驴乳与其他乳营养物质组分差异分析及其开发展望     

佟满满  闫素梅 《中国农业大学学报》2022,27(11):117-129

为比较驴乳与马乳、人乳、牛乳及羊乳营养物质组分差异,并了解驴乳目前的开发现状,本研究整理了相关文献并进行总结分析。结果表明:1)驴乳与人乳最接近。相对于牛乳和羊乳,驴乳具有高乳糖、低乳蛋白、低乳脂、钙磷比平衡、V_C和V_D丰富的特点。溶菌酶含量高是驴乳最大的特点。驴乳中乳清蛋白比例高,且富含对人体有益的n3-PUFA与n6-PUFA。驴乳与马乳较为相近,最大差异在于驴乳蛋白质含量更低,更接近于人乳。而与人乳相比,驴乳最大的不同则在于其更低的乳脂含量。2)驴乳具有抗菌、抗炎、抗氧化、抗肿瘤、防治心血管疾病等生物活性,同时具备良好的加工特性,在各国各民族历史中广泛使用,在民间医用盛行,具有广阔的应用价值和市场潜力。然而,驴乳开发在技术、规模、市场上仍有许多不足,有广泛的发展空间。实现产业规模化,扩大饲养量,提高泌乳量以及尽早地建立健全行业标准是实现驴乳市场潜力需要考虑和解决的问题。综上,驴乳具有很高的营养价值且生物活性丰富,其市场潜力巨大然而发展相对滞后,其研究、开发与推广有待加强。  相似文献   

牛奶中微量硫氰酸钠含量的检测     

李富兰 《贵州农业科学》2015,(6)

为快速、简便的测定牛奶中硫氰酸,保证牛奶的质量,采用硫酸铁铵分光光度法测定牛奶中硫氰酸钠的含量。结果表明:硫氰酸钠含量在0~16.00μg/mL,服从朗伯!比耳定律,该络合物在462nm处具有最大吸光度,相关系数r=0.999 8。加标回收率在99.0%~101.8%,方法操作简单、结果准确。  相似文献   

Effect of replacing time available for grazing with time available for eating maize silage and soyabean meal on milk yield and feeding behaviour in dairy cows   总被引：1，自引：0，他引：1  

O. Hernandez-Mendo  J. D. Leaver† 《Grass and Forage Science》2004,59(4):318-330

Low rates of herbage dry matter (DM) intake impose limits on total daily DM intake in grazing dairy cows. The objective of this study was to increase total daily DM intake and milk production by restricting daily time available for grazing (TAG) and replacing it with time available for eating a maize silage/soyabean meal (TAMS) diet indoors. The treatments (TAG + TAMS) were 20 + 0, 19 + 1, 10 + 10 and 5 + 15 h. Measurements were made of milk production, intake and feeding behaviour. The interactions of TAG + TAMS treatments with sward height (SH) and concentrate level (CL) were also examined. Two experiments, each lasting 42 days, were carried out in spring ( Experiment 1 ) and autumn ( Experiment 2 ) using forty‐eight and twenty‐four Holstein‐Friesian cows respectively. Treatments were arranged in a factorial design with TAG + TAMS treatments, SH ( Experiment 1 only) and CL as the independent variables and a TAG + TAMS of 20 h. Reducing TAG and increasing TAMS significantly reduced estimated herbage DM intake and significantly increased maize silage/soyabean meal intake in both experiments, but there were no significant main effects of TAG + TAMS treatments on milk yield (mean, 27·4 and 25·5 kg d^?1 for Experiments 1 and 2 respectively), and yield of milk constituents. Increasing SH ( Experiment 1 ) and CL ( Experiments 1 and 2 ) significantly increased milk yield. In Experiment 1 , there was a significant interaction between TAG + TAMS treatments and SH with the taller sward height of 8–10 cm and the 20 + 0 treatment having the highest milk yield (29·7 kg d^?1) and the 5 + 15 treatment the lowest (27·2 kg d^?1), whereas at the lower sward height of 4–6 cm, milk yield was lowest on the 20 + 0 treatment (25·5 kg d^?1) with the other three treatments being higher (mean, 26·9 kg d^?1). Replacing TAG with TAMS significantly increased liveweight gain in Experiment 1 but not in Experiment 2 . Estimated rates of intake of herbage were lower in the autumn experiment ( Experiment 2 , 9·6 g DM min ^?1) than in the spring experiment ( Experiment 1 , 29·4 g DM min ^?1) but rates of intake of maize silage were higher in the autumn (112·4 g DM min^?1) than in the spring (72·5 g DM min^?1). In conclusion, in spring the response to replacing TAG with TAMS was dependent on sward conditions with the highest milk fat plus protein yield being on the 20 + 0 treatment at the high sward height and on the 19 + 1 treatment at the low sward height. The high liveweight gain of the 5 + 15 treatment could be an important means of restoring body condition in grazing lactating cows. In autumn, intakes of herbage were low in spite of its high estimated nutritive value with all treatments having a similar level of performance.  相似文献   

