1984422057

However, those pattems were not deariy linkcd to a region, a season or a species. Indoed. the projections ot tlić variaUon łactors on the factoria! pian wen? cteed to ilu? grawity contrę (Rg4).

It seems anyway that season and region play a moro imporlant role in the varłablliły ot farty actd composition than Spccics. The milk sam pies from Atyrau or collectcd in summer wen? richcr in long chain farty acids. On the contrary. milk samples from Shimkcnt or collectcd in winter or from droinedarics or hybhds were richcr in short chain fatty acids. The milk from Atmaty or collccted in autumn or from bacinan scemed richer in Cl6

Discussion

The fatty acid composition of ca mci milk was not wcii documcntcd. The most important review was propnsed by Farah (1993). Tire compari^oit of the cument results was ditticul! bccausc the analytica! mcihoch were gijiciully Jifferent and the variablli(y due lo enyiionnicjtlcti fcudurs (feeduig system, dimate) ui lu pliysiuliigic.il factors {slage ol kiLlalkiii, gcrwtic ditterences) was rarely desrribed (Zhang et ul. 2UC6) Howevcr, the compańson o: our resuUs with tłuwc of the literaturo can be approachcd by a mcta-analysis uslng principal components anolysfcs.

The generał fatty acid compositions given by Abu-I olua (1989), Cardak et (A (2003), Farah et ul (1989), Jardali (1988), Mohamcd (1990), Sliarmanov et al, (1978). Gnan and Sheriha (1986) were closcd to our results. Only the rcsultsof Gorban and Izzcldin (2001) were not córcia ted with the other ob<erved pattems, mainly because thosc authors had determined other odd fatty acids as C5. C9, Cl 1,03, 05 (Fig 5).

Our results confirm that shmhctain fatty acids (C4 C12) aro present in smali amounts in camcl milk fat compared to thosc of cow s milk fat (Abu-Lehia, 1989). Ar thr upposiłe, the conccntralion of lotig-cfoam fatty acids is relatiucly high. The unsaturated fatty acids aro in wide conccntration and reprosent as the whole, 303% of the fatty acids in hactrian camel and 275% in dromedary camel. Thosc results are correlated to the observations of Zhang et ul (2005) madę on tactrian camcl and Corban and tezeldin (2001) madę on dromedary camd.

Ihc sampling design aimed to ltave a wide yariability. Sn, it is not surprieing (o identify a great innriłier of fatty acid pattems (n=8) in our study bccausc the sampling method had iiuxinu.scd tlu* variaUon factors and few samples were comparable. Therefore, only generał trends could bc obscrved llowcvcr, it was elear that the generał composition in fatty acids was mainly under the influence of eiwironmcntal conditions (here tl\e regior which was the rciloctson of f<K\iingcondmons* and the season) Dian genelic factors. II was notable for cxamp:e that bactrian milk was not very dtffercnt lltan dromedary milk

He S < orrri.it:mi dicle obtainedby thearuly fisol tatry *cid <ympositi<xi of camcl milk publlshed by Abu-Lehia (1), Cardak (2), Farah (3). Corban (4), Jardali (^r*|, Mo]>jihlJ (r>), Slmi(7), Ciwim imil    (X)

and our results (9)

No data were available in the literaturo about shubat fat composition. The main feature is the disappearing of short chain fatty acid as butyric acid 3nd sometimes caprolc and caprilic acid. and the presence of linoleic acid which was not ołxserved in crude milk. In addition, the rc)ativc high quantity of oleić acid could support the idea of the heallh eflect attributed to shubat fat. That could bc intcrcsltng to study the metabolism of lactic acid bactcria and toscc :f these bactcria have an influence on the shubat lipid composition.

Conclusion

Our results obtaincd on the farty acid composition or camcl milk fat from Kazaktetun aro comparable to results ot the literaturę, in particular the bighest content of unsaturated lat ty acids of these milk.s compared to cnw milk Howwer, * high variabiiity is observed between the animals, evcn if the var»ation factors likc genetic (dromedary. bacinan and liybrids), season or region $eem to luve a Iow effect in the contextof the prrsent study. Mon* information is needed on the physiologfcai slotu o ot the animals and of the bacteria involved in shubat fermentation to

iidiievt^ a ciwwmieiil i iiorłiisinn. Acknowledgement

The authors would like to thank the French Ministry of Foreign Affairs and the Frcnch Embassy M Aimaty (Kazakhstan) for theLr support in this project fhrough thr FrOMKI j>mgr;mimę

Jonę 20(16 / 49

Jnurnjl of Camel 1'mctice and ReRearch