Author(s): OrRashid MM, Odongo NE, Subedi B, Karki P, McBride BW
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Abstract The esterified fatty acid composition of cheese (YC) from yak ( Bos grunniens), reared in the highlands of the Nepalese Himalayas, was studied using capillary gas-liquid chromatography and compared with that of dairy cow Cheddar cheese (DC) purchased in a local market. The YC was collected from Dolakha, Nepal. The YC had a lower (P<0.001) myristic acid (C14:0; 6.7 vs 10.3\%, YC vs DC, respectively) and palmitic acid content (C16:0; 23.3 vs 29.2\%, YC vs DC, respectively) compared to DC. The YC had a lower (P<0.01) total medium-chain saturated fatty acids (C10:0-C16:0) content compared to DC (36.7 vs 47.3\%, YC vs DC, respectively). On the other hand, the YC had a 24.8\% higher (P<0.01) level of total long-chain saturated fatty acids (C17:0-C26:0) and a 3.2 times higher (P<0.001) content of total n-3 PUFA than DC. The ratio of n-3 PUFA to n-6 PUFA in YC was 0.87 compared to 0.20 in DC. YC had a 2.8 times higher (P<0.001) total trans-18:1 (9.18 vs 3.31\%, YC vs DC, respectively) content. The percentage of vaccenic acid ( trans-11-C18:1) in YC was 4.6 times higher (6.23 vs 1.35\% of total fatty acids, YC vs DC, respectively) than in DC. Vaccenic acid constituted 67.9\% of total trans-C18:1 in YC. The Delta9-desaturase index for YC was lower than that of DC. The total conjugated linoleic acid (CLA) content in YC was 2.3\% of total fatty acids compared to 0.57\% in DC. The cis-9, trans-11 CLA isomer in YC constituted 88.5\% of the total CLA. The results suggest that cheese from yak, grazed on Himalayan alpine pastures, may have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.
This article was published in J Agric Food Chem
and referenced in Journal of Nutrition & Food Sciences