IMPROVING NUTRITIONAL QUALITY OF THE GOAT MILK BY GRAZING

The aim of study was to investigate the effect of grazing on the nutritional quality, such as composition, vitamins and fatty acids content of dairy goat milk. Before vegetation period, all goats were kept indoors and nutrition based on hay diet. After turn-out to pasture, all goats were grazing. Bulk milk samples were collected on 12 consecutive days at two sampling periods: in indoor and in grazing months and analysed for milk compositions and vitamin A, E and D sub(3), as well as for fatty acid contents. The milk from grazing goats had significantly higher fat, protein and total solids non-fat than goats kept indoors. Grazing caused higher concentrations of vitamin A (0.026 vs. 0.036 mg/100ml; P