The Use of Protected Fat Supplement on Milk Production, Quality and Fatty Acid Profiles in Dairy Camels: Protected Fat Supplement of Dairy Camel

TL;DR

Adding omega-3 protected fat to dairy camels' diets improved milk production, quality, and fatty acid content while reducing harmful microbes.

Contribution

This study demonstrates the benefits of omega-3 protected fat supplementation in desert dairy camels, enhancing milk quality and nutritional profile.

Findings

Milk production, fat, and protein increased with omega-3 protected fat supplementation.

Antioxidant activity improved, while microbial load and mold presence decreased.

Unsaturated fatty acids and conjugated linoleic acid (CLA) concentrations increased significantly.

Abstract

This experiment was conducted to investigate the effect of the protected fat supplement of unsaturated fatty acids in dairy camels. Twenty‐eight Arab camels were fed with control diet and diets containing linolenic acid (omega‐3). The obtained results were analysed as a completely randomized design. Milk production, fat, protein and the antioxidant activity of raw milk increased by using protected fat, but ash, solids and density decreased (p < 0.05). Fat, protein, density and the antioxidant activity of fermented milk of camels increased, but solids and lactose decreased (p < 0.05). The total microbial load and population of moulds in raw and fermented milk of camels fed with protected fat decreased (p < 0.05), but the population of Lactobacillus increased (p < 0.05). The concentration of unsaturated fatty acids C18:1, C18:2 and C18:3 and conjugated linoleic acid (CLA) increased (p < 0.05). Therefore, it may be possible to use omega‐3 protected fat supplementation of 80 g per day in dairy camels feeding in the desert.

Omega‐3 protected fat. Dairy camels were fed with control diet and diets containing 80 g linolenic acid‐protected (omega‐3) supplement for 1 month. The inclusion of 80 g of omega‐3 protected fat in the daily diet of dairy camels in the desert led to an increase in milk production, as well as improved milk fat and protein content. This dietary adjustment also enhanced antioxidant activity and reduced microbial load and mould presence in the milk. Additionally, it raised the concentration of unsaturated fatty acids and conjugated linoleic acid (CLA).

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