本文旨在研究饲粮中添加黄花蒿乙醇提取物对奶牛产奶性能及乳脂中共轭亚油酸（CLA）含量的影响。试验选取体重（600±29） kg、胎次2~3胎、泌乳期（158±3） d及泌乳量（22.8±1.8） kg/d的泌乳期荷斯坦奶牛15头，采用完全随机区组设计分为3组，每组5头，进行为期40 d的饲养试验，其中1~9 d为预试期，10~40 d为正试期。对照组饲喂基础饲粮，试验1组和试验2组分别在基础饲粮中添加96和160 g/（d·头）的黄花蒿乙醇提取物。结果表明：整个试验期间，2个试验组的产奶量（第24、31和40天）、乳脂率、乳脂产量、乳蛋白率、乳蛋白产量、非脂固形物含量以及乳脂中的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、短链脂肪酸、中链脂肪酸和长链脂肪酸含量与对照组相比均无显著差异（P>0.05）；2个试验组的乳脂中CLA含量分别比对照组提高了30.7%和38.6%，其中试验2组与对照组差异显著（P<0.05）。由此得出，饲粮中添加适量的黄花蒿乙醇提取物对奶牛产奶性能没有明显影响，但可以提高其乳脂中CLA含量，从而优化乳脂中脂肪酸的比例。

This experiment was conducted to study the effects of dietary Artemisia annua extracts on milk performance and conjugated linoleic acid (CLA) content in milk fat of lactating cows. Fifteen Holstein dairy cows were randomly divided into 3 groups with 5 cows according to their body weight[(600±29) kg], milk yield[(22.8±1.8) kg/d], parity (2 to 3 parities) and lactation period[(158±3) d], and feeding trial were 40 days including 1 to 9 days for adaptation and 10 to 40 days for experimental stage. Cows in the control group were fed a basal diet, and the others were fed the basal diet supplemented with 96 (experimental group 1) and 160 g/(d·head) Artemisia annua extracts (experimental group 2), respectively. The results showed as follows:during the whole experiment stage, compared with the control group, the milk yield (the 24^th, 31^st and 40^th days), milk fat percentage, milk fat yield, milk protein percentage, milk protein yield, non-fat milk solid content and contents of saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, shot chain fatty, medium fatty and long chain fatty acid in milk fat of two experimental group were no significant differences (P>0.05); however, the milk fat CLA content of experimental groups 1 and 2 was increased by 30.7% and 38.6%, respectively, and there was a significant difference between the control group and experimental group 2 (P<0.05). In conclusion, dietary supplemented with moderate Artemisia annua extracts has no effect on the milk performance of lactating cows, but can increase the milk fat CLA content, and optimize the proportion of fatty acids in milk fat.