Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
School of Agriculture and Environment, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
J Dairy Sci. 2019 Jul;102(7):5883-5898. doi: 10.3168/jds.2018-15955. Epub 2019 May 10.
Lactose is the main carbohydrate in mammals' milk, and it is responsible for the osmotic equilibrium between blood and alveolar lumen in the mammary gland. It is the major bovine milk solid, and its synthesis and concentration in milk are affected mainly by udder health and the cow's energy balance and metabolism. Because this milk compound is related to several biological and physiological factors, information on milk lactose in the literature varies from chemical properties to heritability and genetic associations with health traits that may be exploited for breeding purposes. Moreover, lactose contributes to the energy value of milk and is an important ingredient for the food and pharmaceutical industries. Despite this, lactose has seldom been included in milk payment systems, and it has never been used as an indicator trait in selection indices. The interest in lactose has increased in recent years, and a summary of existing information about lactose in the dairy sector would be beneficial for the scientific community and the dairy industry. The present review collects and summarizes knowledge about lactose by covering and linking several aspects of this trait in bovine milk. Finally, perspectives on the use of milk lactose in dairy cattle, especially for selection purposes, are outlined.
乳糖是哺乳动物乳汁中的主要碳水化合物，它负责维持乳腺中血液和肺泡腔之间的渗透平衡。它是主要的牛奶奶体固体，其在乳汁中的合成和浓度主要受乳房健康以及奶牛的能量平衡和代谢的影响。由于这种乳成分与多种生物和生理因素有关，因此文献中有关乳乳糖的信息从化学性质到遗传关联性以及与可能用于育种目的的健康特征的遗传关联都有所不同。此外，乳糖有助于牛奶的能量值，并且是食品和制药行业的重要成分。尽管如此，乳糖在牛奶支付系统中很少被包括在内，并且从未被用作选择指数中的指示性状。近年来，人们对乳糖的兴趣有所增加，对乳品行业中有关乳糖的现有信息进行总结将对科学界和乳品行业有益。本综述通过涵盖和链接牛奶奶糖的几个方面，收集和总结了有关乳糖的知识。最后，概述了在奶牛中使用乳乳糖的观点，特别是在选择方面。
