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The nutritional ingredients and antioxidant activity of donkey milk and donkey milk powder

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Abstract

The aim of this work was to shed light on the nutritional ingredients and antioxidant activity of donkey milk and powder. It indicated that basic components of donkey milk were closed to human milk, especially lactose. The fat content of donkey milk was lower than that of cow milk and human milk. The essential amino acids, fatty acids and taurine in donkey milk and powder were richer. The whey protein content of donkey milk was 49.08 g/100 g. The ratio of casein to whey protein in donkey milk and powder was 70.3:100. The cholesterol of donkey milk was 8.6 mg/100 g. Therefore, donkey milk and powder are typical low-fat and low-cholesterol foods. The precious values of donkey milk and powder are suitable calcium and phosphorus proportion, and strongly resistant to oxidation. In conclusion, donkey milk and powder are good supplementary of cow milk and powder, would be better for infant dietary.

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Acknowledgements

This research was partially supported by Mass Breeding Technology Integration and Demonstration of Donkey, funded by Tianjin Rural Work Committee, and Major Scientific and Technological Achievement Award Program of Tianjin Agricultural University. We are grateful to the support of International Joint Research Center for Biotechnology in Agricultural Animal Breeding and Product Testing.

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Authors and Affiliations

  1. College of Food Science and Biotechnology, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin, 300384, China

    Ling Li

  2. Tianjin Engineering Research Center of Agricultural Products Processing, No. 22 Jinjing Road, Tianjin, 300384, China

    Ling Li

  3. College of Animal Science and Animal Medicine, Tianjin Agriculture University, 22 Jinjing Road, Tianjin, 300384, China

    Xinfeng Liu & Hong Guo

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  1. Ling Li
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  2. Xinfeng Liu
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  3. Hong Guo
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Correspondence to Hong Guo.

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Li, L., Liu, X. & Guo, H. The nutritional ingredients and antioxidant activity of donkey milk and donkey milk powder. Food Sci Biotechnol 27, 393–400 (2018). https://doi.org/10.1007/s10068-017-0264-2

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  • DOI: https://doi.org/10.1007/s10068-017-0264-2

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