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International Journal of Dairy Science

Year: 2010 | Volume: 5 | Issue: 3 | Page No.: 135-141
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Authors

A. Midau

A. Kibon

S.M. Moruppa

C. Augustine

Keywords

Research Article

Influence of Season on Milk Yield and Milk Composition of Red Sokoto Goats in Mubi Area of Adamawa State, Nigeria

A. Midau, A. Kibon, S.M. Moruppa and C. Augustine
The study was conducted to determine the milk yield and composition of goat milk in Mubi area (Mubi North and South local government areas) of Adamawa State, Nigeria. Purposeful, multistage and random sampling techniques were used to select 40 lactating Red Sokoto does in wet and dry season in 2008, within Mubi area for the study. Composition of milk were, 4.84, 17.86, 13.42, 0.17, 0.22, 0.14 and 0.13% for fat, total solid, solid non fat, cholesterol, calcium, magnesium and phosphorus in the dry season respectively. The mean milk yield was 2.08 kg week-1 in the dry season. The mean values, 5.01, 16.58, 11.79, 0.18, 0.29, 0.15 and 0.14% for fat, total solid, solid non fat, cholesterol, calcium, magnesium and phosphorus obtained in the wet season, respectively. The milk yield was 3.38 kg week-1 in the wet season, these were determined according to the standard procedures described by AOAC, Pearson’s chemical analysis of food and assessment of methodologies for colorimetric cholesterol assay. The results showed that percent, milk yield was significantly (p<0.001) affected by season. Fat, total solid, solid non fat were significantly (p<0.001) affected by parity. There was seasonal variation (p<0.001) on calcium. TS and SNF was significant (p<0.05) as affected by season. Parity and season has no effect on cholesterol, magnesium and phosphorus. The result showed that, the composition of milk studied is comparable to the reported values of exotic breeds found in other countries. Although the milk yield was not comparable to the exotic breeds, its composition was similar. In conclusion, there is need to improve milk production potentials of the local breed through breeding, nutrition, improved management systems as well as creating awareness on nutritional value of goat milk.
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