NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
June, 1954] M. T. RAGAB, A. A. ASKER AND M. R. KADI 91
breeds. It was expected that twins should show higher mortality rate than singles
because of their less birth weight and competition during the suckling period. The
results arrived at in this investigation do not follow such trend. However, Ven-
katachalam, et al. [1949] reported that mortality rate for twin lambs was significantly
higher than that of singles, while Phillips and Dawson [1940] found no consistent
differences in the ability of single and twin lambs to survive to three months of age.
Effect of sex
The sex-ratio in the Ossimi flock was 57 per cent males and 43 per cent females.
The mortality rate among the 498 male rams was 13.9 per cent, while it was 8.3
per cent for the 361 female lambs born during the period of study. The differences
due to sex were statistically highly significant. The higher mortality rate of male
lambs may be a balancing factor for the sex-ratio when lambs get older.
In the case of the Rahmam breed, 224 females and 217 males were produced,
and the sex ratio came to 49.2 per cent males and 50.8 per cent females. The
mortality rate in this flock was 10.3 per cent and 8.8 per cent for females and males
respectively, and the difference between the two sexes was not significant.
Our results on the Ossimi flock agree with Venkatachalam, et al. [1949] while
those of the Rahmani are in accordance with those of Phillips and Dawson [1940].
Effect of inbreeding
Table II was prepared to illustrate the effect of inbreeding on mortality rate of
Ossimi lambs only, since the number of inbred lambs in the Rahmani flock was
limited.
TABLE II
Effect of inbreeding on mortality rate of Ossimi lambs
Items compared
Number of births
Number of deaths
Mortality percentage
Coefficient of inbreeding (per cent)
0
463
46
9.9
1-5-9
66
6
9.1
6-11-9
35
4
11.4
12-17-9
53
4
7.5
18-23-9
..
..
..
24-30
89
7
7.9
In this table, lambs were classified into six groups according to their coefficients
of inbreeding, and it shows that inbreeding has no effect on mortality rate of lambs.
The average coefficient of inbreeding for the whole number of inbred lambs in
the Ossimi flock was 14.7 per cent. The mortality rate for the inbred lambs and the
outbred ones was 9.9 per cent and 8.6 per cent respectively. The difference between
the two groups was not statistically significant. Our finding is in close agreement
to that reported by Venkatachalam, et al. [1949] studying this problem in six breeds
of sheep in the United States.
92
MORTALITY IN OSSIMI AND RAHMANI LAMBS [Vol. XXIV, Part II,
However, it should be noted here, that no lethal factor has occurred in this
flock although it was closed to outside blood since 1934. Only a recessive case of
blindness was observed [Ragab and Asker, 1953] and most blind lambs failed to
survive up to weaning age, although their number was very limited.
SUMMARY
Records kept by the Animal Breeding Department, Faculty of Agriculture,
Giza, on a flock of Rahmani sheep and another of Ossimi sheep were analysed to
study the effect of various factors influencing mortality rate of lambs till four months
of age. The records included 860 Ossimi lambs and 439 Rahmani ones and covered
a period of 13 years since 1940.
The results showed that breed, type of birth and inbreeding had no significant
effect on the mortality rate of lambs. Birth weight of lambs was an important
factor in mortality rate of Ossimi and Rahmani lambs. Lighter lambs had a signi-
ficantly higher mortality rate than heavier ones. In the Ossimi breed, males showed
a higher mortality than females, while in the Rahmani breed the differences between
the two sexes in mortality rate was not significant.
REFERENCES
Asker, A. A., Ragab, M. T. and Kadi. M. R. (1952). The Influence of Some Environmental Factors
Affecting Weight of Ossimi and Rahmani Sheep. Fac. Agri. Univ. Cairo, Bull. 19
Phillips, R. W. and Dawson, W. M. (1940). Some Factors Affecting Survival. Growth and Selection of
Lambs. U. S. D. A., Cir. 538
Ragab, M. T., Asker, A. A. and Kadi, M. R. (1953). Genetic Factors Affecting Weight of Ossimi Lambs
Emp. J. Exp. Agri. (In press)
Ragab, M. T. and Asker, A. A. (1953). Some Results of Inbreeding on a Flock of Ossimi Sheep. J.
