Use of multivariate factor analysis to characterize the fatty acid profile of buffalo milk

Abstract

The suitability of multivariate factor analysis (MFA) to extract a small number of latent variables\ud able to explain the correlation pattern among fatty acids (FA) in buffalo milk was evaluated. FA\ud profile of milk samples from 214 Italian water buffaloes was analysed by gas chromatography.\ud MFA, performed on the correlation matrix of 52 FA, was able to extract 10 latent factors with\ud specific biological meaning related to a common metabolic origin for FA associated with the same\ud factor. Scores of the factors were treated as new quantitative phenotypes to evaluate the effect of\ud age, month of calving and lactation stage. MFA approach was effective in describing the FA profile\ud of buffalo milk by using a low number of new latent variables that clustered FA having similar\ud metabolic origin and function. The new variables were also useful to test the effect of\ud environmental and individual animal factors on milk FA composition

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation

“…Similar results were also reported by Bonanno et al [20]. The FA profile of the two groups was comparable to those displayed by pluriparous buffaloes at different stages of lactation [62][63][64], thus indicating that parity and time from delivery may have a negligible effect on FA, as also observed in dairy cows [65].…”

Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses

“…Furthermore, the microbial communities of cheeses are likely to be influenced by the milk source, milk treatment, and ripening conditions. For instance, buffalo milk has higher levels of solid content, protein, and fat compared with cow milk, resulting in differences in the microbiota structure and composition of cheeses made from the 2 milk sources (Ahmad et al, 2008;Correddu et al, 2017). However, the microbes intrinsically present in the raw milk may have little influence on the microbiota of the final products (Ercolini, 2013;De Filippis et al, 2014).…”

Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

“…Table 1. Milk fat and fatty acid profiles in ruminant and non-ruminant species (data from [37][38][39][40][41][42]). Buffalo milk contains more than twice the amount of fat (7.5-8.7 vs. 3.5-3.8 g/100 g milk) than cow milk, resulting in higher energy content.…”