Gross, mineral and fatty acid composition of alpaca (Vicugna pacos) milk at 30 and 60 days of lactation

- We investigated the composition of alpaca milk during two months of lactation.
- Percentages of fat, protein, casein and ash did not change during two months of lactation.
- The milk showed a similar protein content to sheep and llama, lower casein compared ruminant.
- We found similar fat percentages to cow and goat milk.
- The Ca and P content was similar to cow milk.
- Milk had higher CLA and unsaturated than ruminant milk, and a low fatty acids with chains

The aim of this study was to investigate the composition of alpaca milk in order to improve knowledge of the nutritional needs of crias during their first months of life. Analyses of alpaca milk were performed in terms of chemical, mineral composition and fatty acid profile during the first two months of lactation. Percentages of fat, protein, casein and ash did not change in the first two months of lactation. Alpaca milk showed a similar protein content to sheep and camelid milk such as llama (Lama glama), lower casein content compared to ruminants, and similar fat percentages to cow and goat milk. The Ca and P content was similar to cow milk. Concerning the fatty acid profile, alpaca milk had higher conjugated linoleic acid (C18:2 cis 9, trans 11) and unsaturated fatty acid contents than ruminant milk, and a low percentage of fatty acids with chains