Compositional and nutritional aspects of milk ass: a review
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/395 |
Resumo: | The objective was to search national and international scientific literature related to production aspects, physical and chemical characteristics, microbiological and nutritional of donkey’s milk. The survey was conducted between January and December 2014 in which were consulted scientific articles published in national and international journals between 1900 and 2014 through the database Scielo Brazil, Web of Science, AGRIS, Google Scholar, FAOSTAT and EBSCO. This milk has significant similarity to human milk and its consumption has increased associated with results of studies that confirm its use as a safe and valid food for most cases of multiple food intolerance. The ass milk has less fat, and lactose and pH values – similar compared to human milk and has a larger proportion of polyunsaturated fatty acids compared to ruminant milk. It has low somatic cell count and bacterial count associated to the high concentration of lysozyme. This enzyme has bactericidal characteristics, making it one of the milk components with useful biological properties. Thus, the rational creation of the species, focusing on production and consumption of milk, is a promising alternative. com foco na produção e consumo de leite, representa uma alternativa promissora. |
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Compositional and nutritional aspects of milk ass: a reviewASPECTOS COMPOSICIONAIS E NUTRICIONAIS DO LEITE DE JUMENTA: UMA REVISÃOcomposition; lysozyme; lactation; lipid profile; health.Produção animal, zootecnia, veterinária;composição; lisozima; lactação; perfil lipídico; saúde.The objective was to search national and international scientific literature related to production aspects, physical and chemical characteristics, microbiological and nutritional of donkey’s milk. The survey was conducted between January and December 2014 in which were consulted scientific articles published in national and international journals between 1900 and 2014 through the database Scielo Brazil, Web of Science, AGRIS, Google Scholar, FAOSTAT and EBSCO. This milk has significant similarity to human milk and its consumption has increased associated with results of studies that confirm its use as a safe and valid food for most cases of multiple food intolerance. The ass milk has less fat, and lactose and pH values – similar compared to human milk and has a larger proportion of polyunsaturated fatty acids compared to ruminant milk. It has low somatic cell count and bacterial count associated to the high concentration of lysozyme. This enzyme has bactericidal characteristics, making it one of the milk components with useful biological properties. Thus, the rational creation of the species, focusing on production and consumption of milk, is a promising alternative. com foco na produção e consumo de leite, representa uma alternativa promissora. O objetivo deste trabalho foi buscar na literatura científica nacional e internacional informações relacionadas aos aspectos produtivos, características físico-químicas, microbiológicas e nutricionais do leite de jumenta. A pesquisa foi realizada entre os meses de janeiro e dezembro de 2014, na qual foram consultados artigos publicados entre os anos 1900 e 2014, por meio da base de dados Scielo Brasil, Web of Science, AGRIS, Google Acadêmico, FAOSTAT e EBSCO. O leite de jumenta apresenta relevante similaridade ao leite humano e seu consumo tem aumentado, associado a resultados de estudos que confirmam o seu uso como um alimento seguro e válido para maioria dos casos de intolerância alimentar múltipla. O leite de jumenta apresenta menor teor de gordura e, teores de lactose e pH semelhantes, se comparados ao leite humano. Possui maior percentual de ácidos graxos poli-insaturados em relação ao leite de ruminantes. Apresenta baixa contagem de células somáticas e baixa contagem bacteriana associadas à alta concentração de lisozima que possui características bactericidas, tornando-a um dos componentes do leite com propriedades biológicas úteis. Assim, a criação racional da espécie, com foco na produção e consumo de leite, representa uma alternativa promissora.ILCTRangel, Adriano Henrique do NascimentoGalvão Júnior, José Geraldo BezerraSimplício, Aurino AlvesFreire, Rayssa Maria BezerrilNovaes, Luciano Patto2015-12-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionRevisão Bibliográficaapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/39510.14295/2238-6416.v70i3.395Journal of Candido Tostes Dairy Institute; v. 70, n. 3 (2015); 160-171Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 3 (2015); 160-1712238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/395/369https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/395/52Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2015-12-09T13:20:54Zoai:oai.rilct.emnuvens.com.br:article/395Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2015-12-09T13:20:54Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Compositional and nutritional aspects of milk ass: a review ASPECTOS COMPOSICIONAIS E NUTRICIONAIS DO LEITE DE JUMENTA: UMA REVISÃO |
title |
Compositional and nutritional aspects of milk ass: a review |
spellingShingle |
Compositional and nutritional aspects of milk ass: a review Rangel, Adriano Henrique do Nascimento composition; lysozyme; lactation; lipid profile; health. Produção animal, zootecnia, veterinária; composição; lisozima; lactação; perfil lipídico; saúde. |
title_short |
Compositional and nutritional aspects of milk ass: a review |
title_full |
Compositional and nutritional aspects of milk ass: a review |
title_fullStr |
Compositional and nutritional aspects of milk ass: a review |
title_full_unstemmed |
Compositional and nutritional aspects of milk ass: a review |
title_sort |
Compositional and nutritional aspects of milk ass: a review |
author |
Rangel, Adriano Henrique do Nascimento |
author_facet |
Rangel, Adriano Henrique do Nascimento Galvão Júnior, José Geraldo Bezerra Simplício, Aurino Alves Freire, Rayssa Maria Bezerril Novaes, Luciano Patto |
author_role |
author |
author2 |
Galvão Júnior, José Geraldo Bezerra Simplício, Aurino Alves Freire, Rayssa Maria Bezerril Novaes, Luciano Patto |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Rangel, Adriano Henrique do Nascimento Galvão Júnior, José Geraldo Bezerra Simplício, Aurino Alves Freire, Rayssa Maria Bezerril Novaes, Luciano Patto |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
composition; lysozyme; lactation; lipid profile; health. Produção animal, zootecnia, veterinária; composição; lisozima; lactação; perfil lipídico; saúde. |
topic |
composition; lysozyme; lactation; lipid profile; health. Produção animal, zootecnia, veterinária; composição; lisozima; lactação; perfil lipídico; saúde. |
description |
The objective was to search national and international scientific literature related to production aspects, physical and chemical characteristics, microbiological and nutritional of donkey’s milk. The survey was conducted between January and December 2014 in which were consulted scientific articles published in national and international journals between 1900 and 2014 through the database Scielo Brazil, Web of Science, AGRIS, Google Scholar, FAOSTAT and EBSCO. This milk has significant similarity to human milk and its consumption has increased associated with results of studies that confirm its use as a safe and valid food for most cases of multiple food intolerance. The ass milk has less fat, and lactose and pH values – similar compared to human milk and has a larger proportion of polyunsaturated fatty acids compared to ruminant milk. It has low somatic cell count and bacterial count associated to the high concentration of lysozyme. This enzyme has bactericidal characteristics, making it one of the milk components with useful biological properties. Thus, the rational creation of the species, focusing on production and consumption of milk, is a promising alternative. com foco na produção e consumo de leite, representa uma alternativa promissora. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-09 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Revisão Bibliográfica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/395 10.14295/2238-6416.v70i3.395 |
url |
https://www.revistadoilct.com.br/rilct/article/view/395 |
identifier_str_mv |
10.14295/2238-6416.v70i3.395 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/395/369 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/395/52 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 70, n. 3 (2015); 160-171 Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 3 (2015); 160-171 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
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