UNIVERSITY OF PALERMO - SICILY (Italy)
Department S.En.Fi.Mi.Zo - Animal production Sector -
AnSc 640 TIES Seminar, CORNELL UNIVERSITY, 10/26/2005
“The donkey in livestock system in Italy: current use and future prospects”
Dr. Cristina GiosuèDr. Cristina Giosuè
PhD student in “PRODUZIONI FORAGGERE MEDITERRANEE” XVIII cycle
SicilySicily• Land: Land: 25,710 km2
• Population: Population: 5,003,262 (ISTAT 2004)
• Climatic conditionClimatic condition::Average annual temperature : Average annual temperature : 18-22°CWinter average temperature : Winter average temperature : 10°CSummer average temperature : Summer average temperature : 26°CAverage annual Rain : Average annual Rain : 500-600 mm
ItalyItaly• LandLand: 301,336 km2
• PopulationPopulation: 57,888,245 people (ISTAT 2004)
• Climatic conditionClimatic condition:
Winter average temperatureWinter average temperature: 8°C Spring average temperature: average temperature: 14°C Summer average temperature: Summer average temperature: 24°C Fall average temperature: Fall average temperature: 17°C Average annual RainAverage annual Rain: 1000 mm
Distribution of the land
0
20
40
60
80
Hill Mountain Plain
(%
)
Italy
Sicily
Gross Farm Income:Italy (%) Sicily (%)
1) Agriculture: 100 100
Crop 60 85
Livestock 40 15
2)Commodities:
100 100
Milk 29
Egg 6
Honey 0.2
Meat 64.8
3)Animal species
100 100
Cow 38 48
Pig 26 7
Poultry 23 27
Rabbit 10
Sheep and goat 2.5 16.4
Equine 0.5 1.6
Systematic classification• Class: mammalian Order: perissodattili Family: equine
Genus: Equs Species: asinus
A – Si - Nus A – Si - Nus
ANIMALANIMAL(Animal)(Animal)
SINESINE (without)(without)
SENSUSENSU(feeling)(feeling)
From LatinFrom Latin
From GreekFrom Greek
““ONOS”ONOS”
Onager (Latin)Onager (Latin) Onagro (italian)Onagro (italian)
Wild donkeyWild donkey
Word origin
0
40000
80000
120000
160000
200000
Horses Donkey Crosses
Species
Val
ue
(nu
mb
er)
Situation of the donkey sector in Italy
o Since 1950 donkey numbers have decreased
- Mechanization in the agriculture- Increase of intensive system
184,731 184,731
Equine number Equine number
7867 donkey are in the 7867 donkey are in the South of Italy and in the South of Italy and in the
islandsislands
Donkey breeds in Italy
6 main donkey breeds
Martina Franca Sardo
Donkey breeds in Italy
6 main donkey breeds
Amiata Asinara Romagnolo
Donkey breeds in Italy
6 main donkey breeds
Ragusano
Pantesco
Sicilian
o 952 Ragusana breed subjects registered in the R.A. (register of births) (IIP 2004)
oThe Pantesco donkey is a dying breed and the Direzione Regionale dell’Azienda Foreste Demaniali has carried out a conservation project since 1990.
Donkey sector in Sicily
o About 60 donkey farms and 2000 animals in Sicily
o few animals/farm
Summary of the possible uses of the donkey:
- Recovery of marginal land
- Farm holidays (trekking)
- Pet therapy and brain gym
- Livestock production
MILKMILK MEATMEAT- brasato- brasato- StracottoStracotto
- Smoked meat - Smoked meat
- Cold meat and salami- Cold meat and salami
- sausages - sausages
Good rustic and frugal characteristics
Reg. CE 1257/99PSR 2000 – 2006Reg. CE 1804/99
Medicine:
- PEDIATRICS- PEDIATRICS
- GERIATRICS- GERIATRICS
- CARDIOLOGICS- CARDIOLOGICS
- FOR SOME TUMORS- FOR SOME TUMORS
Cosmetic industry Cosmetic industry
Livestock production: Livestock production: MILKIn the last 20 years the population sufferng food allergies became the double (from 5 to 10%) in the developed countries, the children and the babies are the most affected (the interest about food allergy have started in the 1970) (www.italiasalute.it)
The main foods, that frequently cause allergy, are: egg (albumin), peanut, walnut,hazelnut, fish,shellfish, cow milk,
chocolate, fruit (strawberry, pineapple, orange, tropical fruit ecc), cheese and vegetable (tomate ecc).
