ArticleFoods (Basel, Switzerland)2025
Impact of Milk Thistle Cake as the Natural Antioxidant Source on the Mitigation of Oxidative Effects in Goat Milk Induced by Oxidized Linseed Oil.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study explores a novel feeding strategy in the nutrition of dairy goats, utilizing milk thistle cake supplements to mitigate milk oxidation determined by the presence of oxidized linseed oil in diets. An experimental trial involving 30 dairy goats was conducted with three groups: a control group fed a diet with 7% fresh linseed oil (CON), an experimental group fed a diet where the fresh linseed oil from the CON group was replaced with oxidized linseed oil (LOO), and an experimental group fed a diet with 7% oxidized linseed oil and 10% milk thistle cake (LOM). The milk thistle cake had a rich antioxidant composition (vitamin E, xanthophylls, and polyphenols) with potential beneficial effects on milk degradation parameters. The results showed that the LOM diet led to a decrease in milk casein content (
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