The Use of Protected Fat Supplement on Milk Production, Quality and Fatty Acid Profiles in Dairy Camels

This experiment was conducted to investigate the effect of the protected fat supplement of unsaturated fatty acids in dairy camels. Twenty-eight Arab camels were fed with control diet and diets containing linolenic acid (omega-3). The obtained results were analysed as a completely randomized design. Milk production, fat, protein and the antioxidant activity of raw milk increased by using protected fat, but ash, solids and density decreased (p < 0.05). Fat, protein, density and the antioxidant activity of fermented milk of camels increased, but solids and lactose decreased (p < 0.05). The total microbial load and population of moulds in raw and fermented milk of camels fed with protected fat decreased (p < 0.05), but the population of Lactobacillus increased (p < 0.05). The concentration of unsaturated fatty acids C18:1, C18:2 and C18:3 and conjugated linoleic acid (CLA) increased (p < 0.05). Therefore, it may be possible to use omega-3 protected fat supplementation of 80 g per day in dairy camels feeding in the desert.