| 不同氧化程度猪油有效能值的测定 |
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| 引用本文： | 李力浪,张成,管武太,邓子潇,程林.不同氧化程度猪油有效能值的测定[J].动物营养学报,2017,29(8). |
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| 作者姓名： | 李力浪 张成 管武太 邓子潇 程林 |
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| 作者单位： | 华南农业大学动物科学学院,华农联佑饲用油脂研究中心,广州 510642 |
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| 基金项目： | 广东省教育部产学研项目，油脂研究专项 |
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| 摘 要： | 本试验旨在通过测定不同氧化程度猪油的消化能(DE)和代谢能(ME)值,为其在饲料中的应用提供基础数据。试验选取平均体重为(36.38±1.03)kg的杜×长×大三元杂交去势公猪8头,按照有重复的4×4拉丁方设计,饲喂4种饲粮,分别为基础饲粮、在基础饲粮中添加10%过氧化值(POV)为0.44 mmol/kg的新鲜猪油的试验饲粮(FL组)、在基础饲粮中添加10%POV为29.64 mmol/kg的氧化猪油的试验饲粮(OL_1组)以及在基础饲粮中添加10%POV为55.79 mmol/kg的氧化猪油的试验饲粮(OL_2组)。试验共分为4期,每期10 d,其中预试期5 d,正试期5 d。结果表明:与FL组猪油相比,OL_1和OL_2组猪油的DE值分别降低了4.62%(P0.05)和9.45%(P0.01),ME值分别降低了3.80%(P0.05)和9.63%(P0.01),能量表观消化率分别降低了4.06%(P0.05)和7.91%(P0.05),能量表观代谢率分别降低了3.23%(P0.05)和8.12%(P0.05)。由此得出,猪油氧化后会降低其DE和ME值,并降低能量的表观消化率和表观代谢率,且氧化程度越高,上述指标降幅越大。
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| 关 键 词： | 猪油 氧化猪油 消化能 代谢能 |
Determination of Effective Energy Values of Lard in Different Oxidation Degrees |
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| LI Lilang,ZHANG Cheng,GUAN Wutai,DENG Zixiao,CHENG Lin.Determination of Effective Energy Values of Lard in Different Oxidation Degrees[J].Acta Zoonutrimenta Sinica,2017,29(8). |
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| Authors: | LI Lilang ZHANG Cheng GUAN Wutai DENG Zixiao CHENG Lin |
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| Abstract: | This experiment was conducted to determine the digestible energy ( DE) and metabolizable energy ( ME) values of lard in different oxidation degrees, in order to provide a basic data for the application of lard in feed. In this experiment, a repeated 4 × 4 Latin square experimental design was applied using 8 Yorkshire × Landrace×Duroc boars with an average body weight of (36.38±1.03) kg. Four diets were prepared, and they were basal diet group, experimental diet which consisted of basal diet and 10% fresh lard peroxide value ( POV) was 0.44 mmol/kg] ( FL group) , experimental diet which consisted of basal diet and 10% oxidative lard ( POV was 29.64 mmol/kg) ( OL1 group) , and experimental diet which consisted of basal diet and 10%oxidative lard (POV was 55.79 mmol/kg) (OL2 group). The experiment was divided into 4 periods, and each period lasted for 10 days, including 5 days for preliminary trial period and 5 days for trial period. The re-sults showed that compared with the lard of FL group, the DE value of lard of OL1 and OL2 groups was de-creased by 4.62% ( P>0.05) and 9.45% ( P<0.01) , respectively, the ME value was declined by 3.80% ( P>0.05) and 9.63% (P<0.01), respectively, the apparent digestibility of energy was reduced by 4.06% (P>0.05) and 7.91% ( P<0.05) , respectively, and the apparent metabolic rate of energy was reduced by 3.23%( P>0.05) and 8.12% ( P<0.05) , respectively. In conclusion, oxidation reduces DE and ME values and the apparent digestibility and apparent metabolic rate of energy of lard, and the higher the oxidation degree is, the bigger the decreasing range of above indices is. |
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| Keywords: | lard oxidative lard digestible energy metabolizable energy |
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