饲粮组成对牛乳中乳蛋白及乳脂肪合成与调控机理影响的研究进展

Research Progress on the Effects of Different Dietary Composition on the Synthesis and Regulation Mechanism of Milk Protein and Milk Fat

牛乳中的营养物质对人类健康有着相当大的益处,乳蛋白和乳脂肪作为牛乳营养品质的物质基础,还与奶牛生产性能息息相关,受到人们的广泛关注。本文从牛乳中基本营养物质的种类和功能出发,重点介绍了饲粮组成的改变及添加植物提取物、微量元素、微生态制剂等对乳蛋白及乳脂肪合成与调控机理的影响,为科学合理地调整饲粮营养组成,提高牛乳中乳蛋白率和乳脂率提供理论依据。

The nutrients in cow's milk have considerable benefits to human health.As the material basis of the nutritional quality of cow's milk,milk protein and milk fat are also closely related to the production performance of dairy cows and have received widespread attention.Starting from the types and functions of basic nutrients in milk,this paper focuses on the effects of changes in diet composition and addition of plant extracts,trace elements,and microecological preparations on the synthesis and regulation mechanism of milk fat and milk protein.To provide theoretical basis for adjusting the nutritional composition of diets and improving the rate of milk protein and milk fat.