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The macrostructure of milk lipids : the fat globules
Full text linkThe aim of this review article is to summarize the information available related to milk fat globules (MFGs) in order to highlight their contribution to the nutritional and technological characteristics of milk and dairy products. The macrostructure of milk lipids is composed of globules made up of triglycerides with different melting points, enveloped by a biological membrane from the mammary epithelial cell. In milks of different animal species, there are different sized MFGs, ranging from diameters of less than 0.2 μm to a maximum of 15 μm. The average diameter and the number of globules are affected by endogenous, physiological and exogenous factors. The size of the globules in turn affects the qualitative characteristics of milk and cheese. In addition, the average diameter of the globules and their surface that is exposed to the digestive system affect fat digestibility in different ways. Finally, the components of the milk fat globule membranes have been shown to take part in the secretion process of globules and to have a beneficial effect on human health. In conclusion, by acting on factors influencing the dimensions of the fat globules and by increasing the content of the milk membrane could help adapt milk production to specific consumer targets and improve milk nutritional properties
Evaluation of the milk fatty acids profile from core and membrane of milk fat globules during lactation
No full textEffect of lactation phase on the lipidic fraction of ewe’s milk, especially milk fat globules characteristics and fatty acids composition
No full textVariability of ewe's milk fatty acid profile in relation to the morphometric characteristics of milk fat globules
No full textQuality of donkey mammary secretion during the first ten days of lactation
Full text linkThe physico-chemical characteristics and somatic cell count of donkey mammary secretion during the first ten days after foaling were analysed. During this period, a decreasing trend was observed for protein, dry matter and ash levels. The lowest values for lactose and pH were detected in the first hours (4.01 g 100 mL−1 of milk and 6.69 pH units), while the fat showed a peak (3.42 g 100 mL−1 of milk) at 6 h. The highest urea level was at 6 and 12 h (56.18 and 51.55 mg dL−1). Mineral levels changed during the experimental period, except for calcium, zinc and iron. Mean diameter of the fat globules and classes of fatty acids did not show significant differences; however, the n6/n3 ratio was influenced by day of lactation. In conclusion, the colostrum phase in donkeys lasts about 12–24 h, after which the secretion can be considered as transitional milk
Short communication: Monitoring nutritional quality of Amiata donkey milk: Effects of lactation and productive season
No full textDonkey Feeding During Maintenance, Pregnancy, and Lactation: Effects on Body Weight, Milk Production, and Foal Growth
Full text linkWe evaluated the daily intake in donkeys during maintenance, late pregnancy, and early lactation. The growth curves of the foals in the first eight weeks of life and the milk production in lactating jennies were also investigated. Donkeys were separated into two groups: seven pregnant jennies (group 1: pregnant/lactating) and seven nonpregnant, nonlactating jennies (group 2). The groups were fed two different diets each. The feeding period for group 1 covered eight weeks before parturition and eight weeks postpartum. Group 2 was managed during the same time period (16 weeks). Diet 1 consisted of ad libitum hay, which was fed to group 1 during late pregnancy and to group 2 from weeks 1–8. Diet 2 consisted of the same ad libitum hay supplemented with 2 kg/head/day of concentrate, which was fed to group 1 during lactation and to group 2 from weeks 9–16. The daily dry matter intake (diet 1) was 2.56 kg/100 kg of body weight (BW) for nonpregnant jennies and 31% lower in the pregnant donkeys. In the lactating jennies, the total dry matter intake was similar to the nonpregnant group fed diet 2. The nonpregnant jennies lost 1.9% of their initial BW when fed diet 1, whereas they gained 8.4% of their initial BW when fed with diet 2. A weight loss was also found in the lactating donkeys. The foals more than doubled in their birth weight within two months
Current knowledge on functionality and potential therapeutic uses of donkey milk
Full text linkThe increase of knowledge on the composition of donkey milk has revealed marked similarities to human milk, which led to a growing number of investigations focused on testing the potential effects of donkey milk in vitro and in vivo. This paper examines the scientific evidence regarding the beneficial effects of donkey milk on human health. Most clinical studies report a tolerability of donkey milk in 82.6–98.5% of infants with cow milk protein allergies. The average protein content of donkey milk is about 18 g/L. Caseins, which are main allergenic components of milk, are less represented compared to cow milk (56% of the total protein in donkey vs. 80% in cow milk). Donkey milk is well accepted by children due to its high concentration of lactose (about 60 g/L). Immunomodulatory properties have been reported in one study in humans and in several animal models. Donkey milk also seems to modulate the intestinal microbiota, enhance antioxidant defense mechanisms and detoxifying enzymes activities, reduce hyperglycemia and normalize dyslipidemia. Donkey milk has lower calorie and fat content compared with other milks used in human nutrition (fat ranges from 0.20% to 1.7%) and a more favourable fatty acid profile, being low in saturated fatty acids (3.02 g/L) and high in alpha-linolenic acid (about 7.25 g/100 g of fat). Until now, the beneficial properties of donkey milk have been mostly related to whey proteins, among which β-lactoglobulin is the most represented (6.06 g/L), followed by α-lactalbumin (about 2 g/L) and lysozyme (1.07 g/L). So far, the health functionality of donkey milk has been tested almost exclusively on animal models. Furthermore, in vitro studies have described inhibitory action against bacteria, viruses, and fungi. From the literature review emerges the need for new randomized clinical trials on humans to provide stronger evidence of the potential beneficial health effects of donkey milk, which could lead to new applications as an adjuvant in the treatment of cardiometabolic diseases, malnutrition, and aging
The lipid component of Massese ewe's colostrum: morphometric characteristics of milk fat globules and fatty acid profile
No full textTo improve knowledge of the lipid component of ewes' colostrum, we took individual samples from seven Massese ewes, reared on the same farm, homogeneous in terms of parity and feed, and kept indoors from 10 d before partum. Samples were taken during the first 15 d lactation, starting 10 h post partum. Colostrum from the first 10 h post partum showed high contents of dry matter (24.58%), fat (8.21%), proteins (12.44%), solids-not-fat (16.95%), a large average diameter of fat globules (4.07 mu m), and high monounsaturated fatty acids (36.17% of total fatty acids) and essential fatty acid percentages (C20:3, C20:4 and C22:6). The amounts of lactose (3.23%) and saturated fatty acids (61.67% of total fatty acids) in the colostrum were lower than those found in milk. The nutritional characteristics of colostrum seem to represent a physiological adaptation to the requirements of the lambs
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