中甸牦牛、迪庆黄牛和犏牛的乳的主要营养成分比较

Comparison of the Major Nutritional Components of Milk from Zhongdian Yak, Diqing Yellow Cattle and Cattle-Yak

摘要:

用Combi Foss FT+乳成分、体细胞联用仪测定放牧条件下的中甸牦牛、迪庆黄牛和犏牛的乳的主要营养成分，并与同期舍饲条件下的荷斯坦牛、西门塔尔牛和云岭牛的乳营养成分比较。结果显示：中甸牦牛、迪庆黄牛和犏牛的乳脂肪、乳蛋白质、乳糖和总固形物的质量分数分别为6.24%、4.95%、4.97%、20.11%， 6.75%、4.52%、4.95%、19.91%和7.80%、4.60%、4.98%、20.85%，比较各乳营养成分含量差异不显著 （P >0.05）；中甸牦牛、迪庆黄牛和犏牛的乳脂肪、乳蛋白质和总固形物的含量高于荷斯坦牛、西门塔尔牛和云岭牛的（P<0.01）；中甸牦牛、迪庆黄牛和犏牛的乳糖质量分数也分别比云岭牛的高0.65%、0.63%和0.66%（P<0.01），与荷斯坦牛和西门塔尔牛的相近 （P >0.05）；乳成分中的蛋白质含量与脂肪、总固形物含量，脂肪含量与总固形物含量之间均存在显著的正相关（P<0.01）。表明在放牧或放牧+适当补饲条件下，高原型牛种的中甸牦牛、迪庆黄牛及其杂种犏牛的乳的营养价值高，是高品质的乳营养资源，具有开发高附加值的高原特色乳制品的前景。

Abstract:

The major nutritional components in milk from Zhongdian yak（ZY），Diqing yellow cattle（DYC） and cattle-yak（CY） were analyzed by CombiFossTM FT+，a combination instrument consisting of the MilkoScanTM FT+ and the FossomaticTM FC for the determination of milk components. These nutritional components were compared with those from Holstein，Simmental and Yunling cattle bred under the same shed conditions. The results indicated that the contents of milk fat，protein，lactose and total solids were 6.24%，4.95%，4.97% and 20.11% for ZY，6.75%，4.52%，4.95% and 19.91% for DCY，and 7.80%，4.60% and 20.85% for CY. The differences of various milk nutrients for ZD，DYC and CY were not significant （P>0.05）. The contents of fat，protein and total solids in ZY，DYC and CY were significantly higher than those from Holstein，Simmental and Yunling cattle （P<0.01）. The lactose content for ZY，DYC and CY，which was comparative with that of Holstein and Simmental （P>0.05），was significantly higher than that of Yunling cattle （P<0.01），and the exact increment was 4.97%，4.98% and 4.95%，respectively. The positive correlations between the contents of protein and fat or total solids，as well as the contents between fat and total solids，were significant （P<0.01）. The milk of ZY，DYC and CY bred under condition of grazing or grazing accompanied with appropriate supplementary feeding is of high nutritional value，which is a nutrient dairy resource of high quality with a promising prospect of developing into high value-added products with plateau characteristic.