| 日粮中脂肪酸对羊牛猪肉中长链多不饱和脂肪酸和共轭亚油酸的影响 |
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| 引用本文： | 韩正强,张志成.日粮中脂肪酸对羊牛猪肉中长链多不饱和脂肪酸和共轭亚油酸的影响[J].中国畜牧兽医,2006,33(4):9-12. |
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| 作者姓名： | 韩正强 张志成 |
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| 作者单位： | 金陵科技学院动物科学系,南京,210038 |
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| 摘 要： | 随着消费者健康意识的提高,越来越多的研究关注提高家养动物肉产品中多不饱和脂肪酸(PUFA)含量,尤其是n-3长链脂肪酸和共轭亚油酸(CLA)在羊、牛、猪肉肌内脂中的含量。研究结果表明通过添加鱼油或鱼粉能提高动物肉中n-3长链脂肪酸含量。富含亚麻油酸(LNA)的日粮能提高肉中LNA、二十碳五烯酸(EPA)和二十二碳五烯酸(DPA)水平,但大部分对肌肉中二十二碳六烯酸(DHA)水平没有影响。然而,在日粮中添加鱼油或鱼粉大部分能提高动物肌肉中DHA含量。大部分研究中提高n-3脂肪酸含量的同时n-6脂肪酸含量下降,这主要归因于试验组日粮中n-6脂肪酸降低。这样刚好可以使肉中两者比例更合理,但对多不饱和脂肪酸与饱和脂肪酸比例没什么影响。饲喂反刍动物富含n-3脂肪酸日粮(亚麻籽或加草料)、鱼油或富含LA的浓缩料可提高肌肉中c9t11CLA含量。牛肉、羊肉中c9t11CLA在总脂中含量介于0.2~1.0 g/100 g,不随营养因素提高到更高。相对应的,在单胃动物日粮中添加混合CLA油则显著提高CLA含量。
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| 关 键 词： | 共轭亚油酸 肌内脂 肉 多不饱和脂肪酸 |
| 文章编号： | 1671-7236（2006）04-0009-04 |
| 收稿时间： | 2005-09-19 |
| 修稿时间： | 2005-09-19 |
Effect of Dietary Fatty Acids on Incorporation of Long Chain Polyun Saturated Fatty Acids and Conjugated Linoleic Acid in Lamb, Beef and Pork Meat |
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| HAN Zhen-qiang,ZHANG Zhi-cheng.Effect of Dietary Fatty Acids on Incorporation of Long Chain Polyun Saturated Fatty Acids and Conjugated Linoleic Acid in Lamb, Beef and Pork Meat[J].China Animal Husbandry & Veterinary Medicine,2006,33(4):9-12. |
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| Authors: | HAN Zhen-qiang ZHANG Zhi-cheng |
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| Institution: | Department of Animal Science, Jinling Science and Technology College, Nanjing 210038, China |
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| Abstract: | Inspired by the health conscious consumer,several studies in meat producing domesticated animals have been completed that have aimed at increasing the polyunsaturated fatty acid content,and in particular the n-3 or-3 long chain fatty acids,as well as the conjugated linoleic acid(CLA) content in intramuscular fat of beef,lamb and pork meat.Increasing the n-3 content in animal meats can be achieved by including fish oil/fish meal in the diet(i.e.rich in eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA)),linseed(oil) and/or forages(i.e.rich in linolenic acid(LNA)).Diets rich in LNA result in an increased level of LNA,EPA and docosapentaenoic acid(DPA) in the meat,while in most cases no effect on intramuscular DHA level was observed.Increasing DHA contents in meat was mainly achieved when fish oil/fish meal was included in the animals diet.In most studies,an increased n-3 content in the intramuscular fat was accompanied with a decreased n-6 deposition,mainly due to a lower n-6 dietary supply between the treatments.This resulted in a more favourable n-6/n-3 ratio in the meat while the polyunsaturated fatty acid/saturated fatty acid(P/S) ratio was less affected..Attempts to increase the intramuscular c9t11CLA content was accomplished by feeding ruminants n-3 rich diets(linseed either or not in combination with grass(silage)),fish oil or high concentrate diets rich in linoleic acid(LA).The c9t11CLA content in beef and lamb meat varied between 0.2 and 1.0 g/100 g of total fatty acids and was not increased to a high extent by nutritional factors.In contrast,including CLA-oils consisting of several CLA isomers in the diet ofmonogastrics markedly increased the intramuscular CLA content. |
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| Keywords: | conjugated linoleic acid intramuscular fat meat n-6/n-3 ratio polyunsaturated fatty acids |
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