Milk Fatty Acid Composition of Anatolian Buffaloes Originating from the Cukurova Region
DOI:
https://doi.org/10.24925/turjaf.v11i11.2155-2160.6382Keywords:
Anatolian Buffalo, Milk, Fatty Acids , Season , Palmitic acidAbstract
This study was conducted to reveal the milk fatty acid composition of buffalos raised in the Çukurova Region and to emphasize their importance as a functional food. The fatty acids with the highest percentages in the milk fat of buffaloes, which constitute the material of our study, are C14:0 (myristic acid) 11.22% in summer and 11.34% in winter, C16:0 (palmitic acid) 36.07% in summer and 35.77% in winter, C18:0 (stearic acid) was detected as 11.23% in summer and 11.20% in winter, and C18:1n9c (oleic acid) was detected as 24.63% in summer and 24.77% in winter. As a result of the analysis, the effect of season was found to be statistically insignificant (P>0.01). In milk fat, the proportions of saturated fatty acids (SFA) (67.9 to 68.09%), monounsaturated fatty acids (MUFA) (28.87 to 29.04%) and polyunsaturated fatty acids (PUFA) (3.04 to 3.06%) are between. There are almost no studies on the determination of milk fatty acids in buffalos raised in the Çukurova Region. At this point, it is envisaged that the results of this study, which was conducted with the aim of obtaining general data on the fatty acid composition of buffalo milk, will be able to determine and improve the current situation and provide data for comprehensive research that will contribute to possible developments in the future.
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