柑橘果肉对奶牛产奶性能的影响：荟萃分析

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2024-08-13 DOI:10.1016/j.fochms.2024.100216

Thomas Hartinger , Mubarik Mahmood , Ratchaneewan Khiaosa-ard

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引用次数: 0

摘要

考虑到可持续性和循环经济，柑橘浆可以成为一种常见的奶牛饲料。然而，对于在不影响牛奶性能的情况下可饲喂多少柑橘浆或可带来多少益处，目前还没有明确的指示。在我们的荟萃分析中，我们研究了不同柑橘浆添加量（即无（0 %）、低（0-10 %）、中（10-20 %）和高（20 %））对牛奶性能变量的影响。用柑橘果肉代替谷物增加了果胶和糖分，同时降低了淀粉。在低添加量下，柑橘浆可提高产奶量，但不影响采食量。在较高的添加量下，柑橘浆会降低采食量和产奶量，但在脂肪含量较高的情况下，牛奶的能量含量与不添加柑橘浆时相似。总之，柑橘浆是奶牛的良好能量来源，具有脂肪生成特性。我们鼓励在瘤胃和系统层面开展研究，以填补现有的知识空白。

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The impact of citrus pulp inclusion on milk performance of dairy cows: A meta-analysis

Considering sustainability and circular economy, citrus pulp could become a common dairy feedstuff. Yet, there is no clear indication of the amount of citrus pulp that can be fed without compromising milk performance or that could deliver benefits. In our meta-analysis, we investigated the impact of varying citrus pulp inclusion levels, i.e., no (0 %), low (>0–10 %), medium (>10–20 %), and high (>20 %), on milk performance variables. Replacing cereal grains with citrus pulp increased pectins and sugars while decreasing starch. At the low inclusion level, citrus pulp increased milk yield without affecting feed intake. At higher inclusion levels, citrus pulp reduced feed intake and milk yield but with higher fat contents, the milk energy content was similar to no inclusion. Concluding, citrus pulp is a good energy source with lipogenic properties in dairy cows. We encourage research to fill in the existing gap of knowledge at the rumen and systemic levels.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.