The Influence of Selected Factors on the Nutritional Value of the Milk of Cold-Blooded Mares: The Example of the Sokólski Breed

Abstract

This study assessed the effect of access to pasture, lactation number, and foals’ sex on the nutritional value of milk (79 samples) from nine mares. The following were analysed: content of dry matter, protein, fat, lactose, and ash; percentages of α-lactalbumin (α-La), β-lactoglobulin (β-Lg), serum albumin (SA), immunoglobulins (Ig), lactoferrin (Lf), and lysozyme (Lz) in the total protein; and the fatty acid profile. Mares without access to pastures were shown to produce milk with a higher dry matter content, including fat, lactose, and ash; higher percentages of β-Lg, α-La, Ig, and Lf; and a better fatty acid profile. The milk from mares with access to pasture contained more protein, including higher percentages of SA and Lz. Milk from mares in lactations 4–6 had the highest fat and protein concentrations and the lowest lactose concentration. The α-La level was highest in lactation 1, Lf in lactations 2–3, and Lz in lactations 4–6. Milk from mares in lactations 4–6 had the best fatty acid profile (the lowest concentration of saturated fatty acids (SFAs) and the highest concentration of monounsaturated fatty acids(MUFA) and polyunsaturated fatty acids (PUFA)). Milk from mothers of female offspring had higher dry matter, fat, and protein concentrations, a higher share of lysozyme, and a better fatty acid profile.

Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review

“…Additionally, the content of lysozyme in mare milk is twice that of HBM and promotes recovery from gastric ulcers and upper respiratory infections, as well as healing wounds and postoperative scars. The combination of lysozyme and lactoferrin in mare milk is also a type of natural anti-infection substance with bactericidal effects ( 5 , 17 , 18 ).…”

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage

“…Barreto et al [ 41 ] reported that approximately 30 million people, mainly in Western Europe and Central Asia, consume mare milk. The promotion of and education about the health-promoting properties of mare milk is increasing consumer demand in many countries, including Poland [ 42 ]. This raw material exhibits very high biological activity that results from the presence of lysozyme, lactoferrin, immunoglobulins, and many other bacteriostatic substances [ 43 , 44 ].…”