奶牛隐性乳房炎时乳脂肪含量降低的机制研究

Review on mechanism of the decreased milk fat in subclinical mastitis-affected cows

乳脂肪是牛乳的主要成分之一,同时乳脂肪含量也是评价牛乳质量的重要指标。牛乳作为人类的全营养食物,涵盖了人体所需的所有脂肪酸。牛乳中乳脂肪含量和组成受多种因素的影响,除品种、胎次、环境、奶牛泌乳阶段、饲料组成与营养外,疾病也是影响牛乳中乳脂肪含量和组成的重要因素。奶牛隐性乳房炎可以引起乳汁中乳脂肪含量的降低。文章主要阐述乳脂肪的合成机理及隐性乳房炎时脂代谢相关的转录因子对乳脂肪含量降低的影响,旨在为研究隐性乳房炎时提高乳脂肪含量的方法提供一些研究的思路和参考。

Milk fat is one of the main components of milk, meanwhile the milk fat content is an important index to the quality of milk. Milk, as a human full nutrition food, eovem all the fatty acids needed by the human body. The content of milk fat is affected by many factom, in addition to breed, parity, environment, lactation stage, feed composition and nutrition. The disease is also an important factor that affecting milk protein content and composition. Of those diseases, subclinical mastitis can cause milk fat to reduce. In this paper, we summarized the potential mech- anism of milk fat synthesis and the lipid metabolism transcription factors of the decreased milk fat when subclinical mastitis occurred. This re- view will provide a valuable information for further study which improves the content of milk fat.