1پروفایل اسیدهای چرب و شاخص‌های کیفیت تغذیه‌ای روغن گاو و گاومیش

Background and objectives: Butteroil, a traditional dairy product favored in the Middle East and Asia, is derived from cow and buffalo milk. It is rich in compounds like glycerides, fatty acids, phospholipids, fat-soluble vitamins, and essential minerals such as calcium and iron. While this oil offers various health benefits, there are concerns regarding its consumption, particularly due to its high evels of saturated fatty acids. Therefore, the present study was conducted to evaluate nutritional quality indicators and fatty acid metabolism in two common types of butteroils prepared from cow and buffalo milk in local workshops.
Materials and methods: Butteroil was prepared using cow and buffalo milk in three replicates. The Butteroil was prepared using the traditional milk-butter method. To examine the nutritional indices of the two types of butteroils, the composition of fatty acids, nutritional indices including the ratio of unsaturated fatty acids to saturated fatty acids (UFA/SFA), the ratio of omega-3 to omega-6 fatty acids (n-3/n-6), atherogenic (AI) and thrombogenic indices (TI), saturation index (SI), levels of desirable fatty acids (DFAs) and hypercholesterolemic saturated fatty acids (HFA), as well as the ratio of hypocholesterolemic to hypercholesterolemic (h/H) were measured and calculated. Additionally, indices associated with fatty acid metabolism in butteroil, such as Elongase, Thioesterase, and Desaturase, were assessed. The data obtained were analyzed based on a completely randomized design. Significant differences in means were estimated using an independent Student's t-test at a significance level of p<0.05.
Results: Statistical analysis revealed a significant difference in the levels of certain fatty acids between cow and buffalo oil samples (p<0.05). The concentration of saturated fatty acids in buffalo oil (71.62%) was significantly higher than that in cow oil (65.25%) (p<0.05) ; in contrast, the total monounsaturated fatty acids in cow oil (30.57%) were significantly higher than those in buffalo oil (23.47%) (p<0.05). Also, the nutritional quality indices, including atherogenic (AI) and thrombogenic (TI) indices of buffalo oil were significantly higher than that of cow oil (p<0.05). The n-3/n-6 ratio, the ratio of unsaturated to saturated fatty acids (UFA/SFA), the ratio of hypocholesterolemic to hypercholesterolemic, and the levels of desirable fatty acids (DFA) were significantly higher in cow oil (p<0.05). Conversely, the saturation index and levels of hypercholesterolemic fatty acids in buffalo oil were significantly higher than those found in cow oil (p<0.05). Regarding fatty acid metabolism indices the values of Elongase and Thioesterase indices in buffalo oil were higher than those of cow oil (p<0.05), in contrast, Δ9-DI (18): Δ9-(18), Δ9-DI (16): Δ9-(16) desaturase indices as well as total Δ9 desaturase index in cow oil showed higher values than thoese of buffalo oil (p<0.05).
Conclusion: The findings of this research indicated that cow oil has a better nutritional quality profile compared to buffalo oil. Due to elevated levels of saturated fatty acids, certain nutritional quality criteria, such as atherogenic and thrombogenic indices, exceeded acceptable limits in both oils. Both cow and buffalo oils can be incorporated into a balanced diet. To enhance the nutritional quality indices of butter oils, the fatty acid composition of milk can be improved through better animal nutrition management and by supplementing the diet with sources rich in unsaturated fatty acids.