The Effects of Hemp Hay (Canapa sativa L.) in the Diets of Grazing Goats on Milk Production and Fatty Acid Profile

Hemp (Cannabis sativa L.), traditionally used for textile fiber, has gained interest as animal feed due to its nutritional properties. This study investigated the impact of supplementing goats' diets with hemp hay on the milk yield, composition, and fatty acid profile of 20 dairy goats. The milk yield was higher in the hemp group, though the milk composition remained unchanged. The fatty acid profile of the hemp group's milk showed lower levels of certain saturated fatty acids (C11:0, C12:0, C13:0, C14:0, C15:0, and C17:0) and higher levels of C16:0 and C18:0. Additionally, the hemp group's milk had lower levels of some polyunsaturated fatty acids (C18:2 n6 and C20:4) but higher C20:5 n3 levels. Hemp hay may represent an advantageous alternative as feed supplementation in grazing goats' diet. Also, in terms of eco-sustainability and the efficiency of agricultural production, the hemp hay is a by-product of the supply chain, which may represent an additional benefit of its use in ruminant nutrition. Hemp (Cannabis sativa L.) is a cosmopolitan annual herbaceous plant used in the past as a source of textile fiber. Currently, hemp is receiving great interest as animal feed due to its chemical and nutritional properties. The aim of this study was to explore the effects of supplementing goats' diets with hemp hay on the milk yield, chemical composition, and fatty acid profile. Twenty multiparous goats, immediately after kidding, were divided into two homogenous groups (C: control vs. H: hemp); the goats had free access to the pasture, and both groups received a supplement of 500 g/head/day of a barley and corn meal mixture (50/50). In addition, group H was given 250 g/head/day of hemp hay while group C received the same amount of alfalfa hay. The milk yield was measured daily, and milk samples were collected monthly 4 times to evaluate the milk composition and fatty acid profile. The milk yield was significantly (p < 0.05) higher in the experimental group, while no differences were found in the milk chemical composition. Concerning the fatty acid profile, the milk from group H was characterized by significantly lower concentrations of C11:0, C12:0, C13:0, C14:0, C15:0, and C17:0 and higher C16:0 and C18:0. Among the polyunsaturated FA, C18:2 n6 and C20:4 were significantly (p < 0.001) lower, and C20:5 n3 was significantly (p < 0.05) higher in the milk from group H than that from group C. The n6/n3, LA/ALA and AA/EPA ratios were significantly (p < 0.001) lower in the milk from group H, while the CLAs were unaffected by the treatment.