There are two different kinds of allergies:1) Food allergy-hypersensibility: immediate reaction of the immune
system, that produces specific immunoglobulines E (IgE) to antigens (usually protein)
2) Food anaphylaxis: histamin production, that stimulates immune system to produce IgE (Pizzin et al., 2003)
The allergy is different from the “food intolerance” (for example lactose intolerance), that is an enzymatic deficit (Pizzin at al, 2003)
Livestock production: Livestock production: MILK
The reactions can be very different and contemporaneous, like:
- gastrointestinal trouble
- cutaneous reaction
- respiratory problem
Livestock production: Livestock production: MILKCow milk protein allergy is presented in about 2-5% of the children and babies in the developed countries (Pizzin et al., 2003)The protein, that caused allergy, are: α, β, k caseins, β lactoglobuline, α lactoalbumine and lactoferine (Teschemacher et al., 1997)
Some patients with cow milk protein allergy can be also react to other foods, that are used, like substitutes of cow milk (food polyallergies) (Goel K. et al. 1978, Hill D. J. et al. 1995)
Start point: There were observations about the similarity of donkey milk with respect to human milk. In some regions of Italy the use of donkey milk to feed the babies is not new (in Sicily until the end of the Second War), like in Germany too
(Wagner, 1908, da Oftedal e Jenness, 1988). The economical, social changes and the industrial progress have caused an
increase in the use of milk substitutes
Since 1990 in Italy some doctors have started research using donkey milk on children with strong food allergies. In the
1992 Iacono et al. showed good results with the use of the donkey milk in multiple food allergies. These results were
confirmed by other studies, Carroccio et al. (2000)
Livestock production: Livestock production: MILK
SpeciesWate
r%
Total solids
%
Fat%
Protein%
Casein%
Lactose%
Ash%
EnergyKJ/kg
Cow87.6
212.38 3.46 3.43 2.50 4.71 0.78 2983
Sheep80.4
819.52 7.50 6.17 4.50 4.89 0.92 5289
Goat86.7
713.23 4.62 3.41 3.10 4.47 0.73 3399
Cow buffalo
82.2 17.8 7.50 4.80 3.84 4.70 0.80 4846
Donkey*
91.16
8.84 0.38 1.72 0.38** 6.88 0.39 1939***
Woman87.5
712.43 3.38 1.64 0.40 6.69 0.22 2855
Milk composition (%) of different species and Energy (KJ/kg)
(Polidori 1994)
*Salimei et al., 1999; **Salimei et al, 2001; ***Polidori 1994*Salimei et al., 1999; **Salimei et al, 2001; ***Polidori 1994
Sheep Goat CowWoma
n
donke
yHorse
Protein (%) 95.3 91.3 95.0 88.6 86.0 90
Casein (%) 78.5 75.6 78.0 30.4 38.0 45
Whey protein
(%)16.8 15.7 17.0 58.2 48.0 45
(Lisozime, ppm) - trace trace 500 4000 700
Non proteic
nitrogen4.66 8.7 – 7.13
5 –
7.4311.4 14.0 10
Average nitrogen composition of the milk in some species
Cow+ Goat+ Horse*Donkey*
*Woman***
β lactoglobuline
(% of total
wheyprotein)
64 56 60 30 No
α lactoalbumine
(% of total
wheyprotein)
28 47 2-15 22 High
αs casein (% of casein) 450 – 5(as1)
12,6(as2)Yes Yes no
K casein (% of casein) 12 8.1 ? ?
