Analysis of conventional ingredients,trace elements and fatty acid of Jinchuan multi-rib yak's milk

Jinchuan multiple-rib yak milk's nutritional components were analyzed to accumulate basic data for the study of yak genetic characteristics and dairy processing. ICP-OES, GS-MS, Milk compliment analyzers were used to measure milk trace element contents,fatty acid and conventional ingredients of 30 Jinchuan multi-vertebrate Yaks and 30 Maiwa Yaks at lactation period. The results showed that Jinchuan yak milk's non-fat milk solids, protein, density, lactose were higher than Maiwa milk(P0.05). The trace element of the two kinds of milk had no significant difference. The fatty acid C18:0, C18:2 were higher than Maiwa yak milk(P0.05), while C18:1 had significant difference(P 0.01). Some quality of Jinchuan yak milk is better than Maiwa's.