Effects of olive oil calcium soaps and phase of lactation on the fatty acid composition in the milk of Massese ewes Effects of olive oil calcium soaps and phase of lactation on the fatty acid composition in the milk of Massese ewes Effects of olive oil calcium soaps and phase of lactation on the fatty acid composition in the milk of Massese ewes Effects of olive oil calcium soaps and phase of lactation on the fatty acid composition in the milk of Massese ewes

AbstractA basic diet of hay and concentrate, the latter supplemented with olive oil calcium soap (7% as fed) was given to 11 Massese ewes (group S) for a 3-month period, while a basic diet without the supplement was given to 11 control Massese ewes (group C) during the same period. Fatty acid composition of milk produced from the 5thto the 16thweek post-partum was evaluated monthly.In group S, the fatty acids C6:0, C8:0, C10:0, C12:0, C14:0, C14:1, C18:3n-6 and C20:3n-3 (P<0.01) decreased significantly and C16:0, C18:1, total CLA, C20:0, C20:1, C20:2, C20:5n-3 (EPA), C23:0 (P<0.01) and C18:2 (P<0.05) increased with respect to the control group C. This trend lead to a decrease in short-chain fatty acids (P<0.05), an increase in unsaturated fatty acids (P<0.01), particularly MUFA, and an improved UFA/SFA ratio in group S (P<0.01). The lactation phase also significantly influenced fatty acid composition: the unsaturated/saturated fatty acids ratio was higher at the end of the lactation period.It can be concluded that the addition of protected olive oil fats to the diet of lactating ewes may improve fatty acid milk composition. In addition, the final phase of production positively affects milk quality relative to human health.