γ casein (% of casein) 2.5 3.9 Yes Yes
β casein (% of casein) 30-35 75 Yes Yes
Some Milk Proteic Fractions
+ Jenness, 1980; *Doreau et Boulot, 1989; **Buscemi, 2000;***Ambruzzi, 2003
Chemical quality:milk acidic composition (Chiofalo,2001)
Sheep Goat Cow Woman Donkey
Short chain FA
C 4:0 butirrico 3,63 3,00 3,32 - 0,02C 6:0 capronico 2,26 2,00 2,34 - 0,07C 8:0 caprilico 2,95 3,00 1,19 - 2,23C 10:0 caprinico 6,66 9,00 2,81 1,82 6,20
Medium chain FA
C 12:0 laurico 3,74 5,00 3,39 6,82 6,47C 14:0 miristico 9,78 11,00 11,41 8,37 6,29C 16:0 palmitico 22,49 26,00 29,53 24,80 22,75C 16:1 palmitoleico 2,61 - 3,38 3,4 5,19
Long chain FA
C 18:0 stearico 10,83 6,00 9,84 5,62 3,51C 18:1 oleico 25,19 20,00 27,39 32,84 20,17C 18:2 linoleico 4,17 3,10 2,00 13,92 11,98C 18:3 linolenico 2,62 1,00 1,10 0,95 10,06Rapporto Ins/Sat 0,47 0,45 0,55 1,10 1,02
Average value
Total saturated % 67.58
volatile, soluble saturated %
0.91
Total Monoinsatured % 15.82
Total Polinsatured % 16.60
Polynsatured ω3 % 7.45
Polynsatured ω 6 % 8.65
Polynsatured ω 3/ ω 6 0.86
Acidic composition of the donkey milk fat(Chiofalo 2001)
Ash(%)
Camg/Kg
Pmg/kg
Ca/PK
mg/kgCl
mg/kgNa
mg/kgMg
mg/kg
Donkey 0.39 676.7 487 1.48 497 336.7 298.3 37.3
Woman 0.30 340.0 140 2.40 530 379.0 133.8 38.3
milk formula:
early
0.33 561.0 330 1.70 626 450.0 205.0 52.6
Milk formula:
continuing
0.50 900.0 650 1.38 995 648.0 315.0 75.0
Horse 0.35 900.0 700 1.29 550 450.0 135.0 75.0
Cow 0.71 1170.0 900 1.30 1448 999.5 491.0 121.0
Goat 0.80 1260.0 970 1.30 1844 1600.0 380.0 130.0
Mineral composition of donkey milk compared to the milk of other species and substitute milk (Salimei et al., 2000).
PROBLEM IN ITALY: SALES LIMITATION
The donkey milk is not present in the DPR 54/97
The sale can be only direct (from the farmer to the consumer) through autorization from the ASL (local sanitary agency)
Regio Regio Decreto Decreto
99thth May 1929 May 1929
n° 994n° 994
Moreover the increase of the interest about donkey milk from Sicilian farmer
VETERINARY INSPECTORATEVETERINARY INSPECTORATE
TECHNICAL AND SCIENTIFIC COMMITTEETECHNICAL AND SCIENTIFIC COMMITTEE
TECHNICAL AND SCIENTIFIC COMMITTEETECHNICAL AND SCIENTIFIC COMMITTEE
to study every to study every physiological aspects of donkey aspects of donkey and to establish the roles and the strategies and to establish the roles and the strategies
for the milk production and marketingfor the milk production and marketing
TECHNICAL AND SCIENTIFIC COMMITTEETECHNICAL AND SCIENTIFIC COMMITTEE
• Assessorato Agricoltura e Foreste Servizio Zootecnica
• SOAT n. 37 di Ragusa
• Associazione Regionale Allevatori di Palermo
• Istituto Zooprofilattico Sperimentale della Sicilia
• Istituto Sperimentale Zootecnico per la Sicilia
• Dipartimento SENFIMIZO dell’Università degli Studi di Palermo
• Dipartimento di Sanità Pubblica Veterinaria Sezione di Ispezione
degli alimenti di origine animale e Dipartimento MO.BI.FI.PA.
