奶牛乳脂率的遗传基础与饲养管理调控机制研究进展OA
Research Progress on Genetic Basis and Feeding Management Regulation Mechanisms of Milk Fat Percentage in Dairy Cows
乳脂是牛奶的关键营养成分,主要以甘油三酯形式存在,富含维生素A、D、E、K等脂溶性维生素.乳脂赋予牛奶特有的风味和丰富的能量,其含量与脂肪酸组成不仅决定牛奶的营养价值,还影响乳制品的加工特性.奶牛乳脂率受品种、遗传特性、营养、环境及健康状态等多种因素的叠加影响,且各因素间存在复杂交互作用.本文综述了近年来奶牛遗传基础与饲养管理对乳脂率调控的研究进展,旨在为乳脂率提升与乳品质量改良提供理论参考.
Milk fat is a key nutritional component of milk,primarily existing in the form of triglycerides and rich in fat-soluble vitamins such as vitamins A,D,E and K.It imparts milk with its characteristic flavor and high energy density,while its content and fatty acid composition determine both the nutritional value of milk and the processing properties of dairy products.Milk fat percentage in dairy cows is influenced by multiple o-verlapping factors including breed,genetic traits,nutrition,environment and health status,with complex inter-actions among these factors.This paper reviews recent research advances in the regulation of milk fat percent-age through genetic basis and feeding management,aiming to provide theoretical references for improving milk fat content and dairy quality.[Chinese Journal of Animal Nutrition,2026,38(3):1634-1643]
王永力;许晓慧;曹庆;胡红莲
内蒙古民族大学动物科技学院,通辽 028000||内蒙古自治区农牧业科学院生物技术研究所,呼和浩特 010031内蒙古农业大学兽医学院,呼和浩特 010018内蒙古自治区农牧业科学院生物技术研究所,呼和浩特 010031||黑龙江八一农垦大学动物科技学院,大庆 163319内蒙古自治区农牧业科学院生物技术研究所,呼和浩特 010031
农业科技
奶牛乳脂率脂肪酸乳脂合成基因遗传饲养管理
dairy cowsmilk fat percentagefatty acidmilk fat synthesis genegeneticsfeeding manage-ment
《动物营养学报》 2026 (3)
1634-1643,10
国家自然科学基金(32460847)
评论