Chinese Journal of Animal Nutrition >

2026 , Vol. 38 >Issue 8: 5903 - 5913

DOI: https://doi.org/10.12418/CJAN2026.473

RESEARCH PAPER

Effects of Diets with Different Fatty Acid Composition on Performance, Milk Flavor and Fatty Acid Composition, and Nutrient Apparent Digestibility of Dairy Cows

  • SU Guoda , 1 ,
  • WANG Yiqiang 1 ,
  • WANG Yong 2 ,
  • LIN Bin 3 ,
  • LIU Huifang 3 ,
  • CHEN Linsheng 4 ,
  • HUANG Yuncheng 4 ,
  • ZHANG Yonggen , 1, * ,
  • XIN Hangshu , 1, *
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  • 1 College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
  • 2 Guangzhou U-Better Science and Technology Co., Ltd., Guangzhou 511358, China
  • 3 Guangzhou Fengxing Dairy Co., Ltd., Guangzhou 510630, China
  • 4 Guangzhou Suixin Animal Husbandry Co., Ltd., Guangzhou 511355, China
*ZHANG Yonggen, professor, E-mail: ;
XIN Hangshu, professor, E-mail:

Received date: 2025-12-29

  Online published: 2026-08-13

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Abstract

This experiment was conducted to explore the effects of diets with different fatty acid composition on performance, milk flavor and fatty acid composition, and nutrient apparent digestibility of dairy cows. Using a paired design, 160 healthy Holstein dairy cows with parity of 1.38±0.56, milk yield of (35.96±5.96) kg, and lactation days of (83.53±28.23) days were selected and randomly divided into a control group and an experimental group, with 80 cows in each group. Among them, 80 dairy cows were in the peak lactation period (21 to 90 days postpartum), and 80 dairy cows were in the mid and late lactation period (91 to 200 days postpartum). The dairy cows in the control group were fed a diet supplemented with commercial fat product, while those in the experimental group were fed a diet supplemented with fatty acid balanced fat product. The main components of commercial fat product were palmitic acid (75%) and oleic acid (25%), with ether extract (EE) content of 95%; the fatty acid balanced fat product was a blend of 65% palm oil, 30% oleic acid and 5% flaxseed oil, with EE content of 75%, and had been treated with emulsification, antioxidation and rumen coating techniques. The trial lasted for 74 days, consisting of a 14-day adaptation period followed by a 60-day experimental period. The results showed as follows: 1) the milk to feed ratio and milk yield during the peak lactation period of dairy cows in the experimental group were significantly higher than those in the control group (P<0.05), and the downward trend of milk yield in the mid and late lactation period was gentler than that in the control group; 2) the contents of milk flavor substances in the experimental group were higher than those in the control group (P>0.05), and the milk flavor scores were better than those in the control group; 3) the contents of butyric acid, myristoleic acid, stearic acid and unsaturated fatty acids, as well as the ratio of unsaturated fatty acids to saturated fatty acids in milk in the experimental group were significantly higher than those in the control group (P<0.05); 4) the digestibility of fatty acid balanced fat product was significantly higher than that of commercial fat product (P<0.05), and there was no significant difference in metabolizable energy between the two products (P>0.05); 5) the total economic benefit in the experimental group was 3.80 yuan per day higher than that in the control group. In conclusion, dietary supplementation of fatty acid balanced fat product can not only increase the milk to feed ratio and milk yield during the peak lactation period of dairy cows, but also delay the decline in milk yield in the mid and late lactation period. At the same time, it has a positive effect on improving the flavor of milk. Compared with the commercial fat product, the fatty acid balanced fat product is more cost-effective and can improve the economic benefit of large-scale dairy farms in southern China.

