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亚麻籽对肉羊体脂脂肪酸组成的影响

DOI: 10.3969/j.issn.1006-267x.2014.04.013

Keywords: 亚麻籽,肉羊,体脂,脂肪酸组成

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Abstract:

本试验旨在研究亚麻籽对肉羊体脂脂肪酸组成的影响。选取12只体重相近的1岁羯羊,随机分成4组,每组3个重复,每个重复1只羊,对照组采用基础饲粮(无亚麻籽),试验组饲喂的亚麻籽分别采用生粒、炒粒、粉碎3种不同的加工方式。试验包括3个连续的4×4拉丁方试验,亚麻籽添加水平分别为75、150和225g/d。试验期180d,每个拉丁方试验60d,其中分为4期,每期15d。试验期结束后屠宰,分别取尾油、板油、网油和皮下脂肪样品,检测各脂肪酸含量。结果表明:1)从亚麻籽加工方式的影响来看,n-6多不饱和脂肪酸(n-6PUFA)/n-3多不饱和脂肪酸(n-3PUFA)(n-6/n-3)为对照组(12.81)>粉碎组(4.72)>生粒组(3.21)>炒粒组(1.63),组间差异极显著(P<0.01)。2)从肉羊不同部位体脂脂肪酸组成的差异来看,n-6/n-3为皮下脂肪(3.64)>板油(3.52)>网油(3.05)>尾油(2.69),其中皮下脂肪与网油和尾油差异显著(P<0.05),板油与尾油差异显著(P<0.05)。综上所述,肉羊饲喂亚麻籽可显著强化体脂n-3PUFA营养特性,其中炒粒的加工方式效果最佳;尾油n-3PUFA营养价值和风味要显著高于网油和板油,最差的是皮下脂肪。

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