Donkey Milk Decoded: Biochemical Insights into Protein, Fat, and Lactose Variability from Field to Farm

Abstract

This study explores the milk yield and biochemical profile of donkey milk from diverse sources, including field conditions and organized farms. The milk's composition is characterized by factors such as lactation stage, genetics, environment, and milking practices. Remarkably, donkey milk is rich in lysozyme, which enhances its shelf life, making immediate refrigeration vital during transport to maintain quality. By analyzing samples from the same animals under consistent lactation periods, the study reveals notable differences in protein and fat content between farm and field milk. Farm milk showed higher levels of protein (3.38 ± 0.04 g%) and fat (1.03 ± 0.10 g%) compared to field milk during early lactation. Meanwhile, the average SNF (8.46 ± 0.57%) and total solid (8.6 ± 0.57%) content were consistent with previous research in spite of Fat content that was varied from 1.0% to 2.0% in the first three months of lactation. These findings highlight the critical role of environmental factors and management practices in shaping the nutritional profile of donkey milk, emphasizing the importance of source location in assessing its quality and health benefits.