Nutritional evaluation of Kenya alpine dairy goat (Capra aegagrus hircus) milk: Effect of geographical location vs. feeding practices

Abstract

This study used a randomized complete block design to assess milk nutritional and chemical composition, with each region treated as a block. Ten pedigree dairy goats were identified in each region, where randomization was achieved by collecting milk samples from each farm in triplicates over a period of three months. Dairy goat milk obtained from Mukurweini region had significantly (p<0.05) higher amount of ash (0.96g/100ml), fat (4.01 g/100ml) and protein (4.58 g/100ml) as compared to the other two regions of Kieni East and Kieni West. The mineral composition differed clearly among the three regions with Mukurweini giving significant(p<0.05) high amounts of calcium 152.61 mg/100ml, magnesium 19.90 mg/100ml, iron 0.84 mg/100ml, zinc 0.57 mg/100ml, sodium 51.04 mg/100ml and potassium 196.65 mg/100ml. Dairy goat milk from Mukurweini region also had significant (p<0.05) high levels of methionine 2.84 g/100g protein, phenylalanine 5.56 g/100g protein, threonine 4.79 g/100g protein, histidine3.61 g/100g protein and leucine10.73 g/100g protein. The study established that the Kenya alpine dairy goat milk quality is affected by the geographical location of the dairy goat rearing.