Key words： dairy cows; fatty acid balance; performance; milk flavor; economic benefit

Cite this article

SU Guoda , WANG Yiqiang , WANG Yong , LIN Bin , LIU Huifang , CHEN Linsheng , HUANG Yuncheng , ZHANG Yonggen , XIN Hangshu . Effects of Diets with Different Fatty Acid Composition on Performance, Milk Flavor and Fatty Acid Composition, and Nutrient Apparent Digestibility of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2026 , 38(8) : 5903 -5913 . DOI: 10.12418/CJAN2026.473

在现代奶牛养殖中,饲粮补充脂肪作为提高生产性能和保障奶牛健康的重要手段,已受到广泛关注[1]。泌乳高峰期奶牛因泌乳能量需求增加而面临能量负平衡的风险,这一阶段饲粮中脂肪粉的添加能够有效缓解能量不足引发的代谢疾病,并减少繁殖障碍的发生[2-3]。同时,饲粮补充脂肪还具有显著的抗热应激效果,其低消化产热特性有助于降低奶牛在高温环境下的代谢负担[4]。此外,脂肪来源的选择对乳品品质的提升至关重要,特别是以棕榈酸(C16∶0)和油酸(C18∶1)为主的脂肪酸补充,已被证明可以显著提高乳脂率并改善牛奶风味[5]。更进一步,脂肪替代部分碳水化合物饲料还能降低瘤胃酸中毒和腐蹄病的发生风险,从而维护奶牛的整体健康状态[6]。由此可见,饲粮补充脂肪在奶牛养殖中的应用不仅具有普遍性,更在提高生产性能和保障动物健康方面发挥着不可替代的作用[7-8]。近年来,关于不同脂肪酸及其配比对奶牛生产性能和牛奶品质的影响研究逐渐深入[7,9],但在南方炎热条件下,饲粮添加脂肪酸平衡脂肪产品在抗热应激和提高奶牛生产性能及牛奶品质的研究却鲜有报道。因此,本试验通过研究不同脂肪酸组成饲粮对奶牛生产性能、牛奶风味和脂肪酸组成以及养分表观消化率的影响,旨在探讨脂肪酸平衡脂肪产品在炎热条件下的实际应用效果,为优化脂肪补充策略提供科学依据。

1 材料与方法

1.1 试验材料

试验选用2种脂肪产品,其中商用脂肪产品为棕榈油脂肪粉与脂肪酸钙以4∶1比例混合物,其粗脂肪(EE)含量为95%,主要成分为棕榈酸(75%)和油酸(25%);脂肪酸平衡脂肪产品由65%棕榈油、30%油酸和5%亚麻籽油混合而成,并经过乳化、抗氧化及过瘤胃包被技术处理,其EE含量为75%。

1.2 试验设计

本动物试验涉及的伦理规范已通过东北农业大学动物福利和动物试验伦理审核批准(批准编号:No. NEAUC20240293)
试验采用配对设计,选择胎次1.38±0.56、产奶量(35.96±5.96) kg、泌乳天数(83.53±28.23) d的160头健康荷斯坦奶牛,其中处于泌乳高峰期(产后21~90 d)奶牛80头,处于泌乳中后期(产后91~200 d)奶牛80头,经配对后随机进入对照组或试验组,每组80头。对照组奶牛饲喂添加商用脂肪产品的饲粮,试验组奶牛饲喂添加脂肪酸平衡脂肪产品的饲粮。饲粮参照NRC(2001)奶牛营养需要量配制,其组成及营养水平见表1,脂肪酸组成见表2。预试期14 d,正试期60 d。为保证试验结果的可靠性,配对奶牛之间平均胎次、泌乳天数和日均产奶量基本一致,在预试期内统计奶牛平均产奶量和乳成分,2组之间无显著差异(P>0.05)。
表1 饲粮组成及营养水平(干物质基础)

Table 1 Composition and nutrient levels of diets (DM basis)%

项目
Items		 对照组
Control
group		 试验组
Experimental
group
原料 Ingredients
玉米青贮 Corn silage 50.0 50.0
苜蓿干草 Alfalfa hay 4.0 4.0
豆粕 Soybean meal 11.2 11.2
燕麦干草 Oat hay 1.1 1.1
啤酒糟 Brewer’s grain 13.0 13.0
预混料 Premix1) 1.0 1.0
精料补充料
Concentrate supplement		 8.7 8.7
商用脂肪产品
Commercial fat product		 1.6
脂肪酸平衡脂肪产品
Fatty acid balanced fat product		 1.6
玉米 Corn 2.5 2.5
棉籽 Cottonseed 1.5 1.5
糖蜜 Molasses 2.5 2.5
小苏打 NaHCO3 1.1 1.1
碳酸氢钾 KHCO3 0.1 0.1
碳酸钙 CaCO3 1.2 1.2
氧化镁 MgO 0.3 0.3
食盐 NaCl 0.2 0.2
合计 Total 100.0 100.0
营养水平 Nutrient levels2)
泌乳净能 NEL/(MJ/kg) 6.59 6.55
粗脂肪 EE 4.46 4.20
粗蛋白质 CP 15.48 15.48
中性洗涤纤维 NDF 33.12 33.12
酸性洗涤纤维 ADF 19.02 19.02

