Chemical composition,protein fraction and fatty acid profile of donkey milk during lactation |
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| Affiliation: | 1. Department of Food Science and Human Nutrition, Laboratory of Dairy Science and Technology, Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece;2. Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, School of Agricultural Production, Infrastructure and Environment, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece;1. Department of Food Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy;2. MILC Centre, University of Parma, Parco Area delle Scienze, 59/A, I-43124, Parma, Italy;3. Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, I-95131, Catania, Italy;1. Unidade Acadêmica de Garanhuns, Universidade Federal Rural de Pernambuco, Garanhuns, Pernambuco, Brazil;2. University of Veterinary Medicine, Hannover, Germany;1. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-FLC, Via A. Lombardo 11- Lodi, Italy;2. Sciex Italia, Via Cappuccini, 6- Milano, Italy;1. Department of Veterinary Science, University of Pisa, Pisa, Italy;2. Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China;3. Interdepartmental Center for Research in Agricultural and Environmental Sciences “Enrico Avanzi”, University of Pisa, Pisa, Italy;4. Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Pisa, Italy;5. University of Chinese Academy of Sciences, Beijing, China;2. Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute, Università di Pisa, Italy 56121 |
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| Abstract: | The chemical composition, fatty acid and protein fraction of donkey milk samples from domestic (Arcadian) breed were assessed from the 30th day to the 210th day of lactation. Total fat, proteins and minerals (Ca, Mg, K and P) were affected by the stage of lactation. Fatty acids were significantly influenced, with a decrease of 31.4% in saturated fatty acids, an increase of 53.8% in unsaturated fatty acids, a concomitant elevation of polyunsaturated fatty acids and a low n-6/n-3 ratio (2:1). Analysis by sodium dodecylsulphate-polyacrylamide gel electrophoresis found, on average, 42.8% casein and 57.2% whey protein. The concentration of lysozyme was between 1.20 and 2.54 mg mL−1, while the highest values were detected by the lysoplate method. Finally, low microbial content and somatic cells were also found in donkey milk with overall average log 4.4 cfu mL−1 and log 4.8 cells mL−1, respectively. |
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