Hered. (In press)
Snedecor, G. W. (1946) Statistical Methods, 4th Edition, Iowa State College Press, Ames, Iowa
Venkatachalam, G., Nelson, R. H.,Thropp, F., Leucke, R. W. and Gray, M. L. (1949). Causes and
Certain Factors Affecting Lamb Mortality. J. Anim. Sci., 8, 392-396
Wright, S. (1922). Coefficients of Inbreeding and Relationship. Amer. Nat., 56, 330-338
COMPONENT ACIDS AND THE PROBABLE GLYCERIDES
OF THE MILK FAT OBTAINED FROM COTTON-
SEED-FED BUFFALOES
By V. V. MHASKAR and B. N. BANERJEE Department of Biochemistry, Indian
Institute of Science, Bangalore
(Received for publication on 21 April 1953)
V ERY few samples of milk fats obtained after special feeding of buffaloes
have been analysed so far. Because of the presence of a number of mixed
glycerides in milk fats, it is very difficult to determine their glyceride composition,
even though the recent analytical methods enable us to determine accurately the
acid composition. The main difficulty in determining the glyceride composition
is that the solubility of any particular glyceride in the common organic solvent is
considerably influenced by the presence of other glycerides and hence a sharp separa-
tion of the different entities is not possible.
Many workers have attempted the separation of the glycerides of milk fats
using ether, acetone, alcohol or suitable mixtures of these solvents, preferably at low
temperatures. Hilditch and Paul [1940] analysed the milk fat of an English cow
by separating it into three groups which obviously were less complex in their glyceride
composition than the original fat; acetone was used for crystallisation and the
separation was carried out at 0° and 20°C. The low temperature crystallisation
technique was further applied to milk fats by Jack and Henderson [1945] and by
Jack, Henderson and Hinshaw [1946].
Bhattacharya and Hilditch [1931], Achaya and Banerjee [1946] and Ananta-
krishnan, et al. [1947], analysed buffalo milk fats and determined the acid composition.
Achaya and Hilditch [1950] have worked out in detail the glyceride composition of a
buffalo milk fat after carefully separating the fat into a number of fractions at
low temperatures. The present work deals with the acid composition of the milk
fat of buffaloes heavily fed on cottonseed. The fat was separated into four fractions
using acetone and the acid composition of each fraction was determined. The
possible types of glycerides are discussed.
EXPERIMENTAL
Collection of the sample
The sample was kindly supplied by the Indian Dairy Research Institute, Banga-
lore.
All the buffaloes were fed with 75 per cent of cottonseed and 25 per cent of
concentrate mixture, consisting of 45 per cent gram, 20 per cent wheat bran, 20
per cent groundnut cake and 15 per cent gram husk. The above mentioned ration
was given at the rate of 1 lb. of total mixture for every 3 lb. of milk per day,
together with 65 lb. of Guinea grass, 10 lb. of ragi straw, 2 oz. of common salt and
½ oz. of mineral mixture. The sample analysed was obtained from the milk drawn
after ten days of feeding. Table I indicates the analytical characteristics of the
ghee; the low Reichert and Polenske values and high iodine values of such samples
derived after cottonseed feeding are quite characteristic [1946].
