A pioneering study by the University of Valladolid characterizes for the first time the properties of Zamorano-Leonese donkey milk and concludes that it is a food with significant nutritional and sustainable value and can be marketed.
Currently, there are only 1,448 donkeys of this breed left in Spain, so finding a way to preserve the species in danger of extinction is an urgent matter, although its care is especially particular and expensive for its farmers, as it requires a very specific diet and treatment. explains the Grape in a statement.
For this study, recently published in the journal 'Frontiers in Nutrition', the milk of a total of eight donkeys living in Sieteiglesias de Tormes (Salamanca) was used.
In this way, the research arises from a motivation of the owners of these animals, as well as of the scientific community.
It is within this framework that the recognized research group in Multidisciplinary Assessment and Intervention in Health Care and Sustainable Lifestyles (VIMAS) of the University of Valladolid operates.
, explains that once the milk was received, they began to analyze it in the laboratory in order to “define the nutritional profile of the milk with all its characteristics, taking into account that the milk is raw and needs a sanitation process.
The study, led by María José Castro Alija, professor of Nursing and Specialist in Nutrition, reveals that the milk of this donkey variety contains nutritional characteristics that are very beneficial for health. Here we highlight the main ones:
It is a milk with low fat in its original form, therefore, in the profile of fatty acids it is really an advantage over the rest of the milks.
In addition, it has an ideal calcium-phosphoric ratio, therefore, it is healthy for bone metabolism.
It also has a composition of minerals rich in selenium and zinc that have, in principle, antioxidant power with beneficial effects for the immune system.
The study also analyzes the type of biopeptides that make it up, that is, “the smallest protein compounds that are metabolized when ingested and have effects on the immune, cardiovascular or blood pressure systems,” explains Castro Alija.
The research group has also evaluated another potential characteristic related to the allergenicity of this product, estimating that it may be low due to its protein composition. The characterization of these properties is in continuous comparison with other types of milk and the analyzes show that it is very similar to breast milk.
According to the researcher, this nutritional value of the food thus combines with the added value of being a food that falls within the sphere of sustainability since it allows biodiversity to be maintained, avoid depopulation and provide new ways to obtain economic resources for populations with few means.
«The characterization of this dairy is intended to be included in human diets. Not necessarily as an everyday product, but not as a gourmet product either", details the teacher. Currently, the study of this autochthonous breed continues in development.
According to the academic institution in a statement, the objective of the researchers is to determine if the nutritional properties found in this product are really beneficial for humans once said milk has been treated and if it would be possible to market it at a reasonable price.
