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Differences in sheep and goats milk fatty acid profile between conventional and organic farming systems

Published online by Cambridge University Press:  20 May 2010

Eleni Tsiplakou ,
Vaios Kotrotsios ,
Ioannis Hadjigeorgiou  and
George Zervas
Eleni Tsiplakou*
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
Vaios Kotrotsios
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
Ioannis Hadjigeorgiou
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
George Zervas
Affiliation:
Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, GR-11855, Athens, Greece
*
*For correspondence; e-mail: eltsiplakou@aua.gr
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Abstract

The objective of this study was to investigate whether there is a difference in chemical composition and particularly in fatty acid (FA) profile, with emphasis on cis-9, trans-11 CLA, of milk obtained from conventional and organic dairy sheep and goats farms under the farming conditions practiced in Greece. Four dairy sheep and four dairy goat farms, representing common conventional production systems and another four dairy sheep and four dairy goat farms, organically certified, representing organic production and feeding systems were selected from all over Greece. One hundred and sixty two individual milk samples were collected from those farms in January–February 2009, about three months after parturition. The milk samples were analyzed for their main chemical constituents and their FA profile. The results showed that the production system affected milk chemical composition: in particular fat content was lower in the organic sheep and goats milk compared with the corresponding conventional. Milk from organic sheep had higher content in MUFA, PUFA, α-LNA, cis-9, trans-11 CLA, and ω-3 FA, whereas in milk from organic goats α-LNA and ω-3 FA content was higher than that in conventional one. These differences are, mainly, attributed to different feeding practices used by the two production systems. The results of this study show that the organic milk produced under the farming conditions practiced in Greece has higher nutritional value, due to its FA profile, compared with the respective conventional milk.

Keywords

organicsheepgoatsmilkfatty acids
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 3 , August 2010 , pp. 343 - 349
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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