Effect of the season on the fatty acid composition of lipids camel milk

The composition of fatty acids in the lipids of camel milk, depending on the season. Observed fluctuations containing certain fatty acids, depending on the season. During the year the content of saturated fatty acids varies greatly. Observed fluctuations in the concentration of butyric acid in a year, in spring and autumn, its content increased 0.2 % and 0.3 %, respectively. The same concentration of hexanoic acid (0.1%) contain winter, spring and summer collecting samples of milk. Spring content with caprylic acid (C8) is increased by 2 times than in winter and summer. Content of capric acid (C10) in winter and spring up 23.2% and 25.6 %, respectively, decreasing to 4.8% in the summer and autumn rising to 7.8 % (P ≤ 0,05). Summer milk samples rich in palmitic acid (C16) 29.0%. Autumn milk samples are characterized by high concentration of saturated fatty acids, due to the presence of myristic (16.6 %) and stearic acid (23.5 %) (p ≤ 0,05). Spring, summer and winter samples of camel milk fat contain "useful" a combination of fatty acids. From the fatty acid composition of milk fat camel milk can be explained by some dietary properties of camel milk has long known and used in traditional medicine, but do not have to date scientifically sound explanation.

camel, milk, fatty acids, lipids, season, monounsaturated fatty acids, polyunsaturated fatty acids

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