Composição dos ácidos graxos do leite de vaca de diferentes raças

Elza S. Gastaldo Badolato; Franca Durante; Maria Elisa Wohlers de Almeida

doi:10.53393/rial.1979.39.37307

Vol. 39 No. 2 (1979), ORIGINAL ARTICLE

Vol. 39 No. 2 (1979)

Fatty acid composition of milk fat in Jersey, Gir, Holstein and Canchim's breeds

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.1979.39.37307

Published 2022-02-21

Elza S. Gastaldo Badolato⁺⁻
Franca Durante⁺⁻
Maria Elisa Wohlers de Almeida⁺⁻

Elza S. Gastaldo Badolato

Instituto Adolfo Lutz

Franca Durante

Instituto Adolfo Lutz

Maria Elisa Wohlers de Almeida

Instituto Adolfo Lutz

Supplementary Files

pdf (Português (Brasil))

Keywords

milk, determination of fatty acids by gas-liquid chromatography
fatty acids in mílk, determination by gas-liquid chromatography

How to Cite

1.

Badolato ESG, Durante F, Almeida MEW de. Fatty acid composition of milk fat in Jersey, Gir, Holstein and Canchim’s breeds. Rev Inst Adolfo Lutz [Internet]. 2022 Feb. 21 [cited 2024 May 14];39(2):127-35. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37307

Abstract

Gas-liquid chromatography was used for the identification and estimation of the fatty acids in milk samples from Jersey, Gir, Holstein and Canchim cows. Canchím is a new breed obtained through crossing Charolais and Hindubrasil cattle. Butiric, caproíc, caprilic, capric, linoleic, linolenic and arachidic acids were identified. Some other peaks, probably due to capricoleic, lauroleic, C'S> C'5 and miristoleic acids were ais o observed. Miristic, palmitic, stearic and oleic acids were the fatty acids found in higher amount in the four studied breeds. Canchim breed did not show any appreciable difference in fatty acid composition of milk fat in comparison to the other studied breeds. It is the first time that the fatty acids
in milk samples from Canchim breed are described.

https://doi.org/10.53393/rial.1979.39.37307

References

1. BADOLATO, E. S. G. & ALMEIDA,.M. E. W. - Pesquisa por cromatografia em fase gasosa da adulteração de chocolates. Rev: Lnet, Adolfo Lutz, 37: 47-56, 1977.

2. GANDER, G. W.; JENSEN, R. G. & SAMPUGNA, J. - Analysis. of milk fatty acids by gas-liquid chromatography. J. Dairy Sci., 45: 323-8, 1962.

3. HANSEN, R. P. & SHORLAND, F. B. Seasonal varia tions in fa tty acid composition of New Zeeland butterfat. Biochem, J., 52: 207-16, 1952.

4. JAMES, A. T. & MARTIN, A. J. P. - Gas-liquid chromatography: the separation and identification of the methyl esters of saturated and unsaturated acids from formic acid to n-octadecanoic acid. Biochem, J., 63: 144-52, 1956.

5. JENSEN, R. G.; GANDER, G. W. & SAMPUGNA, J. - Fatty acid composition of the lipids from pooled raw milk. J. Dairy Sci., 45: 329-31, 1962.

6. SANTOS, E. C. - Composição em ácidos graxos da gordura de leite nas raças Holstein, Guernsey e Jersey. Arch. Esc. Vet., Minas Gerais, 23: 253-62, 1971.

7. SÃO PAULO. Instituto Adolfo Lutz - Normas analíticas do Instituto Adolfo Lutz. v. 1: M éiodos químicos e físicos para análise de alimentos. 2a ed. São Paulo, Melhoramentos, 1976.

8. SMITH, L. M. - Quantitative fatty acid analysis of milk fa t by gas-liquid chromatography. J. Dairy Sci., 44: 607-22, 1961.

9. VIANNA, A. T.; GOMES, F. P. & SANTIAGO, M., ed. - Formação do gado Canchim pelo cruzamento charolês-zebu, 2a ed. São Paulo, Nobel, 1978.

10. WEBB, B. H. & JOHNSON, A. H., ed. - Fundamentais of dairy chemistry. Westport, Conn., AVI, 1965.