Antioxidant capacity in donkey milk (equus asinus) Depending on lactation
Authors/Creators
- 1. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Animal Science and Biotehnology, Mănăştur Str. 3-5, 400272, Cluj-Napoca, Romania
- 2. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Veterinary Medicine, Mănăştur Str. 3-5, 400272, Cluj-Napoca, Romania
- 3. Universitat de Lleida, Department of Environment and Soil Sciences, UdL, Av Rovira Roure, 191 25198 Lleida, Spain
Description
Donkey milk is used as an alternative source in the diet of young children and newborns due to the similar composition
to breast milk. The donkey milk is considered to be a functional food by the chemical composition it presents, thus being
beneficial in the nutrition of people suffering from food allergies. The chemical composition and antioxidant capacity of
the donkey milk are significantly influenced by lactation and also by the lactation period. Donkey milk has a low fat
content compared to other species and high lactose content. These parameters are influenced by the variables such as:
lactation, animal age, and feeding. The purpose of this study was to determine the effect of lactation on the antioxidant
capacity and physicochemical compounds in the donkey milk.