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Lipidomics analysis shows omega-3 supplementation significantly enriches beneficial fatty acids in goat milk, suggesting viable pathways for producing functional dairy products.
Goat milk has gained significant attention due to its unique nutritional properties. In this study, we conducted a comprehensive lipidomics analysis of goat milk fed by a normal diet (C), dietary supplement with Schizochytrium sp. (S), flax seed (F), and their mixture (M) using UPLC Q-TOF-MS/MS. A total of 638 lipid molecules covering 16 subclasses were identified, with TG constituting over 97 % of the total lipids. Dietary supplementation significantly reduced glycerolipids (GL) content while markedly increasing ω-3 polyunsaturated fatty acid (PUFA) levels, with group M showing the most pronounced effects on enhancing ω-3 PUFA content. The percentages of DHA-TG and DHA-GPL increased by more than 10-fold and 4-fold, respectively. Flax seed specifically increased ALA containing lipids, whereas Schizochytrium sp. predominantly enriched DHA and DPA containing lipids. Multivariate statistical analysis revealed distinct lipid profiles among the groups, highlighting the significant impact of dietary supplementation on lipid composition. In conclusion, this study provides a robust theoretical foundation for the production, nutritional evaluation, identification, and application of ω-3 PUFA-enriched goat milk.
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Wang et al. (2025) studied this question.
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