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Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

Published online by Cambridge University Press:  02 June 2021

Tayanna Bernardo Oliveira Nunes Messias ,
Susana Paula Alves ,
Rui José Branquinho Bessa ,
Marta Suely Madruga ,
Maria Teresa Bertoldo Pacheco  and
Rita de Cássia Ramos do Egypto Queiroga
Tayanna Bernardo Oliveira Nunes Messias
Affiliation:
Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa – PB, 58051-900, Brazil
Susana Paula Alves
Affiliation:
Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Av. Universidade Técnica, 1300-477Lisbon, Portugal
Rui José Branquinho Bessa
Affiliation:
Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Av. Universidade Técnica, 1300-477Lisbon, Portugal
Marta Suely Madruga
Affiliation:
Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa – PB, 58051-900, Brazil
Maria Teresa Bertoldo Pacheco
Affiliation:
Food Technology Institute – ITAL, Campinas – SP, Brazil
Rita de Cássia Ramos do Egypto Queiroga*
Affiliation:
Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa – PB, 58051-900, Brazil
*
Author for correspondence: Tayanna Bernardo Oliveira Nunes Messias, Email: [email protected]
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Abstract

In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

Keywords

Asinineshuman milklactationlipid contentnutritional value
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 2 , May 2021 , pp. 205 - 209
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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Footnotes

†

Deceased: Sadly, Prof Rita Queiroga died as a consequence of SARS-Covid-19 shortly before publication of this article, and after 30 years of dedicated research focused on dairy products from goats and, latterly, donkeys.

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