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

Abstract

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.