Effects of Soybean and Rice Bran Oil Supplementation on Lactation Performance and Milk Fatty Acid Profile in Surti Goats

An experiment was conducted to study the effect of soybean and rice bran oil supplementation on lactation performance and milk fatty acid profile in Surti goats. Twenty-four multi-parous Surti lactating goats were distributed into four groups on the basis of live body weight, parity and previous lactation yield for 150 days. Treatment groups were classified as basal diet supplemented without any oil (CON), or supplemented at 3% of dry matter intake (DMI) through soybean oil (SBO), rice bran oil (RBO) or a blend of rice bran and soybean oil at 50:50 (SRBO). Basal diet consisted of compound concentrate mixture, green jowar and pigeon pea straws. Milk yield (kg/d), fat concentration (%) and yield (g/d), fat corrected milk (FCM) and energy corrected milk (ECM) yield (kg/d) were significantly (P<0.05) increased in oils supplemented groups as compared to control. Concentration of milk solid not fat (SNF), protein and lactose remained similar (P>0.05) amongst treatments but their yield (g/d) was significantly (P<0.01) improved in oils supplemented groups as compared to control. Feed efficiency in terms of milk yield/DMI and FCM/DMI significantly (P<0.05) improved in SBO, RBO and SRBO as compared to CON. Supplementation of both soybean oil and rice bran oil either alone or in combination significantly reduced short chain fatty acid (SCFA), medium chained fatty acid (MCFA), saturated fatty acid (SFA) with increased long chain fatty acids (LCFA) and poly unsaturated fatty acids (PUFA) in milk. Oil supplementation increased (P<0.01) milk content of oleic acid (C18:1 ra-9) and linoleic acid (C18:2 ra-6) in SBO, RBO and SRBO as compared to CON. However, linolenic acid (C18:3 ra-9) content remained non significant amongst treatments. Various lipid quality indices like atherogenicity index and thrombogenicity index were significantly (P<0.01) improved in all the oil supplemented groups as compared to CON indicating improved nutritional quality of milk.