Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 5 Issue 9

Seasonal Variations in Fatty Acid Profile of Milk Among Different Milch Species (Cow, Buffalo, Camel, Sheep and Goat)

Syeda Aima Bokhari*, Sanaullah Iqbal and Hasiba Munir

University of Animal Sciences, Lahore, Pakistan

*Corresponding Author: Syeda Aima Bokhari, University of Animal Sciences, Lahore, Pakistan.

Received: June 02, 2021; Published: August 28, 2021

Abstract

  This study was conducted in University of Veterinary and Animal Sciences, Lahore regarding seasonal variations in fatty acid profile of milk among different milch species. Milk from 5 different species was taken including cow, buffalo, camel, sheep and goat from Pattoki campus, UVAS. Nature of study was experimental. Fatty acid profile was assessed in 2 different seasons including 3 months of summer i.e. May, July and August and 3 months of winter i.e. November, December, January. Data was analyzed statistically on Co-Stat using two-way completely randomized ANOVA and was presented in tabular and graphical form. Significance value was kept less than 5% (p < 0.05). Results of Fatty Acid profile of milk in all species showed abundance of palmitic acid in all species. C16:0 was high in summer in cow milk and was recorded to be high in buffalo milk during winter season. C18:1 was high in all species during winter than in summer. All medium chain fatty acids i.e. C6, C8, C10, C12 and C14 were high in sheep milk during winter season. C14 was high in all species during summer season.

Keywords: Cow; Buffalo; Fatty Acid; Milk; Sheep

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Citation

Citation: Syeda Aima Bokhari., et al. “Seasonal Variations in Fatty Acid Profile of Milk Among Different Milch Species (Cow, Buffalo, Camel, Sheep and Goat)".Acta Scientific Nutritional Health 5.9 (2021): 58-64.

Copyright

Copyright: © 2021 Syeda Aima Bokhari., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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Impact Factor1.034

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