综述 REVIEW

牛奶中脂肪酸的合成机理及影响因素研究进展

  • 陈美庆 ,
  • 张养东 ,
  • 郑楠 ,
  • 王加启
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  • 中国农业科学院北京畜牧兽医研究所, 农业农村部奶及奶制品质量安全控制重点实验室, 农业农村部奶产品质量安全风险评估实验室, 动物营养学国家重点实验室, 北京 100193
陈美庆(1997-),女,湖南永州人,硕士研究生,从事奶牛营养与牛奶质量安全研究。E-mail:MQCHEN1997@163.com

收稿日期: 2021-01-21

  网络出版日期: 2021-08-11

基金资助

中国农业科学院农业科技创新工程重大产出科研选题(CAAS-ZDXT2019004);中国农业科学院科技创新工程(ASTIP-IAS12);现代农业产业技术体系专项资金(CARS-36)

Advance in Synthesis Mechanism and Influencing Factors of Milk Fatty Acids

  • CHEN Meiqing ,
  • ZHANG Yangdong ,
  • ZHENG Nan ,
  • WANG Jiaqi
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  • State Key Laboratory of Animal Nutrition, Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2021-01-21

  Online published: 2021-08-11

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摘要

脂肪酸是牛奶中主要的营养物质,其组成和含量决定了牛奶的风味及营养价值。牛奶中脂肪酸种类众多,主要来源于乳腺上皮细胞的从头合成以及从血液中摄取2部分,其组成和含量受非营养性因素和营养性因素等多种因素的影响。本文主要综述了牛奶中脂肪酸的合成机理以及影响牛奶中脂肪酸组成和含量的因素,为牛奶中脂肪酸调控提供理论依据。

本文引用格式

陈美庆 , 张养东 , 郑楠 , 王加启 . 牛奶中脂肪酸的合成机理及影响因素研究进展[J]. 动物营养学报, 2021 , 33(8) : 4244 -4254 . DOI: 10.3969/j.issn.1006-267x.2021.08.005

Abstract

The fatty acids, as main nutrients in milk, its composition and content determined the flavor and nutritional value of milk. There were many kinds of milk fatty acids, which came from the de novo synthesis of mammary epithelial cells and the uptake from the blood. The composition and content of milk fatty acids were affected by many factors such as non-nutritive factors and nutritive factors. In this paper, we aim to discuss the synthetic mechanism of milk fatty acids and influencing factors of composition and content of milk fatty acids, and provide a theoretical basis for the regulation of milk fatty acids.

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