Meta-Analysis of Dietary Supplementation with Schizochytrium sp. Microalgae in Dairy Goats: Milk Production, Milk Composition and Fatty Acid Profile in Milk

This meta-analysis was conducted to comprehensively assess the effects of dietary supplementation with Schizochytrium sp. microalgae on milk yield, milk composition, and the fatty acid profile of milk in dairy goats. A systematic literature search was performed in the Scopus, Web of Science, ScienceDirect, and Google Scholar databases in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Following the eligibility and screening procedures, 16 peer-reviewed studies published in English between January 2015 and July 2026 were included in the quantitative synthesis. The pooled effects were estimated using random-effects models to accommodate the methodological and biological heterogeneity across the selected studies. In dairy goats, dietary supplementation with the microalga Schizochytrium sp. did not affect (p > 0.05) dry matter intake, but increased (p < 0.05) milk production and milk protein content. In contrast, a lower (p < 0.001) concentration of fat and lactose was observed in the milk of dairy goats supplemented with Schizochytrium sp. microalgae. Dietary supplementation with Schizochytrium sp. microalgae decreased (p < 0.05) the concentration of caproic, undecanoic, myristoleic, pentadecanoic, palmitoleic, heptadecanoic, margoleic, stearic, oleic, and arachidic fatty acids, total saturated fatty acids (SFAs), and the ω-6/ω-3 ratio in the milk of dairy goats. In contrast, dietary supplementation with Schizochytrium sp. microalgae increased (p < 0.05) the concentration of caprylic, capric, lauric, myristic, vaccenic, conjugated linoleic, eicosapentaenoic, behenic, docosahexaenoic, and nervonic fatty acids, total polyunsaturated fatty acids (PUFAs), and total ω-3 in the milk of dairy goats. In conclusion, dietary supplementation with Schizochytrium sp. microalgae was associated with a modest increase in milk production and changes in the milk fatty acid profile by increasing conjugated linoleic, eicosapentaenoic, docosahexaenoic, and total PUFAs, while simultaneously decreasing total SFAs and the ω-6/ω-3 ratio.