1)每千克预混料含有 Each kilogram of the premix contained the following:VA 330 000 IU,VD 85 000 IU,VE 1 500 mg,Cu 520 mg,Mn 3 100 mg,I 40 mg,Zn 3 800 mg,Co 45 mg,Se 17 mg。

2)泌乳净能为参照NRC(2001)计算值,其余营养水平为实测值。NEL was a calculated value referred to NRC (2001), while the other nutrient levels were measured values.

表2 饲粮脂肪酸组成

Table 2 Fatty acid composition of diets

项目
Items		 对照组
Control
group		 试验组
Experimental
group
月桂酸 C12∶0/% 0.11 0.12
肉豆蔻酸 C14∶0/% 0.59 0.55
棕榈酸 C16∶0/% 35.15 30.23
棕榈油酸 C16∶1/% 0.31 0.32
十七烷酸 C17∶0/% 0.13 0.13
硬脂酸 C18∶0/% 2.51 2.34
油酸 C18∶1n9c/% 16.61 18.86
亚油酸 C18∶2n6c/% 39.63 42.18
二十碳一烯酸 C20∶1/% 0.35 0.26
α-亚麻酸 C18∶3n3/% 3.26 3.35
山嵛酸 C22∶0/% 0.25 0.27
芥酸 C22∶1n9/% 0.10 0.10
二十四烷酸 C24∶0/% 0.26 0.28
不饱和脂肪酸 UFA/% 60.14 65.00
饱和脂肪酸 SFA/% 39.25 34.24
不饱和脂肪酸/饱和脂肪酸
UFA/SFA		 1.53 1.90
ω-6多不饱和脂肪酸
ω-6 PUFA/%		 39.70 42.18
ω-3多不饱和脂肪酸
ω-3 PUFA/%		 3.26 3.35
ω-6多不饱和脂肪酸/
ω-3多不饱和脂肪酸
ω-6 PUFA/ω-3 PUFA		 12.18 12.59

%是指占总脂肪酸的比例。

% referred to the proportion of total fatty acids.

1.3 饲养管理

饲养试验于2025年8—10月在广东省广州市增城区风行牛奶仙泉湖牧场进行,试验期间最高温度达到36 ℃的天数为17 d。2组奶牛采用相同的饲养管理条件,每头奶牛每日饲喂等量(330 g)的脂肪产品,脂肪产品通过添加剂投料口直接投入全混合日粮(TMR)搅拌车中进行饲喂。

1.4 样品采集

正试期间,每周对TMR采用多点采样法进行采样,每点采集样品500 g,所有样品收集后采用四分法充分混合均匀。将混合后的TMR样品置于55 ℃恒温烘干箱中烘干至恒重,粉碎后过1.0 mm筛密封保存待测。正试期间每周采集1次奶样:每组随机选取配对10头奶牛(高峰期和中后期各5头),按早、中、晚3个挤奶班次以4∶3∶3的比例混合奶样共50 mL,摇匀后于4 ℃保存,立即用于乳成分、风味物质和脂肪酸组成测定。从正试期第57天开始,每组随机选取配对10头奶牛,连续3 d间隔8 h采用直肠取粪法取粪样,每份约200 g,按每头牛混合均匀后于恒温烘干箱中55 ℃烘干至恒重,粉碎后过1.0 mm筛密封保存待测。

1.5 测定指标及方法

1.5.1 饲粮营养水平

饲粮中干物质(DM,GB/T 6435—2014)、粗蛋白质(CP,GB/T 6432—2018)、EE(GB/T 6433—2006)、中性洗涤纤维(NDF,GB/T 20806—2022)和酸性洗涤纤维(ADF,NY/T 1459—2022)含量分别参照对应国家标准或行业标准中方法进行测定。

