Equine Milk Production and Valorization of Marginal Areas—A Review

Miraglia, N.; Salimei, Elisabetta; Fantuz, Francesco

doi:10.3390/ani10020353

Cited by 38 publications

(42 citation statements)

References 97 publications

(173 reference statements)

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“…The use of donkey milk as an alternative milk for children with 'Cow Milk Protein Allergy' reinforces the importance of the study of equine lactational biology and underlines the need to focus on the biology of the equine mammary gland. Indeed, there is a growing scientific field concerned with optimising milk production in donkeys maintained for this purpose [149,150].…”

Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

Development and Pathology of the Equine Mammary Gland

Hughes

2020

J Mammary Gland Biol Neoplasia

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An understanding of the anatomy, histology, and development of the equine mammary gland underpins study of the pathology of diseases including galactorrhoea, agalactia, mastitis, and mammary tumour development. This review examines the prenatal development of the equine mammary gland and the striking degree to which the tissue undergoes postnatal development associated with the reproductive cycle. The gland is characterised by epithelial structures arranged in terminal duct lobular units, similar to those of the human breast, supported by distinct zones of intra- and interlobular collagenous stroma. Mastitis and mammary carcinomas are two of the most frequently described equine mammary pathologies and have an overlap in associated clinical signs. Mastitis is most frequently associated with bacterial aetiologies, particularly Streptococcus spp., and knowledge of the process of post-lactational regression can be applied to preventative husbandry strategies. Equine mammary tumours are rare and carry a poor prognosis in many cases. Recent studies have used mammosphere assays to reveal novel insights into the identification and potential behaviour of mammary stem/progenitor cell populations. These suggest that mammospheres derived from equine cells have different growth dynamics compared to those from other species. In parallel with studying the equine mammary gland in order to advance knowledge of equine mammary disease at the interface of basic and clinical science, there is a need to better understand equine lactational biology. This is driven in part by the recognition of the potential value of horse and donkey milk for human consumption, particularly donkey milk in children with ‘Cow Milk Protein Allergy’.

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Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

Development and Pathology of the Equine Mammary Gland

Hughes

2020

J Mammary Gland Biol Neoplasia

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“…The chemical and nutritional characteristics of horse and donkey milk are similar, and both differ considerably from that of the principal dairying species. In comparison with cow milk, they contain less total solids, fat, and protein and more lactose, showing a composition close to that of human milk [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. In general, the poor dry matter content makes gelification difficult, but other concerns derive from the composition of the protein fraction.…”

Section: Technological Properties Of Milkmentioning

confidence: 99%

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

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Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the “darkness” in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.

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“…Actually, in the European Union, donkey farming has another appeal. Particularly, donkey rearing is now considered to have a renewed interest mainly for milk [ 3 , 4 , 5 ] and meat production [ 2 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

Maggiolino

Lorenzo

Centoducati

et al. 2020

Animals

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This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.

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Equine Milk Production and Valorization of Marginal Areas—A Review

Cited by 38 publications

References 97 publications

Development and Pathology of the Equine Mammary Gland

Development and Pathology of the Equine Mammary Gland

Milk Products from Minor Dairy Species: A Review

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

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