Sezione Zootecnia dell’Università di Messina
Objectives of TECHNICAL AND SCIENTIFIC COMMITTEETECHNICAL AND SCIENTIFIC COMMITTEE to establish:
1. the nutritional (chemical, physical) and hygienic parameters of donkey milk (Istituto Zooprofilattico Sperimentale della Sicilia, Dipartimento di Sanità Pubblica Veterinaria Sezione di Ispezione degli alimenti di origine animale, dipartimento SENFIMIZO dell’Università degli Studi di Palermo Istituto Sperimentale Zootecnico per la Sicilia, Dipartimento MO.BI.FI.PA. Sezione Zootecnia dell’Università di Messina)
2. Marketing policies (Assessorato Agricoltura e Foreste Servizio Zootecnica, SOAT n. 37 di Ragusa, Associazione Regionale Allevatori di Palermo)
3. Animal health controls and sanitary policy (Istituto Zooprofilattico Sperimentale della Sicilia, Dipartimento di Sanità Pubblica Veterinaria Sezione di Ispezione degli alimenti di origine animale)
4. Economical management systems (dipartimento SENFIMIZO dell’Università degli Studi di Palermo Istituto Sperimentale Zootecnico per la Sicilia, Dipartimento MO.BI.FI.PA. Sezione Zootecnia dell’Università di Messina)
Can the donkey milk need to be considerated a Can the donkey milk need to be considerated a healthy food and used for particular medical healthy food and used for particular medical
problems?problems?
Research project between the University of Palermo (Sen. Fi. Mi. Zo department) and the Istituto Sperimentale Zootecnico per la Sicilia
o to evaluate the value of the local donkey population
o to study and to optimize management systems for these alternative livestock productions, which can be economically viable
To improve the sector of donkey milk
First study
A study of theA study of the quantitative and quantitative and
qualitative characteristics of milk yield qualitative characteristics of milk yield
for an entire lactation period in for an entire lactation period in regard regard
to someto some factors, that influence the factors, that influence the
productionproduction
Materials and methods
550 m a.s.l.
ASILAT - ASILAT - Milo (Catania-Sicily)Farm:
Situated at:
Materiali e Metodi
Animals
24 crossbred donkeys
(from Ragusana breed)
Materials and methods
Materiali e MetodiM
an
ag
em
en
t syste
m
Raising in a spacious paddock, bordering with
milking area
Materials and methods
o From the 28th day after From the 28th day after foaling, the donkeys are foaling, the donkeys are machine-milked twice a daymachine-milked twice a day (at 12 and 5 p.m.), and the foals 12 and 5 p.m.), and the foals are moved from the donkey at 7 are moved from the donkey at 7 a.m. After the 2a.m. After the 2ndnd milking the milking the foals stay with the donkey for foals stay with the donkey for about 13 hours (from 6pm to 7 about 13 hours (from 6pm to 7 a.m.)a.m.)
Materiali e Metodi
Milking o adapted machine-milked for sheep
Materials and methods M
an
ag
em
en
t syste
m
Materiali e Metodi
Milking Donkey feeding
Concentrate: 50% fine bran +50% mixture of corn, barley, broad bean and carob crushed (SS 89,0%, FG 6,5%, PG 15,2%) 5 kg/donkey/day
Hay : vetch and oats (SS 91,3%,FW 35,4%, PG 8,6%) 5 kg/donkey/day
Materials and methods M
an
ag
em
en
t syste
m
For 18 months milk amount of each donkey was recorded every 3 weeks, twice a day, and individual and mass samples were collected and analyzed
Individual samples were analyzed for:
pH, SH, fat, protein, casein, non protein nitrogen, whey protein, lactose and the somatic cell count
Mass samples were analyzed for:
total bacterial charge and specific bacterial examination
Qu
anti
tati
vep
aram
eter
sQ
ual
itat
ive
par
amet
ers
Materiali e MetodiMaterials and methods
the donkey, in our latitudes, is not seasonal polyestrous
< latitudes in the South of the Italy
< photoperiod gap
Results
Phase of lactation (day
from foaling) 1= 30-60;
2= 61-90;
3=91-120;
4=121-150;
5=151-180;
6=181-240;
7=241-300;
8= >300
Materials and methods
Statistical analysis: ANOVAStatistical analysis: ANOVAYijk= + Si + Aj + ijk; Where:Yijk = dependent variable; = mean; Si = phases of lactation (con i: 1..8);Aj = production season (con j: 1..4); ijk = residual error.Student “t” test.