1.5.2 生产性能和乳成分

正试期间,每日记录投料量,在饲喂前收集剩余料并称重,根据投料量与剩余料量的差值,计算每头奶牛的干物质采食量(DMI);产奶量数据由利拉伐挤奶设备自动实时上传至系统,采用全自动近红外乳成分分析仪(Milko Scan,Foss Electric,丹麦)测定奶样乳脂率、乳蛋白率、乳糖率和非脂固形物含量,同时计算能量校正乳(ECM)产量和奶料比,计算公式如下:

ECM产量(kg/d)=实际产奶量(kg/d)×[0.25+0.122×乳脂率+0.077×乳蛋白率];

奶料比=ECM产量(kg/d)/DMI(kg/d)。

1.5.3 牛奶风味和脂肪酸组成

采用气相色谱-质谱联用仪(Shimadzu Nexis GC2030/QP2020NX,Shimadzu Corp,日本)测定奶样品中风味物质(包括丁酸乙酯、己酸乙酯、乙醛、己醛和1-辛烯-3-酮)含量[10]。
牛奶脂肪酸组成参照《食品安全国家标准 食品中脂肪酸的测定》(GB 5009.168—2016),采用气相色谱仪(GC-8A,Shimadzu Corp,日本)进行测定,计算各组分的相对含量。
牛奶风味评分:由专业评分小组对牛奶的浓郁度、奶香度、滋味纯正度和回味甜味进行双盲评分,满分均为100.0分;评分过程中,牛奶样品需加热至40 ℃,品评人员在恒温环境中独立完成评分,评分结果取平均值[10]。

1.5.4 养分表观消化率和脂肪产品代谢能

采用内源指示剂法,以盐酸不溶灰分(AIA)作为内源指示剂,计算养分表观消化率,计算公式如下:

某养分表观消化率(%)=[1-(A/D)×(B/C)]×100。

式中:A为饲粮中AIA含量(%);B为粪样中该养分含量(%);C为饲粮中该养分含量(%);D为粪样中AIA含量(%)。
饲粮和粪样中AIA含量参照GB/T 23742—2009中方法测定,粪样中养分含量测定方法同1.5.1。
以正三十三烷烃(C33)作为内源指示剂,通过测定添加脂肪产品前后饲粮EE的消化率,采用套算法计算2种脂肪产品的消化率[11],计算公式如下:

EE消化率(%)=[1-(饲粮中C33含量/粪样中C33含量)×(粪样中EE含量/饲粮中EE含量)]×100。

C33含量参照DB15/T 1584—2019中方法测定。
采用Parr 6300型氧弹测热仪(美国)测定2种脂肪产品的总能,再分别乘以2种脂肪产品的消化率即为消化能;理论上脂肪消化产生的体增热可以忽略不计,因此,脂肪产品本身的消化能约等于代谢能。

1.5.5 经济效益分析

根据脂肪粉价格、奶价和产奶量,分别计算脂肪产品成本、产奶收益和试验组总收益,计算公式如下:

产奶收益(元/d)=产奶量(kg/d)×奶价(元/kg);

