TMR中添加艾叶对乳风味的影响

本试验对4头泌乳奶牛采用4×4拉丁方试验设计,研究TMR中添加不同水平0g（头·d）、300g/（头·d）、600g/（头·d）、900g/（头·d）]艾叶对乳风味的影响,并采用GC-MS分析了艾叶中的主要挥发性活性物质及添加艾叶后乳中风味物质种类及含量。结果表明,在奶牛TMR中添加艾叶对奶牛的采食量及乳成分均无显著影响（P〉0.05）,当添加量为600g/（头·d）时,牛奶的色泽、异味感和甜味与对照组相比均有显著改善（P〈0.05）;艾叶挥发油中的主要化合物是苦艾醇、桉树脑、1R-α-蒎烯、蓝桉醇、3,3,6-三甲基-1,5-庚二烯-4-醇、石竹烯、莰醇等;添加艾叶组牛奶中能检测出艾叶中所特有的一些芳香性化合物,如丁香烯、丁香烯氧化物、桉树脑、苦艾醇、莰醇、香芹醇等,且这些化合物含量随着日粮中艾叶添加水平的增加而增加。结果显示,TMR饲料中添加适宜水平的艾叶600g/（头·d）]能提高奶产量,但未能起到改善乳风味的功效。

The Effect of Moxa Leaf Addition in TMR on Milk Flavor

Four lactating Chinese Holstein cows were arranged in a 4×4 Latin square to investgate the effect of addition of moxa leaf in TMR on the flavor of milk. In addition, the species and quantities of the volatile compounds which associated with the milk flawJr in moxa leaf and the milk were detected by GC-MS. The results showed that the addition of dried moxa leaf in TMR had no effect on intake and milk composition （P〉0.05）. At the addition of 600g/d of each cow, the milk color, milk sweetness and the peculiar smell were improved significantly （P〈0.05）. Some moxa leaf proper volatile compounds, including clove ene, propylene oxide, eucalyptus clove brain, bitter wormwood alcohol, kan alcohol, almost alcohol were detected in the milk of the cows in which diets dried mugwort leaf was added. And the concentrations of these dried moxa leaf proper volatile compounds in the milk were increased with the dried moxa leaf addition level increasing. These results indicated that the proper （600g/d of each cow） addition of the dried moxa leaf in the TMR improved the milk yield, but had no effect for improving milk flavor.