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作 者:李亮 范志影[1] 谷旭[1] 贾铭 赵维香 朱超 张智璞 包郁明 LI Liang;FAN Zhiying;GU Xu;JIA Ming;ZHAO Weixiang;ZHU Chao;ZHANG Zhipu;BAO Yuming(Institute of Feed Research of Chiese Academy of Agricultural Sciences,Beijing 100081,China;FOSS(Beijing)Science Technology&Trading Co.,Ltd.,Beijing 100081,China)
机构地区:[1]中国农业科学院饲料研究所,北京100081 [2]福斯华(北京)科贸有限公司,北京100081
出 处:《饲料工业》2025年第3期150-155,共6页Feed Industry
基 金:中央级公益性科研院所基本科研业务费专项[Y2023PT21]。
摘 要:研究旨在调研分析饲用鸭油品质并对相关的品控指标进行探讨。于2023年度收集110份不同来源的饲用鸭油,对其水分及挥发物、酸价、过氧化值、粗脂肪、脂肪酸组成等指标进行检测,采用箱线图法分析检测结果。结果表明:不同来源的饲用鸭油质量存在较大差异。饲用鸭油样品水分及挥发物含量处于较为安全、稳定的状态;企业需要加大酸价、过氧化值监控;油酸、棕榈酸、亚油酸、硬脂酸、棕榈油酸相对含量波动较大,异常样本较多;不饱和脂肪酸与饱和脂肪酸比例(U/S)检测结果说明部分样品被人为掺杂了其他种类的油脂。结果显示当前饲用鸭油质量不容乐观,建议饲料企业在采购饲用鸭油过程中进行合理品质评估,以确保饲料品质的稳定性;重视脂肪酸相关指标快检技术的研究、应用推广,建立健全饲用鸭油标准,提高鸭油利用率,促进鸭油行业健康可持续发展。The research aims to investigate and analyze the quality of feed duck oil and explore related quality control indicators.Collect 110 different sources of feed duck oil in 2023,detect its moisture,volatile matter,acid value,peroxide value,crude fat,fatty acid composition and other indicators.The box plot method was used to analyze the detection results.The analysis results showed that there are significant difference in the quality of feed duck oil from different sources.The moisture and volatile content of feed duck oil samples are in a relatively safe and stable state,Enterprises need to increase monitoring of acid value and peroxide value.The analysis of fatty acid composition results showed that the relative content of oleic acid,palmitic acid,linoleic acid,stearic acid,and palm oil fluctuateed greatly,the U/S results indicated that some samples had been artificially mixed with other types of oils.The analysis results showed that the current quality of feed duck oil is not optimistic.It is recommended that feed enterprises set reasonable quality evaluations in the procurement of feed duck oil.Meanwhile,more attention should be paid to the application and promotion of low cost and fast detection technology and the establishment of feed duck oil standards.
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