Dietary supplementation of extract modulates rumen microbes and improves the functional food value of milk by altering phenolic content, antioxidant capacity, and fatty acid profile in lactating goats.

Twenty-four cross-breed (Alpine × Beetal) lactating goats (average body weight: 37.5 ± 2.7 kg and milk yield: 1.78 ± 0.31 kg/day) were chosen for the ninety days duration of the experiment and divided into three groups following a completely randomized design. Group I acted as control (T) and received only a basal diet as per requirement, whereas group II (T) and group III (T) received basal diet added with extract at 2% and 4% of dry matter intake (DMI), respectively. Total phenolic compounds (TPC) and milk antioxidant status were higher ( < 0.05) in T and T than T. Relative abundance of methanogen, protozoa, and in the rumen were lower, while population was higher ( < 0.05) in T and T compared to T Saturated fatty acids levels in milk were lower, whereas different polyunsaturated fatty acids levels were higher ( < 0.05) in T and T than T. Nutritional indices of milk increased in both supplemented groups. Overall, it may be concluded that dietary supplementation of extract at 2% and 4% of DMI may enhance the functional characteristics of milk by boosting TPC and antioxidant status, as well as the FA profile and nutritional quality indices of milk fat.