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Lipid Fractions and Fatty Acid Composition of Colostrums, Transitional and Mature She-Camel Milk During the First Month of Lactation

Keywords: fatty acid composition , lipid fractions , transitional and mature milk , colostrum , Camel milk , serum lipid profile , α-tocopherols

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Abstract:

Fatty acid composition, triglycerides, cholesterol and tocopherols were determined in colostrums, transitional and mature milk. With progress of lactation, triglycerides and percentage medium chain fatty acids increased whereas tocopherols, cholesterol and percentage long chain polyunsaturated fatty acids decreased. These changes reflect augmented de novo synthesis of fatty acids (12:0, 14:0, 16:0 and 18:0) in the mammary gland and a tendency of increasing fat globule size as milk matures. Transitional and mature milks but particularly colostrums, contained higher concentrations of components considered to be derived from the fat-globule membrane (cholesterol, tocopherols, percentage long-chain polyunsaturated fatty acids). On the same time, serum concentration of cholesterol, triglycerides, total lipids, high density lipoprotein-cholesterol, low density lipoprotein and very low density lipoprotein cholesterol were estimated and revealed a higher level in older camel. Differences from data are discussed in relation to analytical methods and possible consequences for lipid digestion, lipid absorption, growth and brain development.

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