Essential and non-mutagenic elements in raw ewe milk


  • Robert Toman Department of Veterinary Disciplines, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovak Republic
  • Martina Pšenková Department of Veterinary Disciplines, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovak Republic
  • Ivan Imrich Department of Veterinary Disciplines, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovak Republic
  • Svätoslav Hluchý Department of Veterinary Disciplines, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovak Republic
  • Simona Almášiová Department of Veterinary Disciplines, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovak Republic



macroelements, microelements, risk elements, metals, non-mutagenic elements, ruminants, ewe milk


The monitoring of metals and other chemical elements in the basic sources of diet, mainly for children, is very important for preventing health issues. The aim of this work was to determine the concentration of selected essential (Ca, K, Mg, Mo, Na, Zn) and non-mutagenic elements (Ag, Al, Ba, Li, Sb, Sr) in ewe milk from the Orava region in northern Slovakia. Twenty milk samples were analysed in June and August using an inductively-coupled plasma optical emission spectrometry. The differences in elements concentration between the seasonal periods were not significant (p < 0.05), except for lithium (p < 0.05). The essential elements concentration was within the recommended levels, while the non-mutagenic and potentially toxic metals consist was under the permissible limits. However, there were found very strong and significant relationships between the elements which may suggest the synergistic / additive or antagonistic effects of some elements.


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How to Cite

Toman, R., Pšenková, M., Imrich, I., Hluchý, S., & Almášiová, S. (2021). Essential and non-mutagenic elements in raw ewe milk. Science, Technology and Innovation, 14(3-4), 35–45.



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