Season of production
fall
winter
spring
summer
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 600±89 392±69 517±69 489±36 -
Length of lactation d
301±18 296±32 277±22 290±25 295±12 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 489±36 -
Length of lactation d
301±18 296±32 277±22 290±25 295±12 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 489±36 -
Length of lactation d
301±18 296±32 277±22 290±25 295±12 -
Milk kg/d 1,4±0,1Aa 2,0±0,2B
b 1,5±0,1ABa 1,7±0,1ABb
a 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b 1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06
0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4A 15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1
**
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02
* ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b 1,8±0,04a 1,9±0,04b 1,9±0,02
* ***
Casein % 0,85±0,06 0,93±0,03 0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4A 15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP
SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8
** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
P = significant; SP = season of foaling; SL = phase of lactation; (1) log10 n*1000/ml)
*=P≤0,05;**= P≤0,01; ***= P≤0,001; A, B:P≤0,01; a,b, P≤0,05
Milk productive parameters in respect to the season of foaling (average±ES)Milk productive parameters in respect to the season of foaling (average±ES)
Season of foaling P
Parameter
Fall Winter Spring Summer Total SP SL
Subject n 9 4 6 5 24
Milk kg 447±58 392±69 -
Length of lactation d
301±18 296±32 277±22 290±25 -
Milk kg/d 1,4±0,1Aa 2,0±0,2Bb 1,5±0,1ABa 1,7±0,1ABba 1,7±0,1 ** **
Fat % 0,52±0,1 0,38±0,2 0,28±0,2 0,58±0,2 0,44±0,1 **
Protein % 1,8±0,03a 2,0±0,05b
1,8±0,04a 1,9±0,04b 1,9±0,02 * ***
Casein % 0,85±0,06 0,93±0,03
0,91±0,02 0,87±0,02 0,88±0,12
***
NPN/NT % 14,7±0,9A
B 13,2±0,4
A
15,1±0,4B 14,9±0,2B 14,6±1,8 ** ***
Lactose % 6,3±0,1a 6,6±0,2b 6,2±0,2a 6,6±0,2b 6,4±0,1 * **
SCS (1) 3,9±0,1 3,7±0,1 3,9±0,1 3,9±0,1 3,9±0,4 Alabiso et al., 2005
Results
600±89 517±69 489±36295±12
1.6
1.8
2
2.2
2.4
30
-60
61-
90
91-
120
121-
151
151-
180
181-
24
0
24
1-3
00
>30
0
Phase (day from foaling)
Prot
ein
(%
)
Total 1st 2nd
0
0.2
0.4
0.6
0.8
1
1.2
30-6
0
61-
90
91-
120
121-
151
151-
180
181-
240
241-
300
>300
Phase (day from foaling)
fat
(%)
Total 1st 2nd
0
0.5
1
1.5
2
2.5
30-6
0
61-
90
91-
120
121-
150
151-
180
181-
240
241-
300
>300
Phase (day from foaling)
Milk
(Kg/
d)
Total 1st 2nd
5.8
6
6.2
6.4
6.6
6.8
30
-60
61
-90
91
-12
0
12
1-1
51
15
1-1
80
18
1-2
40
24
1-3
00
>3
00
