Lysozyme activity of donkey milk in relation to the lactation stage, age of the animals and pasteurisation treatment was studied. Raw and pasteurised bulk milk samples were collected monthly for one year and were analysed in relation to lysozyme activity. Individual raw milk samples were collected from 12 jennies, at three lactation stages: three, six and nine months. The results showed that the lactation stage and the age of the animals influenced the lysozyme activity of donkey milk. The highest lysozyme activity values were found at early lactation and in animals older than 15 years. We confirm that low-temperature long-time pasteurisation of donkey milk does not reduce the activity of this enzyme. In addition, calcium, ash and some fatty acids, and, in particular, the saturated fatty acids, are linked to a higher lysozyme activity of donkey milk at early lactation.

Lysozyme activity in donkey milk

Mina Martini
;
Federica Salari;Rosario Licitra;Concettina La Motta;Iolanda Altomonte
2019-01-01

Abstract

Lysozyme activity of donkey milk in relation to the lactation stage, age of the animals and pasteurisation treatment was studied. Raw and pasteurised bulk milk samples were collected monthly for one year and were analysed in relation to lysozyme activity. Individual raw milk samples were collected from 12 jennies, at three lactation stages: three, six and nine months. The results showed that the lactation stage and the age of the animals influenced the lysozyme activity of donkey milk. The highest lysozyme activity values were found at early lactation and in animals older than 15 years. We confirm that low-temperature long-time pasteurisation of donkey milk does not reduce the activity of this enzyme. In addition, calcium, ash and some fatty acids, and, in particular, the saturated fatty acids, are linked to a higher lysozyme activity of donkey milk at early lactation.
2019
Martini, Mina; Salari, Federica; Licitra, Rosario; LA MOTTA, Concettina; Altomonte, Iolanda
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/988560
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