The scarcity of quality feed and cost-effective supplements necessitates verifiable concentrate as a supplement for goat milk production. Palm Kernel Cake (PKC), an oil palm by-product rich in protein and energy, gradually replaced Prepared Concentrate (PC) in this study. This replacement's impact on milk composition and fatty acid profile in lactating WAD goats fed grass silage basal diet was assessed. Five supplement concentrates with varying PC: PKC ratios (100:0, 75:25, 50:50, 25:75, 0:100) were fed to 25 lactating WAD goats in a randomized setting of 5 animals per group. The replacement significantly affected (p<0.05) milk fat, protein, specific gravity, ash, and fat-corrected milk. The highest milk fat (2.17%) came from 100%PKC supplementation, while the lowest (0.77%) came from 25% PKC. Total solid fat values were not significantly affected. Fat Corrected Milk results mirrored the milk fat trend. The 100%PKC group had the highest crude protein (8.22%), while 25% and 75%PKC were not different (p<0.05). Fatty acid profile, expressed as total Fatty Acid Methyl Esters (FAMEs) g/kg, showed increased medium and long-chain fatty acids as PC was replaced. In conclusion, 100% PKC supplementation enhanced milk fat, while 50% PC replacement increased long-chain polyunsaturated fatty acids in goat milk

Keywords: Prepared concentrate; Palm Kernel Cake; Supplement; Milk composition; Fatty acid profile; Lactating WAD goat.