GC Analysis of the Fatty Acid Composition of Yak Kidney

Gansu Agricultural University College of Animal Science and Technology 730070 Lanzhou China; Center for Engineering and Technological Research on Livestock Products of Gansu Province 730070 Lanzhou China; Universität Freiburg Institut für Biochemie und Molekularbiologie Stefan-Meier-Strasse 17 79104 Freiburg Germany
Chromatographia (Impact Factor: 1.44). 03/2009; 69(1):139-143. DOI: 10.1365/s10337-008-0845-6

ABSTRACT To obtain valuable information for development of potential commercial products from yak kidney, which is usually treated
as waste, the fatty acid composition of kidneys from yak reared in Gansu province, China, was investigated by gas chromatography.
Fifteen different fatty acids were identified. The major fatty acids are oleic acid (33.3%), stearic acid (20.2%), and palmitic
acid (18.4%). More interestingly, several important and essential fatty acids were also identified, including conjugated linoleic
acid (2.94%), omega-3 fatty acids, for example docosahexaenoic acid (1.47%), eicosapentaenoic acid (1.11%) and alpha linolenic
acid (0.37%), and omega-6 fatty acids, for example arachidonic acid (2.86%) and linoleic acid (1.98%). The results show that
the fatty acid composition of yak kidney is of reasonable value and is suitable for further development of possible commercial
products. This is the first report of the fatty acid profile of yak kidney.

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    ABSTRACT: Previously, we have shown that the fatty acid composition of yak kidney is of reasonable value and is suitable for further development of possible commercial products. Changes in the fatty acids of yak kidney fat during the initial stages of storage have been investigated. The full period of autoxidation was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) at 15±1°C for up to 70days. The stability profile of the fatty acids identified by gas chromatography demonstrated that saturated fatty acids increased from 49.68 to 55.96% and that polyunsaturated fatty acids and monounsaturated fatty acids decreased from 10.73 to 6.95% and from 37.85 to 28.22%, respectively. Amounts of all the functional fatty acids except conjugated linoleic acid and linoleic acid, started to decrease after 10days of storage. These results indicated that the initial stage of autoxidation occurred during the first 25days of storage. It is suggested that development of potential commercial products should be accomplished within ten days, because the functional fatty acids started to decrease after this period of storage. In addition, the good correlation between PV/TBARS values and changes of individual fatty acids could be used as an indicator to monitor the changes of the functional fatty acid during the development process of yak kidney fat-related commercial products.
    Journal of Oil & Fat Industries 11/2009; 86(11):1057-1063. · 1.59 Impact Factor


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