试验组总收益(元/d)=产奶收益差值(元/d)+脂肪产品成本差值(元/d)。

式中:奶价按照广州市当季牛奶市场价格4.60元/kg计算;脂肪产品成本差值为0.26元/d。

1.6 数据统计分析

采用SPSS 22.0软件对试验数据进行配对t检验分析,结果数据采用平均值和均值标准误(SEM)或“平均值±标准差”形式表示,P<0.05表示差异显著。

2 结果与分析

2.1 不同脂肪酸组成饲粮对奶牛生产性能和乳成分的影响

由表3可知,在整个试验期间,对照组奶牛平均产奶量为34.86 kg/d,而试验组则为35.63 kg/d,2组间差值为0.77 kg/d,未达到统计学显著水平(P=0.291)。然而,在泌乳高峰期,试验组平均产奶量显著高于对照组(P=0.018),分别为36.56和35.23 kg/d,增幅达3.78%。这一结果表明,脂肪酸平衡脂肪产品可能对奶牛在泌乳高峰期的产奶能力具有促进作用。此外,试验组泌乳中后期产奶量下降的趋势较对照组更为平缓(图1),这可能与脂肪酸平衡脂肪产品提供的持续能量供应有关。DMI数据显示,2组间无显著差异(21.24 kg/d vs 21.34 kg/d)(P=0.821),提示产奶量的提升与脂肪补充对瘤胃健康和能量代谢的改善密切相关。试验组乳脂率较对照组高(4.13% vs 3.88%),但差异未达到显著水平(P=0.276)。饲料转化率是衡量奶牛生产效益的重要指标之一,试验组奶料比显著高于对照组(P=0.043),这表明脂肪酸平衡脂肪产品可能通过促进脂肪酸消化吸收和同化利用来提高ECM产量,从而提升饲料转化率。
表3 不同脂肪酸组成饲粮对奶牛生产性能和乳成分的影响

Table 3 Effects of diets with different fatty acid composition on performance and milk composition of dairy cows

项目
Items		 对照组
Control
group		 试验组
Experimental
group		 均值标准误
SEM		 P值
P-value
干物质采食量 DMI/(kg/d) 21.24 21.34 0.447 0.821
奶料比 Milk to feed ratio 1.74b 1.84a 0.172 0.043
产奶量 Milk yield/(kg/d) 34.86 35.63 0.542 0.291
泌乳高峰期产奶量 Milk yield during peak lactation/(kg/d) 35.23b 36.56a 0.342 0.018
泌乳中后期产奶量 Milk yield during mid and late lactation/(kg/d) 35.28 35.58 0.821 0.273
全期ECM产量 ECM yield during the whole period/(kg/d) 37.34 39.32 2.396 0.162
乳脂率 Milk fat percentage/% 3.88 4.13 0.234 0.276
乳蛋白率 Milk protein percentage/% 3.16 3.16 0.097 0.864
乳糖率 Milk lactose percentage/% 4.57 4.56 0.151 0.887
非脂固形物 Nonfat solid/% 8.53 8.51 0.211 0.741

同行数据肩标无字母表示差异不显著(P>0.05),不同小写字母表示差异显著(P<0.05)。表4、表6和表7同。

In the same row, values with no letter superscripts mean no significant difference (P>0.05), while with different small letter superscripts mean significant difference (P<0.05). The same as Table 4, Table 6 and Table 7.

图1 不同脂肪酸组成饲粮对奶牛泌乳中后期产奶量的影响

Fig.1 Effects of diets with different fatty acid composition on milk yield of dairy cows during mid and late lactation

2.2 不同脂肪酸组成饲粮对牛奶风味的影响

由表4可知,试验组牛奶中各风味物质含量及风味物质总含量均高于对照组,虽然均未达到统计学显著水平(P>0.05),但这些风味物质含量的提高可能改善牛奶风味。由表5可知,试验组牛奶在浓郁度、奶香度、滋味纯正度和回味甜味方面评分均优于对照组。其中,试验组牛奶的浓郁度评分为71.0分,高于对照组的65.0分;奶香度评分为78.0分,略高于对照组的77.0分。
表4 不同脂肪酸组成饲粮对牛奶风味物质含量的影响

Table 4 Effects of diets with different fatty acid composition on flavor compound contents%

项目
Items		 对照组
Control
group		 试验组
Experimental
group		 均值标准误
SEM		 P值
P-value
丁酸乙酯 Ethyl butyrate 1.12 1.29 0.072 0.471
己酸乙酯 Ethyl hexanoate 0.94 1.03 0.024 0.332
乙醛 Ethanal 0.17 0.26 0.011 0.191
己醛 Hexanal 0.33 0.40 0.013 0.187
丙酮 Propanone 0.30 0.32 0.018 0.781
1-辛烯-3-酮 1-octen-3-one 1.12 1.29 0.078 0.171
合计 Total 3.98 4.59 0.022 0.163
表5 不同脂肪酸组成饲粮对牛奶风味评分的影响

Table 5 Effects of diets with different fatty acid composition on flavor scores in milk分

项目
Items		 对照组
Control
group		 试验组
Experimental
group
浓郁度 Intensity 65.0 71.0
奶香度 Milk aroma intensity 77.0 78.0
滋味纯正度 Taste purity 65.0 67.5
回味甜味 Aftertaste sweetness 72.5 74.0

