Lactation Stage Effect on Nutritional Quality of Algiers Area Cows’ Milk

Abstract

The study showed that lactation stage significantly contributes (p0.05) to variation of some physico-chemical parameters (acidity, density and fat levels (FL)) of milk delivered to local transformers .Milk (FA)profiles significantly changed too (p0.05)with a week proportion of saturated fatty acids(SFA) at early lactation, increasing very significantly (p0.0002) at late lactation (60.73 vs 66.16% respectively). The short and medium chain fatty acids (SMCFA), except for C4 : 0 were rather inweak proportion at early lactation stage and increased during the advance of the process.However , long chain fatty acids(LCFA) , particularly C18 : 0 and C18 :0 showed and opposite tendency with a high prportion at early lactation. No lactation stage influence was shown on C18 :2 and contents (p0.05). Conclusion : By controlling the breeding conditions, the study showed that lactation stage significantly contributes to variation in Algiers milk fat composition and alters the activity of fatty acid pathways.Besides, milk will getinteresting nutritional qualities.