Lactogenic effect of the addition of fenugreek flour (Trigonella foenum-graecum L.) on the performance of lactating goats

Abstract

This study was conducted to evaluate the lactogenic impact of adding fenugreek flour to the diet of lactating goats. Twelve lactating goats were divided into two groups, taking into account the body condition, lactation number, and age and lactation stage of each goat. The first group was taken as a control and received no treatment; to the second group, 40 grams of fenugreek flour were added to the diet daily. Milking took place twice a day, and 20 grams were offered before each. Then result of the production analysis showed that milk yield was significantly higher (P 0.05) in fenugreek-treated goats compared to the control group. At the end of the study, two samples were taken from the milk obtained in order to evaluate the composition of the milk in the two samples evaluated. A sensory analysis was also conducted with students from the faculty Veterinary Medicine and Fourth Cycle Animal Husbandry to determine differences in milk taste, smell and texture. It can be concluded that feeding fenugreek increased milk production.