十二指肠增量灌注游离亚麻酸对乳脂氧化稳定性的影响  

Effect of Increasing Amounts of Free Linolenic Acid Infused into the Duodenum of Lactating Dairy Cows on Oxidation Stability of Milk Fat

作　　者：刘庆生[1,2] 王加启[2] 哈斯额尔敦[2] 杨光[2] 赵国琦[1] 

机构地区：[1]扬州大学动物科学与技术学院,扬州225009 [2]中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室,北京100193

出　　处：《中国畜牧兽医》2010年第6期9-13,共5页China Animal Husbandry & Veterinary Medicine

基　　金：奶牛瘤胃反-11-油酸氢化菌群的筛选与鉴定(2010jc-3-2)

摘　　要：采用在4头泌乳荷斯坦奶牛十二指肠中增量灌注游离亚麻酸(0、100、200、300、400g/d)的交叉试验设计,观察灌注亚麻酸对乳脂中脂肪酸含量及氧化稳定性的影响。结果发现,随着灌注剂量的增加,乳脂中多不饱和脂肪酸,尤其是α-亚麻酸含量呈显著增加,但同时乳脂中总超氧化物歧化酶活性和总抗氧化能力均有降低趋势,而硫代巴比土酸反应物具有增加趋势。因此,当在奶牛的十二指肠中增量灌注游离亚麻酸会使乳脂中脂肪酸模式得到改变,但同时会影响其氧化稳定性。This experiment used four primiparous Holstein cows infused with free linolenic acid（0,100,200,300,400 g/d）into the duodenum of dairy cows in cross-over design,the author investigated the effect of increasing amounts of free linolenic acid on the content of fatty acids and oxidation stability in milk fat.The results observed that the content of polyunsaturated fatty acids,especially α-linolenic acid increased significantly in milk fat,but the total activity of superoxide dismutase and total antioxidant activity were all have the tendency of decreasing,however,the thiobarbituric acid reactive substances have the opposite tendency.The results showed that fatty acid profile and the oxidation stability in milk fat would be influenced by increasing amounts of free linolenic acid infused into the duodenum of dairy cows.

关 键 词：亚麻酸 脂肪酸 氧化稳定性 

分 类 号：S816.7[农业科学—饲料科学]