添加全脂膨化大豆对肉羊肌肉脂肪酸组成的影响  

Influence of Full-Fat Expanded Soybean on Muscle Fatty Acid Composition of Mutton Sheep

作　　者：李建云[1] 贾志海[1] 姚秀果 

机构地区：[1]中国农业大学动物科技学院,北京100193 [2]内蒙古好鲁库德美羊业有限公司,内蒙古赤峰025350

出　　处：《中国畜牧杂志》2014年第17期58-61,共4页Chinese Journal of Animal Science

基　　金：现代农业产业技术体系-绒毛用羊(CARS-40-14)

摘　　要：本试验旨在研究日粮添加全脂膨化大豆对昭乌达肉羊体组织脂肪酸组成的影响.试验选用80只健康、体重相近（30.30±0.62）kg的当年羔羊,随机分为2组,分别饲喂对照组和试验组日粮（添加5％全脂膨化大豆）.结果表明：试验组羊胴体重和屠宰率显著高于对照组（P＜0.05）;但添加5％全脂膨化大豆对肌肉中C14：0～C18：0含量影响不显著（P＞0.05）,对共轭亚油酸含量影响不显著;添加全脂膨化大豆显著提高了肉羊后腿肌和背最长肌中亚油酸、γ-亚麻酸、α-亚麻酸和多不饱和脂肪酸含量（P＜0.05）,也显著提高后腿肌中油酸含量（P＜0.05）,有提高背最长肌中油酸含量的趋势（P=0.061）,对单不饱和脂肪酸和饱和脂肪酸含量无影响.This experiment was conducted to investigate the effect of full-fat expanded soybean on muscle fatty acid composi tion,growth performance and slaughter performance in sheep.A Total of 80 Zhaowuda mutton sheep with average body weight （30.30 ± 0.62）kg were randomly divided into two groups including a control and a treatment which 5% full-fat expanded soybean was supplemented in the basical diet.The experiment last for 60 days.The results showed that addition of 5% full-fat expanded soybean significant increased carcass weight and slaughter rate （P〈0.05）.There were no significant effects in the content of C14∶0-C18∶0 and conjugated linoleic acid （CLA） （P〉0.05）.Supplementation of full-fat expanded soybean significantly increased the content of longest oleic acid,γ-linolenic acid,α-linolenic acid and polyunsaturated fatty acid in hind leg muscle and longissimus muscle of back （P〈0.05）,and the content of oleic acid in hind leg muscle（P〈0.05）.Moreover,there was a tendency to improve oleic acid content in the longest muscle （P=0.061）.However,there were no significant influences on the content of monounsaturated fatty acids and saturated fatty acid.

关 键 词：全脂膨化大豆 脂肪酸 肉羊 

分 类 号：S826.5[农业科学—畜牧学]