18 AR/53
93
6
94 MILK FAT OBTAINED FROM COTTONSEED-FED BUFFALOES [Vol. XXIV, Part II,
TABLE I
Chemical constants of the ghee sample
Analytical characteristics
Saponification equivalent
Iodine value (Wijs)
Thiocyanogen value
Acid value
Reichert Meissel value
Polenske value
Value
265.7
37.9
31.0
0.16
18.5
0.9
Crystallisation from acetone into fractions
Dry acetone was used for the crystallisations. A weighed quantity of the
sample was dissolved with gentle warming in the required volume of acetone in a
suitable pyrex conical flask. The solution was slowly brought to the required
temperature and maintained there for the necessary length of time. It was then
filtered through a buchner funnel and washed with cold acetone at the temperature
used for crystallisation. The insoluble fraction was used for further analysis
after completely removing the solvent from it. The following chart gives the details
of crystallisation.
1102 gm. of ghee
Sample S. E. 265.7; I.V. 37.9 in 3310 c.c. of
acetone, temp. 22°C., time CO hours.
Insoluble
A
153.6 gm., S.E. 274.1, I.V. 18.1
Insoluble
B
360.1 gm.
S. E. 271.5
I.V. 28.2
Insoluble
C
311.0 gm.
S.E. 263.9
I.V. 45.3
Soluble
Crystallised from 4900 c.c. of
acetone, temp. 0°C., time 48 hours.
Soluble
Crystallised from 1500 c.c. of
acetone, temp.—25°C., time 8 hours
Soluble
D
275.6 gm.
S.E. 257.2
I.V. 54.6
Loss of fat—1.7 gm., i.e. 0.2 per cent.
Hydrolysis of the fractions
A weighed quantity of the fraction was saponified with N alcoholic potassium
hydroxide, the bulk of the solvent removed and the soap after dilution with water
was acidified with dilute sulphuric acid. The contents were steam distilled for six
hours. The steam distillate was thoroughly extracted with ether and the ether
extract dried over anhydrous sodium sulphate for 5-6 days and the solvent was
removed by distillation. The steam volatile acids obtained thus were fractionally
distilled through a small fractionating column at atmospheric pressure (reduced
pressure was used when necessary) and the acid composition of the volatile acids
calculated from the determined S. E. and I. V. of the fractions. The ether extracted
June, 1954] V. V. MHASKAR AND B. N. BANERJEE 95
aqueous distillate and the ether distilled were titrated against standard alkali and
calculated as butyric acid.
The non-steam volatile acids were extracted with ether, washed free of mineral
acid with distilled water, dried over anhydrous sodium sulphate and the solvent
ether removed completely. The mixed acids were then separated into 'solid'
and 'liquid' acids by the Twitchell lead salt-alcohol method and each group converted
into methyl esters. The methyl ester were fractionated by distillation through
an 'E. H. P.' column at low pressures. An ordinary claissen flask provided with a
long fractionating column having deep indentations was also found to function
efficiently. The component acids of the two groups were built up by calculation from
the determined S. E. and I. V. of the individual fractions.
The residual esters during fractional distillation of the 'liquid' esters from
fractions A, B, C and D were saponified and the soaps freed of unsaponifiable matter
by extraction with ether. The acids liberated from these fractions gave S. E. and
I. V. nearly equal to that of oleic acid, showing that 20—22 acids if present only
occur in very small quantities.
All calculations for the acid compositions were made according to the indications
of Achaya and Hilditch (loc. cit.).
Data for fraction A
The data pertaining to the 'volatile','solid' and 'liquid' acids for ghee fraction
A are given in the Tables II to VI, while similar experiment procedures and calcula-
tions gave data for fraction B, C and D which are shown in Table VII, and as incre-
ments in Table VIII.
TABLE II
Data pertaining to 69.4 gm. of fraction A
Constituent
Steam volatile acids
' Solid ' acids
' Liquid ' acids
Unsaponifiable matter
Total acids excluding unsaponifiable
Quantity
13.80 gm.
52.33 „
11.5 „
0.056 „
65.21 „
TABLE III
Fractionation of steam volatile acids
Description
Aqueous extract af-
ter ether extrac-
tion
Ether distillate
Fraction
1
2
c.c. of
alkali
32.0
c.c. of
N/10
alkali
2.8
c.c. of
N/10
alkali
per cent acids
Weight
In gm.
