The present study was undertaken (1) to characterize the FA composition particularly on the concentration of conjugated linoleic acid (2) to investigate of physicochemical properties of Anatolian water buffalo milk, and from six different provinces in Turkey. The fat amount in water buffalo milk samples were in the range of 5.97+-0.30 percent to 9.19+-0.57 percent and the mean fat was 6.96+-0.25 percent. The main individual FA in water buffalo milk were in the order 16:0, 18:1 cis-9, 14:0, and 18:0. The CLA, bovinic acid (cis-9, trans-11), represented 1.09+-0.06 in water buffalo milk. Saturated fatty acids (SFA) were the potent fraction in water buffalo milk fat (70.63+-0.7), MUFA and PUFA were 29.37+-0.7 and 0.2+-0.03, respectively. The data exhibit statistically differences (P LT= 0.05) in the proportions of individual FA were detected among different provinces in Turkey. Anatolian water buffalos were poor in terms polyunsaturated FA compared to other water buffalos from different countries. Therefore, these results may provide useful information about the nutrient composition of buffalo milk and further studies are warranted to improve the technological and nutritional characteristics of Anatolian buffalo milk.

A study was conducted to determine the effect of De-oiled mahua seed cake (DMSC) on the performance (milk yield, fat percent, nutrient intake, net income and body weight change) of lactating buffaloes (Bubalus bubalis) in Mandla district of Chhattisgarh Hills Region of Central India. Eighteen lactating buffaloes were selected nd divided into three groups (T1, T2 and T3) on the basis of body weight, milk yield, parity and stage of lactation, containing 0, 5 and 10 percent DMSC in replacement of conventional de-oiled seed cakes in the concentrate mixture. The milk yield (kg/day), fat percent, 6 percent FCM yield (kg), DM intake (kg/day) and body weight gain (g/day) was comparable among the groups. However, net income (Rs./animal/day) and B:C ratio was higher in the groups containing DMSC. Thus, from the experiment it was concluded that conventional cake can be replaced with 10 percent DMSC economically without any adverse affect on milk yield, fat percent, nutrient intake and body weight.