National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The fatty acid composition of milk fat, which greatly influences the physico-chemical, functional and nutritive properties, is subjected to variation due to species, breed, stage of lactation and feed. Information is sparse on the fatty acid composition and physico-chemical charateristics of milk lipids of Kankrej cow, an important dual-purpose breed of the Gujarat. Therefore present work an attempt has been made to characterize the milk lipids of this breed. Level of short chain, medium chain and unsaturated fatty acids were lower while the proportion of long chain saturated fatty acids were higher in the milk fat of Kankrej cow as compared to other indigenous breeds. Kankrej milk fat showed seasonal variations in fatty acid profile. Butyric acid (C4:0) and unsaturated fatty acids (C16:1, C18:1, C18:2 and C18:3) were higher during the period March to June as compared to July to October and November to February. While medium chain fatty (C6:0, C8:0, C10:0, C12:0 and C14:0) acids and long chain saturated fatty acids (C16:0 and C18:0) were higher during July to October as compared to the periods March to June and November to February. The conjugated dienoic fatty acids, of which conjugated linoleic acid is a constituent were observed to be lower in milk fat of Kankrej cow than reported for most of the others breeds. The physico-chemical characteristics of Kankrej cow milk fat were also studied. Average Reichert-Meissl (RM) value (28.9), Polenske value (PV,1.6), iodine value (IV, 28.77), butyro-refractometer reading (BR, 42.14) and saponification value (SV, 220.14) for Kankrej cow milk fat was slightly lower in comparison with other indigenous breeds, as governed by the fatty acid profile of milk fat. The average RM value, SV, IV and BR values were higher during March to June while PV was higher during July to October compared to other periods. These seasonal variations in physico-chemical characteristics of Kankrej milk fat were in accordance with changes in fatty acid profile during these periods.
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