Chemical Composition and Nutritive Value of Goat Milk

Chemical composition and nutritive value of goat milk of two breeds, Masri and Aardi of Saudi Arabia, were studied. In both Aardi and Masri milk constituents including fat (2.83%, 3.06%) and protein (3.28%, 3.41%) were slightly lower than those of other goat milks. Fatty acid profiles followed the same composition as milk fats of other goat breeds, but amino acid composition revealed less sulphur amino acids. In vitro digestibility (86.2%, 87.0%) and protein efficiency ratio (2.84, 2.57) were, in general, comparable to those of cow's milk. No major differences were observed between chemical composition and nutritional qualities of milk of both breeds.