0.282
0.024
0.156
0.917
1.379
B.P.
..
..
Below
145°C
Residue
S. E.
..
..
88.2
155.9 (12.9)
I.V.
..
. .
. .
. .
Saturated
C 4
0.282
0.024
0.156
..
0.462
33.50
C 8
..
. .
. .
. .
C 8
..
..
..
0.786
0.786
57.00
Oleic
..
..
..
0.131
0.131
9.50
96 MILK FAT OBTAINED FROM COTTONSEED-FED BUFFALOES [Vol. XXIV, Part II,
TABLE
IV
Fractionation of methyl esters of 'solid' acids of fraction A through E. H. P. column.
at 1-2 mm.
Fraction
Number.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Total
Weight in
gm.
1.163
2.443
1.625
1.963
1.905
2.186
3.912
3.60
1.966
2.331
2.408
3.051
4.241
2.875
35.669
B.P. °C.
Below 130
130—135
135—138
138—141
141
141—142
142
142—143
143—147
147
147—148
148—150
Temperature
falling
Residue
S.E.
252.3
264.0
263.2
266.2
268.7
272.9
275.1
275.2
279.8
282.4
286.7
292.7
294.4
314.4
Per cent as esters
Per cent as acids
I.V.
2.9
1.6
2.0
1.7
2.4
3.6
3.7
4.7
7.6
10.4
12.2
13.5
13.6
11.2
Saturated
C 14
0.737
0.497
0.398
0.266
0.128
..
..
..
..
..
..
..
..
. .
2.026
5.68
5.64
C16
0.386
1.90
1.198
1.658
1.723
1.848
3.103
2.82
1.291
1.226
0.877
0.520
0.482
19.023
53.34
53.23
C18
..
..
..
..
..
0.247
0.640
0.581
0.494
0.824
1.189
2.049
3.086
0.745
9.855
27.64
27.73
C20
..
..
..
. .
..
..
..
..
..
..
..
..
..
1.756
1.756
4.92
4.96
Oleic
0.04
0.046
0.038
0.039
0.054
0.091
0.169
0.199
0.181
0.281
0.342
0.482
0.673
0.374
3.009
8.42
8.44
June, 1954 ]
V.
V.
MHASKAR
AND
B.
N.
BANERJEE
97
TABLE V
Fractionation of methyl esters of 'liquid' acids of fraction A through E. H. P. Column
at 1-2 mm.
Fraction
Number.
1
2
3
4
5
6
7
8*
Total
Weight in
gm.
0.2794
0.7974
0.6210
0.8306
1.1512
1.5088
1.9456
1.4910
8.6250
B. P. °C.
Below 115
115—121
121—130
130—140
140—142
142—145
145_148
Residue
S.E.
232.1
239.1
253.2
279.7
285.0
288.2
292.0
300.8
I. V.
8.4
13.3
32.0
58.2
74.2
83.8
87.1
84.4
Per cent ester
Per cent acid
Saturated
C 12
0.0850
0.0518
..
..
..
..
..
..
0.1368
1.59
1.56
C 14
0.1731
0.6456
0.2421
..
..
..
..
..
0.0608
12.3
12.2
C16
..
..
0.1805
0.2901
0.1834
0.0678
..
..
0.7218
8.37
8.35
Unsaturated
C 12
0.0055
..
..
..
..
..
..
..
0.0055
0.06
0.06
C 14
0.0158
0.1000
0.0998
..
..
..
..
..
0.2156
2.51
2.48
C 16
..
..
0.0986
0.2173
0.2592
0.3330
..
..
0.9881
10.51
10.51
Oleic linoleic
..
..
..
