New Zealand White does’ milking methodology and milk composition in Brazil

Abstract

The objective of this work was to develop a milking methodology and to determine the nutrients of New Zealand White does’ milk. Two experiments were carried out. The first one used five multiparous does and five milk collections – 1st, 7th, 14th, 21st and 28th day. For milking, an electric pump used chiefly for water bottle carboy was adapted and manual massages in all pairs of teats were as well necessary. The second one used twenty-three does at peak of lactation. In both experiments, bromatological analyses were carried out. During lactation, the average composition of rabbit milk in terms of total solids, ash, fat, protein, and energy was 28.80%, 1.92%, 14.44%, 10.77%, and 1,694.22 kcal L^-1, respectively. Energy presented a decreasing linear effect along the lactation curve. Ash level presented a quadratic effect. All macrominerals presented a linear effect. Compared to other milks, rabbit milk was three to four times richer in fat and protein, twice to four times higher in energy, and twice lower in lactose. The milking methodology developed is effective. New Zealand White does’ milk is rich in protein, fat, and energy compared to goat and cow’s milk.