半集约化条件下饲养的三种基因型（Arunachali Yak、Yak-Cow Hybrid 和 Cow）的传统“酥油”的比较评价,European Journal of Lipid Science and Technology

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半集约化条件下饲养的三种基因型（Arunachali Yak、Yak-Cow Hybrid 和 Cow）的传统“酥油”的比较评价
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2021-11-20 , DOI: 10.1002/ejlt.202100101
Tarun Pal Singh ₁ , Gaurav Kr Deshwal ₂ , Joken Bam ₁ , Vijay Paul ₁

Affiliation

本研究旨在表征源自印度阿鲁纳恰尔邦的阿鲁纳恰尔牦牛 (AY)、牦牛-牛杂交 (YCH) 和半集约化条件下饲养的奶牛的“酥油”。与 YCH 和奶牛相比，从Arunachali牦牛获得的牛奶具有显着 ( p < 0.05) 更高的脂肪、非脂肪固体和蛋白质含量。从三种不同基因型中获得的酥油经过表征并在各种物理化学参数（即产量、水分、比重、皂化值、游离脂肪酸、胆固醇、维生素 A 和仪器颜色配置文件）方面表现出显着变化 ( p < 0.05)。此外，从 YCH 牛奶中获得的酥油显着 ( p< 0.05) 高级油酸 (35.24% ± 0.21)、亚油酸含量 (1.18% ± 0.03) 和不饱和脂肪酸 (UFA)/饱和脂肪酸 (SFA) 比值 (0.69 ± 0.01)，而牛酥油具有显着 ( p < 0.05)与其他样品相比， α-亚麻酸 (0.57% ± 0.04) 更高。AY 酥油具有较高的饱和脂肪酸（63.58% ± 0.07）；然而，从 AY 和 YCH 获得的酥油的总脂肪酸含量没有观察到显着差异。在傅里叶变换红外（FT-IR）分析中，650-4000 cm ^{-1区域的吸收峰的特征强度}被采取。它们几乎具有可比性，肉眼无法检测到差异。可以得出结论，本研究的结果将有助于表征，也为进一步深入研究提供科学支持。

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A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi-Intensive Conditions

The present study aims to characterize “ghee” derived from Arunachali yak (AY), yak–cow hybrid (YCH), and cow reared under semi-intensive conditions in Arunanchal Pradesh, India. The milk obtained from Arunachali yak has significantly (p < 0.05) higher fat, solids-not-fat, and protein content compared to YCH and cow. The ghee obtained from three different genotypes is characterized and showed significant variation (p < 0.05) in various physicochemical parameters viz., yield, moisture, specific gravity, saponification value, free fatty acid, cholesterol, vitamin A, and instrumental color profile. Further, the ghee obtained from YCH milk has significantly (p < 0.05) higher oleic acids (35.24% ± 0.21), linoleic acid content (1.18% ± 0.03), and unsaturated fatty acid (UFA)/saturated fatty acid (SFA) ratio (0.69 ± 0.01), whereas cow ghee has significantly (p < 0.05) higher α-Linolenic acid (0.57% ± 0.04) compared to the other samples. AY ghee has higher saturated fatty acids (63.58% ± 0.07); however, no significant difference is observed in the total fatty acids content of the ghee obtained from AY and YCH. In Fourier transform infrared (FT-IR) analysis, the characteristic intensity of the absorption peaks in the region of 650–4000 cm⁻¹ is taken. They are nearly comparable, and no differences are detected by the naked eye. It can be concluded that the findings of this study will be useful for characterization and also provide scientific support for further in-depth study.

更新日期：2021-11-20

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