0.3232
0.7086
1.1080
1.9456
1.4910
5.5764
5.4940
63.7
63.88
0.0824
0.96
0.96
S. E. and I. V. of the acid after removing unsaponifiable matter—
S. E. 282.2
I. V. 89.51
*Excluding unsaponifiable matter
98 MILK FAT OBTAINED FROM COTTONSEED-FED BUFFALOES [Vol. XXIV, Part II,
TABLE VI
Fatty acid composition of fraction A
Acids
Saturated
Butyric
Caproic
Caprylic
Capric
Laurie
Myristic
Palmitic
Stearic
As Arachidic
Unsaturated
Decenoic
Dodecenoic
Tetradecenoic
Hexadecenoic
Oleic
Linoleic
Steam
volatile
2.12 per cent
0.711
1.208
..
..
..
..
..
..
..
..
..
..
..
0.201
..
'Liquid'
17.64 per cent
..
..
..
..
0.275
2.152
1.473
0.019
0.437
1.854
11.270
0.169
'Solid'
80.24 per cent
..
..
..
..
..
4.520
42.720
22.248
3.982
..
..
..
..
6.770
. .
Total
100 per cent
0.711
..
1.208
..
0.275
6.C72
44.193
22.248
3.982
..
0.019
0.437
1.854
18.241
0.169
Mols.
100 per cent
2.09
..
2.18
..
0.36
7.61
44.77
20.32
3.31
..
0.02
0.50
1.89
16.79
0.16
Mean
S.E.
I.V.
As acids
259.3
19.1
As glycerides (ex-
cluding unsaponi-
fiable)
272.0
18.2
June, 1954] V. V. MHASKAR AND B. N. BANERJEE 99
TABLE VII
Fatty acid composition (per cent mol.) of fractions A, B, C and D
Acids
Butyric
Caproic
Caprylic
Capric
Lauric
Myristic
Palmitic
Stearic
As Arachidic
Decenoic
Dodecenoic
Tetradecenoic
Hexadecenoic
Oleic
Linoleic
Mean S.E. as glycerides
Mean I.V. as glycerides
A
2.09
..
2.18
..
0.36
7.61
44.77
20.32
3.31
..
0.02
0.50
1.89
16.79
0.16
272.0
18.2
B
5.24
1.37
0.37
0.12
0.61
7.09
38.77
14.98
1.25
0.08
0.09
1.08
6.39
22.18
0.38
269.2
28.9
0
9.47
1.65
0.51
0.53
0.93
4.03
24.52
12.53
0.58
0.04
0.22
1.09
1.58
40.15
2.17
262.1
45.9
D
13.51
1.82
0.35
0.70
0.90
3.45
19.13
6.33
0.70
0.05
0.12
1.01
3.81
44.20
3.92
255.1
55.5
TABLE VIII
Increments (per cent mol.) of fatty acids infractions A, B, C and D
Fraction
Weight in grams
S.E. found
I.V. found
Per cent weight
Per cent in mol.
A
153.6
274.1
18.1
14.0
13.5
B
360.1
271.5
28.15
32.7
32.1
C
311.0
263.9
45.26
28.3
28.5
D
275.6
257.2
54.6
25.0
25.9
Total
1100.3
265.7*
37.9*
100.0
100.0
* From Table I.
100 MILK FAT OBTAINED FROM COTTONSEED-FED BUFFALOES [Vol. XXIV, Part II,
TABLE VIII—(contd.)
Increments (per cent mol.) of fatty acids in fractions A, B, C and D
Acids
Butyric
Caproic
Caprylic
Capric
Laurie
Myristie
Palmitic
Stearic
As Arachidic
Total saturated acids
Decenoie
Dodecenoic
Tetradecenoic
Hexadecenoic
Oleic
Linoleic
Total unsaturated acids
A
0.28
..
0.29
..
0.05
1.04
6.06
2.75
0.45
10.92
..
