全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

饲粮n-6/n-3多不饱和脂肪酸比例对鹅肌肉脂肪酸组成的影响

DOI: 10.3969/j.issn.1006-267x.2012.02.011

Keywords: 多不饱和脂肪酸,n-6/n-3PUFA比例,肌肉,脂肪酸组成

Full-Text   Cite this paper   Add to My Lib

Abstract:

本文旨在探讨饲粮n-6/n-3多不饱和脂肪酸(PUFA)比例对扬州鹅肌肉脂肪酸组成的影响。试验选取160只健康、体重接近的21日龄扬州鹅,随机分成4组,分别饲喂n-6/n-3PUFA比例为12∶1、9∶1、6∶1及3∶1的饲粮,于70日龄时取胸肌和腿肌,进行脂肪酸组成的测定。结果表明:1)在胸肌中,亚油酸的含量9∶1组显著高于3∶1组(P<0.05),而与其他各组之间无显著差异(P>0.05);α-亚麻酸的含量3∶1组显著高于6∶1和9∶1组(P<0.05),极显著高于12∶1组(P<0.01)。2)在腿肌中,亚油酸的含量12∶1和6∶1组均显著高于3∶1组(P<0.05),而与9∶1组无显著差异(P>0.05);α-亚麻酸的含量3∶1组显著高于6∶1组(P<0.05),极显著高于12∶1和9∶1组(P<0.01)。综上所述,鹅肌肉中n-6/n-3PUFA比例随饲粮中该比例的下降而下降,并以3∶1组最低,但除12∶1组的腿肌n-6/n-3PUFA比例较高外,其他各组比例均在世界卫生组织推荐的适于人体健康的(6∶1)~(10∶1)的比例范围内。

References

[1]  余文三.多不饱和脂肪酸的研究概况[J].国外医学:卫生学分册,1998(6):359-362.
[2]  蒋汉明,张凤珍,翟静,等.ω-3多不饱和脂肪酸与人类健康[J].预防医学论坛,2005(1):65-69.
[3]  苏晓鸥.脂肪对鸡肉品质的影响[J].中国饲料,1995(22):22-23.
[4]  SHANG X G, WANG F L, LI D F. Effect of dietary conjugated linoleic acid on the fatty acid composition of egg yolk, plasma and liver as well as hepatic stearoyl-coenzyme A desaturase activity and gene expression in laying hens[J]. Poultry Science, 2005, 84(12):1886-1892.
[5]  RESPO N, ESTEVE-GARCIA E. Nutrient and fatty acid deposition in broilers fed different dietary fatty acid profiles[J]. Poultry Science, 2002, 81(10):1533-1542.
[6]  GATLIN L A, SEE M T, HANSEN J A. The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition[J]. Journal of Animal Science, 2002, 80:1606-1615.
[7]  齐珂珂.日粮ω-6/ω-3比例对肉鸡脂肪酸组成及肉品质的影响.博士学位论文.北京:中国农业科学院,2009.
[8]  DE ALMEIDA J C, PERASSOLOM S, CAMARGO J L, et al. Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil[J]. Brazilian Journal of Pharmaceutical Sciences, 2006, 42(1):109-117.
[9]  BARROETA A C. Nutritive value of poultry meat: relationship between vitamin E and PUFA[J]. World’s Poultry Science Journal, 2007, 63(6):277-284.
[10]  SALAMATDOUSTNOBAR R. Turkey breast meat change of EPA and DHA fatty acids content during fed canola oil[J]. Global Veterinaria, 2010, 5(5):264-267.
[11]  RYMER C, GIBBS R A, GIVENS D I. Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids[J]. Poultry Science, 2010, 89:150-159.
[12]  张曼,周光宏,徐幸莲.脂肪酸对肉类品质的影响[J].肉类工业,2004,283(11):12-14.
[13]  林树茂,李海华,钟赛意.不同禽类肌肉脂肪酸组成的比较研究[J].中国畜牧杂志,2004(12):18-20.
[14]  李凤娜,王继成,陈晓安,等.猪肉品质及其影响因素的研究概况[J].肉类研究,2006(7):46-50.
[15]  SHAHIDI F.肉制品与水产品的风味[M].李洁,朱国斌,译.北京:中国轻工业出版社,2001.
[16]  张巧娥,敖长金.影响羊肉脂肪酸组成的因素[J].畜牧与兽医,2007(3):19-21.
[17]  HAROFOT C G. Lipid metbaolism in the rumen[M]//CHRISTIE W W. Lipid metabolism in ruminant animals. New York: Pergamon Press, 1981:21.

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133