Productivity and quality of Zaanen goat’s milk under the influence of antioxidants

The article presents the results of a study of the dynamics of milk productivity indices and lipid peroxidation processes in milk of new-breed goats, to which the antioxidant preparations “Aysidivit” and “Katazalan” were applied. During the study, it was noted that the use of antioxidant preparations to goats of the experimental groups, during the transition period of pregnancy, contributed to an increase in milk productivity and an increase in the content of fat, protein and milk sugar in milk. In the experimental groups, under the influence of antioxidant preparations, the number of fat globules, their average diameter and large fraction increased. At the height of lactation, in the first and second experimental groups, compared to the control, the number of fat globules in 1 ml of milk was 6.79% and 3.60% higher, respectively. This increase was mainly due to an increase in the number of large fat globules. The use of antioxidant preparations contributed to the improvement of the technological parameters of milk by reducing the small fraction of fat globules, which pass into buttermilk during churning, while large fat globules are used more effectively. A positive effect of antioxidants on the quality of milk was established, while a decrease in the amount of diene conjugates and malondialdehyde was observed in it, which indicates a decrease in lipid peroxidation and oxidative stress. The drug “Aysidivit” proved to be the best, due to the antioxidants it contains: tocopherol, retinol and succinic acid. These components contributed to the activation and enhancement of oxidation-reduction processes, a decrease in oxidative stress in goats during lactation, which had a positive effect on the quality of milk.