Ass milk: nutritional and functional characteristics
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In order to contribute to knowledge on ass milk and its feasible production, 6 asses (3 of the Martina Franca and 3 of the Ragusana breed) were studied over two consecutive lactations. Both studied lactations lasted 150 days. During the experimental periods, starting from d 28 after parturition, asses were milked every 15 days; results on ass milk yield and characteristics refer to morning and afternoon milkings. Over the experimental periods, asses produced on average 740 ml milk/milking; milk yield was higher in the second lactation. Results on ass milk composition confirm the relative dilution of this product, characterised by low fat (averaging 0.38 g per 100 g milk) and protein (averaging 1.72 g per 100 g milk) contents but with a high lactose content (mean value 6.88 g per 100 g milk). Protein fraction of ass milk showed a low β-lactoglobulin content along with a higher content of lysozyme (1.5 g/L) compared to bovine milk. Regarding the fatty acid composition, average PUFA n3 content was higher than in cow milk (7.45 g 100 g-1 total fatty acids); PUFA n3:PUFA n6 ratio was 0.86.