The milk composition of all mammals is species- specific for the development of offspring. Almost all commercial milk comes from ruminants, where- as donkey milk is produced by a monogastric (like the human being). Over the last 15 years, studies on the quality of donkey milk have increased exponentially and research has shown that the composition of donkey milk is more similar to human milk than polygastric milk. In particular, the average total protein content (1.6 g/100 ml) and protein profile of donkey milk are closer to human milk. The lower total casein content (0.7 g/100 ml), mainly the lower alphaS1 and alphaS2 content, which are especially allergenic, favor its tolerability in 83-98% of those children that are allergic to the proteins in cow’s milk [1]. In addition, as in human milk, the higher content of total whey proteins (0.6 g/100 ml) compared to ruminant milk, together with the greater degradability of the protein fractions, favor a more friable and more easily digestible clot [2]. The high lysozyme content (0.15 g/100 ml) contributes to the antibacterial activity of donkey milk. The high degree of similarity in the amino acid profile with human milk and in particular in the essential amino acid content is particularly important for infant nutrition. The lactose content of donkey milk is similar to human milk (on average 6.5-7 g/100 ml) which is important since lactose is a prebiotic and favors the palatability of donkey milk, thus making the taste of milk acceptable for children. The average content of minerals (0.36 g/100 ml) is closer to human milk and about a half that in ruminant milk. The low intake of minerals and total proteins reduces the renal load. Donkey milk also has a relatively high content of vitamin D (vitamin D2 1.64 and D3 0.60 μg/100 ml). The lower fat content (0.3-1.4 g/100 ml), compared to human milk, reduces donkey milk energy to about 410 Kcal/L. Donkey milk, therefore, requires ade- quate daily energy supplementation based on the age of the children, such as extra virgin olive oil and glucolipid supplements in infants [3]. Compared to ruminant milk, the fatty acid composition is of nutritional interest due to the reduced percentage of saturated fatty acids and the higher content of unsaturated fatty acids (about 50% of the total fatty acid content), especially alpha-linolenic acid (8 g/100 g of fat), precursor of omega 3, and EPA (0.35 g/100 g of fat). The fat globules have an average diameter of 1.92 microns, which is smaller than that reported for ruminant milk, thus contributing to its digestibility. In conclusion, donkey milk has more similarities with human milk than the milk of any other livestock species. It can be considered milk with low allergenic potential, is more digestible, and has a low impact on the renal load.
Selected Lectures of the Congress of Pediatrics CAGLIARI (ITALY) • OCTOBER 25TH, 2024 Abstracts LECT 22 THE QUALITY OF DONKEY MILK
Mina MartiniPrimo
2024-01-01
Abstract
The milk composition of all mammals is species- specific for the development of offspring. Almost all commercial milk comes from ruminants, where- as donkey milk is produced by a monogastric (like the human being). Over the last 15 years, studies on the quality of donkey milk have increased exponentially and research has shown that the composition of donkey milk is more similar to human milk than polygastric milk. In particular, the average total protein content (1.6 g/100 ml) and protein profile of donkey milk are closer to human milk. The lower total casein content (0.7 g/100 ml), mainly the lower alphaS1 and alphaS2 content, which are especially allergenic, favor its tolerability in 83-98% of those children that are allergic to the proteins in cow’s milk [1]. In addition, as in human milk, the higher content of total whey proteins (0.6 g/100 ml) compared to ruminant milk, together with the greater degradability of the protein fractions, favor a more friable and more easily digestible clot [2]. The high lysozyme content (0.15 g/100 ml) contributes to the antibacterial activity of donkey milk. The high degree of similarity in the amino acid profile with human milk and in particular in the essential amino acid content is particularly important for infant nutrition. The lactose content of donkey milk is similar to human milk (on average 6.5-7 g/100 ml) which is important since lactose is a prebiotic and favors the palatability of donkey milk, thus making the taste of milk acceptable for children. The average content of minerals (0.36 g/100 ml) is closer to human milk and about a half that in ruminant milk. The low intake of minerals and total proteins reduces the renal load. Donkey milk also has a relatively high content of vitamin D (vitamin D2 1.64 and D3 0.60 μg/100 ml). The lower fat content (0.3-1.4 g/100 ml), compared to human milk, reduces donkey milk energy to about 410 Kcal/L. Donkey milk, therefore, requires ade- quate daily energy supplementation based on the age of the children, such as extra virgin olive oil and glucolipid supplements in infants [3]. Compared to ruminant milk, the fatty acid composition is of nutritional interest due to the reduced percentage of saturated fatty acids and the higher content of unsaturated fatty acids (about 50% of the total fatty acid content), especially alpha-linolenic acid (8 g/100 g of fat), precursor of omega 3, and EPA (0.35 g/100 g of fat). The fat globules have an average diameter of 1.92 microns, which is smaller than that reported for ruminant milk, thus contributing to its digestibility. In conclusion, donkey milk has more similarities with human milk than the milk of any other livestock species. It can be considered milk with low allergenic potential, is more digestible, and has a low impact on the renal load.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
