TY - JOUR T1 - Influence of Diet on the Productivity and Characteristics of Milk of Goats of Different Breeds AU - Zazharska, Nadiia AU - Boyko, Olexandra AU - Brygadyrenko, Viktor JO - Research Journal of Dairy Sciences VL - 12 IS - 1-4 SP - 1 EP - 8 PY - 2018 DA - 2001/08/19 SN - 1993-5277 DO - rjdsci.2018.1.8 UR - https://makhillpublications.co/view-article.php?doi=rjdsci.2018.1.8 KW - Feeds KW -milk yield KW -fat KW -total protein KW -somatic cells count AB - We assessed the relationship between the quality of the milk of different breeds of goat and their diets. Anglo-Nubian, German White and Alpine goats were used in the experiment with 7 goats representing each breed. We investigated the influence of two diets: a routine diet (hay and concentrates) and a diet improved by introduction of granulated alfalfa hay, cabbage and carrots as well as mixed feed. After machine milking of each goat the volume of the morning milk yield and biochemical parameters of the milk were measured. When fed the improved diet the milk yield of the Alpine goats increased 3 times and that of the German White goats increased >2.5 times. In the conditions of improved diet the fat content in the milk of goats of all breeds significantly increased. A significant increase in the protein, lactose and consequentially the, dry non-fat milk solids was found in the Anglo-Nubian and German White goats when fed the improved diet. Compared with the German White and Alpine goats, the highest figures for the fat, protein and lactose were found in milk of the Anglo-Nubian goats both with the routine and improved diet. The maximum difference in the biochemical parameters of milk upon changing the diet was also found in Anglo-Nubian goats. With all breeds under study the freezing point and electrical conductivity of the milk decreased when they were fed the improved diet. An inverse relationship was found between the protein content in the goat’s milk and the freezing point: with increase in the protein content, the freezing point was reduced. ER -