Phase (day from foaling)
Lact
ose (
%)
Total 1st 2nd
Milk
Alabiso et al., 2005
Fat
1,00 %
0,17 %
Protein
2,15 %
1,78 %
Lactose
6,66 %
Results:Mean variations of milk yield, fat, protein and lactose , comparing 1st and 2nd milking production
Alabiso et al., 2005
0
5
10
15
20
30
-60
61-
90
91-
120
121-
151
151-
180
181-
24
0
24
1-3
00
>30
0
Phases (Day from foaling)
NPN
/NT
(%
)
0.5
0.6
0.7
0.8
0.9
1
1.1
Cas
ein
(%
)
NPN/NT Casein
Results
32.2834.65
12.60
22.83
28.35
8.667.09
24.41 25.20
10.24
6.30
1.57 1.570.79
17.32
7.09
25.98
14.96
7.8710.24
0
5
10
15
20
25
30
35
40
0.25 - 0.50 0.51 - 0.75 0.76 - 1.00 1.01 - 1.25 1.26 - 1.50 1.51 - 2.00 2.01 - 2.40 2.41 - 3.40
Class (kg)
Freq
uen
cy (
%) 1st 2nd Total
29.92
14.96
8.666.30 6.30
1.57
11.81 11.81
33.86
7.8710.24
3.15
37.01
19.69
7.8712.60
38.58
18.11
11.02
7.09
1.57
0
5
10
15
20
25
30
35
40
45
0.01 - 0.09 0.10 -0.20 0.21 - 0.40 0.41 - 0.60 0.61 - 0.90 0.91 - 1.5 1.51 - 2.00 2.01 - 2.73
Class (%)
Fre
qu
en
cy (
%)
1st 2nd TotalAverage ds
1st 0.26 0.30
2d 0.45 0.55
Total 0.36 0.39
Average ds
1st 0.72 0.36
2nd 0.79 0.37
Total 1.51 0.58
Fat
Milk
4.726.30
34.65
18.11
7.875.51
16.54
19.69
3.943.945.51
28.3521.26
33.07
10.24
29.13
33.86
17.32
0
5
10
15
20
25
30
35
40
4.7 - 5.5 5.6 - 6.0 6.01 - 6.5 6.6 - 6.8 6.81 - 7.0 7.01 - 7.2
Class (%)
Fre
qu
en
cy
(%
)
1st 2nd Total
6.30
13.39
23.62
17.32
20.47
3.15
5.51
19.69
10.24
3.94
3.15
6.30
11.02
22.0522.83
11.02
0
5
10
15
20
25
30
1.20 - 1.50 1.51 - 1.60 1.61 - 1.70 1.71 - 1.80 1.81 - 1.90 1.91 - 2.00 2.01 - 2.20 2.21 - 2.62
Class (%)
Freq
uen
cy (
%)
1st 2nd Total
Average ds
1st 1.85 0.25
2nd 1.81 0.25
Total 1.83 0.24
Average ds
1st 6.44 0.71
2nd 6.38 0.73
Total 6.41 0.70
Protein
Lactose
0
5
10
15
20
25
30
35
50 - 70 71 - 90 91 - 110 111 - 130 131 - 150 151 - 170
Class (1000 UFC/ml)
Fre
qu
en
cy
(%
)
CMT
75.58
16.28
5.43 5.23
80.23
1.55 2.91 2.33
17.44
2.338.14
16.28
72.09
0
10
20
30
40
50
60
70
80
90
1 - 9 10 - 20 21 - 50 51 - 115 144; 203
Fre
qu
en
cy
(%
)
1st 2nd Total
Averagelog10
n*1000/ml)
ds
1st 13.22 19.79
2nd 13.77 27.28
Total 12.93 19.56
Average Ds
90.81 31.07
Somatic cell
Total bacterical charge
DPR 54/97
< 100,000 n/ml for cow milk
DPR 54/97
< 400,000 n/ml for cow milk
Class (Log10 n*1000 ml)
Phase of lactation (day from foaling)
1= 30-90 2= 91-150; 3=151-240; 4=> 240
Materials and methods
Statistical analysis: ANOVAStatistical analysis: ANOVAYijk= + Si + Aj + ijk; Where:Yijk = dependent variable; = mean; Si = phases of lactation (con i: 1..4);Aj = production season (con j: 1..4); ijk = residual error.Student “t” test.
