Changes in Grass Lipid Fractions and Fatty Acid Composition Attributed to Hay Making

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  • YANG Un Mok
    The United Graduate School of Agricultural Sciences, Iwate University
  • FUJITA Hiroshi
    Department of Animal Production, Obihiro University of Agriculture and Veterinary Medicine

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  • 乾草調製にともなう牧草の脂質画分および脂肪酸組成の変化
  • Changes in Grass Lipid Fractions and Fa

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As a fundamental step for studying the biochemical properties of grass lipids on ruminal fermentation and digestion, this experiment was carried out to investigate the changes in the amount of lipid fractions and fatty acid composition attributed to hay making. The first growth of orchardgrass sward harvested at early heading stage was used for fresh sample and sun-cured hay sample. The lipids were completely extracted from the fresh and hay samples with chloroform-methanol (2:1, v/v). The total lipids were separated into four fractions viz. polar lipids (PL), free fatty acids (FFA), triglycerides (TG) and sterol esters (SE) by thin layer chromatography. For each lipid fraction, the composition of the individual fatty acids was analyzed by gas chromatography. The amount and molar percentage of PL fraction decreased significantly for hay, followed by an increase in FFA fraction. The amount of total and individual fatty acids (particularly for polyunsaturated acids) of total lipids tended to decrease due to hay making, but these changes were not remarkable. The fatty acid composition of FFA fraction showed that the molar percentages of linoleic and linolenic acids increased drastically, while those of palmitic, stearic and oleic acids decreased for hay. These results suggest that the decrease in concentration of PL fraction during hay making was closely associated with the increase in concentration of FFA fraction and that an increased proportion of polyunsaturated fatty acids in FFA fraction could be attributed to hay making.

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