乳脂品质及其通过饲粮措施进行优化的研究进展

Research Progress of Milk Fat Quality and Its Optimization through Dietary Measures

乳脂是乳的重要营养指标之一,其含量和组成与乳品质和人体健康密切相关。针对乳脂的组成特点和人体健康需求,降低其中对健康不利的饱和脂肪酸含量而增加对健康有益的功能性成分含量,可以优化乳脂品质,提高乳和乳制品的质量并增加乳品附加值。改变饲养方式或饲粮组成可以方便有效地实现乳脂优化,其中以放牧或饲喂新鲜牧草最为安全有效。本文在阐述乳脂中主要功能性脂质的基础上综述了乳脂优化的目标、方式及国内外优化乳脂的主要饲粮措施,以期为国内乳脂优化或乳品质提高相关研究和生产提供参考。

Milk fat is one of the important nutritional compounds in milk,its content and composition are closely related to quality of dairy products and human health.According to its composition characteristics and human health needs,the quality of milk fat can be improved by reducing the contents of saturated fatty acids that have negative effects on human health and increasing the contents of functional components that are beneficial to health.The quality of milk and dairy products and their added value can be increased as well.The optimization of milk fat can be easily and effectively realized by changing feeding pattern or dietary composition,among which pasture grazing and fresh forage supplementation are the most natural and effective methods.Based on the summarization of the major functional lipids in milk,this paper reviewed the milk fat optimization targets,methods and major dietary measures used to optimize milk fat at home and abroad,in order to provide reference for the research and practice related to milk fat optimization or dairy products quality improvement.