摘要
山羊乳和绵羊乳因其独特的营养价值和健康益处而受到消费者的青睐。本文通过综合比较分析,探讨了山羊乳和绵羊乳在蛋白质、脂肪、乳糖、氨基酸、脂肪酸、矿物质、维生素和低聚糖等关键营养成分的差异。此外,还分析了品种、泌乳期、胎次、饲养管理、地理区域和季节变化等因素对羊乳营养成分的具体影响。本文为进一步了解山羊乳和绵羊乳的营养价值提供科学依据,为乳制品生产工艺优化提供参考,促进消费者对健康食品的科学认知,推动乳制品行业的可持续发展。
Goat milk and sheep milk have gained consumer preference due to their unique nutritional values and health benefits.This paper conducts a comprehensive comparative analysis to explore the differences in key nutrients such as protein,fat,lactose,amino acids,fatty acids,minerals,vitamins and oligosaccharides between goat milk and sheep milk.Additionally,the study examines the specific impacts of factors such as breed,lactation period,parity,feeding management,geographical region and seasonal variations on the nutritional components of milk.The research provides a scientific basis for further understanding the nutritional value of goat and sheep milk,offers references for the production and marketing strategies of the dairy industry,and provides comprehensive nutritional information for consumers,promoting a scientific understanding of healthy foods and supporting the sustainable development of the dairy industry.
作者
杨亚新
刘慧敏
孟璐
郑楠
YANG Yaxin;LIU Huimin;MENG Lu;ZHENG Nan(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;Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Animal Sciences of Shanxi Agricultural University,Jinzhong 030801,China)
出处
《动物营养学报》
北大核心
2025年第4期2211-2224,共14页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家重点研发计划(2022YFD1600101)
新疆维吾尔自治区重大科技专项(2022A02006)
中国农业科学院科技创新工程(ASTIP-IAS12)
中央级公益性科研院所基本科研业务费专项(2024-YWF-ZX-09,2024-YWF-ZX-10)
河北省现代农业产业技术体系奶牛创新团队三期建设项目(HBCT2024230206)。
关键词
山羊乳
绵羊乳
营养成分
比较研究
影响因素
goat milk
sheep milk
nutritional components
comparative study
influence factors
