Dietary Oils Alter Lipid and Volatile Compound Profiles of Donkey Milk: A Comprehensive Analysis

作者：Wei Ren, Lingyun Sun, Xinyi Du, Yile Chen, Yinghui Chen, Huili Liang, Xiyan Kou, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li · 发表于：Food Science & Nutrition · 年份：2025 · DOI：10.1002/fsn3.70291 · 被引用次数：3 · 研究领域：Fatty Acid Research and Health、Meat and Animal Product Quality、Muscle metabolism and nutrition

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.