Le lait de jument et sa production : particularités et facteurs de variation

Doreau, M.

doi:10.1051/lait:1994633

Cited by 29 publications

(18 citation statements)

References 34 publications

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“…From the 30th to the 120th post-foaling day, the milk produced by the first milking was 42% of the total daily amount. Other authors also observed that jennets Salimei et al, 2004) and mares (Doreau, 1991;Dell'Orto et al, 1994) produced more milk in the second milking than in the first one.…”

Section: Resultsmentioning

confidence: 81%

Jennet milk production during the lactation in a Sicilian farming system

Giosuè

Alabiso

Russo

et al. 2008

Animal

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In Italy, the interest for jennet milk production has recently developed. An 18-month-long experiment was carried out on a jennet farm near Milo (CT), where 24 jennets, which derived from the Ragusana breed, were tested for milk yield and composition over an entire lactation period. The jennets were fed with hay and concentrate in a large paddock. From the 28th post-foaling day to the end of the lactation, the jennets were machine-milked twice a day with an in-between milking interval of 5 h. The milk amount from each jennet was recorded every 3 weeks and individual samples were collected and analyzed for fat, protein, casein, non-proteic nitrogen, lactose and somatic cell count. This study showed that jennets at Sicilian latitudes are not seasonal polyestrous. The daily milk yield, the length of lactation and the milk characteristics varied depending on the foaling season. The total average milk production was 490 6 36 kg in 295 6 12 post-foaling days, considering two milking records per day. During the lactation, milk yield decreased constantly from 1.98 to 1.28 kg/jennet per day. When looking at the jennet milk quality during lactation, the percentage of fat and protein decreased, while the lactose percentage increased, according to a tendency apparently unique for equines when compared to the ruminants. When looking at the productive season, spring generally gave the best qualitative and quantitative results. Based on these results, jennet milk yield and quality could be improved; furthermore, jennet milk production may turn out to be a profitable business.

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Section: Resultsmentioning

confidence: 81%

Jennet milk production during the lactation in a Sicilian farming system

Giosuè

Alabiso

Russo

et al. 2008

Animal

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“…Foals were physically separated from the dams 3 h before the first milking, following Doreau's [17] observations in milking nursing mares.…”

Section: General (Animals Housing and Feeding)mentioning

confidence: 99%

Composition and characteristics of ass's milk

et al. 2004

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-Ass's milk yield and chemical composition were investigated in two lactations at d 28,45, 60, 75, 90, 105, 135 and 150 after parturition. Milk yield per milking (averaging 740 mL) of 6 asses of Martina Franca (n = 3) and Ragusana (n = 3) breeds, which quickly adapted to the milking machine procedures, increased in the second (or third) milking per day but was unaffected by stage of lactation or breed. Year of lactation, stage of lactation, breed and milking time did not influence the gross composition of the milk, except for fat and protein contents. The overall average protein percentage (1.72 g·100 g -1 of milk), showing a significant negative trend throughout lactation, was characterised by low casein (47.3% of crude protein) and whey protein contents (36.9% of crude protein). A specific whey protein profile was also found, being the relative percentage on total whey protein 4.48%, 6.18%, 29.85%, 21.03% and 22.56% for respectively lactoferrin, serum albumin, β-lactoglobulin, lysozyme and α-lactoalbumin. The low average fat content of ass's milk (0.38 g·100 g -1 of milk), showing a high individual variability, was significantly affected by the year of the study; the lipid fraction was also characterised by high levels of linoleic (average 8.15 g·100 g -1 of total fatty acids) and linolenic acid (average 6.32 g·100 g -1 of total fatty acids). The ash content of ass's milk (0.39 g·100 g -1 of milk) was constant throughout the experimental period and showed high levels of Ca and P, the ratio of which, ranging between 0.93 and 2.37, was on average 1.48. 135 et 150 jours après la mise bas. Au total, 6 ânesses de race Martina Franca (n = 3) et de race Ragusana (n = 3), rapidement adaptées à la traite mécanique, ont été utilisées. La production laitière par traite et par jour (en moyenne 740 mL) a été supérieure lors de la seconde (ou troisième) traite. Elle n'a été affectée ni par le stade de lactation ni par la race. L'année de lactation, le stade de lactation, la race et l'heure de traite n'ont pas influencé la composition brute du lait sauf ses teneurs en lipides et en protéines. Le pourcentage de protéines (moyenne de 1,72 g·100 g -1 de lait) a eu tendance à diminuer significativement tout au long de la lactation, et a été caractérisé par une teneur réduite en caséine (47,3 % des matières azotées) et en protéines sériques (36,9 % des matières azotées). Un profil particulier des protéines sériques a été mis en évidence, avec un pourcentage relatif par rapport aux protéines sériques totales de 4,48, 6,18, 29,85, 21,03 et 22,56 %, respectivement, pour la lactoferrine, la sérum albumine, la β-lactoglobuline, le lysozyme et l'α-lactalbumine. La faible teneur du lait en matières grasses (0,38 g·100 g -1 ) a été caractérisée par une variabilité individuelle élevée. La fraction lipidique a présenté des niveaux élevés d'acide linoléique (moyenne de 8,15 g·100 g -1 d'acides gras totaux) et linolénique (moyenne de 6,32 g·100 g -1 d'acides gras totaux). Le contenu en cendres (0,39 g·100 g -1 de lait) n'a pas var...

