Horst R L, Goff J P, Reinhardt T A, Buxton D R
USDA, Agricultural Research Service, National Animal Disease Center, Ames, IA 50010-0070, USA.
J Dairy Sci. 1997 Jul;80(7):1269-80. doi: 10.3168/jds.S0022-0302(97)76056-9.
Milk fever is a complex metabolic disorder that occurs at the onset of lactation. Clinical symptoms of this disease include inappetence, tetany, inhibition of urination and defecation, lateral recumbency, and eventual coma and death if left untreated. The hallmark of this disease is severe hypocalcemia, which probably accounts for most of the clinical signs associated with a milk fever episode. Several factors have been consistently associated with increased incidence of milk fever, including parturition and initiation of lactation, advancing age, breed, and diet. Of the various methods used in attempts to control the disease, the most progress has been made in dietary management. Until recently, most attention has focused on manipulating the levels of dietary calcium to control milk fever incidence; results, however, have been inconsistent, except for those diets containing very low (8 to 10 g/d) concentrations of Ca. During the past decade, there has been renewed interest and research in the use of dietary anions (Cl- and SO4(2-) in controlling milk fever. An outgrowth of this research has been the surprising realization that dietary K is significant (perhaps more significant than Ca) in determining the susceptibility of dairy cows to milk fever. This knowledge has expanded the understanding of the pathogenesis of milk fever and has focused attention on research designed to study methods for neutralizing the detrimental effects of dietary K excess on periparturient animal health. This report discusses various practical strategies and potential research areas for managing the dietary forage components to minimize the effects of K on milk fever incidence.
乳热症是一种发生在泌乳开始时的复杂代谢紊乱疾病。该疾病的临床症状包括食欲不振、抽搐、排尿和排便抑制、侧卧，如果不治疗最终会昏迷和死亡。这种疾病的标志是严重的低钙血症，这可能是与乳热症发作相关的大多数临床症状的原因。几个因素一直与乳热症发病率增加有关，包括分娩和泌乳开始、年龄增长、品种和饮食。在试图控制该疾病的各种方法中，在饮食管理方面取得的进展最大。直到最近，大多数注意力都集中在控制饮食钙水平以控制乳热症发病率上；然而，结果并不一致，除了那些钙浓度非常低（8至10克/天）的饮食。在过去十年中，人们对使用饮食阴离子（Cl-和SO4(2-)）控制乳热症重新产生了兴趣并进行了研究。这项研究的一个成果是令人惊讶地认识到，饮食钾在决定奶牛对乳热症的易感性方面很重要（可能比钙更重要）。这一知识扩展了对乳热症发病机制的理解，并将注意力集中在旨在研究中和饮食钾过量对围产期动物健康的有害影响的方法的研究上。本报告讨论了管理日粮草料成分以尽量减少钾对乳热症发病率影响的各种实际策略和潜在研究领域。
