Pyrrolizidine alkaloid poisoning in yak

Mondal, Deba Brata; Ua, Nandankar; Mohanty, T.K.; Sk, Barari; Rn, Pal; Sarkar, Mihir

doi:10.1136/vr.144.18.508

Cited by 4 publications

(3 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yak cheese contains 46.8% butterfat on a DM basis (as cited by ref 6). Gross composition and chemical constituents of yak milk and cheese have been reported (7)(8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid and trans-18:1 Fatty Acids

Or-Rashid

Odongo

Subedi

et al. 2008

J. Agric. Food Chem.

View full text Add to dashboard Cite

The esterified fatty acid composition of cheese (YC) from yak (Bos grunniens), reared in the highlands of the Nepalese Himalayas, was studied using capillary gas-liquid chromatography and compared with that of dairy cow Cheddar cheese (DC) purchased in a local market. The YC was collected from Dolakha, Nepal. The YC had a lower (P < 0.001) myristic acid (C14:0; 6.7 vs 10.3%, YC vs DC, respectively) and palmitic acid content (C16:0; 23.3 vs 29.2%, YC vs DC, respectively) compared to DC. The YC had a lower (P < 0.01) total medium-chain saturated fatty acids (C10:0-C16:0) content compared to DC (36.7 vs 47.3%, YC vs DC, respectively). On the other hand, the YC had a 24.8% higher (P < 0.01) level of total long-chain saturated fatty acids (C17:0-C26:0) and a 3.2 times higher (P < 0.001) content of total n-3 PUFA than DC. The ratio of n-3 PUFA to n-6 PUFA in YC was 0.87 compared to 0.20 in DC. YC had a 2.8 times higher (P < 0.001) total trans-18:1 (9.18 vs 3.31%, YC vs DC, respectively) content. The percentage of vaccenic acid (trans-11-C18:1) in YC was 4.6 times higher (6.23 vs 1.35% of total fatty acids, YC vs DC, respectively) than in DC. Vaccenic acid constituted 67.9% of total trans-C18:1 in YC. The ∆9-desaturase index for YC was lower than that of DC. The total conjugated linoleic acid (CLA) content in YC was 2.3% of total fatty acids compared to 0.57% in DC. The cis-9, trans-11 CLA isomer in YC constituted 88.5% of the total CLA. The results suggest that cheese from yak, grazed on Himalayan alpine pastures, may have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.

show abstract

“…Yak cheese contains 46.8% butterfat on a DM basis (as cited by ref 6). Gross composition and chemical constituents of yak milk and cheese have been reported (7)(8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid and trans-18:1 Fatty Acids

Or-Rashid

Odongo

Subedi

et al. 2008

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Generally, small mammals possess stronger resistance to PSMs than large mammals [ 67 , 68 ], a trait that is derived from the gut microbiota [ 55 ]. However, yaks and other large herbivorous mammals have an extremely weak capacity to cope with poisonous PSMs [ 67 , 68 , 69 ] and, hence, are often poisoned by accidentally foraging poisonous plants [ 70 ]. Therefore, yaks must employ alternative pathways to degrade PSMs, if possible.…”

Section: Discussionmentioning

confidence: 99%

Sympatric Yaks and Plateau Pikas Promote Microbial Diversity and Similarity by the Mutual Utilization of Gut Microbiota

Zhang

Fan

et al. 2021

Microorganisms

View full text Add to dashboard Cite

Interactions between species provide the basis for understanding coexisting mechanisms. The plateau pika (Ochotona curzoniae) and the yak (Bos grunniens) are considered competitors because they have shared habitats and consumed similar food on the Qinghai–Tibetan Plateau for more than 1 million years. Interestingly, the population density of plateau pikas increases with yak population expansion and subsequent overgrazing. To reveal the underlying mechanism, we sequenced the fecal microbial 16S rDNA from both sympatric and allopatric pikas and yaks. Our results indicated that sympatry increased both gut microbial diversity and similarity between pikas and yaks. The abundance of Firmicutes, Proteobacteria, Cyanobacteria, and Tenericutes decreased, while that of Verrucomicrobia increased in sympatric pikas. As for sympatric yaks, Firmicutes, Bacteroidetes, and Spirochaetes significantly increased, while Cyanobacteria, Euryarchaeota, and Verrucomicrobia significantly decreased. In sympatry, plateau pikas acquired 2692 OTUs from yaks, and yaks obtained 453 OTUs from pikas. The predominant horizontally transmitted bacteria were Firmicutes, Bacteroidetes, Verrucomicrobia, and Proteobacteria. These bacteria enhanced the enrichment of pathways related to prebiotics and immunity for pikas, such as heparin sulfate, heparin, chitin disaccharide, chondroitin-sulfate-ABC, and chondroitin-AC degradation pathways. In yaks, the horizontally transmitted bacteria enhanced pathways related to hepatoprotection, xenobiotic biodegradation, and detoxification. Our results suggest that horizontal transmission is a process of selection, and pikas and yaks tend to develop reciprocity through the horizontal transmission of gut microbiota.

show abstract

“…Diets of wild and domestic yaks are low in protein (about 6%) from October to May (Long 2003b;Ping et al 2002;Schaller 1998). Deficiencies of sodium (Ping et al 2002), copper (Clauss and Dierenfeld 1999;Shen et al 2006), and molybdenum (Long 2003b) and plant-induced pyrrolizidine alkaloid poisoning in India (Mondal et al 1999) and Bhutan (Winter et al 1993) have been noted in domestic yaks. Little is known about the specific water requirements of wild yaks, but early chroniclers noted frequent visits to mineral-rich warm springs (Przewalski 1876) and rivers (Rockhill 1894) and consumption of snow.…”

Section: Ecologymentioning

confidence: 96%