ArticleFood science & nutrition2025
Dietary Oils Alter Lipid and Volatile Compound Profiles of Donkey Milk: A Comprehensive Analysis.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Quantitative lipidomic analysis of blood and milk in jennies with high and low milk fat content.Veterinary and animal science · 2026Article
- Integrated Lipidomics and Flavoromics Analyses Reveal the Flavor Differences Between Breast and Leg Muscles of Xichuan Black-Boned Chicken.Animals : an open access journal from MDPI · 2026Article
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10 authors.
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Abstract
Milk lipids and volatile compounds (VOCs) are critical parameters for evaluating milk quality. Through lipidomics and flavoromics assays, this study investigates the molecular characteristics of milk lipids and VOCs in donkeys fed with different oils. The results showed that 725 lipids from 21 subclasses were identified, including 57% triglyceride and 12% diglyceride. Furthermore, 110 differential lipids were detected, 90% of which contained unsaturated fatty acids. TG (18:2_13:0_18:2) was considered a potential marker to distinguish different donkey milk. These different lipids are involved in 20 metabolic pathways, with glycerophospholipid metabolism and glycerolipid metabolism being the most relevant. Additionally, 391 VOCs were identified, with heterocyclic compounds, terpenoids, and alcohols being the most prevalent. Seventy VOCs were differentially regulated in donkey milk, predominantly consisting of aldehydes, heterocyclic compounds, and terpenoids, which were more abundant in the palm oil group. Altogether, our study provides novel insights into how dietary oil supplementation alters the quality of donkey milk.
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