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“…Its consumption, though extremely limited, has increased due to pediatric studies carried out over the last decade for the treatment of intolerance to cow's milk in young children [6,8,11]. It is not used, either fresh or after fermentation, in the diets of adults even if it has been suggested to have favorable pharmaceutical and nutritional properties [9,10,20]. Considering the numerous benefits of donkey's milk, including its healthpromoting characteristics and probiotic effects, Coppola et al [7] suggested the possibility of using donkey's milk for probiotic purposes.…”

Section: Introductionmentioning

confidence: 99%

Use of donkey’s milk for a fermented beverage with lactobacilli

Chiavari

Coloretti

Nanni

et al. 2005

Lait

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-The possibility of producing a fermented beverage from donkey's milk using the probiotic bacterial strains Lactobacillus rhamnosus AT 194, CLT 2/2, and Lactobacillus casei LC 88, isolated from Parmigiano Reggiano cheese was investigated. The chemical-physical and microbiological properties of the raw milk demonstrated that it has a low microbiological load and an elevated content of lysozyme. The bacterial strains employed for fermentation had a good growth capacity in donkey's milk only after an initial adaptation phase. An extremely high percentage of viable bacteria were found in the final beverage, even after a 30-day shelf life. Likewise, the activity of lysozyme was virtually unchanged with respect to initial values. Sensorial analysis permitted the individuation of differences between the three bacterial strains used for fermentation in terms of descriptors relative to aromatic-olfactory qualities. Based on the above results, technology can be proposed for production of a fermented beverage from donkey's milk that can be utilized by small producers. This would allow the production of a beverage that would be well accepted by consumers interested in a product with favorable therapeutic properties integrated with probiotic bacteria. CLT 2/2 et la souche Lactobacillus casei LC 88 toutes isolées du fromage Parmigiano Reggiano. Le lait, caractérisé du point de vue physico-chimique et microbiologique, a comme caractéristiques prédominantes une charge microbienne faible et un contenu en lysozyme élevé. Les souches utilisées ont montré une bonne capacité de développement dans le lait d'ânesse seulement après une phase d'adaptation. Les bactéries inoculées sont restées vivantes plus de trente jours dans les boissons obtenues, garantissant ainsi une longue durée de conservation. Au terme de l'essai, l'activité du lysozyme n'a présenté aucune variation sensible par rapport à l'activité initiale. L'analyse sensorielle à laquelle ont été soumises les boissons fermentées a permis de discriminer les différences induites par les trois souches utilisées en ce qui concerne quelques descripteurs relatifs au tableau aromatique et olfactif. Une technologie de production d'une boisson fermentée applicable à de petits ateliers artisanaux a donc été proposée, permettant d'obtenir un produit en mesure d'être accepté par un consommateur intéressé à la fois par les caractéristiques thérapeutiques du lait d'ânesse et les propriétés bénéfiques pour la santé des bactéries probiotiques.

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Le lait de jument et sa production : particularités et facteurs de variation

Cited by 29 publications

References 34 publications

Jennet milk production during the lactation in a Sicilian farming system

Jennet milk production during the lactation in a Sicilian farming system

Composition and characteristics of ass's milk

Use of donkey’s milk for a fermented beverage with lactobacilli

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