2.3 不同脂肪酸组成饲粮对牛奶脂肪酸组成的影响

由表6可知,试验组牛奶中丁酸(C4∶0,P=0.018)、肉豆蔻油酸(C14∶1,P=0.041)、硬脂酸(C18∶0,P=0.032)和不饱和脂肪酸(UFA,P=0.021)含量显著高于对照组。这一结果表明,脂肪酸平衡脂肪产品通过优化饲粮中脂肪酸的比例,促进了乳腺对长链脂肪酸的摄取,有助于牛奶中风味物质的形成。
表6 不同脂肪酸组成饲粮对牛奶脂肪酸组成的影响

Table 6 Effects of diets with different fatty acid composition on fatty acid composition in milk

项目
Items		 对照组
Control
group		 试验组
Experimental
group		 均值标准误
SEM		 P值
P-value
丁酸 C4∶0/% 1.09b 1.52a 0.091 0.018
己酸 C6∶0/% 1.24 1.16 0.033 0.143
辛酸 C8∶0/% 0.86 0.84 0.024 0.576
癸酸 C10∶0/% 2.18 2.14 0.045 0.634
十一烷酸 C11∶0/% 0.19 0.20 0.032 0.699
月桂酸 C12∶0/% 2.73 2.71 0.081 0.841
十三烷酸 C13∶0/% 0.19 0.18 0.012 0.782
肉豆蔻酸 C14∶0/% 9.38 9.55 0.165 0.503
肉豆蔻油酸 C14∶1/% 0.66b 0.74a 0.022 0.041
十五烷酸 C15∶0/% 1.15 1.12 0.041 0.702
棕榈酸 C16∶0/% 34.00 34.37 0.364 0.511
棕榈油酸 C16∶1/% 1.63 1.64 0.021 0.712
十七烷酸 C17∶0/% 0.71 0.70 0.012 0.598
十七碳烯酸 C17∶1/% 0.22 0.25 0.021 0.441
硬脂酸 C18∶0/% 10.90b 11.90a 0.217 0.032
反式油酸 C18∶1n9t/% 2.05 1.99 0.164 0.812
油酸 C18∶1n9c/% 22.36 22.50 0.636 0.893
亚油酸 C18∶2n6c/% 2.99 3.07 0.089 0.546
α-亚麻酸 C18∶3n3/% 0.25 0.27 0.013 0.271
二十一烷酸 C21∶0/% 0.34 0.37 0.012 0.102
不饱和脂肪酸 UFA/% 30.46b 32.90a 1.031 0.021
饱和脂肪酸 SFA/% 66.74 68.15 0.682 0.221
不饱和脂肪酸/饱和脂肪酸 UFA/SFA 0.43b 0.47a 0.012 0.011
ω-6多不饱和脂肪酸 ω-6 PUFA/% 3.18 3.36 0.111 0.323
ω-3多不饱和脂肪酸 ω-3 PUFA/% 0.26b 0.28a 0.012 0.022
ω-6多不饱和脂肪酸/ω-3多不饱和脂肪酸 ω-6 PUFA/ω-3 PUFA 12.71 12.77 0.181 0.831

%是指占总脂肪酸的比例。

% referred to the proportion of total fatty acids.

2.4 不同脂肪酸组成饲粮对奶牛养分表观消化率和脂肪产品代谢能的影响

由表7可知,试验组奶牛EE表观消化率为78.09%,高于对照组的74.91%,但差异不显著(P>0.05)。用套算法测得的商用脂肪产品的消化率为78.04%,而脂肪酸平衡脂肪产品的消化率为93.12%,2种脂肪产品间存在显著差异(P=0.014)。结合粪筛结果,试验组粪便中未消化的脂肪颗粒数量明显少于对照组,表明脂肪酸平衡脂肪产品通过乳化、抗氧化和过瘤胃包被技术显著提高了脂肪的消化率。根据脂肪产品总能和消化率数据计算脂肪产品的代谢能,脂肪酸平衡脂肪产品的代谢能为7.42 Mcal/kg(1 Mcal≈4.184 MJ),而商用脂肪产品的代谢能为7.46 Mcal/kg,两者无显著差异(P>0.05)。
表7 不同脂肪酸组成饲粮对奶牛养分表观消化率和脂肪产品代谢能的影响

