Abstract

Objectives: In South America, goats largely depend on natural pastures, which often lack adequate nutrition. This innovative study ventured into uncharted areas by examining the potential of incorporating sweet potato vine flour (SPVF) into goat diets, specifically focusing on its effects on both the quantity and quality of milk produced.
Materials and Methods: A carefully monitored cohort of twelve female Creole goats, aged between 2 and 3 years, participated in a sophisticated completely randomized factorial design study. The research assessed varying levels of SPVF inclusion—spanning from the control group to significant incorporations of 2.5%, 5.0%, and 7.5%—observed meticulously over an eight-week period.
Results: The primary variables under detailed examination included daily milk yield, body weight, and milk quality. The latter underwent precise evaluation utilizing the advanced Milko Scan “FOSS”. Notably, the highest milk yield of 411 ± 7.92 ml/day was recorded at the 7.5% flour inclusion level, resulting in a statistically significant increase (p < 0.05) compared to the control group. Interestingly, an inclusion level of just 2.5% significantly enhanced the protein content to 3.84 ± 0.0159% and increased lactose levels to 4.54 ± 0.108%, with significant deviations in protein levels observed (p < 0.05).
Conclusions: SPVF improved milk production, but over 5% altered nutrition. Replacing corn with discarded sweet potato tubers is key for boosting milk production for small-scale goat farmers in Perú.

Key words: Dairy production; nutritional quality; native goats; dietary supplementation; milk quality