Fatty acidomics unveils seasonal variations in nutritional quality of buffalo and camel milk

Interest in nonbovine milk, such as buffalo and camel milk, for human consumption is increasing, yet information on their nutritional quality is limited. This study aimed to investigate the fatty acid profiles of camel and buffalo milk, focusing on how species and seasonal variations affect their nutritional value. Buffalo milk and camel milk samples were collected respectively from the Guangxi Zhuang Autonomous Region and Xinjiang Uyghur Autonomous Region of China over the year. A total of 88 fatty acids (C1-C24) were quantified using GC-MS as part of a comprehensive fatty acidomics approach. The results showed that species differences had a greater impact on fatty acid profiles than seasonal variations. Buffalo milk had higher concentrations of short-chain fatty acids, especially C4:0, whereas camel milk was richer in UFA. In autumn and winter, both milks had higher levels of even-chain SFA and UFA (n-1, n-3, n-5, n-6, n-7, n-12). Conversely, milk in spring and summer had higher levels of n-9 UFA, even- and branch-chain SFA. Camel milk showed more favorable fatty acid characteristics, including an optimal n-6/n-3 PUFA ratio for reducing inflammation and cardiovascular risks. In autumn, both milks had higher n-6/n-3 PUFA ratios, PUFA/SFA ratios, and health promoting index, and lower atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic ratios. These findings highlight the potential for developing species-specific dairy products and offer insights for optimizing milk quality through seasonal adjustments in feeding and management.