Table 7 Effects of diets with different fatty acid composition on nutrient apparent digestibility and metabolizable energy of fat products in dairy cows

项目
Items		 对照组
Control group		 试验组
Experimental group		 P值
P-value
干物质 DM/% 68.33±3.01 67.33±3.18 0.884
粗蛋白质 CP/% 66.34±6.56 67.14±4.39 0.728
中性洗涤纤维 NDF/% 37.28±5.80 38.74±4.84 0.527
酸性洗涤纤维 ADF/% 32.21±7.55 32.98±7.46 0.806
粗脂肪 EE/% 74.91±9.03 78.09±7.56 0.361
脂肪产品消化率 Digestibility of fat products/% 78.04±2.65b 93.12±3.14a 0.014
脂肪产品代谢能 Metabolizable energy of fat products/(Mcal/kg) 7.46±1.48 7.42±1.92 0.901

1Mcal≈4.184 MJ。

2.5 经济效益分析

由表8可知,虽然试验组所用的脂肪酸平衡脂肪产品EE含量为75%,低于对照组商用脂肪产品的95%,但其因消化率高于商用脂肪产品,所提供的有效能量与对照组相一致,所以用油少而具有成本优势(10.0元/kg vs 10.8元/kg),即试验组比对照组节省0.26元/d。此外,脂肪酸平衡脂肪产品在乳化、抗氧化和过瘤胃处理方面的技术创新使其在实际应用中表现出更高的性价比。根据产奶量数据,试验组每头奶牛每天比对照组多产0.77 kg牛奶,按照广州市当季牛奶市场价格4.60元/kg计算,可增收3.54元/d;加上脂肪产品节约的0.26元/d,试验组总收益较对照组提高3.80元/d。这一结果表明,脂肪酸平衡脂肪产品不仅提升了奶牛的生产性能和牛奶品质,还为牧场带来了可观的经济收益。
表8 经济效益分析

Table 8 Economic benefit analysis元/d

项目
Items		 对照组
Control
group		 试验组
Experimental
group
脂肪产品成本 Fat product cost 3.56 3.30
产奶收益 Milk income 160.36 163.90
总收益 Total income 3.80

3 讨论

3.1 脂肪酸平衡脂肪产品对奶牛生产性能的提升机制

脂肪酸平衡脂肪产品在奶牛生产性能中的提升作用可能通过多种机制实现,其中能量供应和瘤胃健康是关键因素[1]。研究表明,脂肪粉作为一种高能量密度的饲料添加剂,能够有效缓解泌乳高峰期奶牛的能量负平衡问题[12-13]。本研究中,试验组奶牛在泌乳高峰期的产奶量显著高于对照组,这可能与脂肪酸平衡脂肪产品提高饲粮能量密度有关。此外,脂肪酸平衡脂肪产品的乳化技术和过瘤胃及微粒化工艺进一步提高了脂肪的消化率,减少了瘤胃酸中毒的风险,为奶牛提供了更稳定、更高效的能量来源。乳脂率的提升可能与试验组饲粮棕榈酸和油酸的合理比例有关,这些脂肪酸通过调节瘤胃发酵模式和乳腺脂肪酸摄取,促进了乳脂合成[12]。结合前人研究成果[14-15],脂肪酸平衡脂肪产品通过优化能量供应和改善瘤胃环境,为奶牛生产性能的提升奠定了坚实基础。与此同时,饲粮脂肪酸的组成对奶牛生产性能的影响也不容忽视。例如,棕榈酸、油酸、亚麻酸(C18∶3)等核心脂肪酸不仅具有较高的代谢能值,还能通过合理的脂肪酸组成以及饱和脂肪酸与不饱和脂肪酸的比例来促进脂肪的消化吸收和同化[13,16]。本试验结果表明,试验组奶牛的饲料转化率(奶料比)显著高于对照组,这可能与脂肪酸平衡脂肪产品中棕榈酸和油酸的合理配比有关。胰岛素是奶牛体内能量分配调节剂,而棕榈酸和油酸比例对奶牛不同泌乳阶段乳腺和脂肪组织对胰岛素的敏感性具有调节作用。研究表明,饲喂棕榈酸会显著提高神经酰胺及其糖基化形式的水平,倾向于提高脂肪等组织对胰岛素的敏感性,使更多能量或营养物质分配到乳腺中用于产奶,在泌乳高峰期补充棕榈酸对产奶量和乳脂率都有提高作用[17-19]。而在泌乳中后期补充油酸则会促进胰岛素分泌,有助于恢复能量平衡、改善体况并支持繁殖功能,更倾向于增加体重[20]。本试验结果与上述研究结果高度一致,即脂肪酸平衡脂肪产品在泌乳高峰期显著提高产奶量,在泌乳中后期提高产奶量的作用不明显但可延缓产奶量下降的速度,更有利于恢复奶牛体况。此外,脂肪酸平衡脂肪产品中复合抗氧化剂的协同作用也对奶牛生产性能和牛奶品质的提高产生积极影响。研究表明,维生素E等抗氧化剂的补充能够显著提高牛奶的乳脂和乳蛋白产量,同时改善饲料效率[21]。因此,脂肪酸平衡脂肪产品通过综合作用,实现了奶牛生产性能和牛奶品质的双提升[1]。