Season of production
fall
winter
spring
summer
1.6
1.8
2
2.2
30
- 9
0
91
- 1
50
15
1 -
24
0
> 2
40
Phase (day from calving)
(%)
Fall Winter Spring Summer
5.5
6
6.5
7
7.5
30
- 9
0
91
- 1
50
15
1 -
24
0
> 2
40
Phase (day from foaling)
(%)
Fall Winter Spring Summer
Giosuè et al., 2005
Fat
Lactose
Results: Mean variations of milk yield and chemical composition considering the season of foaling
Milk yield
Protein
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
30
- 9
0
91
- 1
50
15
1 -
24
0
> 2
40
Phase (day from foaling)
(%)
Fall Winter Spring Summer
0.5
1
1.5
2
2.5
3
30
- 9
0
91
- 1
50
15
1 -
24
0
> 2
40
Phase (day from foaling)
(Kg
/d)
Fall Winter Spring Summer
Milk yield(kg/day)
Fat
(%)
Protein
(%)
Lactose
(%)
Somatic cell
(n*1000/ml)
Season of
production
Fall 1.41A 0.38ab 1.78Ab 6.34BCb 9.21A
Winter 1.47A 0.50a 1.92Ba 6.50ABab 24.60B
Spring 1.85B 0.39ab 1.93Ba 6.65Aa 5.35A
Summer 1.44A 0.23b 1.81ABb 6.05Cc 24.05B
Results: mean values of milk yield and
chemical composition considering the season
of production
A, B:P≤0,01; a,b, P≤0,05
Giosuè et al., 2005
Results
Problem: donkey milk preservation
RAW MILKRAW MILKRefrigerated, T = 4 °CRefrigerated, T = 4 °C Frozen, T = -18 °CFrozen, T = -18 °C
During thawing out the temperature must be < 70°C,avoiding whey protein alteration (precipitation)
Pasteurization problem
Freeze-dry?Filtration?
Donkey milk keeps good quality for 2
weeks
Donkey milk keeps good quality for
longer time (study in progress)
o There is variability on the quantitative and qualitative milk parameters
o Over a period of 295±12 d, total milk production was 490± 36 kg
Conclusion 1
o Over the lactation milk yield decreased constantly, and the percentage of fat and protein decreased too
o The lactose percentage increased until 180 day from foaling, similar to the horse
o The 2nd milking showed higher production between 30 and 120-150 days from foaling
Trials in progress:Trials in progress:
The length and the characteristics of lactation (describe the lactation curve?)
The daily milk production measurament:
a. The economical daily milking number and milking intervals, considering the udder physiology, that needs other study
(the tank is small)
b. The appropiate feeding system, considering milk donkey requirements
Conclusion 2
In the donkey: In the donkey: papillar duct= papillar duct= Ø Ø 4-5mm4-5mm
milk tankmilk tank capacity=15 ml15 ml
to define a correct stud plan, to produce milk during all the year
To Standardize the method for donkey milking control, continuing the “Milkoscan” calibration with donkey milk parameters and their range
How to use economically the donkey meat
Conclusion 3
To find profitable management pratices to increase the donkey milk impact on the livestock production systems in Italy, The use
of donkey for milk production could become an important alternative economic resource
Trials in progress:Trials in progress:
ASILAT To compare different diets
with different energy content (oil)
AZIENDA LEGGIO
ISTITUTO ZOOTECNICO DELLA SICILIA
To estimate the daily milk production
Trials in progress: MILKTrials in progress: MILK
To compare different diets with different protein
content
Production of donkey “salami”, adding a percentage of fat from “Suino Nero dei Nebrodi” pig e
“Nero d’Avola” wine
Trials in progress: MEATTrials in progress: MEAT
Thank you!