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Influence of stage of lactation on the triacylglycerol composition of buffalo milk fat

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Lipids

Abstract

Milk fats obtained from colostrum and early, middle and late lactation samples of buffalo milk were analyzed for their triacylglycerol (TG) compositions. Each milk fat first separated by thin layer chromatography (TLC) into high, medium and low molecular weight TG. The TG fractions thus obtained were further segregated by argentation TLC, according to their degree of unsaturation into saturated,trans-monoene,cis-monoene, diene and polyene species. With progressive lactation, the major changes from colostral fat were an increase in lower fatty acids and decline in oleic acid. This caused, in turn, marked variations in saturated TG and diene TG and, to a smaller extent, in polyene TG. Monoene TG, bothcis andtrans, remained practically constant throughout. These trends were largely reversed toward the end of lactation.

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Author notes

  1. C. Arumughan

    Present address: Lipid Technology, Central Food Technological Research Institute, 570 013, Mysore, India

Authors and Affiliations

  1. National Dairy Research Institute, 132001, Karnal, India

    C. Arumughan & K. M. Narayanan

Authors
  1. C. Arumughan
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  2. K. M. Narayanan
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Additional information

NDRI publication no. 79-297.

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Arumughan, C., Narayanan, K.M. Influence of stage of lactation on the triacylglycerol composition of buffalo milk fat. Lipids 16, 155–164 (1981). https://doi.org/10.1007/BF02535433

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  • DOI: https://doi.org/10.1007/BF02535433

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