16:0) acid content in the blood, but this did not alter these fatty acids in the LL muscle. Lipid oxidative substances in the liver and LL from palm oil fed kids were higher (P < 0.05) than those from canola supplemented kids. The incorporation of canola oil into the goats' diet increased muscle omega-3 fatty acid content, but lipid oxidation was lowered in the blood and muscle LL.     

Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigs

The effects sugar cane (SC) diets and a milling by product diet on meat quality characteristics of fresh meat and dry-cured ham were studied on a total of 48 Creole (CR) pigs. Pigs were fed with a control soya-bean meal corn diet (C1), a soya-bean meal wheat diet (C2), a SC fresh juice diet (SC-J), or a ground cane diet (SC-G). Average BW gain was 657, 530, 546, and 200 g/d for diets C1, C2, SC-J and SC-G, respectively. Lean cuts (i.e., ham and loin) were significantly higher in SC-G than in C1 pigs (472 vs. 424 g/kg; P < 0.01); intermediate values were found for C2 and SC-J pigs (427 and 412 g/kg, respectively). The ultimate pH in LD muscle was lower in SC-J than the other groups (5.44 vs. 5.65; P < 0.01). The intra muscular fat (IMF) content in LD was significantly higher in SC-J diet and lower in SC-G diet (1.9% and 1.0%, respectively); intermediates values were found for C1 and C2 diets (1.4% on average). Ham weight losses during 6 months drying period were lower for SC-G fed pigs (9.7% vs. 12.4%; P < 0.05) whereas weight losses during the 12 months drying period were not affected by diet. The TBA value in dry-cured ham was not affected by diet (P > 0.05) whereas the fatty acids profiles of subcutaneous fat in SC-J and SC-G pigs contained more mono-unsaturated and less polyunsaturated fatty acids than in C1 and C2 groups. Significant effects of dietary treatment were found for dry-cured ham sensory quality parameters.     

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P > 0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P = 0.046) in meat from vitamin E supplemented steers and higher (P = 0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P < 0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P = 0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P < 0.001). While retail traits of steaks were not affected by the dietary treatments (P > 0.05), feeding flaxseed decreased (P < 0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P > 0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P < 0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability.     

Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challenge

The effect of dietary protein and gastrointestinal nematode (GIN) parasitism on growth and meat quality of growing kids was assessed using sixty (60) kids in three groups (n = 20); A: control, B: regularly treated with ALBENDAZOLE^® and C: supplemented with dietary protein. The kids grazed in a pasture contaminated with L3 larvae of GIN. Growth and condition score were assessed at 21-day intervals. After 86 days all kids were slaughtered. Carcasses were assessed for conformation, fatness, ultimate pH and other meat quality characteristics. Parasitic challenge was assessed by means of faecal egg counts (FEC), pasture larvae and adult nematodes in the GI tract of kids at slaughter. Groups C and B had higher growth rates and body condition score and produced significantly heavier (P < 0.05) carcasses with better (P < 0.01) conformation and fatness when compared to those of group A. Total unsaturated and monounsaturated fatty acids were higher (P < 0.05) in fat tissue of groups B and C. Group A had the highest FEC and group C had the lowest (P < 0.05) FEC. The parasitic challenge of L3 on pasture reached its highest point at 42 days and there were significant (P < 0.01) differences between the numbers of Teladorsagia spp., Trichostrongylus spp., Haemonchus contortus, Oesophagostomum spp. and Chabertia spp. found in the GI tract of kids between the three groups; group A had the highest numbers. Overall, the results showed that the increased protein content in the diet of growing kids grazing on a pasture contaminated with L3 nematode larvae resulted in the production of acceptable carcasses.     

Fatty acid composition and sensory properties of Italian Simmental beef as affected by gene frequency of Montbéliarde origin

The aim of this study was to investigate the effect of Montbéliarde (Mb) gene frequency on fatty acid composition and sensory properties of Italian Simmental (IS) steaks (longissimus thoracis m.). Twenty-seven bulls belonging to three strains with different percentages of Mb genes: traditional (ISt), without Mb ascendants (ISt = 0% Mb genes), cross-strain (ISmt = 37.5–50% Mb genes), Montbéliarde strain (ISm = 87.5–100% Mb genes) and balanced for stearoyl Co-A desaturase genotype were considered. ISt has the highest C20:4 n−6 (P < 0.01), C22:4 n−6 (P < 0.05) and total PUFA n−3 level (P < 0.01), while ISt and ISmt have higher C18:3 n−3 (P < 0.05) and slightly lower MUFA (P = 0.08) than ISm. Sensory tests indicated that the three experimental groups can be differentiated; moreover, ISmt meat is perceived as less hard (P < 0.01), less chewable (P < 0.01) and less fibrous (P < 0.05) than ISt meat.     

