饲粮中添加牛至精油对牛肉脂肪酸含量及氧化稳定性的影响  

Effects of adding oregano oil to ration on beef fatty acid content and oxidative stability of the beef

作　　者：刘立山[1] 刘婷[1] 周瑞[1] 吴建平[1] LIU Li-shan LIU Ting ZHOU Rui WU Jian-ping(College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070,Chin)

机构地区：[1]甘肃农业大学动物科学技术学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2017年第4期23-29,共7页Journal of Gansu Agricultural University

基　　金：兰州市科技局战略性新兴产业技术攻关专项"兰州市高产奶牛选育策略与高校养殖技术研究示范"(2011-1-110);农业部"绒毛用羊产业技术体系放牧生态岗位科学家"项目(CARS-40-09B);国家外专局文教类高端外国专家项目"甘肃省典型农区肉牛生产体系优化研究与应用"(GDT20146100035);甘肃省外专局文教类引进外国专家项目"甘肃肉牛生产体系要素优化匹配研究"(LW20156200007);农业部公益性行业(农业)科研专项项目"北方作物秸秆饲用化利用技术研究与示范"(201503134-HY15038488)

摘　　要：【目的】研究饲粮中添加牛至精油对牛肉脂肪酸含量及氧化稳定性的影响.【方法】选择10头体质量相近、健康的‘荷斯坦’公牛,随机分为试验组(添加牛至精油)和对照组(未添加牛至精油),每组5头,试验组每头牛每天添加牛至精油28g,相同环境下饲喂8个月后屠宰,测定牛肉脂肪酸含量及氧化稳定性.【结果】饲粮中添加牛至精油使背最长肌中饱和脂肪酸(SFA)含量显著低于对照组(P<0.05),不饱和脂肪酸含量(UFA)显著高于对照组(P<0.05),包括油酸、亚油酸以及人体所需的必需脂肪酸n-6多不饱和脂肪酸,同时多不饱和脂肪酸和饱和脂肪酸比值(P/S)也比对照组高0.06(P>0.05).熟化3d后,试验组牛肉脂质氧化速率显著降低(P<0.05).【结论】饲粮中添加牛至精油可以调控牛肉中脂肪酸的合成,使饱和脂肪酸显著降低,不饱和脂肪酸显著升高,多不饱和脂肪酸和饱和脂肪酸比值也升高到0.43更加接近膳食推荐值0.45,降低脂质氧化速率,提高氧化稳定性.【Objective】In order to investigate the effects of adding oregano oil into ration on fatty acid content and oxidative stability.【Method】Ten healthy Holstein bulls with similar weight were randomly divided into the test group（added into oregano oil）and the control group（without oregano oil）and fed in the same environment for eight months then slaughtered to measure fatty acid content and oxidative stability of the beef.【Result】The result showed that the saturated fatty acid（SFA）in longissimus muscle was significantly lower（P0.05）in the test group than that in the control group.Unsaturated fatty acid（UFA）was markedly higher in longissimus muscle than that in the control group（P0.05）,including oleic acid,linoleic acid and n-6polyunsaturated fatty acid essential for human and the ratio of UFA to SFA（P/S）increased by 0.06%（P〉0.05）compared with the control group.After aging for 3days,lipid oxidationrate of the beef was significantly lower than that of the control group（P〈0.05）.【Conclusion】Adding oregano oil into the ration can regulate the synthesis of fatty acids,significantly lower the content of SFA and increase the content of UFA（P0.05）in longissimus muscle,enhance P/Sto 0.43 closer to dietary recommended value 0.45,reduce the lipid oxidation rate,improve the oxidation stability.

关 键 词：肉牛 饲粮 牛至精油 脂肪酸 氧化稳定性 

分 类 号：S816.7[农业科学—饲料科学]