March 18, 2018 – There is sufficient scientific evidence to support that omega-3 fatty acids (long chain polyunsaturated fatty acids), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are not only beneficial for general health and well-being but also play a vital role in preventing chronic diseases. EPA and DHA have been shown to improve to lower blood pressure, enhance arterial elasticity in patients with cardiovascular diseases, to minimize the effects of stroke, improve cognition in the elderly, and reduce the risk for osteoporosis. Awareness of the health benefits of omega-3 fatty acids is growing among the general public. However, only 22% of Americans’ diet met the American Heart Association’s recommendation, which is consumption of 1 gram of EPA and DHA per day for patients with coronary heart diseases, according to the NFI (Nutrient and Food Intake) consumption data.
Omega-3 fatty acid fortification is one of the fastest growing trends in the food industry, with 42% of consumers making efforts to eat more omega-3 fatty acid rich foods. The richest source of these long chain polyunsaturated fatty acids is marine oils. However, the most common problem related to fish oil fortification of foods is the fishy odor and rancidity that is due to lipid oxidation of unstable polyunsaturated fatty acids from light, heat or long storage conditions. A related problem to the fortification of foods with omega-3 fatty acids is to maintain the requirements for product acceptability.
Our preliminary results indicated that the levels of these long chain essential fatty acids are raised in the milk of lactating does that received feed supplemented with fish oil. The experiment continues, and the final results of this project are not yet released, but the indications are that goat milk with increased levels of omega-3 long chain fatty acids can be produced economically.
Dairy products are rich sources of essential nutrients for general well-being and human health. Availability of goat milk and its products not only add diversity to the supply of our dairy products but is essential as a source of nutrients for a segment of the population, particularly for adults and infants that are allergic to cow milk proteins. On a worldwide basis, more people drink the milk of goats than that of any other species. Consumption of goat milk and milk products in the United States has continuously increased, especially within the last two decades. More than 11 million pounds of goat milk are produced annually in the U.S.
Finding a balance between consumer acceptability and delivering high levels of omega-3 fatty acids through daily foods is a challenge to food producers and processors. Another approach is to naturally increase the levels of these polyunsaturated fatty acids in foods such as in milk and milk products, which have a natural emulsion state for these long chain unsaturated fatty acids.
In this study, we are trying to naturally increase the amount of these long chain polyunsaturated fatty acids in goat milk by supplementing the ration of lactating goats with fish oil. The ration of lactating goats was supplemented by 1 or 2% fish oil as compared to the control group. Review of the literature indicated that increasing the levels of these long chain polyunsaturated fatty acids in bovine milk were possible by supplementing marine or vegetable oils in the ration of milking cows.
Rahmat Attaie, Ph.D.
Research Scientist, Food Systems Research
(936) 261-5004
rattaie@pvamu.edu
This project was supported by the Evens-Allen funding through the U.S. Department of Agriculture, Cooperative State Research Service.