Influence of type of muscles on nutritional value of foal meat

The effect of type of muscle on nutritional characteristic (fatty acid profile, amino acid content, cholesterol and major and minor mineral) of foal meat was investigated. Six muscles: longissimus dorsi (LD), semimembranosus (SM), semitendinosus (ST), biceps femoris (BF), triceps brachii (TB) and psoas major & minor (PM) from twelve foals slaughtered at 15 months from an extensive production system in freedom regimen were extracted for this study. Horse meat is characterized by low fat, low cholesterol content, rich in iron and in vitamin B. Statistical analysis showed that the cholesterol content did not show significant differences (P > 0.05) among muscle with mean value range between 0.62 and 0.57 mg/100 g. Most fatty acid presented significant differences (P < 0.05) with respect to the type of muscle. The obtained results showed that except for the polyunsaturated linoleic acid, the highest contents of fatty acids were found in the hindquarter muscles. Regarding amino acid profile, significant differences (P < 0.05) were observed among muscles and our results indicated that, 100 g of foal meat covered from 80.6 to 86.7% for the daily requirement for an adult man weighing 70 kg for essential amino acids for ST and LD muscles, respectively. Statistical analysis showed significant differences (P = 0.050) for the EAA (essential amino acids) index, which was highest for TB muscle, followed by BF and SM muscles, while the lowest values were reported by ST muscle. Finally, foal meat seems to be a very good nutritional source of major and minor minerals. The higher nutritional value of foal meat will be of great importance in the promotion of this meat.     

Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit

The objective was to assess the effects of trans fatty acids and oxidised lipids, present in dietary fat by-products used in feeds, on cholesterol and oxycholesterols in meat, liver and plasma of rabbits. A palm fatty acid distillate, before and after hydrogenation (trans fatty acid trial), and a sunflower–olive oil blend (70/30, v/v), before and after use in a commercial frying process (oxidised lipid trial), were used in experimental feeds (at 3%, w/w). High trans fatty acid and oxidised lipid diets caused significantly higher cholesterol and oxycholesterol levels in all tissues of rabbit (0.01 < p ? 0.05). The content of oxycholesterols in rabbit meat, liver and plasma obtained from trans fatty acid experiments varied from 9 to 34 μg/100 g, 24 to 61 μg/100 g and 60 to 138 μg/dl, respectively, from low to high levels. In the oxidised lipid experiments, content of oxycholesterols varied from 16 to 52 μg/100 g, 14 to 108 μg/100 g and 52 to 269 μg/dl in meat, liver and plasma, respectively. As a consequence, meat products from rabbits fed a diet containing higher levels of trans fatty acids or oxidised lipids may result in higher intakes of cholesterol and oxycholesterols by humans.     

Meat quality,proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR = llama on native pasture until slaughter; GR + SH = like GR, but with overnight free access to barley/alfalfa hay; and GR + SC = like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner–Bratzler shear force values (P > 0.05). Meat from GR + SC llama had higher fat content in LLM (P < 0.05) compared to GR and GR + SH llama. Intramuscular fat from GR + SH llama showed higher (P < 0.01) proportions of polyunsaturated fatty acids, higher (P < 0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P < 0.05) omega-6/omega-3 (n − 6/n − 3) ratio, and higher (P < 0.01) conjugated linoleic acid.     

Animal performance and milk fatty acid profile of dairy goats fed diets with different unsaturated plant oils

The effect of supplementing a basal diet with 1 of 3 plant oils on productive efficiency and milk fatty acid composition was studied in dairy goats. Sixteen Malagueña goats were used in a 4 × 4 Latin square experiment with 21-d periods and 4 goats per treatment. The basal diet comprised 30% alfalfa hay and 70% pelleted concentrate. Experimental treatments were control (basal diet without added oil) and the basal diet supplemented with 48 g/d of high oleic sunflower oil (HOSFO), regular sunflower oil (RSFO), or linseed oil (LO). Dry matter intake and body weight were not affected by treatments. Milk production was higher in HOSFO treatment and milk fat content was higher in RSFO and LO treatments, although no differences in milk energy production or milk renneting properties were found. The RSFO and LO treatments increased the proportion of vaccenic acid in milk fat more so than the HOSFO diet, and rumenic acid followed the same pattern. The content of trans10-18:1 remained low in all experimental diets (<0.7% of total fatty acid methyl esters) although HOSFO and RSFO diets increased it. The variations in the fatty acid profiles observed with the 4 diets, mainly the unsaturated fatty acid isomer contents, are extensively discussed. Compared with that in the control diet, the n-6:n-3 fatty acid ratio in milk fat substantially decreased with the LO, increased with RSFO, and did not change with HOSFO. The addition of moderate amounts of LO to the diets of dairy goats has favorable effects on milk fatty acid composition from the point of view of the human consumer, without negative effects on animal performance.