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

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.