优质乳生产的奶牛营养调控研究进展

Research Progress on Cattle Nutrition Regulation of Dairy Cows Producing High Quality Milk

未来奶业发展的必然趋势是优质乳的生产,乳脂肪与乳蛋白的含量是影响牛奶营养品质的主要因素,其含量高低不仅影响产品质量安全,而且影响奶业的核心竞争力。生鲜乳中乳蛋白率、菌落总数、乳脂率、和体细胞数是衡量优质乳的4个主要指标,决定着牛奶的经济价值和核心竞争力。因此如何通过营养调控与饲养管理来提高和改善牛奶质量,增加其营养价值,尤其是提高牛奶乳脂肪和乳蛋白的含量,优化牛奶组分以及减少牛奶中体细胞数和菌落总数是国际牛奶产业研究的热点问题。文章主要针对提高优质乳营养品质的营养调控技术方面作以论述。

The inevitable trend of the future development of dairy industry is high quality of milk production. Milk fat and milk protein content are major material affecting the milk nutritional quality, product quality and safety. It is also the key to affect the dairy industry core competitiveness. The milk protein rate, total number of colonies, butter- fat rate, and the number of somatic cells are the four main indicators of quality milk in fresh milk in fresh milk, decid- ing the economic value of milk and core competitiveness. The measure to improve feeding through nutritional regula- tion and management to increase the quality of milk including nutritional value, specially to improve the breast milk fat and milk protein content, reducing somatic cell count in milk and optimization milk component is hot issue in inter- national milk industry. This article mainly aimed at improving quality milk by nutrition regulation technology.