牛奶、驼奶和驴奶营养特性与适应性进化的研究进展

doi:10.12377/1671-4393.25.11.09

摘要/Abstract

摘要： 随着对奶产品多样性和营养价值的重视,牛奶、驼奶和驴奶的研究逐渐深入。其营养价值和特征性成分成为评估奶产品质的重要指标。本综述从蛋白质、脂肪、矿物质和维生素以及生物活性成分的角度,综合分析了牛奶、驼奶和驴奶的独特营养特性和健康效应;并深入探讨了奶中特征成分与生物进化和环境适应机制的联系,以及其对幼崽生长发育的潜在益处。本研究为奶品行业提供了新的理论视角,对开发更具营养价值和功能特性的奶制品具有重要意义。

关键词: 奶, 营养成分, 特征成分, 适应性进化

Abstract: As the significance of dairy diversity and nutritive value garners increased attention,research into bovine milk,camel milk,and donkey milk has progressed with depth. The nutritional profile and characteristic constituents of dairy products are pivotal metrics for dairy quality assessment. This comprehensive review elucidated the distinct nutritional attributes and health implications of bovine milk,camel milk,and donkey milk,examining the proteins,lipids,mineral and vitamin compositions,and bioactive components. Furthermore,it explored the nexus between the characteristic constituents of milk,mechanisms of biological evolution,environmental adaptability,and their potential beneficial effects on the growth and development of offspring. This investigation furnished the dairy sector with novel theoretical insights and holds substantial significance for the innovation of dairy products with enhanced nutritional and functional profiles.

Key words: milk, nutritional composition, characteristic constituents, adaptive evolution

任薇, 孟璐, 王加启, 郑楠. 牛奶、驼奶和驴奶营养特性与适应性进化的研究进展[J]. 中国乳业, 2025, 0(11): 71-81.

REN Wei, MENG Lu, WANG Jiaqi, ZHENG Nan. Research Progress on the Nutritional Characteristics and Adaptive Evolution of Milk,Camel Milk,and Donkey Milk[J]. China Dairy, 2025, 0(11): 71-81.

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