Skip to main content

Advertisement

SpringerLink
Log in

Fatty acid and cholesterol composition of camel’s (Camelus bactrianus, Camelus dromedarius and hybrids) milk in Kazakhstan

(Camelus bactrianus, Camelus dromedarius and hybrids)

Composition des lipides du lait de chamelle (Camelus bactrianus, Camelus dromedarius et hybrides) au Kazakhstan

  • Original Article
  • Published:
Dairy Science & Technology

Abstract

The fatty acid composition and cholesterol content of 22 camel’s milk samples from different regions of Kazakhstan were determined, in different seasons and with different camel species (Bactrian, dromedary and hybrids). Camel milk fat differed from mammalian fats by its high content of the long-chain fatty acids C14:0, C16:0, C18:0 and C18:l. Great differences in fatty acid composition occurred between regions. Short-chain fatty acids (C8:0 and C10:0) were in higher proportion in spring and long-chain fatty acids (C17:0 and C17:1) in autumn. Dromedary milk had a higher proportion of C17:0iso and C18:1 than Bactrian milk. The ratio of unsaturated/saturated acid was more favorable in camel’s milk compared with that of cows or other mammalians. All of these parameters gave a nutritional advantage to camel’s milk, although it had a higher content of cholesterol (37.1 mg·100 g−1) than cow’s milk. Multivariate analysis allowed the identification of four types of fatty acid profiles with a clear opposition between the samples rich in short-chain fatty acids and the samples rich in long-chain fatty acids. These results confirmed that environmental and farming conditions allowed modulation of the lipid composition of camel’s milk.

Abstract

22 (C14:0 C16:0 C18:0 C18:1) (C8:0 C10:0) (C17:0 C17:1) iso-C17:0 C18:1 (37.1 mg·100 g−1)

Résumé

La composition en acides gras et la teneur en cholestérol ont été déterminées dans 22 échantillons de lait de chamelle du Kazakhstan, provenant de différentes régions, à différentes saisons et de différentes espèces (chameau de Bactriane, dromadaire et hybrides). La matière grasse du lait de chamelle comprend comme acides majeurs C14:0, C16:0, C18:0 et C18:1. Les acides gras à chaînes courtes (C8:0, C10:0) sont en proportion plus élevée au printemps et ceux à chaînes longues (C17:0, C17:1) en automne. Le lait de dromadaire a surtout une plus forte proportion en C17:0iso et C18:1 que le lait de Bactriane. Le rapport acides insaturés/acides saturés est en faveur du lait de chamelle comparé au lait de vache. Cette composition donne un avantage nutritionnel au lait de chamelle, mais sa teneur en cholestérol (37,1 mg·100 g−1) est plus élevée que dans le lait de vache. L’analyse multivariée a permis d’identifier quatre types de profils d’acides gras avec une claire opposition entre des laits riches en acides à courtes chaînes et des laits riches en acides à longues chaînes. Ces résultats confirment que l’environnement et les conditions d’élevage permettent de moduler la composition des lipides du lait de chamelle.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Abu-Lehia I.H., Physical and chemical characteristics of camel milk fat and its fractions, Food Chem. 34 (1989) 267–271.

    Article  Google Scholar 

  2. Agabriel C., Ferlay A., Journal C., Sibra C., Teissier D., Grolier P., Bonnefoy J.C., Rock E., Chilliard Y., Martin B., Composés d’intérêt nutritionnel de laits de grand mélange : teneurs en acides gras et vitamines selon l’altitude et la saison, in: Proc. 11th Symposium Rencontres Recherches Ruminants, Paris, France, 8–9 December, 2004, pp. 51–54.

  3. Attia H., Kherouatou N., Fakhfakh N., Khorchani T., Trigui N., Dromedary milk fat: biochemical, microscopic and rheological characterics, J. Food Lipids 7 (2000) 95–112.

    Article  CAS  Google Scholar 

  4. Cardak A.D., Yetismeyen A., Brückner H., Quantitative comparison of free fatty acids in camel, goat and cow milk, Milchwissenschaft 58 (2003) 127–130.

    CAS  Google Scholar 

  5. Chilliard Y., Ferlay A., Doreau M., Contrôle de la qualité nutritionnelle des matières grasses du lait par l’alimentation des vaches laitières: acides gras trans, polyinsaturés, acide linoléique conjugué, INRA Prod. Anim. 14 (2001) 323–335.

    Google Scholar 

  6. Chilliard Y., Ferlay A., Mansbridge R.M., Doreau M., Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids, Ann. Zootech. 49 (2000) 181–205.

    Article  CAS  Google Scholar 

  7. Collomb M., Bühler T., Analyse de la composition en acides gras de la graisse de lait, Mitt. Geb. Lebebsm. Unters. Hyg. 91 (2000) 306–332.

    Google Scholar 

  8. Contarini G., Povolo M., Bonfitto E., Berardi S., Quantitative analysis of sterols in dairy products: experiences and remarks, Int. Dairy J. 12 (2002) 573–578.

    Article  CAS  Google Scholar 

  9. Djangabilov A.K., Bekishev A.C., Mamirova T.N., Medicinal properties of camel milk and shubat, in: 2nd International Proc. Camelid Conference, “Agroeconomics of camelid farming”, Agromercur publ., 8–12 September, Almaty, Kazakhstan, 2000.

    Google Scholar 

  10. Farah Z., Composition and characteristics of camel milk. Review article, J. Dairy Res. 60 (1993) 603–626.

    Article  CAS  Google Scholar 

  11. Farah Z., Camel milk, properties and products, Swiss Centre for the Development and Cooperation (SKAT publication), St-Gallen, Switzerland, 1996.