0.01
0.01
0.26
2.28
0.02
2.58
B
1.68
0.44
0.12
0.04
0.19
2.28
12.45
4.81
0.40
22.41
0.03
0.03
0.35
2.05
7.11
0.12
9.69
C
2.70
0.47
0.15
0.15
0.27
1.15
6.98
3.57
0.17
15.01
0.01
0.06
0.31
0.45
11.44
0.62
12.89
D
3.50
0.47
0.09
0.18
0.23
0.90
4.90
1.64
0.18
12.15
0.01
0.03
0.26
0.99
11.44
1.02
13.75
Per cent
mols.
8.16
1.38
0.65
0.37
0.74
5.37
30.45
12.77
1.20
61.09
0.05
0.13
0.93
3.75
32.27
1.78
38.91
*From Table I.
DISCUSSION
Even though it may not be very accurate to calculate the different types of
glycerides using the probability equation (S+U) 3 =S 3 +3S 2 U+3SU 2 +U 3 (where
S is the molar percentage of solid acids and U molar percentage of liquid acids for
any particular fraction), it will surely give a general idea about the percentages of
the following types of glycerides: 1, Trisaturated glycerides (S 3 ); 2. Disaturated
monounsaturated glycerides (3S 2 U); 3. Monosaturated diunsaturated glycerides
June, 1954] V. V. MHASKAR AND B. N. BANERJEE 101
(3SU 2 ); and 4. Triunsaturated glycerides (U 3 ).
Table IX gives the probability calculations for these types of glycerides.
TABLE IX
Glycerides present in various fractions (increments per cent mols.) calculated from
probability equation
Glycerides
Trisaturated
Disaturated-monounsaturated
Monosaturated di-unsaturated
Triunsaturated
A
7.2
5.1
1.2
0
B
10.9
14.2
9.6
0.9
C
4.7
11.6
9.6
2.6
D
2.7
9.1
10.3
3.8
Total
25.5
40.0
27.2
7.3
As the number of component acids in a fat increased the glyceride structure
becomes more and more complicated. To get a clearer idea of the picture of the
types of glycerides in the present sample of ghee, it is necessary to divide the com-
ponent acids into four main groups as shown in Table X.
TABLE X
Grouped fatty acids in various fractions
Fatty acids
C 4 saturated—C 14 Saturated
acids (B)
Palmitic acid (P)
Stearic and higher saturated
acids (S)
Oleic and other unsaturated
acids (O)
A
1.66
6.06
3.20
2.58
B
4.75
12.45
5.21
9.69
C
4.89
6.98
3.74
12.89
D
5.37
4.96
1.82
13.75
Total
16.67
30.45
13.97
38.91
Taking into consideration the figures in Tables IX and X and the relative solubi-
lities of the different fractions the following conclusions may be drawn:
Fraction A. This will form glycerides which will be relatively less soluble in
acetone or in any other fat solvent. The percentage of O is small and therefore it
will form only monounsaturated disaturated glycerides. The percentage of B
and S being comparatively smaller than the percentage of P, they will mostly form
glycerides of the type mono-B-di-ethers, and mono-S-di-ethers. Fraction A.
will, therefore, contain the following glycerides:—
P 2 S ,BPS, BP 2 , PSO, BPO and P 2 O.
18 AR/53
7
102 MILK FAT OBTAINED FROM COTTONSEED-FED BUFFALOES [Vol. XXIV, Part II,
Fraction B. In this fraction the percentage of 0 is 9.69 and that of other
saturated acids is 22.11; therefore the possibility of the presence of O 3 need not be
considered. The possible glycerides in this fraction may be PO 2 , BPS, PO 2 , BPO,
SO 2 , BSO and BP 2 . Glycerides like P 2 S or S 2 P will not be present in this fraction,
as such glycerides will naturally separate in fraction A. The total percentage of the
disaturated mono-unsaturated glycerides will be much more than the percentage
of mono-saturated di-unsaturated glycerides, as is suggested by the figures in Table
IX.
