ArticleFoods (Basel, Switzerland)2022
Dietary Schizochytrium Microalgae Affect the Fatty Acid Profile of Goat Milk: Quantification of Docosahexaenoic Acid (DHA) and Its Distribution at Sn-2 Position.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Perspectives on dietary polyunsaturated fatty acid supplementation for enhanced immunity in healthy and ill dogs: a narrative review.Veterinary and animal science · 2026Review
- Comprehensive lipidomics analysis reveals the effects in goat milk from different ω-3 PUFA dietary supplementation by UPLC Q-TOF-MS/MS.Food chemistry: X · 2025Article
- Rumen Bacterial Community Responses to Three DHA Supplements: A Comparative In Vitro Study.Animals : an open access journal from MDPI · 2025Article
- Microalgae supplementation improves goat milk composition and fatty acid profile: a meta-analysis and meta-regression.Archives animal breeding · 2025Review
- Changes in the rumen and milk fatty acid profile and milk composition in response to fish and microalgae oils supplementation to diet alone or combination in dairy goats.Tropical animal health and production · 2023Article
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Authors and funding
8 authors.
Funding
Abstract
The objective of this study was to detect the influence of dietary Schizochytrium microalgae on milk composition, milk fatty acids, and milk sn-2 fatty acids in goat's milk. Firstly, we could see that the fat content increased in low microalgae supplementation goat's milk (LM, 15 g/day) and the lactose content decreased in medium microalgae supplementation goat's milk (MM, 25 g/day) compared with control goat's milk (C, 0 g/day). Moreover, the absolute concentration of the docosahexaenoic acid (DHA) of LM, MM, and high microalgae supplementation (HM, 35 g/day) goat's milk was 29.485, 32.351, and 24.817 mg/100 g raw milk, respectively, which were all higher than that in the control goat's milk with 4.668 mg/100 g raw milk. In addition, the sn-2 DHA content increased in MM and HM goat's milk. However, the decreasing trend of the sn-2 DHA content was observed in LM goat's milk. As for other fatty acids, the oleic acid (C18:1n9c) and linolenic acid (C18:3n3) content decreased and increased, respectively, in all experimental goat milk. Finally, an interesting phenomenon was found, which was that docosanoic acid (C22:0) and tetracosenic acid (C24:1) were only detected in test goat's milk. Consequently, the phenomena of this study demonstrated that dietary Schizochytrium microalgae have an obvious effect on the fatty acid and sn-2 fatty acid profile of goat's milk, and they provide an effective method to improve the content of goat's milk DHA in practical production.
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