奶牛乳脂合成及其关键基因的调控作用

Milk Fat Synthesis and Its Influence Factor in Dairy Cow

牛奶是提高身体抵抗力、抵抗疾病的最佳营养品。我国奶牛养殖业蓬勃发展的同时,牛奶品质的提高已成为奶业发展的重大课题与挑战。乳脂,作为牛奶主要营养成分之一,不仅为人们提供高质量的天然脂肪,还成为衡量奶牛产奶性能的重要指标,消费者所追求的优质牛奶(营养品)就是乳脂≥3.2%的牛奶。大量的研究报道证明,除了饲养管理与营养因素外,关键基因在奶牛乳腺发育、血液中脂肪酸(fatty acid,FA)摄取、从头合成与转录、三酰甘油的合成、脂滴的形成等起着重要的调控作用。此文就乳脂合成过程中相关蛋白、酶的协同作用,以及一些关键基因对奶牛乳脂生成的研究进展进行综述分析,旨在为后期奶牛乳脂的理论研究奠定基础。

Milk is the best nutritional supplement to improve the body’s resistance to disease.With the development of dairy farming in China,the improvement of milk quality has become a major issue and challenge for the dairy industry.Consumers’pursuit of high-quality milk is milk fat more than or equal to 3.2%milk.Milk fat,as one of the main nutrients of milk,provides people with high quality natural fat but also becomes an important index to measure the milk production performance of dairy cow.In recent years,a large number of studies have reported that key genes play important regulatory roles in FA uptake from blood,de novo synthesis and transcription,triacylglycerol(TAG)synthesis,lipid droplet formation,etc.In this paper,the synergistic effect of relevant proteins and enzymes in the process of milk fat synthesis,as well as the research progress of some key genes on milk fat production in dairy cow were reviewed and analyzed,which would provide the theoretical study on milk fat of dairy cow.