3.2 脂肪酸平衡脂肪产品对牛奶风味的改善机制

脂肪酸平衡脂肪产品对牛奶风味的改善作用主要与其对呈味脂肪酸代谢和风味物质合成的影响密切相关[22]。首先,短链脂肪酸(如丁酸、己酸等)是牛奶中重要的风味物质,其含量直接影响牛奶的奶香和脂肪香特征[10,23]。本研究中,试验组牛奶中己醛和1-辛烯-3-酮等风味物质含量高于对照组,这可能与脂肪酸平衡脂肪产品中不饱和脂肪酸的代谢有关[24]。值得注意的是,试验组牛奶中1-辛烯-3-酮含量的提高可能对奶牛青草香气的提升起到关键作用,这种香气与消费者对牛奶天然属性的感知密切相关[25]。牛奶风味评分结果显示,试验组牛奶在浓郁度和奶香度方面的评分表现优于对照组,进一步验证了脂肪酸平衡脂肪产品对牛奶风味的改善作用[8]。此外,试验组牛奶中饱和脂肪酸与不饱和脂肪酸的比例更加均衡,这改善了其营养价值;同时,其中的短链脂肪酸(如丁酸)不仅是奶香味的主要来源,还通过参与调节瘤胃上皮细胞的代谢功能,从而间接影响牛奶风味[26-27]。研究表明,油酸和亚麻酸等不饱和脂肪酸经过瘤胃处理后能够促进小肠对不饱和脂肪酸的消化吸收,瘤胃的健康可以促进纤维的消化以及乳脂前体物乙酸和丁酸的形成,从而提高乳脂率以及呈味脂肪酸和风味物质含量[28-30]。值得注意的是,脂肪酸平衡脂肪产品对牛奶风味的改善作用还可能与乳化剂溶血卵磷脂的使用有关。研究表明,磷脂和胆固醇对乳脂球膜的形成和稳定性至关重要[31],乳脂球膜中磷脂和胆固醇的含量决定了乳脂的稳定性和风味释放能力[27]。本研究发现,试验组牛奶中不饱和脂肪酸含量显著高于对照组,这可能有助于增强乳脂球膜的流动性,从而提高风味物质的释放效率。这一结果与文献中关于脂肪酸对牛奶风味影响的报道[27]一致。此外,脂肪酸平衡脂肪产品中复合抗氧化剂的使用对于稳定牛奶品质、防止脂质氧化产生异味也发挥了重要作用[32];同时,复合抗氧化剂如维生素E等对稳定牛奶品质、降低湿热条件下氧化反应改变牛奶风味的风险也起到关键作用[27]。

4 结论

综上所述,饲粮补充脂肪酸平衡脂肪产品不仅可以提高奶牛奶料比和泌乳高峰期产奶量,还能延缓泌乳中后期产奶量的下降,同时在改善牛奶风味方面具有积极作用;与商用脂肪产品相比,脂肪酸平衡脂肪产品更具性价比,能够提高南方规模化奶牛场经济效益。

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