Fatty Acids Composition of Pasture Grass, Yak Milk and Yak Ghee from the Four Altitudes of Qinghai-Tibet Plateau: A Predictive Modelling Approach to Evaluate the Correlation among Altitude, Pasture Grass, Yak Milk and Yak Ghee

Runze Wang ¹, Jinfen Yang ¹, Binqiang Bai ¹

⁰Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China.

Animals : an Open Access Journal From Mdpi +

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October 26, 2024

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Summary

Higher altitudes boost beneficial unsaturated fatty acids in yak milk and ghee on the Qinghai-Tibet Plateau. This altitude-driven nutritional enhancement supports yak health and provides benefits to local residents.

Area Of Science

Nutritional Science
Animal Science
Environmental Science

Background

The Qinghai-Tibet Plateau presents unique environmental conditions impacting livestock.
Yak dairy products are crucial for the nutrition of high-altitude populations.
Understanding lipid metabolism in yaks at different altitudes is vital for food security.

Purpose Of The Study

To investigate the impact of varying altitudes on the fatty acid composition of pasture grass, yak milk, and yak ghee.
To elucidate the relationship between environmental factors and the nutritional quality of yak dairy products.
To identify specific fatty acids influenced by altitude on the Qinghai-Tibet Plateau.

Main Methods

Collection of pasture grass, yak milk, and yak ghee samples from four distinct altitude zones.
Utilisation of gas chromatography for detailed fatty acid profiling of all collected samples.
Comparative analysis of fatty acid profiles across different altitudes.

Main Results

Higher altitudes correlated with a significant increase in unsaturated fatty acids, including oleic acid (C18:1) and linoleic acid (C18:2n6c).
Altitude demonstrates a notable influence on yak lipid metabolism and the resulting fatty acid profiles in their milk and ghee.
Nutritional quality of yak dairy products is enhanced at higher elevations.

Conclusions

Altitude is a key environmental determinant of yak dairy product nutritional quality, specifically fatty acid composition.
The observed increase in beneficial fatty acids at higher altitudes offers nutritional advantages for both yaks and human populations.
Further research is recommended to optimize dairy production for improved food security and health in high-altitude regions.

Keywords:

Qinghai–Tibet Plateau altitude correlation analysis fatty acids composition yak