Chemical composition of Mongolian mare milk

Minjigdorj, N.; Ochirkhuyag, Baldorj; Austbø, D.

doi:10.1080/09064702.2012.720999

Cited by 13 publications

(18 citation statements)

References 15 publications

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“…The farming system is a major cause of the observed variability in equine milk production, as reported for pastoralist areas of the Steppes of Central Asia [70,85], or for more intensive systems, described for both koumiss and dairy donkey farms. In the latter, shelters are available on pasture, and milking is usually carried out in dedicated areas or facilities [72,83].…”

Section: Equine Milk Yield and Management Of The Dairy Equine Enterprisementioning

confidence: 99%

Equine Milk Production and Valorization of Marginal Areas—A Review

Miraglia

Salimei

Fantuz

2020

Animals

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The equine dairy chain is renewing the interest toward horse and donkey breeding for the production of milk with potential health promoting properties. The dairy equine chain for human consumption could contribute to the rural eco-sustainable development for the micro-economies of those areas threatened by marginalization. As a part of the whole equine industry, and its possible impact in the modern and future society, the main traits of the equine dairy enterprise are reviewed with a special focus on management of animals and milk. Equine milk compositional and nutritional peculiarities are described as also related to milk hygiene and health issues. Scientific and technical aspects of the feeding management are considered in the frame of the emerging dairy equine enterprise, where pasture is an essential element that allows to match production goals for horses and donkeys, biodiversity preservation, as well as landscape safeguard.

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Section: Equine Milk Yield and Management Of The Dairy Equine Enterprisementioning

confidence: 99%

Equine Milk Production and Valorization of Marginal Areas—A Review

Miraglia

Salimei

Fantuz

2020

Animals

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“…The most abundant AA in mare milk are glutamic acid (10.87-20.87 g/100 g of protein), lysine (6.23-10.0 g/100 g of protein), leucine (7.6-9.83 g/100 g of protein), and aspartic acid (7.11-10.4 g/100 g of protein), and the least abundant AA are cysteine (0.2-2.27 g/100 g of protein), glycine (1.43-2.00 g/100 g of protein), and tryptophan (0.20-1.4 g/100 g of protein; Doreau and Boulot, 1989;Csapó-Kiss et al, 1995;Minjigdorj et al, 2012). These values vary according to the lactation period (Csapó-Kiss et al, 1995), method of analysis (Doreau and Boulot, 1989), ecological region, and milking season (Minjigdorj et al, 2012). Mare milk has very strong seasonal traits.…”

Section: Introductionmentioning

confidence: 99%

Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season

MAZHİTOVA

Kulmyrzaev

2016

Journal of Dairy Science

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This study was carried out to determine the influence of milking season on amino acid (AA) profile and chemical composition of milk samples from Kyrgyz native breed mares under traditional pasture conditions. Milk samples were collected monthly from May to August 2014 from mares grazing at 2,200 m above sea level. The AA composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate in HPLC and 18 AA were determined in mare milk. The analytical parameters of linearity (0.01-4 μg/mL), precision of the method (0.26-4.88% relative standard deviation), derivatization procedure (0.82-2.80% relative standard deviation), and instrument precision (0.08-1.00% relative standard deviation) were determined. The most abundant AA were glutamic acid (0.393-480 g/100g of milk), leucine (0.192-0.230 g/100g of milk), and lysine (0.192-0.230 g/100g of milk). The amount of ornithine was small (0.002-0.015 g/100g of milk). The percentages of essential AA in the protein of mare milk were 46, 46, 51, and 48% for May, June, July, and August, respectively, which demonstrate the high biological value of milk during the whole milking season.

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“…The findings regarding AA distribution and the AA content in koumiss powder were consistent with the study by Mazhitova and Kulmyrzaev . The data for the AA composition and content of the samples, with the exception of alanine, proline, and tyrosine, were similar to the values reported by Minjigdorj . The total AA and EAA content was significantly higher in BKP ( P < 0.05).…”

Section: Resultsmentioning

confidence: 95%

“…Koumiss has good nutritional properties that mainly derive from the composition of mare milk . Mare milk belongs to the albumin group of milks, because the casein and whey protein content account for half of the total protein .…”

Section: Introductionmentioning

confidence: 99%

Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties

Wang

Zhang

et al. 2020

J Sci Food Agric

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BACKGROUND: Koumiss is a traditional fermented beverage made from mare's milk. The traditional backslopping method for koumiss production has shortcomings in terms of microbiological diversity and nutritional characteristics. In this study, a twostage fermentation method was established to scale up the production of koumiss powder. The chemical composition and nutritional properties of a novel two-stage fermentation koumiss powder (TKP) were compared with backslopping koumiss powder (BKP).RESULTS: The TKP exhibited important nutritional and functional properties, including a high percentage of essential amino acids, and high polyunsaturated fatty acid, vitamin, and mineral content. The essential amino acid content of TKP was not significantly different from that of BKP. The oleic acid, linoleic acid, linolenic acid, and water-soluble vitamin content of TKP was higher than that of BKP. The Ca:P ratio of TKP was also close to the optimal Ca:P ratio in humans.CONCLUSION: The novel method could be applied for the scaled-up production of koumiss powder with similar nutritional properties to traditional backslopping koumiss powder. The successful production of koumiss powder could also promote the development of the koumiss industry.

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Chemical composition of Mongolian mare milk

Cited by 13 publications

References 15 publications

Equine Milk Production and Valorization of Marginal Areas—A Review

Equine Milk Production and Valorization of Marginal Areas—A Review

Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season

Comparison of backslopping and two‐stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties

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