Fatty acids in Murciano-Granadina goats' milk

The objective of this study is to identify the principal fatty acids in Murciano-Granadina goats' milk. The technique used to identify and quantify the se acids was gas chromatography through flame ionization and mass spectrometry. The principal fatty acids found were butyric acid (3.0%), caproic acid (6.3%), caprylic acid (2.5%), capric acid (10.4%), laurie acid (5.6%), myristic acid (12.8%), palmitic acid (34.8%), stearicacid (6.8%), oleic acid (13.3%), linoleic acid (3.6%) and linolenic acid (0.9%). Using the results obtained, a descriptive statistical study was undertaken. The relationship between fatty acids was determined using Pearson's correlation matrix, and highly significant negative statistical correlations were found between palmitic acid and the other fatty acids studied, although no significant correlations were found between the quantity of fat present in the milk and the values of fatty acids. Inra/Elsevier, Paris.