青藏高原地区牦牛鲜奶和酸奶营养价值及微生物组成  

Nutritional Value and Microbial Flora of Yak Fresh Milk and Kurut in Qinghai-Tibetan Plateau

作　　者：杨超 丁学智[3] 龙瑞军[2,4] YANG Chao;DING Xuezhi;LONG Ruijun(State Key Laboratory of Grassland and Agro-Ecosystems,College of Grassland Agriculture Science and Technology,Lanzhou University,Lanzhou 730020,China;International Center for Qinghai-Tibetan Plateau Ecosystem Management,Lanzhou University,Lanzhou 730000,China;Lanzhou Institute of Husbandry and Pharmaceutical Sciences,Chinese Academy of Agricultural Sciences,Lanzhou 730050,China;School of Life Sciences, Lanzhou University,Lanzhou 730000,China)

机构地区：[1]兰州大学草地农业科技学院,草地农业生态系统国家重点实验室,兰州730020 [2]兰州大学青藏高原生态系统管理国际中心,兰州730000 [3]中国农业科学院兰州畜牧与兽药研究所,兰州730050 [4]兰州大学生命科学学院,兰州730000

出　　处：《动物营养学报》2018年第4期1262-1270,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然基金国际合作重大项目(3141101090);国家自然基金面上项目(31672453);国际原子能机构协调研究项目(D31029-20769/R0)

摘　　要：牦牛奶以营养价值高著称,其中含有丰富的蛋白质、脂肪、必需氨基酸、不饱和脂肪酸、维生素以及矿物质元素,是青藏高原地区牧民赖以生存的基础奶源,同时也是牧民的主要经济来源之一。牦牛酸奶具有更高的营养价值、独特的风味和口感以及多种益生功能,因此被广大牧民青睐。本文主要综述了青藏高原地区牦牛鲜奶和传统发酵牦牛酸奶中营养成分、微生物组成以及其抗氧化特性、降胆固醇特性等益生功能方面的研究,充分揭示传统发酵牦牛酸奶的营养价值及其对维系牧民健康的重要作用,为后续牦牛奶及奶制品的深入研究提供参考资料。Yak milk,as the main milk source in the Qinghai-Tibetan plateau,served as an abundant nutrient resource in the local herdsmen’s diet,which is rich in protein,fat,essential amino acids,unsaturated fatty acids,vitamins and mineral elements.Yak milk also is main income source of herdsmen.Kurut with the advantage of higher nutritional value,unique flavor and other probiotic functions,is an indispensable dairy food among the herdsmen.This paper reviewed researches on nutrient contents,microbial flora,antioxidant properties and cholesterol-lowering characteristic of yak fresh milk and kurut in Qinghai-Tibetan plateau,revealed nutritional value of kurut and its important effects on maintaining herders’health,for the purpose of providing references for further investigation of yak milk and its secondary products.

关 键 词：牦牛鲜奶 牦牛酸奶 营养价值 微生物组成 益生功能 

分 类 号：S823[农业科学—畜牧学]