Potential of Endangered Local Donkey Breeds in Meat and Milk Production

Abstract

The problem of the erosion of animal genetic resources is evident in certain local donkey breeds, and their long-term sustainability can be achieved by economically repositioning them. To develop alternative and sustainable commercial programs, the meat and milk production characteristics of Istrian donkey and Littoral Dinaric donkey breeds were investigated. The meat production characteristics were examined in mature males, whose carcasses were dissected, and meat composition was determined using NIT spectrophotometry and gas chromatography. Milk yield and milk composition were determined in jennies in second or subsequent lactations by measuring milk volume and using infrared spectrometry and gas chromatography. Compared to the Littoral Dinaric donkey, the Istrian donkey has a higher carcass weight and dressing percentage (p < 0.001). The share of boneless meat in relation to live weight was 28.27% in the Istrian donkey and 26.18% in the Littoral Dinaric donkey. The absolute masses of primal cuts of meat in E, I, and II classes were significantly greater in Istrian donkeys than in Littoral Dinaric donkeys (p < 0.01), although the differences in the proportions of primal cuts were not significant. The breed did not have a significant impact on the color, pH, or meat composition. A significant influence of breed on milk yield, lactose, protein, and the fat content of milk was observed (p < 0.01). A significant influence of breed on the ratio of n-6/n-3 PUFA fatty acids in donkey milk was observed (p = 0.002). The values of the atherogenic and thrombogenic indexes were favorable, considering potential beneficial effects of donkey milk and meat on consumer health. The findings of this research suggest that local donkey breeds hold significant potential for meat and milk production, focusing on the uniqueness and quality of their products rather than the quantity of meat and milk they can produce.

Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds

“…The protein content of Tunisian donkey breeds’ meat was found to be consistent with data from the Italian Martina Franca breed, which ranges from 19% to 21% [ 14 , 15 ]. However, it was lower than the protein content reported for Croatian breeds Istrian and Littoral Dinaric (23.56% and 23.63%, respectively) [ 10 ].…”

“…Donkey meat presents appealing quality characteristics, including low fat contents ranging from 1.6% to 3.5% for breeds such as Martina Franca, Amiata, Littoral Dinaric, and Istrian [ 10 , 11 ]. The cholesterol content varies between 55 to 68.7 mg per 100 g of meat from African and Italian donkey breeds; moreover, it is also a valuable source of iron [ 6 , 10 , 11 , 12 , 13 ]. Donkey meat exhibits noteworthy protein content, ranging from 21.8% to 23.6% for breeds like Martina Franca, Amiata crossbred, and Littoral Dinaric, respectively [ 10 , 14 ].…”

“…The cholesterol content varies between 55 to 68.7 mg per 100 g of meat from African and Italian donkey breeds; moreover, it is also a valuable source of iron [ 6 , 10 , 11 , 12 , 13 ]. Donkey meat exhibits noteworthy protein content, ranging from 21.8% to 23.6% for breeds like Martina Franca, Amiata crossbred, and Littoral Dinaric, respectively [ 10 , 14 ]. This is complemented by a favorable ratio of unsaturated fatty acids (PUFA) to saturated fatty acids (SFA) and an intriguing dietary n-6/n-3 ratio [ 6 , 13 , 15 ].…”

“…Previous studies have demonstrated that donkey is characterized by leaner meat, with essential amino acids, and unsaturated fatty acids, including hexanal, a grass fragrance derived mainly from the oxidative decomposition of unsaturated fatty acids [ 10 , 11 ]. Notably, it contains less total fat and cholesterol, and its energy content is lower compared to pork, beef, and lamb meat [ 11 ].…”

“…China leads in donkey meat production followed by Niger and Burkina Faso [ 1 ]. Additionally, equine meat consumption is traditional in several European countries such Italy, Croatia, and France [ 10 ]. In Tunisia, the annual production of donkey meat stands at 4000 tons [ 19 ].…”