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The study was carried out on bulk milk samples collected at two-week intervals during the winter (February-April) and individually from ewes at the end of the experiment. The milk was obtained from ewes of the coloured variety of Polish Merino, housed indoors and fed conserved bulky feeds and a mixture of concentrate feeds. Three diet groups were established: group I – control (without the addition of herbs to the concentrate feed) and groups II and III, in which an herbal mixture was added to the concentrate feed in the amount of 10 and 20 g/sheep/day, respectively. The effect of the herb supplement in the sheep diet on the fatty acid profile of the milk fat was analysed. The results showed that in the period from 69 to 137 days of lactation the content of SFA increased in the milk fat of sheep fed without the addition of herbs, while the content of UFA decreased. The addition of the herbal supplement to the concentrate feed in the amount of 10 or 20 g/sheep/day improved the fatty acid profile from the 97th day of lactation. As a result, at the end of the experiment, the milk fat of sheep in groups II and III contained more MUFA acids than that of group I (6.7%; P≤0.05 and 10.6%; P≤0.01, respectively), more PUFA (by 11.1% and 12.5%; P≤0.01), and more DFA (by 6.3%; P≤0.05 and 11.8%; P≤0.01). The addition of herbs in the amount of 10 or 20 g/sheep/day (groups II and III) increased the content of n-3 PUFAs in the milk fat (by 17.5%; P≤0.01 and 7.9%; P≤ 0.05, respectively,), n-6 PUFA (by 9.7% and 11.4%; P≤0.01) and CLA (by 11.9% and 28.6%; P≤0.01), and decreased the content SFA (by 1.75% and 2.8%, respectively; P≤0.01) and OFA (by 2.9%; P≤0.05 and 5.2%; P≤0.01). In both experimental groups, beneficial changes were also noted in the health quality indicators of the milk, calculated on the basis of the UFA/SFA, DFA/OFA and PUFA/SFA ratios.

The effect of adding herbs to the winter diet on the fatty acid profile of the lipid fraction of sheep milk