Seasonal Variation in Compositions and Fatty Acids Profile (with Emphasis on CLA) in Iranian Buffalo’s Milk

Abstract

In this study the seasonal variations of milk compositions and fatty acids profile with emphasis on Conjugated linoleic acid (CLA) and vaccinic acid (VA) concentrations of buffalo’ s Milk in North of Iran was investigating. In each season (2006)we had 30 samples (10 samples for each month ) of milk from bulk milk and sent them to laboratory for determination of It’s Compositions .Then fatty acids profile of milk fat was determined by Gas Chromatograph. The mean of Data from 120 samples for 4 seasons of year (2006) were compared using Duncan’s Multiple Range Test with an alpha of 5% and the results show that: The range of total solids (TS) in milk samples were 16.15 – 18.93 percent so that high percent of TS was in April to July. There was no significant difference in amount of lactose in each of the seasons and it, S range was 4.93 –5.12 percent. The range of milk protein was 3.60 – 3.88 percent, there was significant difference between seasons so that the high content of protein was in April to July and the low content of it was in December to March. There was significant difference in content of milk fat in samples of various season .It was 6.78 – 9.25 percent, so that the high percent of milk fat was in December to June. The content of Unsaturated fatty acids was 50.50 to 58.23 percent of total milk fat .The content of Unsaturated fatty acids (C14 – C18) were higher in Spring season .These Data show That season of Year can influence on milk compositions and fatty acids profile of milk via the type and quality of forages that buffalos use it in grazing or feeding, the amount and kind of supplementation of used diet

Seasonal Variation in Fat Quality and Conjugated Linoleic Acid Content of Dairy Products from the Tropics: Evidence of Potential Impact on Human Health

“…It should be noted that our data are based on estimates of intake, and that actual dairy fat intake was not assessed directly. Nevertheless, based on our data and on data from other studies showing the seasonality of dairy product CLA content and of dyslipidemia [ 15 , 16 , 44 , 46 ], we hypothesize that an association exists between the prevalence of dyslipidemia and seasonal variations in the CLA content and AI of dairy products. It is also possible that other factors that vary seasonally, such as habitual diets, physical activity, hemodilution, and vitamin D biosynthesis also contribute to seasonal changes in blood lipids, as discussed elsewhere [ 44 ].…”

“…Fatty acid composition in dairy products can fluctuate widely according to several factors, especially seasonal environmental factors [ 12 , 13 , 14 ]. The CLA content of milk fat and its relation with seasonality have been reported for dairy products from several countries in the northern hemisphere [ 13 , 15 , 16 , 17 , 18 ]. Although seasonal variation in the fatty acid composition of dairy products from temperate climates has been extensively studied, this has not been the case for dairy products produced in regions with poorly defined annual seasons, such as those with a tropical climate.…”

Fatty acid composition of buffalo and bovine milk as affected by roughage source - silage versus hay

“…As was established herein, buffaloes produce milk with normally lower PUFA than cows (Talpur, 2007;Mihaiu et al, 2010). Taken for the bubaline milk alone, herein its atherogenic capacity over the experimental period is little greater than that in the latter studies and also than the majority of other works on variety of breeds worldwide (Bergamo et al, 2003;Chashnidel et al, 2007;Fernandes et al, 2007), and similar to few (Ménard et al, 2010;Talpur et al, 2007). In the buffaloes in our study it is worse in comparison to other herds of Bulgarian Murrah (Naydenova, 2005;Mihaylova, 2007), and little worse to similar as compared to previous states of the same herd (Mihaylova and Peeva, 2007;Tzankova and Dimov, 2003).…”

Επίδραση Των Συνθηκών Παραγωγής, Συσκευασίας Και Λιανικής Πώλησης Στην Οξείδωση Των Λιπιδίων Και Των Πρωτεϊνών Καθώς Και Στη Σύνθεση Των Πολυακόρεστων Λιπαρών Οξέων Του Κεφαλοτυριού

“…Οζ Cabiddu et al (2005) (Papaloukas et al 2016), εκχ ζε αμνεζυηενεξ πχνεξ, υπςξ δ θμααηία, ημ ηαθμηαίνζ (Meluchova et al 2008). Ζ επμπζαηή δζαηφιακζδ ηδξ πενζεηηζηυηδηαξ ζε CLA ζημ βάθα ιδνοηαζηζηχκ πμο αυζημοκ ζε θεζιχκεξ έπεζ ακαθενεεί ζε δζάθμνεξ ενβαζίεξ πμο δζενεφκδζακ ημ αβεθαδζκυ (Dunshea et al 2008, Zunong et al 2008, Lu et al 2018, ημ πνυαεζμ (Nudda et al 2005, Meluchova et al 2008, Carloni et al 2010, Kawęcka and Sosin-Bzducha 2014), ημ βίδζκμ (DiTrana et al 2004, Milewski et al 2018) ηαζ ημ αμοααθίζζμ βάθα (Chashnidel et al 2007).…”