基因对奶牛乳蛋白和乳脂肪的调控机制解析OA
Elucidation of Regulatory Mechanism of Genes on Milk Protein and Milk Fat in Dairy Cows
随着消费水平升级,牛奶市场呈现需求总量增长与产品高端化升级并行的核心趋势.其中,乳蛋白和乳脂肪作为决定牛奶营养价值与经济价值的关键乳成分,其质量与产量的优化已成为奶牛养殖业实现效益增长的核心目标.目前,通过基因层面精准解析与靶向改良关键乳成分的组成和含量,已成为突破产业瓶颈、提升乳品质的关键路径与研究前沿.因此,本文系统综述了编码基因、非编码基因及基因多态性对奶牛乳蛋白和乳脂肪的调控作用机制,旨在多层面深入揭示其内在分子机制,从而为乳蛋白和乳脂肪的基因解析与精准调控奠定理论基础.
With the upgrading of consumption levels,the dairy market exhibits a core trend of concurrent growth in overall demand and premiumisation of products.Among them,milk protein and milk fat are key milk components that determine the nutritional value and economic value of milk,and optimizing milk composition and yield has become a central objective for achieving profitability growth in dairy farming.Current research,through precise genetic analysis and targeted improvement,fundamentally aims to optimize the composition and content of milk components,this represents a key pathway and frontier for overcoming industrial bottlenecks and enhancing milk quality.This paper therefore systematically reviews the regulatory mechanism of encoded genes,non-coding genes and genetic polymorphisms on milk protein and milk fat in dairy cows,aims to reveal the underlying molecular mechanisms at multiple levels,thereby establishing a theoretical foundation for the ge-netic analysis and precise regulation of milk protein and milk fat.
李雪梅;马学虎;张永飞;马燕芬
宁夏大学动物科技学院,银川 750021宁夏大学动物科技学院,银川 750021宁夏新澳农牧有限公司,灵武 753000宁夏大学动物科技学院,银川 750021
农业科技
奶牛编码基因非编码基因乳蛋白乳脂肪
dairy cowscoding genesnon-coding genesmilk proteinmilk fat
《动物营养学报》 2026 (8)
5593-5599,7
宁夏反刍动物营养科技创新团队项目(2024CXTD008)银川市奶牛高效健康养殖科研创新团队(2023XCTD32)
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