Table 1.
Composition of commercial and experimental products used in the current study (source: manufacturers; “Latti formulati in commercio in Italia” by De Curtis M. and Gasparrini E.).
| Energy | Protein | Lipid | Carbohydrate | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 mL | 1 g protein | |||||||||||||
| Preterm formulas | Name | Kcal | Content (g) | W/C | Hydr | Source | Content (g) | Source | Content (g) | Type | Added ingredient | Energy | Lipid | Carb |
| PIF1 | 79 | 2.4 | 60–40 | - | Bovine | 3.9 | Plant | 8.7 | Maltodextrins lactose | Lactoferrin/ DHA-ARA-MCT/ GOS | 32.9 | 1.63 | 3.6 | |
| PIF2 | 81 | 2.9 | 100–0 | + | Bovine | 4.0 | Plant | 8.4 | Maltodextrins lactose | DHA-ARA-MCT | 27.9 | 1.38 | 2.9 | |
| 100 g | 1 g protein | |||||||||||||
| Fortifiers and concentrates | Name | Kcal | Content (g) | W/C | Hydr | Source | Content (g) | Source | Content (g) | Type | Added ingredient | Energy | Lipid | Carb |
| BM1 | 347 | 20 | 100–0 | +++ | Bovine | 0.4 | ? | 66 | Maltodextrins | 17.4 | 0.02 | 3.3 | ||
| BM2 | 260 | 35 | 100–0 | - | Bovine | 0.4 | Soybean | 38 | Maltodextrin | Lactoferrin/ | 7.4 | 0.01 | 1.1 | |
| GOS FOS/ | ||||||||||||||
| Lutein | ||||||||||||||
| BC | 368 | 87 | 20–80 | - | Bovine | 1.6 | Bovine | 1.2 | Lactose | 4.2 | 0.02 | 0.0 | ||
| DM | 390 | 22 | 60–40 | - | Donkey | 3.6 | Donkey | 59 | Lactose | 17.7 | 0.16 | 2.7 | ||
| DC | 418 | 43 | 60–40 | - | Donkey | 6.1 | Donkey | 33 | Lactose | 9.7 | 0.14 | 0.8 | ||
W/C: whey/casein ratio; Hydr:—whole; + partially hydrolysed; +++ extensively hydrolysed protein; GOS: galactooligosaccharides; FOS: fructooligosaccharides; DHA: docosahexaenoic acid; ARA: arachidonic acid; MCT: medium-chain triacylglycerols; PIF: preterm infant formula; BM: bovine milk-based fortifier; BC: bovine concentrate; DM: donkey milk-based fortifier; DC: donkey concentrate.