Fatty acid components among yak milk and its dairy products, cattleyak milk and cow milk

The composition of fatty acids in yak milk, cow milk, cattleyak milk and dairy products (yak butter, ghee, qula and yogurt ) were detected by GCMS. The results showed that the proportion of functional fatty acids, including conjugated linoleic acid (CLA), linoleic acid（LA）, alphalinolenic acid (ALA) and gammalinolenic acid (GLA), in yak milk were significantly higher than those in cattleyak milk and cow milk (P0.05) between each other. The ratios of ω6/ω3 polyunsaturated fatty acids (PUFA) in cattleyak milk and yak milk were within the range of the best recommended prandial balance ratio. However, the ratio of ω6/ω3 polyunsaturated fatty acids (PUFA) in cow milk was above the best recommended range. Processing products of yak milk changed the nutrients composition. Linoleic acid (18:2Δ8c,11c), which did not exist in yak milk, was found in yak butter. The fatty acids in ghee were mainly unsaturated. But they were mainly saturated (SFA) in qula. Gammalinolenic acid (GLA) was not detected in yak yogurt.