The Comparison of Nutritional Value of Human Milk with Other Mammals’ Milk
2020
Renata Pietrzak-Fiećko | Anna M. Kamelska-Sadowska
(1) Background: The variation in the concentration of different components found in milk depends on mammalian species, genetic, physiological, nutritional factors, and environmental conditions. Here, we analyse, for the first time, the content of different components (cholesterol concentration and fatty acids composition as well as the overall fat and mineral content determined using the same analytical methods) in milk of different mammal species. (2) Methods: The samples (n = 52) of human, cow, sheep, goat and mare milk were analyzed in triplicate for: cholesterol concentration, fatty acids profile and fat and mineral content (calcium, magnesium, sodium, potassium, iron, zinc). (3) Results: The highest fat content was reported in sheep milk (7.10 ±: 3.21 g/dL). The highest cholesterol concentration was observed in bovine (20.58 ±: 4.21 mg/dL) and sheep milk (17.07 ±: 1.18 mg/dL). The saturated fatty acids were the lowest in human milk (46.60 ±: 7.88% of total fatty acids). Goat milk had the highest zinc (0.69 ±: 0.17 mg/dL), magnesium (17.30 ±: 2.70 mg/dL) and potassium (183.60 ±: 17.20 mg/dL) content. Sheep milk had the highest sodium (52.10 ±: 3.20 mg/dL) and calcium (181.70 ±: 17.20 mg/dL) concentration values. (4) Conclusions: The differences in nutritional value of milk could be perceived as a milk profile marker, helping to choose the best food for human nutrition.
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