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,
Jinfen Yang,
Binqiang Bai,
Muhammad Irfan Malik,
Yayu Huang,
Yingkui Yang,
Shujie Liu,
Xuefeng Han,
Lizhuang Hao
Affiliations
Runze Wang
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China
Jinfen Yang
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China
Binqiang Bai
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China
Muhammad Irfan Malik
Department of Veterinary Sciences, University of Turin, Largo Braccini 2, 10095 Grugliasco, Italy
Yayu Huang
PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France
Yingkui Yang
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China
Shujie Liu
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China
Xuefeng Han
CAS Key Laboratory for Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Institute of Subtropical Agriculture, The Chinese Academy of Sciences (CAS), Changsha 410125, China
Lizhuang Hao
Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai University, Xining 810016, China
This study investigates the effect of altitude on the fatty acid composition of pasture grass, yak milk, and yak ghee on the Qinghai–Tibet Plateau, aiming to understand how environmental factors influence the nutritional quality of these products. Samples were collected from four different altitudes and analyzed for fatty acid profiles using gas chromatography. The analysis reveals that higher altitudes are associated with an increased prevalence of beneficial unsaturated fatty acids, such as oleic acid (C18:1) and linoleic acid (C18:2n6c). These findings highlight the significant influence of altitude on yak lipid metabolism, ultimately enhancing the nutritional value of dairy products. This adaptation not only supports the health and resilience of yaks, but also provides vital nutritional benefits to residents in high-altitude regions. The research underscores the importance of further investigations to optimize dairy production practices, ensuring improved food security and health outcomes for residents of the plateau.
