Fatty acids profile, antioxidant capacity, and phenolic compounds of Saanen goats milk fed on dehydrated grape pomace

Grape pomace is an agro-industrial by-product rich in phenolic compounds with the potential to be used in diets for goats and increase the nutraceutical properties of milk. This study aimed to investigate the effect of incorporating dehydrated grape pomace (DGP) into the diets of Saanen goats on the composition, fatty acid profile, nutritional indices of fatty acids, antioxidant capacity, and phenolic compounds of their milk. Eight multiparous Saanen goats, averaging approximately four years of age and weighing 41.2 ± 5.56 kg, were employed in a double Latin square (4 x 4) design. Diets were formulated with increasing levels of grape pomace (0, 90, 150, and 210 g/kg Dry Matter - DM), replacing cactus. The concentration of C18:2 n-6 cis and C18:3 n-3 increased (+ 21.9% and + 17.8%, respectively) with the grape pomace inclusion. There was a reduction in the atherogenic (-32.9%) and thrombogenic (-11.0%) indices of goat milk with the increase in DGP levels. There was a reduction in de novo fatty acids (-11.7%), Δ ^-9 desaturase of C14 (-26.5%) and C18 (-10.0%) indexes with the highest level of DGP. There was a quadratic effect for Ferric Reducing Antioxidant Power (FRAP) and a linear effect for phenolic compounds (PC), where the highest values were observed at the estimated levels of 160 g/kg and 210 g/kg DM, respectively. Supplementing dairy goats’ diets with dehydrated grape pomace up to 210 g/kg dry matter enhances the fatty acid profile and nutritional indices of fatty acids of Saanen goat milk without altering its basic composition.