| With the developing of economy, all consumers pay more attention to food quality and safety. Dairy products have been the daily necessities for human beings. Buffalo milk is one of the high quality foodstuffs, which has been wildly accepeted. Comparing to cows, buffaloes have strong resistance of heat and stress, and buffalo is also an important food saving livestock. Thus, the state encourages to develop buffalo industry firstly in south China.Milk quality is affected by breed, feeding-and-management condition and climate. So it was meaningful to design hybridization improvement and feeding-and-management project scientifically by testing fatty acid and amino acid of cross breed buffalo milk in Hubei.The object of present study was buffalo milk from the cross breed buffalo in Hubei province of China, which had high milk quality. The contents of fat, protein, lactose, total solids, fatty acids and amino acids were tested.To understand the nutritive value of buffalo milk;analyze the factors could affect the nutrient contents of buffalo milk in Hubei, and study the effect of heat treatment on fatty acids and amino acids of buffalo milk. The main results are as follows:(1)The milk fat content and protein content of cross breed buffalo milk in Hubei province was6.99%and5.04%, respectively.25fatty acids in buffalo milk had been detected in present study, and the percentage of SFA、MUFA and PUFA was69%、29%and2%, respectively. The UFA content of buffalo milk in present study (31%) was higher than cows (26%). And the EFA content was104.24mg/100g buffalo milk. The ω6/ω3ratio was about3.08in buffalo milk lower than our daily diet. According to the detected amino acids data, we knew that amino acids were rich in buffalo milk. And EAA got a suitableproportion in buffalo milk. The AAS of buffalo milk was up to111.49, EAAI was129.28, so buffalo milk protein was high quality protein source. The content of flavor amino acids was also very rich. (2)Milk lactose content in winter was significantly higher than summer (4.69%vs4.05%, P<0.05), and fat, protein, total solids had no significant difference (P>0.05). C6:0、 C20:1、C20:5and SCFA content in summer (0.72,0.18,0.11and3.71g/100g total fatty acids, respectively) were significantly lower than winter (2.45,0.24,0.15and5.96g/100g total fatty acids, respectively, P<0.05). The contents of C15:1、C17:0、C17:1、C18:2、 C18:3ω6、C18:3ω3、C20:4、PUFA. ω3、ω6and EFA in summer (1.01,1.41,0.54,1.69,0.3,0.72,0.17,3.08,0.83,2.16and2.40g/100gtotal fatty acids, respectively) were significantly higher than winter (0.65,1.04,0.43,1.13,0.20,0.33,0.09,1.94,0.47,1.41and1.45g/100g total fatty acids, respectively,P<0.05). All of amino acids in buffalo milk, but Cys, had no significant difference between summer and winter (P>0.05).Most fatty acids had no significantly difference among different DIM groups (P>0.05), except C16:1、C18:2ω6、C18:3ω3and ω6fatty acids. The similar result happened in different MFC groups, only C18:2ω6、C18:3ω6、C20:4ω6and EFA contents had significantly difference among different MFC groups (P<0.05). But all of the amino acids content had no significant difference among different MPC groups (P>0.05).(3)The composition and content of fatty acids in buffalo milk, except C17:1, had no significant difference when heated by pasteurize (P>0.05). But the contents of most amino acids decreased significantly after heated by pasteurize (P<0.05). After buffalo milk treated by high temperature, the fatty acid contentschanged, SFA increased significantly (P<0.05), naturally UFA and MUFA decreased significantly (P<0.05). The contents of C18:2ω6、C20:2、C20:3ω6and C20:4ω6had the same result. But the free fatty acids contents had no significant difference after heated by high temperature. |
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