Fraction C. The percentage of 0 is 12.89, the remaining saturated acids being
15.5. The component acids will form glycerides which will be more soluble than the
glycerides in fractions A and B. The presence of triunsaturated is doubtful as the
percentage of 0 is not even equal to that of the remaining acids, while the possibility
for the formation of trisaturated glycerides still exists. The percentages of the
component acid groups show that B and S will form mostly mono-B-di-ethers and
mono-S-di-ethers glycerides. The percentages of the glycerides B 2 P and B 2 S will be,
therefore, very small. The trisaturated glycerides of this fraction will mostly
consist of BPS. This glyceride BPS is also present in fractions A and B and so its
presence in fraction C is quite possible, since in a mixture of glycerides the solubility
of a particular glyceride varies considerably according to the quality and quantity
of the other glycerides present (Mutual solubility effect). This is the reason why
some glycerides appear in more than one fraction. The possible glycerides in frac-
tion C are BPS, PO 2 , SO 2 , BPO and BSO.
Fraction D. Triunsaturated glycerides may be present in this fraction as the
percentage of O is 13.76 and that of the remaining acids 12.75. Considering the
percentages of B, P,S and O and the solubility of the fraction the following glycerides
are possible: O 3 (in small quantity), B 2 O, BO 2 , SO 2 , BPO and BSO.
Finally the acid composition, (in percentage mols.) of the milk fat used during
the present work may be compared with the results obtained by Achaya and
Hilditch (loc. cit.). The milk fat analysed by Achaya and Hilditch was collected
from the animals fed on normal ration.
TABLE XI
Fatty acid analyses (per cent mol.) of ghees from buffaloes fed on cottonseed and on
normal diet
Fatty acid
Butyric
Caproic
Caprylic
Present work
(Cottonseed diet)
8.2
1.4
0.7
Achaya and
Hilditch [1950]
(whole fat
analysis)
(Normal diet)
12.6
3.3
0.8
June, 1954]
V.
V.
MHASKAR
AND
B.
N.
BANERJEE
103
TABLE XI—(contd.)
Fatty acid analyses (per cent mol.) of ghees from buffaloes fed on cottonseed and on
normal diet
Fatty acid
Capric
Laurie
Myristie
Palmitic
Stearic
As Arachidie
Decenoic
Dodecenoie
Tetradecenoic
Hexadecenoic
Oleic
Linoleic
as C 20 —C 22 unsaturated
Present work
(Cottonseed diet)
0.4
0.7
5.4
30.5
12.2
1.2
trace
0.1
0.9
3.8
32.3
1.8
..
Achaya and
Hilditch [1950]
(whole fat
analysis)
(Normal diet)
1.7
3.3
11.7
26.3
11.5
1.1
trace
0.2
0.8
3.5
21.0
1.3
0.9
Cottonseed feeding has clearly resulted in an increase in palmitic stearic and
oleic acids and a marked reduction in the percentages of the C 4 —C 14 acids. Taking
into consideration the above results and the composition of the cottonseed fat, it
may be said that the increase in the palmitic stearic and oleic acid might be due to
the simple infiltration of the mixed glycerides of these acids and the linoleic acid;
the linoleic acid being simultaneously bi-hydrogenated to oleic acid. However,
the mechanism of the depression of lower fatty acids is a matter for speculation.
SUMMARY
The milk fat obtained from the milk of the buffaloes highly fed on cottonseed
has been analysed, after separating it into four fractions using acetone as solvent.
The fatty acid composition of the fraction is determined by the methyl ester
fractionation method. The probable glycerides for each of the fractions are discussed.
As a result of the cottonseed feeding, there is an increase in the percentages of oleic,
palmitic and stearic acids while the percentages of the lower saturated acids has
considerably decreased.
104 MILK FAT OBTAINED FROM COTTONSEED-FED BUFFALOES [Vol. XXIV, Part II
ACKNOWLEDGMENT
Our thanks are due to the Indian Council of Agricultural Research for the grant
of a scheme under which the present results were obtained.
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Hilditch T. P. and Paul S. (1940), J. Soc. Chem. Industr. Lond. 59, 138
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