提高奶牛生鲜乳乳蛋白含量的营养调控技术综述  

Advances in Nutrition Regulation of Improving Raw Milk Protein Content of Dairy Cows

作　　者：刘腾阳 李栩 祖热古丽·那斯尔丁 张驰 丁军 赵芸君[1] LIU Teng-yang;LI Xu;ZURE Gu-li;ZHANG Chi;DING Jun;ZHAO Yun-jun(Feed Research Institute,Xinjiang Academy of Animal Science,Urumqi 830000;School of Animal Science,Xinjiang Agricultural University,Urumqi 830091)

机构地区：[1]新疆畜牧科学院饲料研究所,乌鲁木齐830000 [2]新疆农业大学动物科学学院,乌鲁木齐830091

出　　处：《中国奶牛》2023年第8期11-15,共5页China Dairy Cattle

基　　金：国家自然基金(30960257);新疆维吾尔自治区重大科技专项(2020A01001)。

摘　　要：生鲜牛乳中的乳蛋白是人体获取优质营养物质的重要来源,它含有人体所必需的氨基酸,有利于提高人体的免疫力。随着人们对生鲜牛乳品质需求的提高,其乳蛋白含量备受关注。营养调控提高奶牛生鲜乳乳蛋白含量是提升生鲜乳乳品质的关键技术。本文对近年来提高奶牛生鲜乳乳蛋白含量的营养调控技术研究进行了综述,以期为相关研究及生产提供借鉴与参考。Milk protein in raw milk contains essential amino acids needed by humans,which is an important highquality nutrient for humans and could enhance the immune system of humans.With the increase of raw milk nutrition demand for people,much more attention has been paid to the content of raw milk protein.Improving the content of raw milk protein through nutrition regulation is the key technology in the raw milk production process.The article reviews the research on nutrition regulation technology to improve the content of raw milk protein in dairy cows in recent years and aims to provide reference for re lated research and production.

关 键 词：生鲜乳 乳蛋白 营养调控 乳品质 

分 类 号：S823.4[农业科学—畜牧学]