    Google Scholar 

  12. Farah Z., Streiff T., Bachmann M.R., Manufacture and characterisation of camel milk butter, Milchwissenschaft 44 (1989) 412–414.

    Google Scholar 

  13. Gnan S.O., Sherida A.M., Composition of Lybian camel’s milk, Aust. J. Dairy Technol. 41 (1986) 33–35.

    CAS  Google Scholar 

  14. Gorban A.M.S., Izzeldin O.M., Study on cholesteryl ester fatty acids in camel and cow milk lipid, Int. J. Food Sci. Technol. 34 (1999) 229–234.

    Article  CAS  Google Scholar 

  15. Goudjil H., Torrado S., Fontecha J., Martinez-Castro I., Fraga J., Juarez M., Composition of cholesterol and its precursor in ovine milk, Lait 83 (2003) 153–160.

    Article  CAS  Google Scholar 

  16. Karray N., Lopez C., Ollivon M., Attia H., La matière grasse du lait de dromadaire: composition, microstructure et polymorphisme. Une revue, Ol. Corps Gras Lipides 12 (2005) 439–446.

    CAS  Google Scholar 

  17. Konuspayeva G., Variabilité physicochimique et biochimique du lait des grands camélidés (Camelus bactrianus, Camelus dromedarius et hybrides) au Kazakhstan, Ph.D. thesis, Université Montpellier II, France, 2007, 255 p.

    Google Scholar 

  18. Konuspayeva G., Faye B., A better knowledge of milk quality parameters: A preliminary step for improving the camel milk market opportunity in a transition economy — The case of Kazakhstan, in: International Conference on “Saving the camel and peoples’ livelihood”, Sadri, India, 23–25 November 2004, pp. 28–36.

    Google Scholar 

  19. Konuspayeva G., Loiseau G., Faye B., La plus-value “santé” du lait de chamelle cru et fermenté : l’expérience du Kazakhstan, in: Proc. 11th Symposium Rencontres Recherches Ruminants, Paris, France, 8–9 December 2004, pp. 47–50.

  20. Martin B., Ferlay A., Pradel P., Rock E., Grolier P., Dupont D., Gruffat D., Besle J.M., Ballot N., Chilliard Y., Coulon J.B., Variabilité de la teneur des laits en constituants d’intérêt nutritionnel selon la nature des fourrages consommés par les vaches laitières, in: Proc. 9th Symposium Rencontres Recherches Ruminants, Paris, France, 2002, pp. 347–350.

  21. Mohamed M.A., Camel milk: chemical composition, characterisation of casein and preliminary trial of cheese-making, Ph.D. Diss. Sveriges Lantbrukunibersitet, Uppsala, Sweden, 1990.

    Google Scholar 

  22. Narmuratova M., Konuspayeva G., Loiseau G., Serikbaeva A., Barouh N., Montet D., Faye B., Fatty acids composition of dromedary Bactrian camel milk in Kazakhstan, J. Camel Pract. Res. 13 (2006) 45–50.

    Google Scholar 

  23. Palmquist D.L., Baulieu A.D., Barbano D.M., Feed and animal factors influencing milk fat composition, J. Dairy Sci. 76 (1993) 1753–1771.

    Article  CAS  Google Scholar 

  24. Schroeder G.F., Delahoy J.E., Vidaurreta I., Bargo F., Gagliostro G.A., Muller L.D., Milk fatty acid composition of cows fed a total mixed ration or pasture plus concentrates replacing corn with fat, J. Dairy Sci. 86 (2003) 3237–3248.

    Article  CAS  Google Scholar 

  25. Sieber R., Oxidised cholesterol in milk and dairy products, Int. Dairy J. 15 (2005) 191–206.

    Article  CAS  Google Scholar 

  26. Sollberger H., Schaeren W., Collomb M., Badertscher R., Bütikofer U., Sieber R., Beitrag zur kenntnis der Zusammensetzung von Ziegenmilch schweizerisher herkunft, Agroscope Liebefeld-Posieux (ALP) Sci. 473 (2004) 3–15.

    Google Scholar 

  27. Ulbricht T.L.V., Southgate D.A.T., Coronary heart disease: seven dietary factors, Lancet 338 (1991) 985–992.

    Article  CAS  Google Scholar 

  28. Wahle K.W., Heys S.D., Cell signal mechanisms, conjugated linoleic acids (CLAs) and anti-tumorigenesis, Prostagland. Leuk. Essent Fat. Acids 67 (2002) 183–186.

    Article  CAS  Google Scholar 

  29. Zhang H., Yao J., Zhao D., Liu H., Guo M., Changes in chemical composition of Alxa Bactrian camel milk during lactation, J. Dairy Sci. 88 (2005) 3402–3410.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Al Farabi Kazakh National University, 71 av. Al Farabi, 050073, Almaty, Kazakhstan

    Gaukhar Konuspayeva

  2. UMR Qualisud, CIRAD, TA B-95/16, 73 rue J.-F. Breton, 34398, Montpellier Cedex 5, France

    Émilie Lemarie, Gérard Loiseau & Didier Montet

  3. Département Environnements et Sociétés, CIRAD, Campus International de Baillarguet, TA C-DIR/B, 34398, Montpellier Cedex 5, France

    Bernard Faye

Authors
  1. Gaukhar Konuspayeva
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Émilie Lemarie
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bernard Faye
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Gérard Loiseau
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Didier Montet
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Bernard Faye.

About this article

Cite this article

Konuspayeva, G., Lemarie, É., Faye, B. et al. Fatty acid and cholesterol composition of camel’s (Camelus bactrianus, Camelus dromedarius and hybrids) milk in Kazakhstan. Dairy Sci. Technol. 88, 327–340 (2008). https://doi.org/10.1051/dst:2008005

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1051/dst:2008005

Search

Navigation