日粮组成对牛奶中乳成分合成与调控机制影响的研究

Progress of Research on the Mechanism of Milk Protein and Milk Fat Synthesis and Regulation in Milk by Ration Composition

牛奶中乳蛋白和乳脂肪含量的高低直接关系到牛奶的品质和风味。牛奶中乳蛋白主要可以分为酪蛋白和乳清蛋白两种类型,其合成代谢过程均受到mTOR信号分子通路、JAK-STAT信号分子通路、GCN2-eIF2a信号分子通路的影响。牛奶中乳脂肪主要为三酰基甘油酯、磷脂等,对于牛奶的营养和风味均有重要影响,其受到脂肪酸相关酶ACACA、FAS、SCD1的调控。饲料营养是影响牛奶中乳蛋白和乳脂肪的关键因素之一,包括精粗饲料配比及饲料添加剂的应用等方面。本文对牛奶中乳蛋白和乳脂肪的合成调控机理,及日粮组成对其的影响机制进行阐述,为改善乳品质提供参考。

The level of milk protein and milk fat content in milk is directly related to the quality and flavor of milk.Milk proteins in milk can be divided into two types:casein and whey protein,and their anabolic processes are influenced by the mTOR signaling pathway,JAK-STAT signaling pathway and GCN2-eIF2a signaling pathway.Milk fat in milk is mainly triacylglycerides and phospholipids,which have important effects on both nutrition and flavor of milk,and are regulated by fatty acid related enzymes ACACA,FAS and SCD1.Feed nutrition is one of the key factors influencing milk protein and milk fat in milk,including the ratio of fine and roughage feeds and the application of feed additives.In this paper,the mechanism of milk protein and milk fat synthesis regulation in milk,and the mechanism of dietary composition on them were described to provide reference for improving milk quality.