Differences in amino acids and nutritional value in milk from buffalo and dairy cow

LI Weiqi; CHU Chu; WEN Peipei; WANG Dongwei; ZENG Wenbing; YANG Liguo; LI Jianming; ZHANG Shujun

doi:10.13300/j.cnki.hnlkxb.2025.05.011

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Differences in amino acids and nutritional value in milk from buffalo and dairy cow

Animal science·Veterinary medicine | 更新时间：2026-11-05

- Differences in amino acids and nutritional value in milk from buffalo and dairy cow
- Journal of Huazhong Agricultural University Vol. 44, Issue 5, Pages: 107-117(2025)
- 作者机构：
  
  1.宁夏回族自治区畜牧工作站，银川 750000
  2.华中农业大学动物科学技术学院、动物医学院，武汉 430070
  3.湖北劲牛牧业有限公司，武汉430070
  4.河北省畜牧良种工作总站，石家庄 050000
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2025.05.011
  CLC： S823;TS252.7
- Received：27 September 2024，
  
  Published：15 September 2025
- 稿件说明：
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李委奇，褚楚，温佩佩，等.水牛奶和奶牛奶中的氨基酸差异分析及营养评价［J］.华中农业大学学报，2025，44（5）：107‐117.

LI Weiqi,CHU Chu,WEN Peipei,et al.Differences in amino acids and nutritional value in milk from buffalo and dairy cow[J].Journal of Huazhong Agricultural University,2025,44(05):107-117.
李委奇，褚楚，温佩佩，等.水牛奶和奶牛奶中的氨基酸差异分析及营养评价［J］.华中农业大学学报，2025，44（5）：107‐117. DOI： 10.13300/j.cnki.hnlkxb.2025.05.011.

LI Weiqi,CHU Chu,WEN Peipei,et al.Differences in amino acids and nutritional value in milk from buffalo and dairy cow[J].Journal of Huazhong Agricultural University,2025,44(05):107-117. DOI： 10.13300/j.cnki.hnlkxb.2025.05.011.

摘要

为探究水牛奶和奶牛奶中水解氨基酸和游离氨基酸的含量和组成，以30份水牛奶和70份奶牛奶为研究对象，使用氨基酸自动分析仪检测游离氨基酸和水解氨基酸含量。从组成、营养学评价、风味评价和药用评价4个方面对比水牛奶和奶牛奶的氨基酸差异。再以游离氨基酸和水解氨基酸的百分含量为输入变量，利用偏最小二乘判别分析（PLSDA）建立水牛奶和奶牛奶分类模型。研究结果显示，水牛奶和奶牛奶样品中游离氨基酸总量分别为120.93、 98.19 μg/g，水解氨基酸总量分别为4.21、2.95 g/100 g；水牛奶中16种水解氨基酸的绝对含量显著高于奶牛奶（

0.05），百分含量与奶牛奶相似；除Asp、Thr和Glu外，水牛奶中其他14种游离氨基酸绝对含量显著高于奶牛奶（

0.05），百分含量特征存在较大差异；水牛奶中鲜味和甜味氨基酸含量丰富，必需氨基酸、支链氨基酸和药用氨基酸等含量均显著高于奶牛奶（

0.05）；必需氨基酸/总氨基酸为40%，必需氨基酸/非必需氨基酸为76%，高于理想蛋白标准，表明水牛奶和奶牛奶蛋白均属于优质蛋白；水牛奶蛋白营养价值高于奶牛奶，在除婴儿外的人群氨基酸评分模式下，水牛奶蛋白质的氨基酸评分均高于100；物种判别模型准确率为100%。结果表明，水牛奶蛋白质价值高，富含调节奶风味的鲜味和甜味氨基酸，以及改善人类身体机能的必需氨基酸、支链氨基酸和药用氨基酸，综合开发利用的市场潜力巨大。此外，水牛奶和奶牛奶氨基酸组成各有特点，利用氨基酸特征可进行乳源真实性鉴别。

Abstract

The content of free amino acids （FAA） and hydrolytic amino acids （HAA） in 30 samples of buffalo milk an

d 70 samples of dairy cow milk were detected with an amino acid automatic analyzer to study the content and composition of FAA and HAA in buffalo milk and dairy cow milk. The differences in amino acid between buffalo milk and dairy cow milk were compared in terms of four aspects including the composition， nutritional evaluation， characteristics of flavor， and medicinal evaluation. A partial least squares discriminant analysis （PLSDA） was used to establish a classification model for buffalo milk and dairy cow milk with the percentage of FAA and HAA as input variables. The results showed that the total amount of FAA and HAA in buffalo milk and dairy cow milk was 120.93 μg/g and 98.19 μg/g， and 4.21 g/100 g and 2.95 g/100 g， respectively. The absolute content of 16 HAA in buffalo milk was significantly higher than that in dairy cow milk （

0.05）， and the percentage content was similar to that in dairy cow milk. The absolute content of other 14 FAA except for Asp， Thr and Glu in buffalo milk was significantly higher than that of dairy cow milk （

0.05）， with a big difference in the characteristics of the percentage content. Buffalo milk was rich in umami and sweet amino acids， with significantly higher content of essential amino acids （EAA）， branched chain amino acids （BCAA）， and medicinal amino acids （MAA） compared to that in dairy cow milk （

0.05）. The ratio of EAA total amino acids （TAA） and the ratio of EAA to non-essential amino acids （NEAA） was 40% and 76%， higher than the standard of ideal protein， indicating that proteins in both buffalo milk and dairy cow milk are high-quality proteins. The nutritional value of protein in buffalo milk was higher than that in dairy cow milk. The amino acid score of protein in buffalo milk was higher than 100 under the amino acid score model of the population except infants， with the accuracy of the species discrimination model of 100%. It is indicated that buffalo milk has high value of protein， rich in umami and sw

eet amino acids that regulate milk flavor， EAA， BCAA， and MAA that improve functions of human body， with great market potential for comprehensive development and utilization. In addition， the composition of amino acids in buffalo milk and dairy cow milk each has its own characteristics， and the characteristics of amino acids can be used to identify the authenticity of milk sources.

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references

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