Aibibula, Yimamu

Goto, M.

Hanada, Masaaki

Hirata, M.

Renaguli, M.

English

University of Kentucky

University of Kentucky UKnowledge International Grassland Congress Proceedings XXI International Grassland Congress / VIII International Rangeland Congress The Fatty Acid Profile of Traditional Home‐Made Kurut in Xinjiang Pastoral Regions Yimamu Aibibula Xinjiang Agriculture University, China Masaaki Hanada Obihiro University of Agriculture and Veterinary Medicine, Japan M. Hirata Obihiro University of Agriculture and Veterinary Medicine, Japan M. Renaguli Xinjiang Agriculture University, China M. Goto Mie University, Japan Follow this and additional works at: https://uknowledge.uky.edu/igc  Part of the Plant Sciences Commons, and the Soil Science Commons This document is available at https://uknowledge.uky.edu/igc/21/21-1/5 The XXI International Grassland Congress / VIII International Rangeland Congress took place in Hohhot, China from June 29 through July 5, 2008. Proceedings edited by Organizing Committee of 2008 IGC/IRC Conference Published by Guangdong People's Publishing House This Event is brought to you for free and open access by the Plant and Soil Sciences at UKnowledge. It has been accepted for inclusion in International Grassland Congress Proceedings by an authorized administrator of UKnowledge. For more information, please contact UKnowledge@lsv.uky.edu. 　 Multifunctional Grasslands in a Changing World 　 Volume Ⅱ 　 瞯 ]1033　 瞯Grasslands/Rangelands People and Policies——— Non‐Livestock Amenities of Grasslands/Rangelands ResourcesThe fatty acid profile of traditional home‐made kurut in Xinjiang pastoral regionsY . A ibibula1 , M . H anada2 , M . H irata2 , M .Renaguli 1 , M . Goto31 Collage o f G rassland Science , X in j iang A griculture University , Nanchang rood Urumqi , 830052 , CH INA ;2 Obihiro University o f A griculture and Veterinary Medicine , Obihiro Hokkaido , 080‐8555 , JA PA N ;3 Faculty o f Bioresources , M ie University ,1577 K urimachiya‐cho , Tsu‐shi ,514‐8507 ,Japan , E‐mail : aibibula＠ hotmail .comKey words : kurut , nutrient composition , fatty acid profile , pastoral regionsIntroduction Kurt ( acid milk cheese) is dried yoghurt made from skim milk of ruminants in semi‐arid pastoral region in centralpart of Asia . The skim milk is curdled by addition of old yoghurt as a starter and separated by filtering through a cheese clothbag until most of the whey is removed . As kurut is one of the essential food sources for the herders in the cool season , thenutritional value is very important for the health of those people . The objective of this study was to investigate the nutrientcontents and fatty acid profiles of the kurut produced in the pastoral region in Xinjiang , west part of China .Materials and methods Twenty kuruts were collected from the suburban pastoral area of Altai , Yining and Urumqi in Xinjiang .The samples were dried at ６０ ℃ in an air‐forced oven , ground to pass a １‐mm screen and then used for subsequent analysis .Each of kurut samples were analysis for moisture and kjeldahl protein according to the procedures of the AOAC ( １９９０) . Lipidswere extracted with chloroform /methanol ( ２ :１ v / v ) and fatty acids in lipid extracts were methylated using ５％ methanolic‐HCl . Methyl esters were separated by Gas Chromatography ( Shimadzu ２０１０) fitted with a capillary column CP‐Sil ８８ (５０m ×０ .２５mm) .Results and discussion The moisture content of kurut ranged from １ .０％ to １４ .３％ ( Table １) and it was so hard to chew whenthe moisture is low . The crude protein and fat contents of the kuruts on average were ５２ .０％ and １８畅６％ in dry matter ,respectively . The crude protein content was similar and fat content was low in our kuruts compared with the kuruts made inTurkey (Bahri and Gulsum ( ２００２ ) , they reported the average fat content of the kuruts was ３７ .１％ and it was ranged from１６％ to ６４％ . The low fat content in our kuruts is due to the use of skim milk for kurut making .Table 1 Crude p rotein and f at content , and f atty acid p rof iles o f K urut ( acid cheese) .Mean Min MaxMoisture ４  .５ １ 滗.０ １４ `.３Crude protein ( ％ DM ) ５２  .０ ４０ 滗.２ ６３ `.３Total fat ( ％ DM ) １８  .６ ６ 滗.３ ３１ `.１Fatty acid composition ( Mol％ )≥ C１２ Ё７  .７ ３ 滗.２ １２ `.９C１４ :０ Ζ１３  .２ １１ 滗.４ １６ `.５C１６ :０ Ζ３１  .３ ２２ 滗.６ ３６ `.２C１６ :１ Ζ１  .５ ０ 滗.２ ２ `.３C１８ :０ Ζ４  .９ １ 滗.９ １１ `.０C１８ :１( c) ３０  .６ １９ 滗.２ ４４ `.３C１８ :１( t) ２  .１ ０ 滗.０ ３ `.６C１８ :２ Ζ０  .９ ０ 滗.０ １ `.７C１８ :３ Ζ１  .０ ０ 滗.０ ２ `.４Other ５  .０ １ 滗.３ ８ `.８The fatty acid profile of the kuruts in Xinjiang was characterized by high proportion of unsaturated fatty acids , predominantlyC１８ :１ . The total unsaturated fatty acid content and the C１８ :１( C) /C１６ ratio in our samples were ３７畅５％ and １ .１ , respectively .Innocente et al . (２００２ ) reported the mountain cheese was higher in unsaturated fatty acid content (４４ .１％ ) and C１８ :１( C) /C１６ratio (１ .３７) than the cheese from the plains (３３ .２％ and ０ .８５ , respectively ) . The proportions of C１８ :２ and C１８ :３ were ０ .９and １ .０％ , respectively , and these values were similar with those of cows�milk .It is concluded that kurut made in Xinjiang has low moisture , but very high protein and fat contents and was rich in unsaturatedfatty acids .ReferencesAOAC . １９９０ . Official Methods of Analysis , Association of Official Analytical Chemists , Washington , DC .Bahri , P and A . Gulsum ( ２００２) . Investigated on some microbiological and chemical features of �Kurut" . Turk J . Vet . A nim .Sci . ２６ :７８５‐７９２ .Innocente , N . , D . Praturlon and C . Corradini (２００２) . Fatty acid profile of cheese produced with milk from cows grazing onmountain pastures . Ital .J . Food . Sci . １４ :２１７‐２２４ .

The Fatty Acid Profile of Traditional Home‐Made Kurut in Xinjiang Pastoral Regions

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The Fatty Acid Profile of Traditional Home‐Made Kurut in Xinjiang Pastoral Regions

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