酒精阳性牛乳脂肪球不稳定机理的研究   总被引：1，自引：0，他引：1  

刘景华  李艳  孔秀兰  朱永宁  阎凤周 《吉林农业大学学报》1993,(3)

本文从牛乳脂肪球的结构特点出发,从不同角度分析探讨了牛乳脂肪球的稳定性及其影响因素,为探讨酒精阳性乳的形成机理提供了理论依据。  相似文献   

桑叶发酵米乳的研制     

王世宽  郭春晓 《农产品加工．学刊》2006,(6):33-35,38

桑叶是食、药两用物品,富含l8种氨基酸、矿物质及黄酮类物质。以桑叶和糯米为原料,研制出一种具有保健功能的桑叶发酵米乳。对桑叶发酵米乳的稳定性和配方进行了探讨。  相似文献   

牛乳加热过程中的主要成分对其风味的影响   总被引：2，自引：0，他引：2  

杨楠 《农产品加工．学刊》2007,(6):81-83

牛奶在加热过程中,会产生许多新的物质,使乳的风味发生变化。综述了加热处理时,乳中蛋白质、脂肪、糖类的变化给风味带来的影响。  相似文献   

咖啡豆奶的研究     

江洪波  陈永法 《农产品加工．学刊》2006,(2):71-72,74

探讨了咖啡豆奶加工工艺,采用感官评定确定了咖啡豆奶的最佳生产条件,结果表明,采用3%的接种量,豆奶发酵最佳条件为:保加利亚乳杆菌和嗜热链球菌之比为1∶1,乳糖3%,发酵温度为43℃,发酵时间为6h;咖啡豆奶的最佳配方为:酸豆奶55mL,咖啡量0.5g,水45mL;稳定剂的添加量为黄原胶0.05%,羧甲基纤维素钠(CMC-Na)0.1%,海藻酸钠0.01%。  相似文献   

用BLUP法估计荷斯坦种公牛在武汉市奶牛场的育种植     

易建明  晏邦富等 《华中农业大学学报》2001,20(3):256-258

收集了武汉市牛奶公司八一奶牛场和武昌奶牛场的1995-1999年原产奶量数据，在进行305d产奶量校正后，采用动物模型BLUP原理和相应的计算机软件（PEST）对数据进行了统计分析，在模型中考虑的效应包括牛场、年度、季节、胎次、个体的育种值等，其中每年的季节是根据武汉市的特点，划分为3个阶段，计算得出了武汉市近年所用的荷斯坦种公牛的育种值，并据此对公牛进行了排序。  相似文献   

微波加热杀菌对牛乳品质的影响     

张仲欣  赵振峰 《农业工程技术:农产品加工》2007,(7):36-39

为了掌握微波加热杀菌对牛乳品质的影响,该文以牛乳层厚度和微波功率为试验因素、以营养成分的损失为指标进行了试验研究.研究的结论是:(1)牛乳的微波加热杀菌比水浴加热杀菌对乳中维生素C的影响要小.(2)牛乳层厚度和微波功率对乳脂肪的影响较为显著,而对乳蛋白质的影响均不显著.(3)牛乳层厚度越小,对乳脂肪的影响越小,随着牛乳层厚度的增加乳脂肪的损失增加,但越来越缓慢;微波功率越大,对乳脂肪的影响越小,基本呈直线下降.  相似文献   

羊奶乳清蛋白水解物的酶解制备     

张媛媛  张富新 《广西农业生物科学》2007,26(3):227-231

采用Alcalase与Flavourzyme两种酶对羊奶乳清蛋白进行水解,以水解度为指标,对两种酶单独使用及复合使用水解羊奶乳清蛋白的工艺条件进行了研究。试验结果显示:采用Alcalase与Flavourzyme复合水解羊奶乳清蛋白的效果较好,特别是采用先添加Flavourzyme后加入Alcalase进行水解,不仅能提高羊奶乳清蛋白的水解度,使其达到32.81%,而且对改善水解液的口感有较大的作用。  相似文献