The objective of this study was to evaluate the effect of goat diet supplementation with polyunsaturated fatty acid (PUFA) from fish oil on the fatty acid profile of milk.  The benefits of supplementation of PUFA in the diets of humans are numerous. A total of 10 Alpine goats were selected from the dairy herd of the International Goat Research Center at Prairie View A&M University. The animals were divided into two groups (5 animals/group) and each group was assigned to either the control or experimental diet.  The control animals received the basal diet without supplementation of fish oil, whereas the experimental group was given 0.25% (fish oil/Kg concentrate) with the same basal diet.  The total feeding duration of this experiment was 8 weeks with 2 weeks of the same basal diet as the adaptation period.  Milk samples were collected and analyzed for chemical composition at week 0, 2, 4 and 6.  The fatty acid profile of milk samples were analyzed using GC-MS method.  Data were analyzed using the PROC MIXED model of SAS. Compared with the control group, the level of fish oil supplementation did not impact the fat content and fatty acid composition of goat milk. However, protein and SNF contents were higher (P<0.05) in the milk of experiment group compared with the control.  Significant differences (P<0.05) were observed in the quantities of the following fatty acids: C6:0, C8:0, C10:0, C12:0, C14:0, C14:1, C15:0, C15:1, CLA trans-10 cis-12, C22:0, and C20:4-6) during the study period.  Similarly, the quantities of fat, protein, and SNF were significantly different (P<0.05) over the period studied.  Based on the results obtained, the level of fish oil supplementation used in this study did not affect the fatty acid profile of goat milk, suggesting that higher levels may be required to enhance -3 PUFA content of goat milk.