CAJ | 학술논문

乳脂肪和乳蛋白含量是牛奶重要的品质指标，进入乳腺的乳蛋白前体物和乳脂肪前体物直接影响乳蛋白和乳脂肪的合成，而乳蛋白和乳脂肪在合成过程中摄取利用其前体物方面是否存在协同和/或竞争，乳成分前体物之间发挥最大协同作用的平衡模式和调控交汇点是探寻现有饲粮条件下影响乳蛋白和乳脂肪合成机理的限制性因素，也是优化乳腺内乳蛋白和乳脂肪合成进而改善乳品质的关键所在。本文旨在对近年来国内外相关研究进行分析的基础上，综述乳蛋白和乳脂肪在乳腺中合成的互作效应，以期推动这方面的进一步研究。
유지방화유단백함량시우내중요적품질지표，진입유선적유단백전체물화유지방전체물직접영향유단백화유지방적합성，이유단백화유지방재합성과정중섭취이용기전체물방면시부존재협동화/혹경쟁，유성분전체물지간발휘최대협동작용적평형모식화조공교회점시탐심현유사량조건하영향유단백화유지방합성궤리적한제성인소，야시우화유선내유단백화유지방합성진이개선유품질적관건소재。본문지재대근년래국내외상관연구진행분석적기출상，종술유단백화유지방재유선중합성적호작효응，이기추동저방면적진일보연구。
Milk fat and protein are important parameters for the quality of milk.Precursors of milk protein and fat entering the mammary gland directly influence the synthesis of milk protein and fat.Whether there is syner-gy or competition between milk protein and fat synthesis in utilizing those precursors and the balance model and regulation intersection of the milk precursors are the key points to investigate the synthesis mechanism of milk protein and fat in the mammary gland of cows fed under certain diet condition.They are also the key measures for optimization of milk protein and milk fat synthesis in the mammary gland for further improving milk quality of dairy cows.This paper studied recent domestic and foreign research, and reviewed the interaction of milk fat and protein synthesis in dairy cows mammary gland in order to promote further research on this area.