Evaluation of nutritional quality of fat obtained from different breeds of cow and buffalo with respect to fatty acids and in vitro digestibility

A comparative fatty acid analysis of raw milk and during in vitro digestion of milk from different breeds of cow (Gir, Sahiwal, Tharparkar, and Karan fries) and buffalo (Murrah) maintained under similar feeding regimes was conducted. Saturated fatty acids were higher in Murrah and Karan Fries, where...

Full description

Saved in:
Bibliographic Details
Published inInternational journal of dairy technology Vol. 76; no. 3; pp. 683 - 694
Main Authors Singh, Richa, J. M., Hema, Kishore, Anusha
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.08.2023
Subjects
Animal fat
Buffalo
Cattle
crossbred
Digestibility
Fatty acids
Feeding regimes
Globules
in vitro digestibility
Indigenous animals
indigenous breed
Milk
milk fat
Milk fat globule membranes
nutritional quality
Nutritive value
Online AccessGet full text

Cover

More Information
Summary:A comparative fatty acid analysis of raw milk and during in vitro digestion of milk from different breeds of cow (Gir, Sahiwal, Tharparkar, and Karan fries) and buffalo (Murrah) maintained under similar feeding regimes was conducted. Saturated fatty acids were higher in Murrah and Karan Fries, whereas monounsaturated fatty acids were higher in Gir, Sahiwal and Tharparkar. Based on the fatty acid profile, atherogenic, thrombogenic index and hypercholesterolemic saturated fatty acids were lower, and desired fatty acids were higher in milk from indigenous breeds than in crossbred and Murrah. The size of milk fat globules was also lower in indigenous cattle breeds, which has allowed for faster in vitro digestibility of milk fat. Evaluation of nutritional quality of milk fat.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12958